Glycaemic Response to Different Preparations of Yam in Diabetic and Non-Diabetic Nigerians
Diabetes int. (Middle East/Afr. ed.)
; 16(2): 19-22, 2008.
Artigo
em Inglês
| AIM
| ID: biblio-1261166
Biblioteca responsável:
CG1.1
ABSTRACT
Post-pandial glycaemic responses to food can be affected by the method involved in the preparation of the food. Dietary intervention with food modification forms the corner- stone of management of type 2 diabetes worldwide. The effect of processing on yam; a staple food in Nigeria; was studied among diabetic and non-diabetic Nigerians. Despite undergoing more processing; amala prepared from yam flour had a better post-pandial glycaemic response index (PGRI) compared to other yam preparations; and this was also significantly higher among the diabetic subjects. Yam-based products; particularly amala; should be encouraged among diabetic Nigerians
Texto completo:
DisponíveL
Índice:
AIM (África)
Assunto principal:
Dioscorea
/
Índice Glicêmico
/
Diabetes Mellitus
Idioma:
Inglês
Revista:
Afr. ed.)
Ano de publicação:
2008
Tipo de documento:
Artigo
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