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Basset-Sagarminaga J, Roumans KHM, Havekes B, Mensink RP, Peters HPF, Zock PL, Mutsert Rd, Borén J, Lindeboom L, Schrauwen P, et al. 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. Nutrients. 2023; 15(3):735. https://doi.org/10.3390/nu15030735

Basset-Sagarminaga, Jeremy, 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, and et al. 2023. "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" Nutrients 15, no. 3: 735. https://doi.org/10.3390/nu15030735

Basset-Sagarminaga, J., Roumans, K. H. M., Havekes, B., Mensink, R. P., Peters, H. P. F., Zock, P. L., Mutsert, R. d., Borén, J., Lindeboom, L., Schrauwen, P., & Schrauwen-Hinderling, V. B. (2023). 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. Nutrients, 15(3), 735. https://doi.org/10.3390/nu15030735