Plasma glucose and insulin reduction after consumption of breads varying in amylose content

European Journal of Clinical Nutrition

Volumn 56, Issue 9, 2002, Pages 913-920

  Behall, K M ^a   Hallfrisch, J ^a  

^a BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Amylose; Glucagon; Glycemic response; Insulin

Indexed keywords

AMYLOSE; CARBOHYDRATE; GLUCAGON; GLUCOSE; INSULIN; STARCH;

ADULT; AREA UNDER THE CURVE; ARTICLE; BODY MASS; BODY WEIGHT; BREAD; CARBOHYDRATE ANALYSIS; CONTROLLED STUDY; FEMALE; FOOD INTAKE; GLUCOSE BLOOD LEVEL; GLUCOSE TOLERANCE TEST; HUMAN; HUMAN EXPERIMENT; INSULIN BLOOD LEVEL; MALE; MEAL; NORMAL HUMAN; NUTRIENT LOADING;

ADULT; AMYLOSE; BLOOD GLUCOSE; BREAD; DIETARY CARBOHYDRATES; FASTING; FEMALE; HUMANS; INSULIN; MALE; MIDDLE AGED; REFERENCE VALUES;

EID: 0036737970     PISSN: 09543007     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1601411     Document Type: Article

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