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    Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

    Objectives: To determine the extent to which β-glucan reduces the glycemic index (GI) of oat products and whether high levels of β-glucan impair palatability.

    AL Jenkins, DJA Jenkins, U Zdravkovic, P Würsch… in European Journal of Clinical Nutrition (2002)