Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review
Author:
Affiliation:
1. Department of Nutrition, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
2. Post-graduation Program: Endocrinoly, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2108756
Reference64 articles.
1. International Tables of Glycemic Index and Glycemic Load Values: 2008
2. Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing
3. Glycemic index, glycemic load, and chronic disease risk—a meta-analysis of observational studies
4. The glycaemic index: importance of dietary fibre and other food properties
5. The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial
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