Scientific Publication

February 2021. Nutrients article: The majority of research on the physiological effects of dietary resistant starch type 2 (RS2) has focused on sources derived from high-amylose maize. In this study, we conduct a double-blind, randomized, placebo-controlled, crossover trial investigating the effects of RS2 from wheat on glycemic response, an important indicator of metabolic health, and the gut microbiota. Overall,…

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December 2020. Nutrients article: The human ileostomy model, widely considered the benchmark for determining in vivo starch digestibility, is not easily feasible. The ileorectostomised rat model is a possible surrogate. The RS level of HAW-R bread determined using ileorectostomised rats was 5.5 g/100 g of RS  with HAW bread, compared to less than 1 g/ 100 g with standard…

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June 2019, Adelaide, Australia. High-amylose wheat lowers the postprandial glycemic response to bread in healthy adults. Replacing conventional with high amylose wheat flour is an effective strategy for lowering postprandial glycemic and insulinemic responses to bread. “On separate mornings, 20 healthy non-diabetic men and women consumed four different wholemeal or refined wheat breads made from conventional or high amylose…

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September 2018, CSIRO, Australia and Limagrain, France. Enhancing the nutritional quality of staple foods such as cereals offers a promising strategy for addressing poor diets. With this in mind, it has been developed  a wheat with high amylose content, which improves digestive health. Read more…

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July 2017, Adelaide & Canberra, Australia. Non-communicable diseases such as diabetes, cardiovascular diseases and certain cancers are now the leading cause of death and disability, and their prevalence is rising worldwide… Enhancing the nutritional quality of staple foods offers a complimentary intervention strategy. “Foods rich in resistant starch contribute to fibre intake and so can help fill the fibre…

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March 2015, Adelaide, Australia. The physiological resistant starch content of breads made from wholemeal and refined high amylose wheat flours was determined using the human ileostomy model. Results show “a 10-fold difference in the resistant starch content between the control and High amylose breads…”

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