| Autor: |
Mona M, Elbalshy, Andrew N, Reynolds, Evelyn, Mete, Caleb, Robinson, Indrawati, Oey, Pat, Silcock, Jillian J, Haszard, Tracy L, Perry, Jim, Mann, Lisa, Te Morenga |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Diabetologia. 64(6) |
| ISSN: |
1432-0428 |
| Popis: |
We examined the effects of milling and cooking whole grains in water to achieve starch gelatinisation on postprandial blood glucose using a randomised crossover open-label design. Participants were adults with type 2 diabetes whose body weight or medications had not changed in at least 3 months.Postprandial blood glucose (measured as incremental AUC [iAUC]) was measured following consumption of four nutrient-matched whole-wheat porridge test-meals. Test-meals included gelatinised or native starch and were made with either finely milled or intact whole-wheat.Eighteen adults (63.1 ± 9.8 years, HbABoth the nature of starch and the grain structure of whole-wheat influence the glycaemic response of adults with type 2 diabetes mellitus.Baking Industry Research Trust of New Zealand and the Riddet Centre of Research Excellence.www.anzctr.org.au ACTRN12617000328370. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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Full text from SpringerLink