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A Low Glycaemic Index Diet Incorporating Isomaltulose Is Associated with Lower Glycaemic Response and Variability, and Promotes Fat Oxidation in Asians

Low glycaemic index (GI) foods minimize large blood glucose fluctuations and have been advocated to enhance fat oxidation and may contribute to weight management. We determined whether the inclusion of isomaltulose compared to sucrose in a low/high GI meal sequence can modulate the glycaemic respons...

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Detalles Bibliográficos
Autores principales:	Henry, Christiani Jeyakumar, Kaur, Bhupinder, Quek, Rina Yu Chin, Camps, Stefan Gerardus
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5452203/ https://www.ncbi.nlm.nih.gov/pubmed/28486426 http://dx.doi.org/10.3390/nu9050473

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