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  1. Determination of glycemic index for some breads.

    Article - En anglais

    Glucose-responses and glycemic indices of standard bread, rye bread and mixed bread were studied with 10 healthy subjects.

    Incremental areas of blood glucose (above fasting levels) were calculated as 81,58 and 46 mmol/literx120 min GI values determined as 100,72,57 for standard bread, rye bread and mixed bread, respectively.

    The area under the glucose-response curve and GI value of standard bread were significantly higher than rye bread and mixed bread (p<0.05).

    Mots-clés Pascal : Relation dose réponse, Relation dose métabolisme, Seigle, Pain, Glucose, Glycémie, Individu sain, Etude expérimentale, Etude comparative, Métabolisme, Régulation adaptative, Consommation alimentaire, Index glycémique

    Mots-clés Pascal anglais : Dose activity relation, Dose metabolism relationship, Rye, Bread, Glucose, Glycemia, Healthy subject, Experimental study, Comparative study, Metabolism, Adaptive regulation, Food intake

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 99-0486957

    Code Inist : 002A35B03. Création : 22/03/2000.