Influence of breads with use of barley, buckwheat and oat flours and barley flakes on postprandial glycaemia in patients with type 2 diabetes mellitus
Sharafetdinov, K.Kh.; Gapparov, M.M.; Plotnikova, O.A.; Zykina, V.V.; Shlelenko, L.A.; Tiurina, O.E.; Rabotkin, I.V.
Voprosy Pitaniia 78(4): 40-46
2009
ISSN/ISBN: 0042-8833 PMID: 19999818 Document Number: 13135
It was investigated the influence of breads with use of barley, buckwheat and oat flours and barley flakes on postprandial glycaemia in patients with type 2 diabetes mellitus. It was shown that consumption of breads with use of barley and buckwheat flours is accompanied less marked postprandial glycaemic reaction in compared with standard loading of carbohydrates (wheat bread). Also it was noted greater increase of postprandial glycaemia in consumption of bread with use of barley flakes in compared with consumption of wheat bread inclusive equivalent amount of carbohydrates.
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