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2022

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Developing low-sugar bread: A boon for people with diabetes

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　　Consuming excessive sugar from ingredients like wheat and sugar can cause the liver and fat cells to accumulate fat, increasing the risk of obesity. Additionally, the salt added to bread accelerates sugar absorption, leading to a rapid spike in blood glucose levels. This, in turn, may trigger diabetes and arteriosclerosis, while also raising the likelihood of conditions such as cerebral infarction and myocardial infarction.

　　Low-sugar bread replaces part of the wheat flour with ingredients like soybean flour and bran, which, by increasing dietary fiber, helps slow down the absorption of sugars after consumption.

　　Effort was also put into the taste of the bread. There are three varieties: "Original Flavor," "Tangerine Peel Flavor" with candied sugar-soaked citrus peel, and "Deer Cub Flavor" featuring candied red azuki beans—none of which reduce the amount of sugar used. No artificial sweeteners were employed; instead, the natural flavors of the ingredients were fully highlighted.

　　After being tested by hospitalized diabetic patients at the university hospital, the newly developed low-sugar bread was confirmed to place less strain on the pancreas and cause a slower rise in blood sugar levels compared to regular bread.

　　A diabetic patient who tried the low-sugar bread commented: "It’s incredibly easy to eat, and surprisingly delicious." They added, "I hope patients can enjoy their favorite bread without having to endure or force themselves—and without putting extra strain on their bodies."

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