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The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods
BACKGROUND: Glycemic index (GI) is intended to be a property of food but some reports are suggestive that GI is influenced by participant characteristics when glucose is used as a reference. OBJECTIVE: To examine the influence of different reference foods on observed GI. DESIGN: The GIs of five vari...
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| Main Authors: | , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
BioMed Central
2014
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4047427/ https://ncbi.nlm.nih.gov/pubmed/24885045 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1475-2891-13-50 |
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