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Replacing Foods with a High-Glycemic Index and High in Saturated Fat by Alternatives with a Low Glycemic Index and Low Saturated Fat Reduces Hepatic Fat, Even in Isocaloric and Macronutrient Matched Conditions

  • Jeremy Basset-Sagarminaga
  • , Kay H M Roumans
  • , Bas Havekes
  • , Ronald P Mensink
  • , Harry P F Peters
  • , Peter L Zock
  • , Renée de Mutsert
  • , Jan Borén
  • , Lucas Lindeboom
  • , Patrick Schrauwen
  • , Vera B Schrauwen-Hinderling
  • Maastricht University
  • Maastricht University Medical Center+
  • Unilever Food Innovation Center
  • Leiden University Medical Center
  • University of Gothenburg

Research output: Contribution to journal › Article › Academic › peer-review

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Food Science

Agricultural and Biological Sciences