Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes

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Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes
Title:
Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes
Journal Title:
Food & Function
Publication Date:
06 February 2023
Citation:
Goh, A. T., Yao, J., Chua, X. H., Whitton, C., van Dam, R. M., & Forde, C. G. (2023). Associations between oral processing, saliva, and bolus properties on daily glucose excursions amongst people at risk of type-2 diabetes. Food & Function. https://doi.org/10.1039/d2fo03060h
Abstract:
Greater bolus saliva uptake was associated with a higher time spent above the normal range for blood glucose. Salivary amylase and saliva flow rate were not significantly associated with the time spent above the normal range.  
License type:
Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
Funding Info:
This research / project is supported by the Singapore Biomedical Research Council - Food Structure Engineering for Nutrition and Health
Grant Reference no. : H18/01/a0/E11

This research / project is supported by the National Medical Research Council (NMRC) - Centre Grant
Grant Reference no. : NMRC/CG/M009/ 2017_NUH/NUHS
Description:
ISSN:
2042-650X
2042-6496
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