Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes

Nav

General Info

Geography

Sweden (SWE)

Time period covered

01/1991 - 12/1998

Data type

Scientific literature

Keywords

Diabetes, Diet

Citation

Authors

Wirström T, Hilding A, Gu HF, Östenson C-G, Björklund A

Journal

Am J Clin Nutr

Volume

Issue

Pages

179–87

Publication year

2013

Suggested citation

Wirström T, Hilding A, Gu HF, Östenson C-G, Björklund A. Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes. Am J Clin Nutr. 2013; 97(1): 179–87.

GHDx Entry last modified on: Mar 3, 2019

Header sites

Search form

Main menu

Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes

Nav