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

Over the last 50 years, new varieties of durum wheat (Triticum turgidum spp. durum), used for the production of pasta, have largely replaced more traditional varieties because of their higher productivity. Apart from differences in organoleptic properties of products obtained from different wheat varieties, the older varieties, also known as ‘ancient grains’, have been associated with possible benefits for human health, including a smaller increase of post-prandial glycaemia.1–4 Preliminary studies suggested that the absorption of pasta and bread from ancient grains could be slower than that of their counterparts from modern grains, determining a lower glycaemic index (4). The preference for carbohydrate-containing foods with lower glycaemic index (e.g. beans, pasta, whole-grain bread) and the limitation in the consumption of foods at high glycaemic index (e.g. rice, sugar) are recommended for the improvement of glycaemic control in type 2 diabetes.5–7 However, the glycaemic index of some foods (e.g. pasta) could be different depending on the variety of wheat used for their production (4). The present study is aimed at assessing the differential effect on post-prandial glucose of pasta produced with different varieties of durum wheat.