@article{oai:kyujyo.repo.nii.ac.jp:00000371,
 author = {山本, 亜衣 and 樋口, 行人 and 﨑山, 栄子 and 田所, 加奈 and 新冨, 瑞生 and 長谷川, 伸 and 巴, 美樹},
 issue = {2},
 journal = {九州女子大学紀要, Bulletin of Kyushu Women's University},
 month = {Mar},
 note = {In this study, low-carbohydrate noodles with indigestible dextrin were used as test foods. Thirty-two men's colleges students in baseball clubs with a dormitory system ingested this and compared the effect of suppressing blood sugar elevation with normal noodles. Thirty-two students ingested and compared the effect of suppressing the increase in blood glucose level
with normal noodles. The test was conducted from December 2018 to January 2019. Men's studies at Kyushu Kyoritsu University Baseball Club. single-blind crossover test was conducted on 32 students （19.4 ± 0.86 years）．
The low-carbohydrate noodles group suppressed the increase in blood glucose level of 120 minutes after ingestion compared to the normal noodle group. This suggested the effectiveness in preventing diabetes. In addition, 36% of all cases showed a decrease in blood glucose level 30 minutes after ingestion. In the second phase test, the muscle mass per kg body weight was significantly high and the insulin secretion amount was significantly low in the blood glucose lowering group after 30 minutes. The increase in muscle mass increased
insulin sensitivity, suggesting that glucose uptake was enhanced.},
 pages = {93--105},
 title = {低糖質麺における血糖値上昇抑制効果および筋量とグルコース代謝の関係},
 volume = {56},
 year = {2020},
 yomi = {ヤマモト  , アイ and サキヤマ  , エイコ and タドコロ  , カナ and シントミ  , タマキ and ハセガワ  , シン and トモエ  , ミキ}
}