The impact of a low glycaemic index (GI) diet on simultaneous measurements of blood glucose and fat oxidation: A whole body calorimetric study

OBJECTIVE: Low glycaemic index (GI) foods are known to minimize large fluctuations in blood glucose levels and have been suggested to increase fat oxidation. The objective of this study was to simultaneously investigate glucose excursion and substrate oxidation in a whole body calorimetre when Chine...

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Detalles Bibliográficos
Autores principales: Kaur, Bhupinder, Quek Yu Chin, Rina, Camps, Stefan, Henry, Christiani Jeyakumar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2016
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5680450/
https://www.ncbi.nlm.nih.gov/pubmed/29159130
http://dx.doi.org/10.1016/j.jcte.2016.04.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5680450/
https://www.ncbi.nlm.nih.gov/pubmed/29159130
http://dx.doi.org/10.1016/j.jcte.2016.04.003

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