A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.

Elinor Hallström, Francesco Sestili, Domenico Lafiandra, Inger Björck, Elin Östman

Research output: Contribution to journalArticlepeer-review

79 Citations (SciVal)

Abstract

Previous studies indicate that elevated amylose content in products from rice, corn, and barley induce lower postprandial glycaemic responses and higher levels of resistant starch (RS). Consumption of slowly digestible carbohydrates and RS has been associated with health benefits such as decreased risk of diabetes and cardiovascular disease.
Original languageEnglish
Article number7074
JournalFood & Nutrition Research
Volume55
DOIs
Publication statusPublished - 2011

Bibliographical note

The information about affiliations in this record was updated in December 2015.
The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)

Subject classification (UKÄ)

  • Nutrition and Dietetics

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