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...

Full description

Bibliographic Details

Published in:	Journal of agricultural and food chemistry Vol. 59; no. 22; p. 12139
Main Authors:	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
Language:	English
Published:	United States 23.11.2011
Subjects:	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 Access:	Get more information
Tags:	Add Tag No Tags, Be the first to tag this record!