Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults

BACKGROUND: Structure and protein–starch interactions in pasta products can be responsible for lower postprandial glycemic responses compared with other cereal foods. OBJECTIVES: We tested the effect on postprandial glucose metabolism induced by 2 pasta products, couscous, and bread, through their s...

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Detalles Bibliográficos
Autores principales: Vanhatalo, Saara, Dall'Asta, Margherita, Cossu, Marta, Chiavaroli, Laura, Francinelli, Veronica, Pede, Giuseppe Di, Dodi, Rossella, Närväinen, Johanna, Antonini, Monica, Goldoni, Matteo, Holopainen-Mantila, Ulla, Cas, Alessandra Dei, Bonadonna, Riccardo, Brighenti, Furio, Poutanen, Kaisa, Scazzina, Francesca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2021
Materias:
Nutrient Physiology, Metabolism, and Nutrient-Nutrient Interactions
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8971003/
https://www.ncbi.nlm.nih.gov/pubmed/34669959
http://dx.doi.org/10.1093/jn/nxab361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8971003/
https://www.ncbi.nlm.nih.gov/pubmed/34669959
http://dx.doi.org/10.1093/jn/nxab361

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