Glycemic Response in Nonhuman Primates Fed Gluten-Free Rice Cakes Enriched with Soy, Pea, or Rice Protein and Its Correlation with Nutrient Composition.

A highly significant negative correlation was found between glycine and IAUC in GF rice cakes and pure rice flour GF rice cakes with 5%, 10%, and 15% added pea protein ( Figure 9 ) ( p = 0.003 < 0.01).

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Developing plant-protein-based GF foods is an important trend, especially in managing CD and diabetes.

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