Pizza Leavening Technique Influences Postprandial Glucose Response: A Randomized Controlled Trial in Patients With Type 1 Diabetes

Achieving optimal postprandial glucose control remains a major issue in people with type 1 diabetes (T1D), including those using innovative technologies (1,2). Eating pizza is challenging for patients with T1D (3) because of its high and extremely variable glycemic index (4) and prolonged postprandial hyperglycemia. Bread leavened by sourdough instead of brewer’s yeast may reduce postprandial glucose response (PGR), and duration of sourdough...