Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

@article{Jenkins1988WholemealVW,
  title={Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.},
  author={David J A Jenkins and Virginia Wesson and Thomas M S Wolever and Alexandra L Jenkins and J. Kalmusky and S Guidici and Adele C Csima and Robert G. Josse and Grace Sau-Wai Wong},
  journal={BMJ},
  year={1988},
  volume={297 6654},
  pages={958-60}
}
STUDY OBJECTIVE To determine the effect on the glycaemic response to bread of the ratio of whole cereal grains to milled flour. DESIGN Randomised assignment of groups of diabetic volunteers to test and control meals, taken after an overnight fast. Test foods were also analysed for in vitro digestion with human saliva. SETTING Tertiary care centre. PATIENTS Groups of six drawn from pool of 16 volunteers with diabetes mellitus (11 men, five women; mean age 64 (SE 3); 10 taking insulin, five… CONTINUE READING
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