Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1

Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye varieties. Breads made from whole grain rye (Amilo, Re...

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Veröffentlicht in:	Journal of agricultural and food chemistry Jg. 59; H. 22; S. 12139
Hauptverfasser:	Rosén, Liza A H, Östman, Elin M, Shewry, Peter R, Ward, Jane L, Andersson, Annika A M, Piironen, Vieno, Lampi, Anna-Maija, Rakszegi, Marianne, Bedö, Zoltan, Björck, Inger M E
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	United States 23.11.2011
Schlagworte:	Adult Blood Glucose - analysis Bread - analysis Cross-Over Studies Dietary Fiber - metabolism Female Humans Insulin - blood Male Postprandial Period Random Allocation Satiety Response Secale - chemistry Secale - metabolism Young Adult
ISSN:	1520-5118, 1520-5118
Online-Zugang:	Weitere Angaben
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