Glycemic Index-Based Nutritional Education Improves Blood Glucose Control in Japanese Adults: A randomized controlled trial

Participants were instructed to combine the high-GI staple foods with vinegar (7,9-12), dairy products (7,13,14), or fermented foods such as yogurt and pickles (7,15) to reduce postprandial blood glucose spikes.

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Bibliographische Detailangaben
Veröffentlicht in:	Diabetes care 2007-07, Vol.30 (7), p.1874-1876
Hauptverfasser:	Amano, Yuki, Sugiyama, Michiko, Lee, Jung S, Kawakubo, Kiyoshi, Mori, Katsumi, Tang, Ann C, Akabayashi, Akira
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Asian people Biological and medical sciences Blood Glucose - analysis Changes Dairy products Diabetes Diabetes Mellitus, Type 2 - blood Diabetes Mellitus, Type 2 - diet therapy Diet Disease management Endocrinopathies Feeding. Feeding behavior Fundamental and applied biological sciences. Psychology Glucose Glucose Intolerance - blood Glucose Intolerance - diet therapy Glucose metabolism Glycated Hemoglobin A - analysis Glycemic Index Health aspects Humans Japan Japanese Medical sciences Nutrition education Patient Education as Topic Rice Studies Vertebrates: anatomy and physiology, studies on body, several organs or systems Vertebrates: endocrinology
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Beschreibung
Zusammenfassung:	Participants were instructed to combine the high-GI staple foods with vinegar (7,9-12), dairy products (7,13,14), or fermented foods such as yogurt and pickles (7,15) to reduce postprandial blood glucose spikes.
ISSN:	0149-5992 1935-5548
DOI:	10.2337/dc06-2151