Postprandial blood glucose and insulin responses to breads formulated with different wheat evolutionary populations (Triticum aestivum L.): A randomized controlled trial on healthy subjects

• Published in: Nutrition (Burbank, Los Angeles County, Calif.) Vol. 94; p. 111533
• Main Authors: Dall'Asta, Margherita, Dodi, Rossella, Pede, Giuseppe Di, Marchini, Mia, Spaggiari, Marco, Gallo, Antonio, Righetti, Laura, Brighenti, Furio, Galaverna, Gianni, Dall'Asta, Chiara, Ranieri, Roberto, Folloni, Silvia, Scazzina, Francesca
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.02.2022; Elsevier Limited
• Subjects: Agriculture; Baking; Blood; Blood Glucose; Bread; breadmaking; Carbohydrates; climate; Climate change; Crop diversification; Cross-Over Studies; Evolution; Evolutionary populations; Farmers; Farms; Flour; Genetic diversity; genetic variation; Glucose; Healthy Volunteers; human health; Humans; Insulin; nutrition; Populations; Postprandial glycemia; Postprandial Period; randomized clinical trials; Recipes; Saccharomyces cerevisiae; Seeds; Sourdough; Triticum - genetics; Triticum aestivum; Wheat; Wheat heritage varieties; Italy; Syria; Wheat heritage varieties; Sourdough; Evolutionary populations; Postprandial glycemia; Bread
• ISSN: 0899-9007; 1873-1244; 1873-1244
• DOI: 10.1016/j.nut.2021.111533

This study aimed to evaluate the effect of breads made with two different wheat evolutionary populations (EPs), compared with a modern variety, on postprandial blood glucose and insulin responses. A randomized controlled crossover postprandial study involving 12 healthy subjects was conducted. Seven...