Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

Nutrition Journal

Volumn 8, Issue 1, 2009, Pages

  Rosén, Liza A H ^a   Silva, Lorena O Blanco ^a   Andersson, Ulrika K ^b   Holm, Cecilia ^b   Östman, Elin M ^a   Björck, Inger Me ^a  

^a LUND UNIVERSITY   (Sweden)

^b LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

GHRELIN; GLUCOSE; INSULIN;

ADULT; ARTICLE; BREAD; CONTROLLED STUDY; ENDOSPERM; FEMALE; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HUMAN; HUMAN EXPERIMENT; HYDROLYSIS; HYPOGLYCEMIA; IN VITRO STUDY; INSULIN BLOOD LEVEL; INSULIN RESPONSE; MALE; NORMAL HUMAN; RYE; SATIETY; BLOOD; GLYCEMIC INDEX; HUNGER; METABOLISM; PHYSIOLOGY; POSTPRANDIAL STATE;

SECALE CEREALE; TRITICUM AESTIVUM;

ADULT; BLOOD GLUCOSE; BREAD; FEMALE; GHRELIN; GLYCEMIC INDEX; HUMANS; HUNGER; INSULIN; MALE; POSTPRANDIAL PERIOD; SATIATION; SECALE CEREALE;

EID: 70350348684     PISSN: None     EISSN: 14752891     Source Type: Journal    
DOI: 10.1186/1475-2891-8-42     Document Type: Article

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