Blood glucose
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- Partly ensures (the maintenance of) normal / natural blood sugar levels
- Consumption of alpha cyclodextrin as part of a starchy meal contributes to the reduction of the blood glucose rise after that meal
- helps to reduce / decrease the blood glucose rise after meals
- This as part of a meal helps to reduce the blood glucose rise after that meal
- Consumption of foods with fructose leads to a lower blood glucose rise than that of foods containing sucrose or glucose
- results in a lower blood glucose rise after consumption compared to sugary foods / drinks
- increases blood glucose levels after meals less than products with a low SDS content
- results in a lower blood glucose rise after consumption compared to sugary foods / drinks or
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- Chromium
- Sugar substitutes (xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt, erythritol, sucralose and polydextrose or a combination thereof)
- Arabinoxylan (produced from wheat endosperm )
- Hydroxypropyl methylcellulose meal
- Pectins during meal
- Resistant starch in food
- Alpha-cyclodextrin
- Beta-glucan from oats and barley
- Fructose
- Carbohydrates, not digestible
- Slowly digestible starch
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