High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.

Background: Genetically modified (GMO) high-amylose barley lowers postprandial glucose. Since certain EU countries do not allow GMO barley, we therefore assessed if high-amylose barley made from traditional breeding (Lean Baking Barley, LBB) lowers postprandial glucose compared to bread made from re...

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Bibliographic Details

Published in:	European Journal of Clinical Nutrition Vol. 79; no. 10; pp. 1000 - 1007
Main Authors:	Bohl, Mette, Gregersen, Søren, Li, Zhihang, Blennow, Andreas, Hebelstrup, Kim H., Hermansen, Kjeld
Format:	research tables/charts randomized controlled trial Journal Article
Published:	Springer Nature Oct2025
Online Access:	View this record in EBSCOhost