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  • Title: [Modification of carbohydrate composition of confectionery for diabetics type 2].
    Author: Vorobyeva VM, Vorobyeva IS, Kochetkova AA, Sharafetdinov KhKh, Zorina EE.
    Journal: Vopr Pitan; 2014; 83(6):66-73. PubMed ID: 25929024.
    Abstract:
    Confectionery products are not staple foods, however, are an integral part of the daily diet of almost all age groups of population, including children and the elderly. Traditional confectionery are high-calorie foods that contain significant amounts of carbohydrates, the bulk of which is sucrose. One of the main requirements to the diet of patients with diabetes mellitus type 2, is limiting of easily digestible carbohydrates in the diet. Modification of the ingredient composition of confectionery products by eliminating or replacing sugar by other functional food ingredients should help to reduce the glycemic index and calorie content of these products.
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