Reynolds AN, Mann J, Elbalshy M, et al. - This study was undertaken to determine if wholegrain particle size in bread influences postprandial glycemia (incremental area under the blood glucose curve [iAUC]) in T2D. They measured postprandial glycemia after consumption of three breads made with roller-milled wholegrain flour and added grains and a fourth made with stoneground flour. The study was completed by 15 adults (64 ± 10 years, HbA_1c 58 ± 13 mmol/mol). Findings suggested that the structural integrity of wholegrain in bread is a determinant of glycemic response. Such results have implications for dietary advice and the definition of the term “‘wholegrain.”