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International Journal of Food Sciences and Nutrition Volume 57, 2006 - Issue 3-4
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BRIEF COMMUNICATION

Use of low-glycaemic index bread to reduce 24-h blood glucose: implications for dietary advice to non-diabetic and diabetic subjects

Prof >C. J. K. Henry Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UKCorrespondence[email protected]
,
H. J. Lightowler Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UK
,
E. A. Tydeman Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UK
&
R. Skeath Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Gipsy Lane Campus, Oxford, UK
Pages 273-278 | Published online: 06 Jul 2009

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Miao Qin, Xia Zhou, Jun Zhu, Mutian Ma, Hongyan Wang & Liangbao Yang. (2021) Synthesis of gold nanorods with varied length-diameter ratios-applications using SERS for the detection of drugs. Journal of Dispersion Science and Technology 42:4, pages 485-492.
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Sumiko Nakamura, Takashi Hara, Toshio Joh, Atsushi Kobayashi, Akira Yamazaki, Kensaku Kasuga, Takeshi Ikeuchi & Ken’ichi Ohtsubo. (2017) Effects of super-hard rice bread blended with black rice bran on amyloid β peptide production and abrupt increase in postprandial blood glucose levels in mice. Bioscience, Biotechnology, and Biochemistry 81:2, pages 323-334.
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Sumiko Nakamura, Junji Katsura, Kiyoko Kato & Ken’ichi Ohtsubo. (2016) Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch. Bioscience, Biotechnology, and Biochemistry 80:2, pages 329-340.
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Sumiko Nakamura, Hikaru Satoh & Ken’ichi Ohtsubo. (2015) Development of formulae for estimating amylose content, amylopectin chain length distribution, and resistant starch content based on the iodine absorption curve of rice starch. Bioscience, Biotechnology, and Biochemistry 79:3, pages 443-455.
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Sumiko NAKAMURA, Yohei NAKANO, Hikaru SATOH & Ken'ichi OHTSUBO. (2013) Improved Palatability and Bio-Functionality of Super-Hard Rice by Soaking in a Barley-Koji Miso Suspension. Bioscience, Biotechnology, and Biochemistry 77:12, pages 2419-2429.
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Felicidad Ronda, Manuel Gomez & Joan Quilez. (2010) Prolonged frozen storage of partially-baked wheat bread increases in vitro slowly digestible starch after final bake. International Journal of Food Sciences and Nutrition 61:6, pages 624-629.
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Articles from other publishers (20)

Perdana ST. Suyoto, Mariëlle G. de Rijk, Jeanne HM. de Vries & Edith JM. Feskens. (2023) The effect of meal glycemic index and meal frequency on glycemic control and variability in female nurses working night shifts: A two-arm randomized cross-over trial. The Journal of Nutrition.
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Awatif Almehmadi, Helen Lightowler, Magali Chohan & Miriam E. Clegg. (2020) The effect of a split portion of flaxseed on 24-h blood glucose response. European Journal of Nutrition 60:3, pages 1363-1373.
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Eva Fechner, Cara Op ’t Eyndt, Theo Mulder & Ronald P. Mensink. (2020) Diet-induced differences in estimated plasma glucose concentrations in healthy, non-diabetic adults are detected by continuous glucose monitoring—a randomized crossover trial. Nutrition Research 80, pages 36-43.
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Barbara Krochmal-Marczak, Renata Tobiasz-Salach & Joanna Kaszuba. (2020) The effect of adding oat flour on the nutritional and sensory quality of wheat bread. British Food Journal 122:7, pages 2329-2339.
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Elaine Wan Yi Peh, Katie Koecher, Ravi Menon & Christiani Jeyakumar Henry. (2019) Breakfast consumption modulates postprandial glycaemic, insulinaemic and NEFA response in pre-diabetic Asian males. British Journal of Nutrition 123:6, pages 664-672.
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Tracey J. Smith, Marques A. Wilson, J. Philip Karl, Krista Austin, Asma Bukhari, Stefan M. Pasiakos, Kristie L. O’Connor & Harris R. Lieberman. (2016) Interstitial glucose concentrations and hypoglycemia during 2 days of caloric deficit and sustained exercise: a double-blind, placebo-controlled trial. Journal of Applied Physiology 121:5, pages 1208-1216.
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J Goletzke, F S Atkinson, K L Ek, K Bell, J C Brand-Miller & A E Buyken. (2016) Glycaemic and insulin index of four common German breads. European Journal of Clinical Nutrition 70:7, pages 808-811.
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KenIchi Ohtsubo. (2016) Possibility of Diabetes Prevention by High-amylose Rice and Super Hard Rice. Journal of Diabetes and Obesity 3:1, pages 1-7.
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Bhupinder Kaur, Viren Ranawana, Ai-Ling Teh & C. Jeya K. Henry. (2015) The impact of a low glycemic index (GI) breakfast and snack on daily blood glucose profiles and food intake in young Chinese adult males. Journal of Clinical & Translational Endocrinology 2:3, pages 92-98.
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Porntip Sirisoontaralak, Nantarat Na Nakornpanom, Kittiya Koakietdumrongkul & Chutima Panumaswiwath. (2015) Development of quick cooking germinated brown rice with convenient preparation and containing health benefits. LWT - Food Science and Technology 61:1, pages 138-144.
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Satoshi Maeda, Yuta KazamaAtsushi KobayashiAkira YamazakiSumiko Nakamura, Masayuki Yamaguchi, Hideo Maeda & Ken’ichi Ohtsubo. (2015) Improvement of Palatability and Prevention of Abrupt Increases in Postprandial Blood Glucose Levels by Hokurikukona243 after High Pressure Treatment. Journal of Applied Glycoscience 62:4, pages 127-134.
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Sumiko Nakamura & Ken’ichi Ohtsubo. (2015) Improvement of Palatability and Inhibition of Abrupt Increase in Postprandial Blood Glucose Level by the Boiled Rice after Soaking with Functional Food Ingredients. Journal of Applied Glycoscience 62:2, pages 53-63.
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Marleen van Baak. (2014) 24-Hour Glucose Profiles on Diets Varying in Protein Content and Glycemic Index. Nutrients 6:8, pages 3050-3061.
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Viswanathan MohanDonna SpiegelmanVasudevan SudhaRajagopal GayathriBiling HongKallingal PraseenaRanjit Mohan AnjanaNicole M. WedickKokila ArumugamVasanti MalikSabitha RamachandranMookambika Ramya BaiJeya Kumar HenryFrank B. HuWalter WillettKamala Krishnaswamy. (2014) Effect of Brown Rice, White Rice, and Brown Rice with Legumes on Blood Glucose and Insulin Responses in Overweight Asian Indians: A Randomized Controlled Trial. Diabetes Technology & Therapeutics 16:5, pages 317-325.
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Elisa FabbriniPaul B. HigginsFaidon MagkosRaul A. BastarracheaV. Saroja VorugantiAnthony G. ComuzzieRobert E. ShadeAmalia GastaldelliJay D. Horton, Daniela Omodei, Bruce W. PattersonSamuel Klein. (2013) Metabolic response to high-carbohydrate and low-carbohydrate meals in a nonhuman primate model. American Journal of Physiology-Endocrinology and Metabolism 304:4, pages E444-E451.
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E. E. Blaak, J.‐M. Antoine, D. Benton, I. Björck, L. Bozzetto, F. Brouns, M. Diamant, L. Dye, T. Hulshof, J. J. Holst, D. J. Lamport, M. Laville, C. L. Lawton, A. Meheust, A. Nilson, S. Normand, A. A. Rivellese, S. Theis, S. S. Torekov & S. Vinoy. (2012) Impact of postprandial glycaemia on health and prevention of disease. Obesity Reviews 13:10, pages 923-984.
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Angel Gil, Rosa M Ortega & José Maldonado. (2011) Wholegrain cereals and bread: a duet of the Mediterranean diet for the prevention of chronic diseases. Public Health Nutrition 14:12A, pages 2316-2322.
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Sumiko Nakamura, Hikaru Satoh & Ken’ichi Ohtsubo. (2011) Characteristics of Pregelatinized Ae Mutant Rice Flours Prepared by Boiling after Preroasting . Journal of Agricultural and Food Chemistry 59:19, pages 10665-10676.
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Louise M. Aston, Roberta Laccetti, Adrian P. Mander, Rosemary Hall, Carmel S. Moore & Susan A. Jebb. (2010) No difference in the 24-hour interstitial fluid glucose profile with modulations to the glycemic index of the diet. Nutrition 26:3, pages 290-295.
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C. J. K. Henry, K. J. Newens & H. J. Lightowler. (2009) Low-glycaemic index sweetener-based beverages reduce 24-h glucose profiles in healthy adults. Journal of Human Nutrition and Dietetics 22:1, pages 77-80.
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