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Fat saturation has no effect on glycaemic or satiety response to a high GI carbohydrate meal in healthy women
(Proceedings of The Nutrition Society, 2015-01)
Elevated dietary intake of processed, high glycaemic index (GI) carbohydrates is associated with an increased risk of developingchronic diseases such as type 2 diabetes, cardiovascular disease, obesity and cancer(1,2). The ...
Dietary Advanced Glycation End Products and Risk Factors for Chronic Disease: A Systematic Review of Randomised Controlled Trials
Dietary advanced glycation end-products (AGEs) form during heating and processing of food products and are widely prevalent in the modern Western diet. Recent systematic reviews indicate that consumption of dietary AGEs ...