Interaction between physical structure and amylose:amylopectin ratio of foods on postprandial glucose and insulin responses in healthy subjects.

@article{Heijnen1995InteractionBP,
  title={Interaction between physical structure and amylose:amylopectin ratio of foods on postprandial glucose and insulin responses in healthy subjects.},
  author={M. L. Heijnen and Johan M M van Amelsvoort and Jan A. Weststrate},
  journal={European journal of clinical nutrition},
  year={1995},
  volume={49 6},
  pages={446-57}
}
OBJECTIVE To study the effect of amylose content on postprandial glucose and insulin responses in healthy subjects by serving fixed amounts of simple starchy foods with a varying but strictly controlled water, fat and guar gum content. DESIGN A blind, randomised, balanced cross-over study. SETTING The kitchen of the Nutrition Research Unit in the Unilever Research Laboratorium. SUBJECTS Apparently healthy employees of Unilever Research Laboratorium. INTERVENTIONS Subjects consumed… CONTINUE READING