T
Thomas M.S. Wolever
Researcher at University of Toronto
Publications - 398
Citations - 33938
Thomas M.S. Wolever is an academic researcher from University of Toronto. The author has contributed to research in topics: Glycemic index & Glycemic. The author has an hindex of 91, co-authored 388 publications receiving 31323 citations. Previous affiliations of Thomas M.S. Wolever include Toronto General Hospital & University of Agriculture, Faisalabad.
Papers
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Journal ArticleDOI
Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment.
Thomas M.S. Wolever,David J.A. Jenkins,J. Kalmusky,C. Giordano,S. Giudici,Alexandra L Jenkins,Lilian U. Thompson,G S Wong,Robert G. Josse +8 more
TL;DR: It is concluded that different types of pasta may produce different glycemic responses but that these are not necessarily related to differences in cooking or surface area.
Journal Article
Ileal loss of available carbohydrate in man: comparison of a breath hydrogen method with direct measurement using a human ileostomy model.
Thomas M.S. Wolever,Z. Cohen,L. U. Thompson,M. J. Thorne,M. J. A. Jenkins,E. J. Prokipchuk,D. H. A. Jenkins +6 more
TL;DR: These studies confirm that considerable amounts of "available carbohydrate" may be lost to the small intestine and physiologically must be considered as dietary fiber.
Journal ArticleDOI
Effect of a low glycaemic index diet on blood glucose in women with gestational hyperglycaemia
Shannan Grant,Thomas M.S. Wolever,Thomas M.S. Wolever,Deborah L O'Connor,Rosane Nisenbaum,Robert G. Josse,Robert G. Josse +6 more
TL;DR: A low-GI diet was feasible and acceptable in this sample and facilitated control of postprandial glucose in women with gestational diabetes or impaired glucose tolerance of pregnancy.
Journal ArticleDOI
Guar gum and reduction of post-prandial glycaemia: effect of incorporation into solid food, liquid food, and both.
TL;DR: The results indicate that as little as 5 g guar Gum may reduce the glycaemia following a 45 g carbohydrate meal, but perhaps due to earlier and more complete mixing, guar gum is most effective when added to the liquid phase of the meal.
Journal ArticleDOI
Comparable postprandial glucose reductions with viscous fiber blend enriched biscuits in healthy subjects and patients with diabetes mellitus: acute randomized controlled clinical trial.
Alexandra L Jenkins,David J.A. Jenkins,Thomas M.S. Wolever,Alexander L Rogovik,Elena Jovanovski,Velimir Božikov,Dario Rahelić,Vladimir Vuksan +7 more
TL;DR: Viscous fiber blend is a very potent and palatable soluble fiber addition to a starchy snack, which is able to reduce the glycemic response to a similar extent in both healthy participants and individuals with diabetes mellitus.