<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>9(3)</volume><submitter>Tessari P</submitter><pubmed_abstract>Functional foods may be useful for people with diabetes. The soluble fibers beta glucans can modify starch digestion and improve postprandial glucose response. We analyzed the metabolic effects of a specifically designed 'functional' bread, low in starch, rich in fibers (7 g/100 g), with a beta glucan/starch ratio of (7.6:100, g/g), in people with type 2 diabetes mellitus. Methods: Clinical and metabolic data from two groups of age-, sex- and glycated hemoglobin-matched diabetic subjects, taking either the functional bread or regular white bread, over a roughly six-month observation period, were retrieved. Bread intake did not change during the trial. The functional bread reduced glycated hemoglobin by ~0.5% (absolute units) vs. pre-treatment values (p = 0.028), and by ~0.6% vs. the contro</pubmed_abstract><journal>Nutrients</journal><pagination>E297</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC5372960</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>A Multifunctional Bread Rich in Beta Glucans and Low in Starch Improves Metabolic Control in Type 2 Diabetes: A Controlled Trial.</pubmed_title><pmcid>PMC5372960</pmcid><pubmed_authors>Tessari P</pubmed_authors><pubmed_authors>Lante A</pubmed_authors></additional><is_claimable>false</is_claimable><name>A Multifunctional Bread Rich in Beta Glucans and Low in Starch Improves Metabolic Control in Type 2 Diabetes: A Controlled Trial.</name><description>Functional foods may be useful for people with diabetes. The soluble fibers beta glucans can modify starch digestion and improve postprandial glucose response. We analyzed the metabolic effects of a specifically designed 'functional' bread, low in starch, rich in fibers (7 g/100 g), with a beta glucan/starch ratio of (7.6:100, g/g), in people with type 2 diabetes mellitus. Methods: Clinical and metabolic data from two groups of age-, sex- and glycated hemoglobin-matched diabetic subjects, taking either the functional bread or regular white bread, over a roughly six-month observation period, were retrieved. Bread intake did not change during the trial. The functional bread reduced glycated hemoglobin by ~0.5% (absolute units) vs. pre-treatment values (p = 0.028), and by ~0.6% vs. the contro</description><dates><release>2017-01-01T00:00:00Z</release><publication>2017 Mar</publication><modification>2025-04-26T18:00:58.77Z</modification><creation>2019-03-27T02:39:54Z</creation></dates><accession>S-EPMC5372960</accession><cross_references><pubmed>28304350</pubmed><doi>10.3390/nu9030297</doi></cross_references></HashMap>