Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; Focusing on rye products

Nutrition Journal

Volumn 10, Issue 1, 2011, Pages

  Rosén, Liza A H ^a   Östman, Elin M ^a   Björck, Inger M E ^a  

^a LUND UNIVERSITY   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

ADIPONECTIN; FATTY ACID; GHRELIN; GLUCOSE; HYDROGEN; INSULIN; LACTIC ACID;

ADULT; ARTICLE; BLOOD LEVEL; BOILED RYE; BREAD; CALORIC INTAKE; CLINICAL ARTICLE; COLON; CROSSOVER PROCEDURE; FEMALE; FERMENTATION; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HUMAN; INSULIN BLOOD LEVEL; MALE; MEAL; NORMAL HUMAN; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; RYE; SATIETY; STANDARDIZED LUNCH; WHEAT; WHEAT KERNEL; WHITE WHEAT BREAD; AREA UNDER THE CURVE; CHEMISTRY; DIETARY FIBER; GLYCEMIC INDEX; RANDOMIZATION;

SECALE CEREALE; TRITICUM AESTIVUM;

ADULT; APPETITE REGULATION; AREA UNDER CURVE; BLOOD GLUCOSE; BREAD; CROSS-OVER STUDIES; DIETARY FIBER; ENERGY INTAKE; FEMALE; GLYCEMIC INDEX; HUMANS; MALE; POSTPRANDIAL PERIOD; RANDOM ALLOCATION; SECALE CEREALE;

EID: 78651484403     PISSN: None     EISSN: 14752891     Source Type: Journal    
DOI: 10.1186/1475-2891-10-7     Document Type: Article

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