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Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread

Autor: G S Wong, C Giordano, Alexandra L. Jenkins, Lilian U. Thompson, Tom Wolever, S Giudici, Robert G. Josse, David J.A. Jenkins, J Kalmusky

Publikováno v: The American Journal of Clinical Nutrition. 43:516-520

To look at the effect of processing wheat and rye on blood glucose responses with special reference to bulgur and pumpernickel bread, groups of 9-12 Noninsulin-dependent (NIDDM) and 5-6 Insulin-dependent diabetic volunteers (IDDM) were fed test meals

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::699033e274b5839106e28084d7eb6ce1
https://doi.org/10.1093/ajcn/43.4.516

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Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods

Autor: G.C. Buckley, S Guidici, M Hall, David J.A. Jenkins, G S Wong, C Giordano, Robert Patten, J Kalmusky, J N Bird, Tom Wolever

Publikováno v: The American Journal of Clinical Nutrition. 46:66-71

To define those patients most likely to benefit from the hypolipidemic effect of low-glycemic-index (GI) traditional starchy foods, 30 hyperlipidemic patients were studied for 3 mo. During the middle month, low-GI foods were substituted for those wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73249c0bdd068429c8738b863509acf9
https://doi.org/10.1093/ajcn/46.1.66

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Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment

Autor: Lilian U. Thompson, David J.A. Jenkins, Robert G. Josse, G S Wong, Thomas M.S. Wolever, J. Kalmusky, Alexandra L Jenkins, C. Giordano, S. Giudici

Publikováno v: Diabetes care. 9(4)

To see whether food form, the degree of cooking, or protein enrichment affected the glycemic response to pasta, we gave test-meal breakfasts to 13 diabetic patients. Macaroni had a significantly greater glycemic index (GI) (68 +/- 8) than spaghetti (

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8efe87a92f54e45eeb08cca385841974
https://pubmed.ncbi.nlm.nih.gov/3743316

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Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response

Autor: R. G. Josse, A. Csima, Alexandra L Jenkins, David J.A. Jenkins, J. Kalmusky, Thomas M.S. Wolever, G S Wong, Virginia Wesson, S. Guidici

STUDY OBJECTIVE--To determine the effect on the glycaemic response to bread of the ratio of whole cereal grains to milled flour. DESIGN--Randomised assignment of groups of diabetic volunteers to test and control meals, taken after an overnight fast.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8111f812fe8f6e06eb2d62b55cf7efd0
https://europepmc.org/articles/PMC1834634/

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Effect of processing on digestibility and the blood glucose response: a study of lentils

Autor: J Kalmusky, Alexandra L. Jenkins, K Camelon, Rodney H Taylor, A.V. Rao, Thomas Francis, R Reichert, M.J. Thorne, David J.A. Jenkins, Lilian U. Thompson

Publikováno v: The American journal of clinical nutrition. 36(6)

To test the effect of processing on digestibility and the glycemic response to a leguminous seed, a group of eight healthy volunteers took a series of breakfast test meals containing either lentils which had been processed in four different ways or t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b80e4a82d4db0f1f39d60dbf07f3b6d4
https://pubmed.ncbi.nlm.nih.gov/6293296

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The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes

Autor: Alexandra L. Jenkins, J Kalmusky, David J.A. Jenkins, R Reichert, G S Wong, Randolph Lee, Thomas M.S. Wolever, M.J. Thorne

Publikováno v: Diabetologia. 24

Recently diabetic patients have been encouraged to increase their carbohydrate intake, but exact details of which foods to use are lacking. To determine whether sufficiently large differences existed to justify more specific dietary advice, we compar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0625ae87d963c0f50c6166fb44676e10
https://doi.org/10.1007/bf00282710

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Low-glycemic-index starchy foods in the diabetic diet

Autor: K Y Lam, Robert Patten, G S Wong, Alexandra L. Jenkins, J N Bird, Thomas M.S. Wolever, S Giudici, David J.A. Jenkins, G.C. Buckley, J Kalmusky

Publikováno v: The American journal of clinical nutrition. 48(2)

Eight patients with noninsulin-dependent diabetes underwent two 2-wk study periods in random order during which they were provided with carbohydrate foods with either a high or low glycemic index (GI). Over both high-GI and low-GI periods there were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dabd20784acee73065844cfe97946834
https://pubmed.ncbi.nlm.nih.gov/3407604

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