Effects of cake made from whole soy powder on postprandial blood glucose and insulin levels in human subjects

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 224-231

  Oku, Tsuneyuki ^a   Nakamura, Mariko ^a   Takasugi, Ayako ^a   Hashiguchi Ishiguro, Michiru ^a   Tanabe, Kenichi ^a   Nakamura, Sadako ^a  

^a UNIVERSITY OF NAGASAKI   (Japan)

Author keywords

Postprandial blood glucose; Postprandial insulin; Soy cake; Whole soy

Indexed keywords

HYDROGEN; INSULIN;

ADOLESCENT; ADULT; ARTICLE; BLOOD; BODY MASS; BREATH ANALYSIS; CARBOHYDRATE DIET; CHEMISTRY; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET THERAPY; DIETARY FIBER; FAT INTAKE; FEMALE; FUNCTIONAL FOOD; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; HUMAN; HYPERGLYCEMIA; MALE; METABOLISM; PLANT SEED; PROTEIN INTAKE; RANDOMIZED CONTROLLED TRIAL; RICE; SOYBEAN; TIME;

ADOLESCENT; ADULT; BLOOD GLUCOSE; BODY MASS INDEX; BREATH TESTS; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY FIBER; DIETARY PROTEINS; FEMALE; FUNCTIONAL FOOD; GLYCEMIC INDEX; HUMANS; HYDROGEN; HYPERGLYCEMIA; INSULIN; MALE; ORYZA SATIVA; SEEDS; SOY FOODS; TIME FACTORS; YOUNG ADULT;

EID: 77951429071     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480902873781     Document Type: Article

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