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Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects
被引：0
作者：
H Liljeberg
I Björck
机构：
[1] Chemical Center,Department of Applied Nutrition and Food Chemistry
[2] Lund University,undefined
来源：
European Journal of Clinical Nutrition
|
2000年
/
54卷
关键词：
second-meal tolerance;
glucose and insulin responses;
triglycerides;
glycaemic index;
spaghetti;
humans;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Objective: The aim of the study was to evaluate the impact of a low glycaemic index (GI) breakfast on glucose tolerance and lipaemia at a subsequent lunch meal.
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页码：24 / 28
页数：4
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