Dessert Formulation Using Sucralose and Dextrin Affects Favorably Postprandial Response to Glucose, Insulin, and C-Peptide in Type 2 Diabetic Patients | Zendy

Konstantina Argyri | Zendy; Alexios Sotiropoulos | Zendy; Eirini Psarou | Zendy; Athanasia Papazafiropoulou | Zendy; Antonis Zampelas | Zendy; María Kapsokefalou | Zendy

Open Access

Dessert Formulation Using Sucralose and Dextrin Affects Favorably Postprandial Response to Glucose, Insulin, and C-Peptide in Type 2 Diabetic Patients

Author(s) -

Konstantina Argyri,

Alexios Sotiropoulos,

Eirini Psarou,

Athanasia Papazafiropoulou,

Antonis Zampelas,

María Kapsokefalou

Publication year - 2013

Publication title -

the review of diabetic studies

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.701

H-Index - 41

eISSN - 1614-0575

pISSN - 1613-6071

DOI - 10.1900/rds.2013.10.39

Subject(s) - postprandial , glycemic , meal , sucralose , food science , type 2 diabetes , insulin , sugar , pastry , medicine , glycemic index , type 1 diabetes , diabetes mellitus , chemistry , endocrinology

Dessert compositions may conform to diabetic diet when it contains low sugar or artificial sweetener to replace sugar. However, it is still questionable whether glycemic control in type 2 diabetes patients is improved by the use of diet-conforming dessert compositions.

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research