Malabsorption of Carbohydrate in Wheat Flour

To the Editor: I read with interest the article by Anderson et al.* in the April 9 issue on carbohydrate malabsorption. What is missing, unfortunately, is a comparison with whole-wheat bread. The authors postulate that gluten may cause malabsorption of wheat starch. It would be interesting to see whether this effect is seen in bread made from the whole grain. No extract is available for articles shorter than 400 words.