Impact of dietary glycaemic index on metabolic disease risk
An initial study determined the GI values of a number of key ‘staple’ carbohydrate-rich foods (chapter 2). This allowed consideration of some of the factors which influence the GI of foods, and also identified low and high FI versions of these staple foods for use in a controlled dietary interventio...
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University of Cambridge
2006
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.596202 |