The Effect of Different Types of Iranian Breads on Metabolic and Cardiovascular Responses in Type 2 Diabetic Patients

نویسندگان
Kaseb, Fatemeh ID 1
Vaziri , Niloofar ID 2
Rashidi, Maryam ID 3

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چکیده

OBJECTIVE: Since bread is the main source of food in Iran, we aimed to assess the effect of four types of Iranian breads on metabolic and cardiovascular responses before and during 15, 30, 60, 90, 120 and 180 minutes of consumption in type 2 diabetic patients. MATERIALS AND METHODS: Ten type ...

کلیدواژه‌ها
Type 2 diabetes, Blood glucose, Iranian bread.