Article

Fermented Bread Consumption: Effects on Glycaemia in Healthy Populations

2026-06-09

Abstract excerpt

Bread is an important source of energy and is ubiquitous in human diets. As a carbohydrate-rich food, it is often considered to impair glycaemic homeostasis; however, clinical and molecular evidence suggests that its effects may vary depending on characteristics of bread consumed. In particular, sourdough-fermented bread has been proposed to exert potentially beneficial effects on glycemia via a shift in the metab...

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Literature Corpus work: b05cee90-b831-504b-a283-65de3c45791e
DOI: 10.20944/preprints202606.0657.v1

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