Italian toasted bread (‘bruschetta’) should be carefully evaluated by people with type 1 diabetes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Endocrinology,General Medicine,Endocrinology, Diabetes and Metabolism,Internal Medicine
Link
http://link.springer.com/content/pdf/10.1007/s00592-011-0290-0.pdf
Reference5 articles.
1. Birnbacher R, Waldhör T, Schneider U et al (1995) Glycaemic responses to commonly ingested breakfasts in children with insulin-dependent diabetes mellitus. Eur J Pediatr 154:353–355
2. Bortsov AV, Liese AD, Bell RA et al (2011) Sugar-sweetened and diet beverage consumption is associated with cardiovascular risk factor profile in youth with type 1 diabetes. Acta Diabetol [Epub ahead of print]
3. Burton P, Lightowler HJ (2008) The impact of freezing and toasting on the glycaemic response of white bread. Eur J Clin Nutr 62:594–599
4. Lunetta M, Di Mauro M, Crini S et al (1995) Influence of different coking process on the glycaemic response to potatoes in non-insulin dependent diabetic patients. Diab Nutr Metab 8:49–53
5. Vega-López S, Ausman LM, Griffith JL et al (2007) Interindividual variability and intra-individual reproducibility of glycemic index values for commercial white bread. Diabetes Care 30:1412–1417
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