Effect of Different Methods of Cooking on the Dietary Fibre Content of Wheat and Wheat Products and their Hypoglycemic Effect on NIDDM Patients
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Authors
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Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043 ,IN
P. Kavitha -
Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043 ,INP. Parvathi Easwaran
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Department of Food Service Management and Dietetics, Avinashilingam University, Coimbatore - 641 043 ,INS. Uma Mageshwari
Abstract
Diabetes mellitus today is recognised as an epidemic disease in most countries that are undergoing socioeconomic transitions. Controlled studies carried out in India as well as in many other countries have revealed that a high fibre intake offers protection against diabetes which is related to nutritionally induced metabolic over load.Downloads
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Published
2001-06-01
How to Cite
Kavitha, P., Parvathi Easwaran, P., & Uma Mageshwari, S. (2001). Effect of Different Methods of Cooking on the Dietary Fibre Content of Wheat and Wheat Products and their Hypoglycemic Effect on NIDDM Patients. The Indian Journal of Nutrition and Dietetics, 38(6), 173–181. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6850
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