Method of Food Preparation Influences Blood Glucose Response to a High-Carbohydrate Meal: A Randomised Cross-over Trial

The aim of this study was to establish the blood glucose response to different cooking methods of pasta. Participants consumed three identical meals in a random order that were freshly cooked (hot), cooled and reheated. Blood glucose concentrations were assessed before, and every 15 min after ingest...

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Detalles Bibliográficos
Autores principales: Hodges, Caroline, Archer, Fay, Chowdhury, Mardiyyah, Evans, Bethany L., Ghelani, Disha J., Mortoglou, Maria, Guppy, Fergus M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022949/
https://www.ncbi.nlm.nih.gov/pubmed/31881647
http://dx.doi.org/10.3390/foods9010023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022949/
https://www.ncbi.nlm.nih.gov/pubmed/31881647
http://dx.doi.org/10.3390/foods9010023

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