Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial

Journal article

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Evelyn Mete, Jillian Haszard, Tracy Perry, Indrawati Oey, Jim Mann and Lisa Te Morenga

Nutrients, Vol.13(8), 2579

2021

Handle:

https://hdl.handle.net/10523/15599

Abstract

acute blood glucose

digestion

glycaemia

grain particle size

insulin

metabolism

stone-milled flour

stoneground flour

whole grain

wholegrain flour

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Record Identifier: 9926478877001891
Title: Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial
Creators: Evelyn Mete
Jillian Haszard
Tracy Perry
Indrawati Oey
Jim Mann
Lisa Te Morenga
Publication Details: Nutrients, Vol.13(8), 2579
Academic Unit: Medicine (DSM); Biostatistics Centre (DSM); Sciences Divisional Office; Healthier Lives - He Oranga Hauora National Science Challenge; Food Science
Publisher: MDPI AG
Date published ; e-published: 2021
Copyright: This article was first published in Nutrients (MDPI AG) at https://doi.org/10.3390/nu13082579. This is an open access article licensed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution and reproduction in any medium, provided the work is properly cited. Copyright © 2021 The Author(s).
Resource Type ; Subtype: Journal article
Format: application/pdf