The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods

BACKGROUND: Glycemic index (GI) is intended to be a property of food but some reports are suggestive that GI is influenced by participant characteristics when glucose is used as a reference. OBJECTIVE: To examine the influence of different reference foods on observed GI. DESIGN: The GIs of five vari...

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Detalles Bibliográficos
Autores principales: Venn, Bernard J, Kataoka, Minako, Mann, Jim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4047427/
https://www.ncbi.nlm.nih.gov/pubmed/24885045
http://dx.doi.org/10.1186/1475-2891-13-50

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4047427/
https://www.ncbi.nlm.nih.gov/pubmed/24885045
http://dx.doi.org/10.1186/1475-2891-13-50

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