ArticleFoods (Basel, Switzerland)2024
The Effect of Allulose on the Attenuation of Glucose Release from Rice in a Static In Vitro Digestion Model.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Toxicological Assessment of D-Allulose From a Novel One-Step Fermentation Process Using Genetically ModifiedJournal of toxicology · 2026Article
- Development of a Simple Protocol to Assess Glucose Release After In Vitro Digestion, Allowing Comparison of Starchy Foods.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Allulose is a rare sugar that provides <10% of the energy but 70% of the sweetness of sucrose. Allulose has been shown to attenuate glycemic responses to carbohydrate-containing foods in vivo. This study aimed to determine the optimal allulose dose for minimizing in vitro glucose release from rice compared to a rice control and fructose. A triphasic static in vitro digestion method was used to evaluate the in vitro digestion of a rice control compared to the co-digestion of rice with allulose (10 g, 20 g, and 40 g) and fructose (40 g). In vitro glucose release was affected by treatment (
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Registered trials
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