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Wheat Flour Particle Size Doesn’t Affect Glycemic Response
USDA’s Agricultural Research Service, in Beltsville, MD, asked twenty-six healthy adults to consume four diﬀerent samples: glucose solution, traditional white (reﬁned) bread, conventional whole wheat bread, or bread made with ultra-ﬁne whole wheat. The researchers then determined the subjects’ glycemic response, and determined that both whole wheat ﬂours (conventional and ultra-ﬁne) had similar eﬀects. They concluded that “the particle size of whole grain wheat ﬂour did not substantially aﬀect glycemic responses.
Journal of the American College of Nutrition, December 1999; 18(6):591-7