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Substitution of Corn Starch with Resistant Starch Type 4 in a Breakfast Bar Decreases Postprandial Glucose and Insulin Responses: A Randomized, Controlled, Crossover Study

BACKGROUND: Resistant starches type 4 (RS4) are chemically modified starches that are resistant to digestion by human enzymes. OBJECTIVE: We aimed to test our hypothesis that replacement of standard starch with RS4 in a baked breakfast bar would decrease postprandial glycemic and insulinemic respons...

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Detalles Bibliográficos
Autores principales:	Mah, Eunice, Garcia-Campayo, Vicenta, Liska, DeAnn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Oxford University Press 2018
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6186909/ https://www.ncbi.nlm.nih.gov/pubmed/30338311 http://dx.doi.org/10.1093/cdn/nzy066

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