title: [Influence of breads with use of barley, buckwheat and oat flours and barley flakes on postprandial glycaemia in patients with type 2 diabetes mellitus].
abstract: It was investigated the influence of breads with use of barley, buckwheat and oat flours and barley flakes on postprandial glycaemia in patients with type 2 diabetes mellitus. It was shown that consumption of breads with use of barley and buckwheat flours is accompanied less marked postprandial glycaemic reaction in compared with standard loading of carbohydrates (wheat bread). Also it was noted greater increase of postprandial glycaemia in consumption of bread with use of barley flakes in compared with consumption of wheat bread inclusive equivalent amount of carbohydrates.
authors.forename: Kh Kh
authors.initials: KhKh
authors.lastname: Sharafetdinov
authors.forename: M M
authors.initials: MM
authors.lastname: Gapparov
authors.forename: O A
authors.initials: OA
authors.lastname: Plotnikova
authors.forename: V V
authors.initials: VV
authors.lastname: Zykina
authors.forename: L A
authors.initials: LA
authors.lastname: Shlelenko
authors.forename: O E
authors.initials: OE
authors.lastname: Tiurina
authors.forename: Iu V
authors.initials: IuV
authors.lastname: Rabotkin
mesh_terms: D018554:Avena; D001939:Bread; D003924:Diabetes Mellitus, Type 2 / Q000097:blood*; D019612:Fagopyrum; D005260:Female; D005433:Flour; D001467:Hordeum; D006801:Humans; D006943:Hyperglycemia / Q000097:blood*; D008297:Male; D008875:Middle Aged