Diabetes study serves up brand new bread (8/27/2008)

Researchers studying diet and diabetes have spurred food producers into cooking up a brand new type of bread.

Scientists at the University of Aberdeen Rowett Institute of Nutrition and Health wanted to use a bread product in their study into whether a diet rich in oats can help people to control their diabetes. But there was no bread commercially available with a high enough oat content.

So researchers asked Macphie of Glenbervie – the Aberdeenshire-based independent food ingredients manufacturer – and J G Ross Bakers in Inverurie whether they could fill the gap.

Now thanks to their efforts, volunteers on the research study are being served up a new type of bread. The new product will also be available in J G Ross shops this week.

Dr Alex Johnstone, at the Rowett Institute, said: "We are extremely grateful to Macphie of Glenbervie and J G Ross Bakers for taking on the challenge of developing a product for us.

"Our initial testing of the bread indicates that it is very palatable and it has been well received by the consumers who have eaten it for a few weeks."

With the help of volunteer men and women with diet controlled diabetes, the Rowett researchers want to see if healthy eating and a diet rich in oat products – like the bread - can improve blood sugar control following a meal.

The researchers are also looking at other markers which may be associated with the increased risk of heart attacks and strokes in patients with diabetes.

Dr Johnstone added: "The aim of the research is to develop new dietary strategies that could improve diabetes control. We hope this could delay the need for people with type 2 diabetes to start taking tablets or insulin to control their blood sugar. We also hope it could potentially reduce the risk of some of the complications of diabetes."

Fraser Hogg, Technical Director at Macphie of Glenbervie, said: "This project exhibits strong and effective collaboration between academic research and industry to develop a practical solution to address a key health issue. Given our product development experience we understand that consumer needs are increasingly for healthy, nutritious food products, but also that these products have to deliver on taste and flavour if they are to be successful and this has been achieved in the recipe we have developed for the oat bread."

Graeme Ross, of J G Ross Bakers, added: "As one of Scotland's leading craft bakeries we are very keen to develop and introduce healthy and health enhancing products to supplement and compliment our range to provide our customers with tasty alternatives to our more traditional indulgent products. We are absolutely delighted to have this opportunity to work in close partnership with Macphie of Glenbervie and the highly respected Rowett Institute in producing such a specialist bread product using high quality locally milled oats.

"We are also planning to use this bread to develop sandwiches with a distinctively Scottish flair. Initial feedback from the trials indicate that this bread is likely to become a firm favourite, and not only with those looking to improve their blood sugar levels."

Note: This story has been adapted from a news release issued by the University of Aberdeen

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