2016
DOI: 10.1016/j.clnesp.2016.03.070
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Nikoleta S. Stamataki, Amalia E. Yanni, Maria G. Stoupaki, Alexandros Tsigkas, Panagiotis Konstantopoulos, Irene Pateras, Nikolaos Tentolouris, Despina N. Perrea, Vaios T. Karathanos

Abstract: substitute in food industry, on attenuation of glucose levels is not fully elucidated. Aim: The objective of the present study was to evaluate the postprandial glucose response of healthy subjects to oat biscuits (OB) containing maltitol and oat biscuits in which maltitol was partly substituted with 4% inulin (OBIN). Materials and methods: In this randomized controlled crossover trial, 11 healthy volunteers (age 22.8±1.6 years, BMI 24.6±2.8 kg/m 2) participated. They consumed on three separate occasions 80g OB…

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