High fructose consumption with a high protein meal is associated with decreased glycaemia and increased thermogenesis but reduced fat oxidation; a randomized controlled trial.

Rapidly increasing numbers of diabetes are a worldwide concern that is amplified in Asia where people are more susceptible and transition faster from pre-diabetes to diabetes [1-4]. The beneficial effects of low glycaemic index (GI) foods have been well recognized and the evidence indicates that the consumption of low GI foods decreases post-prandial blood glucose levels and fluctuations. As a result, insulin levels are more stable and oxidative stress is reduced, known risk factors in the onset for type 2 diabetes and impaired glucose tolerance [5-8].

Source: Nutrition - July 19, 2018 Category: Nutrition Authors: Stefan Gerardus Camps, Huann Rong Koh, Nan Xin Wang, Christiani Jeyakumar Henry Source Type: research