PT  - JOURNAL ARTICLE
AU  - Reynolds, Andrew N.
AU  - Mann, Jim
AU  - Elbalshy, Mona
AU  - Mete, Evelyn
AU  - Robinson, Caleb
AU  - Oey, Indrawati
AU  - Silcock, Pat
AU  - Downes, Nerida
AU  - Perry, Tracy
AU  - Te Morenga, Lisa
TI  - Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads
AID  - 10.2337/dc19-1466
DP  - 2019 Nov 19
TA  - Diabetes Care
PG  - dc191466
4099  - http://care.diabetesjournals.org/content/early/2019/11/18/dc19-1466.short
4100  - http://care.diabetesjournals.org/content/early/2019/11/18/dc19-1466.full
AB  - OBJECTIVE Wholegrain foods vary in the extent of processing. We investigated whether wholegrain particle size in bread influences postprandial glycemia in type 2 diabetes.RESEARCH DESIGN AND METHODS Postprandial glycemia (incremental area under the blood glucose curve [iAUC]) was measured after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stoneground flour. All flours and grains were 100% wholegrain wheat. Breads were nutrient matched.RESULTS Fifteen adults (64 ± 10 years, HbA1c 58 ± 13 mmol/mol) completed the study. iAUC for the three breads made with roller-milled flour ranged from 376 to 641 mmol−1min−1, inverse linear trend for grain particle size P = 0.039. The iAUC for stoneground wholegrain bread (503) was smaller than predicted from mean particle size.CONCLUSIONS Wholegrain structural integrity in bread is a determinant of glycemic response. These findings have implications for dietary advice and the definition of the term “‘wholegrain.”