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Comparison of glycemic index of spelt and wheat bread in ...

Analytical, Nutritional and Clinical MethodsComparison of glycemic index of spelt and wheat bread inhuman volunteersCarole Marquesa, Ludovic D auriaa, Patrice D. Cania, Chiara Baccellib,Raoul Rozenbergc, Nike L. Ruibal-Mendietad,Ge raldine Petitjeanb,Dominique L. Delacroixe, Joe lle Quetin-Leclercqb, Jean-Louis Habib-Jiwanc,Marc Meurensd, Nathalie M. Delzennea,*aUnite de pharmacocine tique, me tabolisme, nutrition et toxicologie, Universite catholique de Louvain, Av. E. Mounier 73, 1200 Bruxelles, BelgiumbUnite d analyse chimique et physicochimique des me dicaments, Universite catholique de Louvain, Av.

Spelt (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been culti- vated for hundreds of years, and that is now being redis-

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