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High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.

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Title: High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.
Authors: Bohl, Mette1,2 (AUTHOR) Mette.Bohl.Larsen@aarhus.rm.dk, Gregersen, Søren1,3 (AUTHOR), Li, Zhihang4 (AUTHOR), Blennow, Andreas4,5 (AUTHOR), Hebelstrup, Kim H.6,7 (AUTHOR), Hermansen, Kjeld3 (AUTHOR)
Source: European Journal of Clinical Nutrition. Oct2025, Vol. 79 Issue 10, p1000-1006. 7p.
Database: Academic Search Ultimate
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  Data: High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.
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  Data: <searchLink fieldCode="AR" term="%22Bohl%2C+Mette%22">Bohl, Mette</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> Mette.Bohl.Larsen@aarhus.rm.dk</i><br /><searchLink fieldCode="AR" term="%22Gregersen%2C+Søren%22">Gregersen, Søren</searchLink><relatesTo>1,3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Zhihang%22">Li, Zhihang</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Blennow%2C+Andreas%22">Blennow, Andreas</searchLink><relatesTo>4,5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hebelstrup%2C+Kim+H%2E%22">Hebelstrup, Kim H.</searchLink><relatesTo>6,7</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hermansen%2C+Kjeld%22">Hermansen, Kjeld</searchLink><relatesTo>3</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22European+Journal+of+Clinical+Nutrition%22">European Journal of Clinical Nutrition</searchLink>. Oct2025, Vol. 79 Issue 10, p1000-1006. 7p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=188780096
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1038/s41430-025-01646-6
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      – Code: eng
        Text: English
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        PageCount: 7
        StartPage: 1000
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      – TitleFull: High-amylose barley bread improves postprandial glycemia compared to regular barley and wheat bread in subjects with or without type 2 diabetes.
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            NameFull: Bohl, Mette
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            NameFull: Gregersen, Søren
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            NameFull: Li, Zhihang
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            NameFull: Blennow, Andreas
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            NameFull: Hebelstrup, Kim H.
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            – D: 01
              M: 10
              Text: Oct2025
              Type: published
              Y: 2025
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              Value: 79
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