[Comparative effects of couscous and pasta on glycemia in normal subjects and type I diabetics].

@article{Jamel1990ComparativeEO,
  title={[Comparative effects of couscous and pasta on glycemia in normal subjects and type I diabetics].},
  author={N Jamel and S. Hajri and David J A Jenkins and Souad Bousnina and K Naggati and H. Jedidi and R Boukhris and B. Bennaceur},
  journal={Diabete & metabolisme},
  year={1990},
  volume={16 1},
  pages={37-41}
}
8 healthy subjects have eaten in the morning, after an overnight fast, in two separated occasions and in a randomised order 50 gr of CHO as pasta or couscous. Blood glucose after pasta ingestion was lower at 30 mn (p less than 0.05) at 45 mn (p less than 0.01) and at 60 mn (p less than 0.05). Area under the curve after pasta was significantly reduced (p less than 0.01). In a second time 6 IDDM patients have eaten in a randomised order a meal made of pasta with tomato sauce (P = 11%, F = 30%, G… CONTINUE READING
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