Depression of the glycemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes (Q44038946)

29 November 2017

Depression of the glycemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes (English)

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29 November 2017

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Jenkins AL

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29 November 2017

Jenkins DJ

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29 November 2017

Zdravkovic U

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29 November 2017

Würsch P

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29 November 2017

Vuksan V

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29 November 2017

1 July 2002

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European Journal of Clinical Nutrition

29 November 2017

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29 November 2017

56

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29 November 2017

622-628

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29 November 2017

7

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https://scigraph.springernature.com/pub.10.1038/sj.ejcn.1601367

29 November 2017

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Metabolic effects of dietary fructose in diabetic subjects

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High beta-glucan oat bran and oat gum reduce postprandial blood glucose and insulin in subjects with and without type 2 diabetes

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Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus

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The use of low glycaemic index foods improves metabolic control of diabetic patients over five weeks

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Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients.

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Nutrition principles and diabetes. A role for "lente carbohydrate"?

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Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity

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The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes

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Combined effect of vegetable protein (soy) and soluble fiber added to a standard cholesterol-lowering diet.

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Insulin and glucose responses to various starch-containing foods in type II diabetic subjects

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Oat bran concentrate bread products improve long-term control of diabetes: a pilot study

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Oat-bran cereal lowers serum total and LDL cholesterol in hypercholesterolemic men.

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7 January 2021

Classification and methodology of food carbohydrates as related to nutritional effects

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Food properties affecting the digestion and absorption of carbohydrates

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Postprandial lipid, glucose, insulin, and cholecystokinin responses in men fed barley pasta enriched with beta-glucan

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Rice: a high or low glycemic index food?

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The effect of coingestion of fat on the glucose, insulin, and gastric inhibitory polypeptide responses to carbohydrate and protein

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Lipid profiles after the daily consumption of an oat-based cereal: a controlled crossover trial

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Dietary sugars and lipid metabolism in humans

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7 January 2021

Long-term effects of guar gum in subjects with non-insulin-dependent diabetes mellitus

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7 January 2021

Glycemic index of foods: a physiological basis for carbohydrate exchange

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7 January 2021

Low glycemic index carbohydrate foods in the management of hyperlipidemia

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Guar gum improves insulin sensitivity, blood lipids, blood pressure, and fibrinolysis in healthy men

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7 January 2021

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Mechanics and regulation of gastric emptying

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Guar gum in insulin-dependent diabetes: effects on glycemic control and serum lipoproteins

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7 January 2021

Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load

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7 January 2021

Identifiers

DOI

10.1038/SJ.EJCN.1601367

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29 November 2017

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