History and Objectives: Due to importance of reduction of blood lipid and glucose especially in diabetic patients and considering the fact that bread consumption is an influencing factor in the appearance of the disease and since similar study was carried out on the traditional Iranian bread previously, the present study was performed to investigate the glycemic effect of Iranian traditional bread (Barbari, Taftoun, Sangak, Lavash), French bread barley and white bread at the Institute of Nutritional Research in 1997.

Materials and Methods: A clinical trial was conducted on 2 groups of NIDDM patients (First group 6 patients, second group 10 patients). Carbohydrate intake was determined by AOAC method. Each patient consumed given bread, which contained 25 to 50 g of carbohydrate for 2 to 3 days. Blood glucose was determined by o-toludine method at zero, 60 and 120 minutes intervals and changes was analyzed by the T-test.

Results: Glycemic index of Barbari bread was 33±3, Taftoun bread 40±3, Sangak bread 47±2, Lavash bread 82±4, French bread 82±11, White bread 100 and barely bread 104±9.

Conclusion: The glycemic index of the Iranian traditional bread is less than bulky bread (French, barely and white bread). Therefore special attention and support ought to be given to more traditional Iranian bread.