Contributions of fat and protein to the incretin effect of a mixed meal

American Journal of Clinical Nutrition

Volumn 94, Issue 4, 2011, Pages 997-1003

  Carrel, Guillaume ^a   Egli, Leónie ^a   Tran, Christel ^a   Schneiter, Philippe ^a   Giusti, Vittorio ^b   D'Alessio, David ^c   Tappy, Luc ^a,b  

^a UNIVERSITY OF LAUSANNE   (Switzerland)

^b LAUSANNE UNIVERSITY HOSPITAL   (Switzerland)

^c UNIVERSITY OF CINCINNATI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSE; INCRETIN; INSULIN;

ADULT; ARTICLE; BIOCHEMICAL COMPOSITION; BODY COMPOSITION; BODY MASS; BREAD; BUTTER; CARBOHYDRATE INTAKE; CONTROLLED STUDY; ENERGY EXPENDITURE; FAT INTAKE; FOOD INTAKE; GLUCOSE BLOOD LEVEL; HUMAN; IMPEDANCE PLETHYSMOGRAPHY; INSULIN BLOOD LEVEL; INSULIN RELEASE; LIPID OXIDATION; MALE; MEAL; MEAT; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PROTEIN INTAKE;

ADULT; ALGORITHMS; BLOOD GLUCOSE; BREAD; BUTTER; DIET; DIETARY FATS; DIETARY PROTEINS; GASTRIC INHIBITORY POLYPEPTIDE; GLUCAGON-LIKE PEPTIDE 1; GLUCOSE CLAMP TECHNIQUE; HUMANS; INCRETINS; INSULIN; KINETICS; MALE; MEAT; POSTPRANDIAL PERIOD; YOUNG ADULT;

EID: 80053192965     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.111.017574     Document Type: Article

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