Developing, Verifying, and Evaluating a Menu Using Foods With Naturally Occurring Resistant Starch

OBJECTIVES: Dietary interventions utilizing resistant starch (RS) have traditionally used the supplement form. However, it is unknown if similar amounts of RS could be achieved by incorporating RS containing foods in a daily menu. The first objective was to develop a menu with foods with naturally o...

Descripción completa

Detalles Bibliográficos
Autores principales: Patterson, Mindy, Fitko, Kendall, Cartagenova, Alba, Maiya, Madhura
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193955/
http://dx.doi.org/10.1093/cdn/nzac053.067

Ejemplares similares