Chapter 16. Food Polysaccharides, Glucose Absorption and Insulin Sensitivity
- Barry V. McCleary,
- Leon Prosky
Published Online: 21 APR 2008
DOI: 10.1002/9780470999615.ch16
Copyright © 2001 Blackwell Science Ltd
Book Title
Advanced Dietary Fibre Technology
Additional Information
How to Cite
Mathers, J. C. and Daly, M. E. (2008) Food Polysaccharides, Glucose Absorption and Insulin Sensitivity, in Advanced Dietary Fibre Technology (eds B. V. McCleary and L. Prosky), Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999615.ch16
Publication History
- Published Online: 21 APR 2008
- Published Print: 29 DEC 2000
ISBN Information
Print ISBN: 9780632056347
Online ISBN: 9780470999615
- Summary
- Chapter
- References
Keywords:
- food polysaccharides;
- glucose absorption;
- insulin;
- hypertension;
- obesity
Summary
This chapter contains section titled:
Syndrome X: Central Role of Insulin Resistance and Hyperinsulinaemia
Food Polysaccharides and Glucose Absorption Rates
Experimental Studies of Effects of Food Carbohydrates on Insulin Sensitivity in Humans
Clinical Implications
Role of Food Polysaccharides in Healthy Eating Advice for the Public
Conclusions
References