Replacing starch with sucrose in a high glycaemic index breakfast cereal lowers glycaemic and insulin responses.

TL;DRAbstract

We found a significant reduction in glycaemic and insulin responses when sugar replaced the rapidly digested starch in a processed breakfast cereal, i.e. the opposite of what is commonly believed. Thus sweetened breakfast cereals may not compromise glycaemic control more so than the unsweetened counterpart.

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