Randomised crossover trial shows postprandial glycaemic response varies in individuals with wheat bread, indicating the role of amylose content.
Postprandial glycaemic response to bread, made with increased-amylase starch branching enzyme II wheat mutant, was compared to isoglucidic wild-type bread under real-world conditions using continuous glucose monitors.
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Corrado et al. (2025) studied this question.
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