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Incorporation of seeds into food products may attenuate postprandial glycemia. Whether these should be consumed as whole or in ground form is not known.Using an acute, randomized controlled crossover design, the glycemic response of 13 healthy participants (6M:7F; 25.4 ± 2.6 kg/m2) was studied on nine separate occasions. Test meals consisted of 7, 15 or 24 g of whole or ground Salba baked into white bread, and three control breads matched for energy, and macronutrient profile. Capillary blood samples were collected at fasting and over 2 h post consumption.A significant effect of dose (P = 0.04), but no effect of form (P = 0.74) or dose-form interaction (P = 0.98) was found. No adverse events were reported.This study demonstrates that both ground and whole Salba are equally effective in attenuating blood glucose levels in a dose-dependent manner when incorporated into bread. Flexibility in the use of either the ground or whole seed may increase the ease of incorporation and acceptability as a dietary supplement.