Copyright
©The Author(s) 2021.
World J Diabetes. Feb 15, 2021; 12(2): 108-123
Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108
Published online Feb 15, 2021. doi: 10.4239/wjd.v12.i2.108
Table 1 Summary of glucose sources from 129 glycaemic index studies that used glucose as a reference standard
| Generic monohydrate | Generic anhydrous | Glucodin™ | Glucolin™ | Clintose® | Pre-mixed glucose drink | Does not specify | |
| Source of glucose reference | 10 | 17 | 10 | 23 | 1 | 11 | 57 |
- Citation: Flavel M, Jois M, Kitchen B. Potential contributions of the methodology to the variability of glycaemic index of foods. World J Diabetes 2021; 12(2): 108-123
- URL: https://www.wjgnet.com/1948-9358/full/v12/i2/108.htm
- DOI: https://dx.doi.org/10.4239/wjd.v12.i2.108