The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods

European Journal of Clinical Nutrition

Volumn 60, Issue 6, 2006, Pages 763-769

  Henry, C J K ^a   Lightowler, H J ^a   Kendall, F L ^a   Storey, M ^b  

^a OXFORD BROOKES UNIVERSITY   (United Kingdom)

^b AGRICULTURE AND HORTICULTURE DEVELOPMENT BOARD   (United Kingdom)

Author keywords

Blood glucose; Carbohydrate; Glycaemic index; Potatoes

Indexed keywords

CARBOHYDRATE; GLUCOSE;

ARTICLE; BREAD; CARBOHYDRATE DIET; CHEESE; CLINICAL ARTICLE; CONTROLLED STUDY; FEMALE; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; MALE; PASTA; POTATO; RANDOMIZATION; STUDENT; TEACHER; TUNA; UNITED KINGDOM;

ADULT; AREA UNDER CURVE; BLOOD GLUCOSE; CROSS-OVER STUDIES; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; FEMALE; GLYCEMIC INDEX; HUMANS; INSULIN; MALE; MIDDLE AGED; POSTPRANDIAL PERIOD;

SCOMBRIDAE GEN. SP.; SOLANUM TUBEROSUM;

EID: 33744899823     PISSN: 09543007     EISSN: 14765640     Source Type: Journal    
DOI: 10.1038/sj.ejcn.1602380     Document Type: Article

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