Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes

American Journal of Clinical Nutrition

Volumn 97, Issue 1, 2013, Pages 179-187

  Wirström, Tina ^a   Hilding, Agneta ^a   Gu, Harvest F ^a   Östenson, Claes Göran ^a   Björklund, Anneli ^a  

^a KAROLINSKA UNIVERSITY HOSPITAL   (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

GLUCOSE; PROINSULIN; TRANSCRIPTION FACTOR 7 LIKE 2;

ADULT; AGE DISTRIBUTION; ARTICLE; BODY MASS; CANNED FOOD; COHORT ANALYSIS; CORRELATION ANALYSIS; DISEASE ASSOCIATION; DISEASE COURSE; EDUCATION; FAMILY HISTORY; FEMALE; FOOD INTAKE; GLUCOSE BLOOD LEVEL; GLUCOSE TOLERANCE; GRAIN; HUMAN; IMPAIRED GLUCOSE TOLERANCE; INCIDENCE; INSULIN RESISTANCE; INSULIN SENSITIVITY; MAJOR CLINICAL STUDY; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; PHYSICAL ACTIVITY; POPULATION RESEARCH; PROSPECTIVE STUDY; RISK REDUCTION; SEX DIFFERENCE; SINGLE NUCLEOTIDE POLYMORPHISM; SMOKING;

ADULT; CEREALS; DIABETES MELLITUS, TYPE 2; DIETARY FIBER; DISEASE PROGRESSION; FEMALE; FOLLOW-UP STUDIES; GENOTYPE; GLUCOSE INTOLERANCE; HUMANS; INSULIN; INSULIN RESISTANCE; MALE; MIDDLE AGED; PREDIABETIC STATE; PROSPECTIVE STUDIES; QUESTIONNAIRES; RISK FACTORS; TRANSCRIPTION FACTOR 7-LIKE 2 PROTEIN;

EID: 84871953830     PISSN: 00029165     EISSN: 19383207     Source Type: Journal    
DOI: 10.3945/ajcn.112.045583     Document Type: Article

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