Diabetic-friendly noodles may also lower 'bad' cholesterol

SINGAPORE - In the not-so-distant future, tucking into Hokkien prawn mee could be a healthier affair for diabetics.

A research center at Singapore Polytechnic has developed whole-grain yellow noodles made with beta-glucan, a soluble fiber, and rice noodles containing resistant starch, in a project funded by the Health Promotion Board.

They aim to work with food manufacturers to develop the prototypes into commercial products.