Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults.

Preservation of the pasta structure during mastication and gastric digestion explains slower starch hydrolysis and, consequently, lower postprandial glycemia compared to bread or couscous prepared from the same durum wheat semolina flour in healthy adults. Postprandial in vivo trials were registered at clinicaltrials.gov as NCT03098017 & NCT03104686.Clinical Trial Registry: NCT03098017 & NCT03104686 www.clinicaltrials.gov.