Ground roasted peanuts leads to a lower post-prandial glycemic response than raw peanuts Maní tostado y molido conduce a una menor respuesta glicémica postprandial comparado con maní crudo

Ground roasted peanuts leads to a lower post-prandial glycemic response than raw peanuts Maní tostado y molido conduce a una menor respuesta glicémica postprandial comparado con maní crudo

Introduction: Few studies have evaluated the effect of nuts processing on the glycemic response and satiety. Objective: To evaluate the effect of peanut processing on glycemic response, and energy and nutrients intake. Method: Thirteen healthy subjects (4 men and 9 women), with a mean age of 28.5 &a...

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Bibliographic Details
Main Authors: C. E. G. Reis, L. A. Bordalo, A. L. C. Rocha, D. M. O. Freitas, M. V. L. da Silva, V. C. de Faria, H. S. D. Martino, N. M. B. Costa, R. C. Alfenas
Format: Article
Language:English
Published: Arán Ediciones, S. L. 2011-08-01
Series:Nutrición Hospitalaria
Subjects:
Maní
Arachis hypogaea
Glucemia
Diabetes mellitus
Índice glucémico
Ingestión de alimentos
Peanuts
Blood glucose
Glycemic index
Food intake
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