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おから摂取が食後血糖値上昇に与える影響―ランダム化プラセボ対照単盲検クロスオーバー試験―
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JPY
Abstract
Objectives The aim of the present study was to investigate the suppression effect of soybean curd residue on the postprandial blood glucose levels in healthy subjects.Methods The study was a randomized, single-blind, placebo-controlled crossover study in healthy adults subjects who were given bread with or without soybean curd residue. The blood glucose level was measured during the test period, the changes in blood glucose concentration (ΔC)and the area under the curve(ΔAUC)after ingestion were compared. Results ΔC and ΔAUC of the test diet period were significant decreased when compared with the control period in the subjects whose postprandial blood glucose levels were more than 140 mg/dL after ingestion of the control diet. Conclusions These results suggest that the soybean curd residue was useful to suppress the postprandial blood glucose level.
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