Chapter 16. Food Polysaccharides, Glucose Absorption and Insulin Sensitivity

  1. Barry V. McCleary and
  2. Leon Prosky
  1. John C. Mathers and
  2. Mark E. Daly

Published Online: 21 APR 2008

DOI: 10.1002/9780470999615.ch16

Advanced Dietary Fibre Technology

Advanced Dietary Fibre Technology

How to Cite

Mathers, J. C. and Daly, M. E. (2000) 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

  1. Published Online: 21 APR 2008
  2. Published Print: 29 DEC 2000

ISBN Information

Print ISBN: 9780632056347

Online ISBN: 9780470999615



  • food polysaccharides;
  • glucose absorption;
  • insulin;
  • hypertension;
  • obesity


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