Type 2 Diabetes
Diabetes risk may be lowered by dietary exchange to high-fiber bread
Published in Obesity and Diabetes Week, April 17th, 2006
Researchers in Sweden conducted a investigation "to study the possibility of improving blood lipids, glucose tolerance and insulin sensitivity in women with impaired glucose tolerance and a history of gestational diabetes by merely changing the glycemic index (GI) and dietary fiber (DF) content of their bread."
This was a "randomized crossover study where test subjects were given either low GI/high DF or high GI/low DF bread products during two consecutive 3-week periods, separated by a 3-week washout period."
"An intravenous glucose...
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