Effects of breads of varying carbohydrate quality on postprandial glycaemic, incretin and lipidaemic response after first and second meals in adults with diet-controlled type 2 diabetes
Bread formulations of sprouted grain, whole grain and sourdough fermentation can influence metabolism. Postprandial carbohydrate and lipid metabolism in type 2 diabetes (T2D) is aberrant, rationalising identification of breads to improve these responses. The effect of breads of varying carbohydrate...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2014-01-01
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Series: | Journal of Functional Foods |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464613002247 |