Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women

Journal of Nutrition

Volumn 132, Issue 6, 2002, Pages 1173-1175

  Östman, Elin M ^a   Liljeberg Elmståhl, Helena G M ^a   Björck, Inger M E ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

Bread; Glucose response; Glycemic index; Insulin response; Second meal tolerance

Indexed keywords

INSULIN; LACTIC ACID;

ADULT; ARTICLE; BARLEY; BREAD; FEMALE; GLUCOSE BLOOD LEVEL; GLUCOSE TOLERANCE; HUMAN; HUMAN EXPERIMENT; INSULINEMIA; MALE; MEAL; NORMAL HUMAN;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0036270626     PISSN: 00223166     EISSN: None     Source Type: Journal    
DOI: 10.1093/jn/132.6.1173     Document Type: Article

References (11)

1. Carbohydrates in human nutrition: Report of a joint FAO/WHO expert consultation
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4. Slow release dietary carbohydrate improves second meal tolerance
5. Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects
6. Effects of a low-glycaemic index spaghetti meal on glucose tolerance and lipaemia at a subsequent meal in healthy subjects
7. Physiological modulation of plasma free fatty-acid concentration by diet
8. Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: Studies in humans and rats using test products with added organic acids or an organic salt
9. Fettbestimmung
10. Carbohydrate fermentation lowers hepatic glucose output in healthy subjects
11. Colonic fermentation and proximal gastric tone in humans