Macromineral enrichment of white bread reduces postprandial glycaemia without altering sensory properties: a crossover study.

Background: Metabolism of refined carbohydrates, which are associated with detrimental health effects, is known to be affected by macrominerals including P, Mg and K.

Aims: To assess the impact of their addition to flour on the sensory properties of white pita bread and postprandial glycaemia of healthy individuals.

Methods: The study was conducted at the American University of Beirut (between February and October 2014).