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
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