The effect of low glycemic index bread eaten with different fillings on blood glucose response in healthy individuals

• Main Authors: Mohd Yusof, Barakatun Nisak, Abd Talib, Ruzita, A. Karim, Norimah, Kamaruddin, Nor Azmi, Arshad, Fatimah
• Format: Article
• Language: English
• Published: Fakulti Sains Kesihatan, Universiti Kebangsaan Malaysia and Penerbit Universiti Kebangsaan Malaysia 2008
• Online Access: http://psasir.upm.edu.my/id/eprint/17672/1/The%20effect%20of%20low%20glycemic%20index%20bread%20eaten%20with%20different%20fillings%20on%20blood%20glucose%20response%20in%20healthy%20individuals.pdf; http://psasir.upm.edu.my/id/eprint/17672/; http://ejournal.ukm.my/jskm/article/view/2343
• Institution: Universiti Putra Malaysia

White and whole meal breads have been classified as high glycemic index (GI) foods which in turn produce the greatest rise in blood glucose. One of the commercial bread products in Malaysia known as Brown breads (BB) has been recently marketed as a healthy choice for diabetics due to its low GI valu...