Belobrajdic DP, et al. - In this study, researchers investigated if bread made from high-amylose wheat (HAW) and enriched in resistant starch dampens postprandial glycemia vs bread made from conventional low-amylose wheat (LAW) in a cohort of 20 healthy nondiabetic men and women (mean age: 30 ± 3 years; body mass index: 23 ± 0.7 kg/m²). The glycemic response (area under the curve) achieved with HAW breads, compared with that achieved with conventional wheat breads, was 39% less. For HAW vs LAW breads, insulinemic and incretin responses were 24% to 30% less. In healthy men and women, postprandial glycemic and insulinemic responses to bread may be effectively lowered by substituting LAW with HAW flour, according to the study findings.