Diabetes mellitus is a chronic disease whose prevalence is growing worldwide.
Consumption of desserts with low glycemic index (GI) and low glycemic load (GL) in a …

Purpose The aim of the present study was to examine the effects of consumption of desserts
with low glycemic index (GI) and low glycemic load (GL), as part of a balanced hypo-caloric …

Objective Foods with contrasting glycemic index when incorporated into a meal, are able to
differentially modify glycemia and insulinemia. However, little is known about whether this is …

Diabetes-specific nutritional formulas (DSNFs) are frequently used as part of medical
nutrition therapy for patients with diabetes. This study aims to evaluate postprandial (PP) …

Purpose To compare the effects of three ready-to-eat mixed meals, with a high fiber content
and low glycemic index, on postprandial glycemic and insulinemic response in patients with …

The aim of this study was to assess the effect of four isocaloric meals with different
macronutrient compositions on postprandial blood glucose, lipids, and glucagon in adults …

Minimizing postprandial glucose response is an important goal for overall diabetes
management. Diabetes specific nutritional shakes (DSNS) are clinically shown to minimize …

Background: Postprandial plasma glucose concentration is an important diabetes
management target. Glycemia-targeted specialized-nutrition (GTSN) beverages, containing …

Background & aims Several studies with diabetes-specific formulas (DSFs) for
hyperglycaemic patients in need of nutritional support have been conducted in non …

Blood glucose concentration increases after the consumption of any carbohydrate-
containing meal. Several factors affect the course of glucose metabolism, including …