The impact of a low glycaemic index (GI) diet on simultaneous measurements of blood glucose and fat oxidation: A whole body calorimetric study

OBJECTIVE: Low glycaemic index (GI) foods are known to minimize large fluctuations in blood glucose levels and have been suggested to increase fat oxidation. The objective of this study was to simultaneously investigate glucose excursion and substrate oxidation in a whole body calorimetre when Chine...

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Detalhes bibliográficos
Publicado no:J Clin Transl Endocrinol
Main Authors: Kaur, Bhupinder, Quek Yu Chin, Rina, Camps, Stefan, Henry, Christiani Jeyakumar
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2016
Assuntos:
Research Paper
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5680450/
https://ncbi.nlm.nih.gov/pubmed/29159130
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.jcte.2016.04.003
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