3. Results
±, weight reduction
The pre-test identified four breads with medium (14%) or low digestible carbohydrate (3–4%) content (Whereas consumption of pretzel sticks, white, rye, spelt, buckwheat, and whole-meal bread provoked an increase in glucose levels of about 20–35 mg/dL, peaking after 45 min, ingestion of medium- and low-carbohydrate breads induced almost no significant glucose increase over 120 min (In order to examine the influence of bread consumption on blood glucose and insulin levels in more detail, for the second part of the pre-test (and the randomised controlled trial) the medium-carbohydrate, low-insulin-stimulating bread was chosen as intervention bread and the rye bread from milled whole grain as control. Measurement of glucose in venous blood confirmed the results observed during CGM. Venous glucose and insulin levels showed the expected rise after ingestion of the rye bread but there was no significant impact on glucose or insulin levels after uptake of the medium-carbohydrate bread with low-insulin-stimulating potential (Prior to the study, participants of both groups consumed a mean of 3.5 slices of bread per day, mostly wholemeal wheat and mixed rye–wheat (including buns). Baseline characteristics of participants participating in the randomised controlled trial were similar for both groups (Whereas no change of body weight was observed in the control group (−0.1 ± 2.0 kg), significant weight reduction was observed in the intervention group (−1.8 ± 2.9 kg; Lifestyle characteristics with relevance for body weight development were evaluated at baseline and at the end of treatment in those who completed the trial. During the trial, the mean number of breads consumed per week was 1.4 [1.2; 1.6] for the control vs. 1.2 [1.0; 1.5] for the intervention group (