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. 1979 May 19;1(6174):1353. doi: 10.1136/bmj.1.6174.1353

Guar crispbread in the diabetic diet.

T D Hockaday, D J Jenkins, T M Wolever, R Nineham, R Taylor, S Bacon

PMCID: PMC1599564 PMID: 445064

1353

Selected References

These references are in PubMed. This may not be the complete list of references from this article.

Heaton K. W. Food fibre as an obstacle to energy intake. Lancet. 1973 Dec 22;2(7843):1418–1421. doi: 10.1016/s0140-6736(73)92806-7. [DOI] [PubMed] [Google Scholar]
Jenkins D. J., Goff D. V., Leeds A. R., Alberti K. G., Wolever T. M., Gassull M. A., Hockaday T. D. Unabsorbable carbohydrates and diabetes: Decreased post-prandial hyperglycaemia. Lancet. 1976 Jul 24;2(7978):172–174. doi: 10.1016/s0140-6736(76)92346-1. [DOI] [PubMed] [Google Scholar]
Jenkins D. J., Leeds A. R., Gassull M. A., Cochet B., Alberti G. M. Decrease in postprandial insulin and glucose concentrations by guar and pectin. Ann Intern Med. 1977 Jan;86(1):20–23. doi: 10.7326/0003-4819-86-1-20. [DOI] [PubMed] [Google Scholar]

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