Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose.

Abstract

Elucidating the role of carbohydrate quality in human nutrition requires a greater understanding of how the physico-chemical characteristics of foods relate to their physiological properties. It was hypothesised that rapidly available glucose (RAG) and slowly available glucose (SAG), in vitro measures describing the rate of glucose release from foods, are… (More)

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Cite this paper

@article{Englyst2003GlycaemicIO, title={Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose.}, author={Klaus N Englyst and Sophie Vinoy and Hans N Englyst and Vincent Lang}, journal={The British journal of nutrition}, year={2003}, volume={89 3}, pages={329-40} }