Extra-virgin olive oil reduces glycemic response to a high-glycemic index meal in patients with type 1 diabetes: A randomized controlled trial

Diabetes Care

Volumn 39, Issue 4, 2016, Pages 518-524

  Bozzetto, Lutgarda ^a   Alderisio, Antonio ^a   Giorgini, Marisa ^a   Barone, Francesca ^a   Giacco, Angela ^a   Riccardi, Gabriele ^a   Rivellese, Angela A ^a   Annuzzi, Giovanni ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRA VIRGIN OLIVE OIL; GLUCOSE; SATURATED FATTY ACID; GLUCOSE BLOOD LEVEL; GLYCOSYLATED HEMOGLOBIN; INSULIN; OLIVE OIL;

ADULT; ARTICLE; BLOOD GLUCOSE MONITORING; BUTTER; CLINICAL ARTICLE; CLINICAL EFFECTIVENESS; CLINICAL EVALUATION; CONTROLLED STUDY; CROSSOVER PROCEDURE; FEMALE; GLUCOSE BLOOD LEVEL; GLYCEMIC CONTROL; GLYCEMIC INDEX; HUMAN; INSULIN DEPENDENT DIABETES MELLITUS; INSULIN TREATMENT; LIPID DIET; LOW FAT DIET; MALE; MEAL; NUTRITIONAL HEALTH; RANDOMIZED CONTROLLED TRIAL; BLOOD; BODY MASS; DIABETES MELLITUS, TYPE 1; METABOLISM; MIDDLE AGED; POSTPRANDIAL STATE; SAMPLE SIZE; TREATMENT OUTCOME;

ADULT; BLOOD GLUCOSE; BODY MASS INDEX; CROSS-OVER STUDIES; DIABETES MELLITUS, TYPE 1; FEMALE; GLYCEMIC INDEX; HEMOGLOBIN A, GLYCOSYLATED; HUMANS; INSULIN; MALE; MEALS; MIDDLE AGED; OLIVE OIL; POSTPRANDIAL PERIOD; SAMPLE SIZE; TREATMENT OUTCOME;

EID: 84962068248     PISSN: 01495992     EISSN: 19355548     Source Type: Journal    
DOI: 10.2337/dc15-2189     Document Type: Article

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