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Type: Journal article
Title: Could high-amylose wheat have greater benefits on diabesity and gut health than standard whole-wheat?
Author: Lim, S.M.
Page, A.
Carragher, J.
Muhlhausler, B.
Citation: Food Reviews International, 2019; 36(7):713-725
Publisher: Taylor & Francis
Issue Date: 2019
ISSN: 8755-9129
Statement of
See Meng Lim, Amanda Page, John Carragher & Beverly Muhlhausler
Abstract: Diets which have a low glycaemic index (GI) and high levels of dietary fibre are generally considered to be beneficial for promoting weight loss and improving insulin sensitivity, and are therefore recommended for the management of diabesity (the coexistence of obesity and type 2 diabetes mellitus). In addition, high dietary fibre intake is also positively associated with gut health. High-amylose wheat (HAW) is a type of wheat which has a lower GI value and contains higher amounts of dietary fibre, including resistant starch, compared with standard wheat, and therefore has potential applications as a functional food for improving metabolic and gut health. The aim of this review is to describe the characteristics of HAW and the current evidence in support of its potential effects on metabolic and gut health, as well as identifying important areas for future research.
Description: Published online: 29 Oct 2019.
Rights: © 2019 Taylor & Francis
DOI: 10.1080/87559129.2019.1683743
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Appears in Collections:Agriculture, Food and Wine publications
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