Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with Glycemic Variability in Patients with Type 2 Diabetes: A Cross-Sectional Study

Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with Glycemic Variability in Patients with Type 2 Diabetes: A Cross-Sectional Study

Glycemic control, including glycemic variability, is important for the prevention of diabetic vascular complications in patients with type 2 diabetes mellitus (T2DM). There was an association between miso soup intake and insulin resistance. However, the relationship between habitual miso consumption...

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Bibliographic Details
Main Authors: Fuyuko Takahashi, Yoshitaka Hashimoto, Ayumi Kaji, Ryosuke Sakai, Akane Miki, Takuro Okamura, Noriyuki Kitagawa, Hiroshi Okada, Naoko Nakanishi, Saori Majima, Takafumi Senmaru, Emi Ushigome, Masahide Hamaguchi, Mai Asano, Masahiro Yamazaki, Michiaki Fukui
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Nutrients
Subjects:
fermented soy foods
glycemic control
glycemic variability
miso
type 2 diabetes
Online Access:https://www.mdpi.com/2072-6643/13/5/1488

Internet

https://www.mdpi.com/2072-6643/13/5/1488

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