Commercially available gluten-free pastas elevate postprandial glycemia in comparison to conventional wheat pasta in healthy adults: A double-blind randomized crossover trial

Food and Function

Volumn 8, Issue 9, 2017, Pages 3139-3144

  Johnston, C S ^a   Snyder, D ^a   Smith, C ^a  

^a ARIZONA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BLOOD; GLUCOSE; NUTRITION;

BLOOD GLUCOSE CONCENTRATION; DISEASE RISKS; EFFECT SIZE; HEALTH IMPLICATIONS; HEALTH PARAMETERS; PLASMA GLUCOSE; REPEATED MEASURES; UNIVERSITY CAMPUS;

HEALTH RISKS;

GLUTEN;

ADOLESCENT; ADULT; ANALYSIS; CHEMISTRY; CHENOPODIUM QUINOA; COMPARATIVE STUDY; CONTROLLED STUDY; DOUBLE BLIND PROCEDURE; FEMALE; FLOUR; GLUTEN FREE DIET; GLYCEMIC INDEX; HUMAN; MAIZE; MALE; METABOLISM; MIDDLE AGED; ORYZA; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; WHEAT; YOUNG ADULT;

ADOLESCENT; ADULT; CHENOPODIUM QUINOA; DIET, GLUTEN-FREE; DOUBLE-BLIND METHOD; FEMALE; FLOUR; GLUTENS; GLYCEMIC INDEX; HUMANS; MALE; MIDDLE AGED; ORYZA; POSTPRANDIAL PERIOD; TRITICUM; YOUNG ADULT; ZEA MAYS;

EID: 85029741562     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c7fo00099e     Document Type: Article

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