In order to study the effect of different homogenized seeds and nuts on postprandial blood glucose response （GR）， the characteristic values of glycemic index （GI） and postprandial 240 min of white bread （WB） when consumed with homogenized soybean （S）， black sesame seed （BS）， linseed （LS） and almond （A） were measured and compared with that of milk （M） and WB. The results showed that the GI values of both M+WB and A+S+WB were 52， while the GI values of both BS+WB and WB were 74. LS+S+WB had the least blood glucose fluctuation. The GR was not correlated to fatty acid composition but to tannin content. Conclusion： milk， homogenized A+S and LS+S were beneficial to mitigate postprandial GR when co-ingested with high GI carbohydrate foods.