The Effect of the Inclusion of Soybean Flour on Glycemic Responses

Plasma glucose,Plasma insulin

Foods that release glucose rapidly, leading to spikes in blood sugar and insulin (known as
 high glycemic index foods), generate lower satiety responses than foods with low glycemic
 index. High glycemic index foods are also linked to an increased risk of developing diabetes.
 The partial replacement of carbohydrates in rich staple foods with soy flour has the
 potential to reduce glycemic response and improve satiety.
 
 In many regions of Latin America, as well as in the Middle East and North Africa (MENA)
 regions, bread is the staple source of calories, but it is a relatively poor source of
 balanced nutrition. Bread enriched with soy flour could provide higher dietary protein while
 moderating blood glucose (and insulin) spikes, which can help reduce insulin resistance and
 metabolic diseases. The results of this study could provide government and private human
 nutritionists with the evidence they need to formulate soy flour into bread, corn tortillas,
 and arepas for schools and homes.