Food Science and Technology

Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes

M. Bohl, S. Gregersen, et al.

Discover how bread made with high-amylose barley flour can lower postprandial glucose levels in adults with type 2 diabetes. This groundbreaking research, conducted by Mette Bohl, Søren Gregersen, Yuyue Zhong, Kim Henrik Hebelstrup, and Kjeld Hermansen, showcases potential benefits for better glucose regulation.

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Playback language: English

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Abstract

This study investigated the impact of bread made with high-amylose barley flour on postprandial glucose responses in adults with type 2 diabetes (T2D). Bread containing 50% RNAi-based amylose-only barley flour (AmOn) significantly lowered 4-hour postprandial glucose levels compared to wheat bread, 50% hulless barley bread, and 75% hulless barley bread. Bread with 75% hulless barley also showed a reduction in postprandial glucose compared to wheat bread. The study also observed beneficial effects on insulin and GIP responses. These findings suggest that incorporating high-amylose barley into bread could improve glucose regulation in individuals with T2D.

Publisher

European Journal of Clinical Nutrition

Published On

Nov 08, 2023

Authors

Mette Bohl, Søren Gregersen, Yuyue Zhong, Kim Henrik Hebelstrup, Kjeld Hermansen

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