Diabetes patients are not required to completely avoid bread and baked goods, but selecting the appropriate type is crucial for managing blood sugar levels and minimizing health complications, according to recommendations from European and international health organizations. The German organization diabetesDE highlights that whole grain baked products are the best option for diabetics due to their high fiber content, which slows carbohydrate absorption and helps stabilize glucose levels for longer periods compared to products made from refined white flour.

Nutritional studies explain that the fiber found in whole grain bread offers several benefits including reducing post-meal sugar spikes, enhancing feelings of fullness and preventing overeating, and promoting digestive health while regulating blood fats. Nutrition experts further recommend that fermented bread types such as sourdough, oat, or rye bread may have a lesser impact on blood sugar levels when compared to traditional white bread.

The content also points out that processed foods can increase the risk of diabetes, emphasizing the importance of selecting whole grain options for proper management of diabetes. By making informed choices about the type of bread consumed, diabetic individuals can better control their health and reduce the likelihood of associated complications, thus improving their overall quality of life.