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The degree of mastication varies significantly between individuals and may be a cause for the considerable interindividual variation observed in the glycemic response (GR) to a single food. Using rice as the model, the aim of this study was to determine if interindividual differences in mastication and resulting degree of particle breakdown affected in vitro and in vivo glycemic potency. In a randomized...
Previous work by our group showed that the degree of particle breakdown of rice during mastication affects in vitro glycemic potency. The objective of this study was to confirm these in vitro findings in an in vivo model. We hypothesized that the degree of habitual mastication will influence individuals' in vivo blood glucose response (glycemic response, or GR) to carbohydrate foods. Eleven participants...
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