Effects of cooking on serum glucose and insulin responses to starch
1981
Collings, P. | Williams, C. | Macdonald, I.
The response of serum glucose and insulin to various dietary carbohydrates seems to be affected by the form of carbohydrate, i.e., raw or cooked. This phenomenon was noted in a dietary experiment on 11 subjects who ingested 1 g of glucose equivalent as raw or cooked corn starch or glucose monohydrate after an overnight fast. The responses of serum glucose to glucose monohydrate and cooked starch were similar, and much greater than to raw starch; the serum insulin responded most highly to glucose monohydrate, significantly more so than to cooked starch, which in turn was significantly greater than the response to raw starch.
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