Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects.

@article{Lu2000ArabinoxylanFA,
  title={Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects.},
  author={Zhong Xian Lu and Karen Z Walker and Jane G Muir and T Mascara and Kerin O'dea},
  journal={The American journal of clinical nutrition},
  year={2000},
  volume={71 5},
  pages={1123-8}
}
BACKGROUND Arabinoxylan (AX) is the major component of dietary fiber in the cereal grains that make up a large proportion of our diet. However, the physiologic effect of AX is unknown. OBJECTIVE The objective of this study was to determine whether AX improves postprandial glucose and insulin responses in healthy humans. DESIGN AX-rich fiber was extracted from the byproduct of wheat-flour processing. Three isoenergic breakfasts, comprising bread, margarine, and jam, had 75 g available… CONTINUE READING

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