Glycaemic index of parboiled rice depends on the severity of processing: Study in type 2 diabetic subjects

European Journal of Clinical Nutrition

Volumn 54, Issue 5, 2000, Pages 380-385

  Larsen, H N ^a,b   Rasmussen, O W ^b   Rasmussen, P H ^a   Alstrup, K K ^b   Biswas, S K ^c   Tetens, I ^a   Thilsted, S H ^a   Hermansen, K ^b  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b AARHUS UNIVERSITY HOSPITAL   (Denmark)

^c BANGLADESH RICE RESEARCH INSTITUTE   (Bangladesh)

Author keywords

Amylose lipid; Glucose; Glycaemic index; Insulin; Lipid complex; Parboiling; Rice; Type 2 diabetes

Indexed keywords

AMYLOPECTIN; AMYLOSE; CARBOHYDRATE; GLUCOSE; INSULIN; LIPID;

ADULT; AGED; ARTICLE; BREAD; CLINICAL ARTICLE; CONTROLLED STUDY; COOKING; DENMARK; DIET RESTRICTION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PROCESSING; GLUCOSE BLOOD LEVEL; HUMAN; INSULIN RESPONSE; NON INSULIN DEPENDENT DIABETES MELLITUS; POSTPRANDIAL STATE; RICE; TEST MEAL;

AGED; BLOOD GLUCOSE; CALORIMETRY, DIFFERENTIAL SCANNING; DIABETES MELLITUS, TYPE 2; DIET; FEMALE; FOOD HANDLING; HEAT; HUMANS; INSULIN; KINETICS; MALE; MIDDLE AGED; ORYZA SATIVA; STARCH; THERMODYNAMICS;

EID: 0034063032     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1600969     Document Type: Article

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