Glycaemic response to pasta from three different wheat varieties in individuals with type 2 diabetes.

Dicembrini, Ilaria; Cavallo, Giuseppe; Ranaldi, Francesco; Scoccimarro, Daniele; Caiulo, Chiara; Silverii, Giovanni A.; Iovino, Paolo; Magi, Camilla E.; Bonaccorsi, Guglielmo; Rasero, Laura; Mannucci, Edoardo

The study examined the glycaemic response to pasta made from three different wheat varieties in individuals with type 2 diabetes. The research found that there were no significant advantages in post-prandial glucose control when using ancient wheat varieties like Khorasan or Senatore Cappelli compared to the modern wheat variety Claudio. The macronutrient composition of the pasta was similar across all three varieties, and the differences in post-prandial glucose response were clinically trivial. The study suggests that individuals with type 2 diabetes can choose pasta based on personal taste preferences without worrying about minor differences in glucose levels.

CONTINUOUS glucose monitoring; GLYCEMIC index; TYPE 2 diabetes; GLYCEMIC control; CROSSOVER trials; PASTA products; DURUM wheat; WHEAT

Diabetes, Obesity & Metabolism, 2025, Vol 27, Issue 2, p1014

1462-8902

Academic Journal

10.1111/dom.16082