The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes

Liatis, S; Tsapogas, P; Chala, E; Dimosthenopoulos, C; Kyriakopoulos, K; Kapantais, E; Katsilambros, N

dc.contributor.author	Liatis, S	en
dc.contributor.author	Tsapogas, P	en
dc.contributor.author	Chala, E	en
dc.contributor.author	Dimosthenopoulos, C	en
dc.contributor.author	Kyriakopoulos, K	en
dc.contributor.author	Kapantais, E	en
dc.contributor.author	Katsilambros, N	en
dc.date.accessioned	2014-03-01T01:58:15Z
dc.date.available	2014-03-01T01:58:15Z
dc.date.issued	2009	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/28661
dc.subject	Dietary Fibre	en
dc.subject	Insulin Resistant	en
dc.subject	Ldl Cholesterol	en
dc.subject	Lipid Profile	en
dc.subject	type 2 diabetes	en
dc.subject	Water Soluble	en
dc.title	The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.diabet.2008.09.004	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.diabet.2008.09.004	en
heal.publicationDate	2009	en
heal.abstract	AimPrevious studies have shown that the water-soluble dietary fibre betaglucan, a natural component of oats, reduces cholesterol and postprandial hyperglycaemia. The aim of the present study was to investigate the effect of betaglucan-enriched bread consumption on the lipid profile and glucose homoeostasis of patients with type2 diabetes (T2D).	en
heal.journalName	Diabetes & Metabolism	en
dc.identifier.doi	10.1016/j.diabet.2008.09.004	en