The Quadram Institute and the Norfolk & Norwich University Hospital are launching the REST study. REST is about white wheat bread with high Resistant Starch, a type of fibre. Wheat bread made from white flour is one of the UK’s favourite foods but normally, it has very low levels of fibre. Fibre exerts a protective role in reducing the risk of many common diseases that are diet related. However, in the UK, 91% of the adult population does not meet the recommended fibre intake of 30g per day. A correct fibre intake helps to control blood sugar levels and body weight, reducing the risk of developing type II diabetes and obesity.
We have developed a type of wheat white flour that appears similar to conventional white bread flour but has higher resistant starch content (which is a type of fibre). In this study, we want to measure blood sugar after eating a high resistant starch bread and a conventional white bread, low in resistant starch. This will help us understand if high resistant starch bread can help to boost fibre intake of healthy people. In the long term, we might be able to determine if high resistant starch bread can help reduce the risk of common chronic diseases.
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