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

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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