English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Asia has become the epicentre of type 2 diabetes (T2D), predominately due to the consumption of carbohydrate-rich and high-glycemic-index (high-GI) diets. Previously, almond consumption has been reported to reduce the risk of T2D, obesity, and related diseases. The hypothesis of this randomised cross-over clinical trial was that almond paste consumption with bread would improve postprandial glycemic and insulinemic responses. Fifteen healthy Chinese men consumed four bread-based meals containing different amounts of almond paste and inulin. Our results show that co-ingesting bread with 15 g of almond paste and 4 g of inulin significantly reduced the postprandial glucose and insulin levels. The corresponding GI value was 44 (low GI), which was lower than the GI value of white bread, which was 60 (medium GI). However, co-ingestion of almond paste with bread increased the postprandial triglyceride levels. Further studies will be required to demonstrate these effects on a long term basis. Clinical trial registration No:  NCT05504044

Almond paste and dietary fibre: a novel way to improve postprandial glucose and lipid profiles?