{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:50:12Z","timestamp":1789865412362,"version":"4.0.1"},"reference-count":17,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2002,1,13]],"date-time":"2002-01-13T00:00:00Z","timestamp":1010880000000},"content-version":"vor","delay-in-days":499,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Diabetic Medicine"],"published-print":{"date-parts":[[2000,9]]},"abstract":"<jats:p> <jats:bold>SUMMARY<\/jats:bold> <\/jats:p><jats:p><jats:bold>Aims\u2003<\/jats:bold> The number of people with both diabetes and coeliac disease is increasing. This study examined the effect of gluten\u2010free, as opposed to gluten\u2010replete carbohydrate containing foods, on post\u2010prandial blood glucose concentrations.<\/jats:p><jats:p><jats:bold>Methods\u2003<\/jats:bold> The glycaemic index of six commonly used gluten\u2010free carbohydrates are reported and compared with published figures for similar non\u2010gluten\u2010free products.<\/jats:p><jats:p><jats:bold>Results\u2003<\/jats:bold> The results indicate that the glycaemic index of gluten\u2010free and gluten containing foods are similar.<\/jats:p><jats:p><jats:bold>Conclusions\u2003<\/jats:bold> The inclusion of gluten\u2010free foods in the diet of diabetic individuals with coeliac disease should not compromise glycaemic control.<\/jats:p>","DOI":"10.1046\/j.1464-5491.2000.00356.x","type":"journal-article","created":{"date-parts":[[2003,3,11]],"date-time":"2003-03-11T14:46:44Z","timestamp":1047394004000},"page":"657-660","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":32,"title":["The glycaemic index of a range of gluten\u2010free foods"],"prefix":"10.1111","volume":"17","author":[{"given":"S. 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