Sourdough wholegrain bread
Instead of white bread. A flatter glucose rise than yeasted refined-flour bread.
Order of magnitude
Replace the usual bread ration with sourdough wholegrain.
The pooled effect is on postprandial glucose at 60 and 120 minutes, the certainty of that evidence is rated low to very low, and the unit of the pooled difference is not even stated in the abstract.
Effects in detail
Each row is a directed edge from our database, with range, latency, evidence grade and the condition under which it applies at all.
| Marker | Effect | Latency | Mode of action | Outcome | Evidence | Condition | Sources |
|---|
What this measure costs
Counteracting effects of the same measure.
No counteracting effect is on file for this measure. That does not mean there is none, only that we found no defensible edge.
Moves without implying progress
Informational or no established effect: the marker moves or was checked, and that is not progress.
| Marker | Effect | Latency | Mode of action | Outcome | Evidence | Condition | Sources |
|---|---|---|---|---|---|---|---|
| HbA1c | checked, nothing happens. No established effect The sourdough meta-analysis reports lower postprandial glucose at 60 and 120 minutes on low to very low certainty evidence and explicitly no reduction in fasting serum insulin; no HbA1c estimate exists for sourdough specifically. See the separate whole_grain_instead_of_refined lever, which is where the evidence actually sits. | not specified | postprandial | unclear | Evidence grade C | applies regardless of the starting value | |
| HOMA-IR | checked, nothing happens. No established effect Pooling 18 studies, sourdough bread lowered postprandial glucose at 60 minutes (-0.29, 95 % CI -0.46 to -0.12) and 120 minutes (-0.21, -0.32 to -0.09), with the unit not stated in the abstract. acts_on postprandial, chronic effect none: fasting insulin, the closest thing to HOMA-IR that was measured, did not change. | not specified | postprandial | unclear | Evidence grade C | applies regardless of the starting value |
Sources
Full details of every study the rows above rely on.
The Effect of Replacing Refined Grains with Whole Grains on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials with GRADE Clinical Recommendation
Marshall et al. · Journal of the Academy of Nutrition and Dietetics · 2020 · Meta-analysis
Consumption of sourdough bread and changes in the glycemic control and satiety: a systematic review and meta-analysis
Rolim et al. · Critical Reviews in Food Science and Nutrition · 2024 · Review