Search Results - "I E Björck"

dietary exchange of common bread for tailored bread of low glycaemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance by Östman, E.M, Frid, A.H, Groop, L.C, Björck, I.M.E

“…Objective: To study the possibility of improving blood lipids, glucose tolerance and insulin sensitivity in women with impaired glucose tolerance and a history…”
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Effects of whey proteins on glycaemia and insulinaemia to an oral glucose load in healthy adults; a dose–response study by Gunnerud, U J, Östman, E M, Björck, I M E

“…Background/Objectives: Whey proteins have insulinogenic properties and the effect appears to be mediated from a postprandial plasma amino-acid (AA) response…”
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Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients by JÄRVI, A. E, KARLSTROM, B. E, GRANFELDT, Y. E, BJÖRCK, I. E, ASP, N.-G. L, VESSBY, B. O. H

“…To evaluate the effects of varying the glycemic index (GI) of carbohydrate-rich foods on metabolic control in type 2 diabetic patients. In a randomized…”
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Osteoporosis: An Under-appreciated Complication of Diabetes by Sue A. Brown, Julie L. Sharpless, Y E Granfeldt, I E Björck, N G Asp, B O Vessby

“…Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients. A E Järvi , B E…”
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Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects by LILJEBERG, H. G. M, AKERBERG, A. K. E, BJÖRCK, I. M. E

“…Diets with a low glycemic index (GI) have been shown to improve glucose tolerance in both healthy and diabetic subjects. Two potential mechanisms are discussed…”
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On the Effect of Lactic Acid on Blood Glucose and Insulin Responses to Cereal Products: Mechanistic Studies in Healthy Subjects and In Vitro by Östman, E.M., Nilsson, M., Liljeberg Elmståhl, H.G.M., Molin, G., Björck, I.M.E.

“…It has been observed that bread containing lactic acid produced during the sourdough fermentation or added directly, has the ability to lower the postprandial…”
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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 by Liljeberg, HG, Björck, IM

“…The possible effects of organic acids or an organic salt on the rate of gastric emptying was studied to identify the cause for reduced postmeal responses of…”
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An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber by Akerberg, A K, Liljeberg, H G, Granfeldt, Y E, Drews, A W, Bj-orck, I M

“…The purpose of this work was to develop a method for measurement of the major forms of resistant starch (RS) in foods. The analytical procedure was chosen to…”
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Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans by Liljeberg, H G, Lönner, C H, Björck, I M

“…Postprandial blood glucose and insulin responses to barley bread containing organic acids or corresponding salts were evaluated in healthy human subjects. The…”
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Influence of Genotype and Processing on the in Vitro Rate of Starch Hydrolysis and Resistant Starch Formation in Peas (Pisum sativum L.) by Skrabanja, Vida, Liljeberg, Helena G. M, Hedley, Cliff L, Kreft, Ivan, Björck, Inger M. E

“…The formation of resistant starch (RS) and the rate of starch hydrolysis were evaluated in vitro in a wild type of green-seeded pea genotype RRRbRb BC3 (33-Am)…”
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Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans by Liljeberg, H G, Granfeldt, Y E, Björck, I M

“…Postprandial blood glucose and insulin responses to cereal products made from common barley, oats or a barley genotype containing elevated levels of…”
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A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker ( fa/ fa) rats by Östman, E.M., Elmståhl, H.G.M., Molin, G., Lundquist, I., Björck, I.M.E.

“…In the present study, the objective was to evaluate the long-term metabolic impact of adding lactic acid to a bread-based diet in obese, hyperinsulinaemic…”
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Influence of orally and rectally administered propionate on cholesterol and glucose metabolism in obese rats by Berggren, Anna M., Nyman, E. Margareta G. L., Lundquist, Ingmar, Björck, Inger M. E.

“…It has increasingly been suggested that the short-chain fatty acids (SCFA) acetic, propionic and butyric acids, derived from colonic fermentation of dietary…”
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The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitus by Järvi, AE, Karlström, BE, Granfeldt, YE, Björck, IM, Vessby, BO, Asp, NG

“…Two natural-food mixed meals composed in accordance with the present dietary recommendations were given to 10 diabetic patients on two occasions. The meals…”
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Glycemia and insulinemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins by Nilsson, M, Stenberg, M, Frid, A.H, Holst, J.J, Bjorck, I.M.E

“…Background: Milk products deviate from other carbohydrate-containing foods in that they produce high insulin responses, despite their low GI. The…”
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Starch bioavailability in arepas made from ordinary or high amylose corn: concentration and gastrointestinal fate of resistant starch in rats by Granfeldt, Y E, Drews, A W, Björck, I M

“…The purpose of the present investigation was to study the importance of the amylose/amylopectin ratio for the content and gastrointestinal fate of resistant…”
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Formation of short-chain fatty acids from different dietary fibre sources in the rat caecum by Berggren, A M, Nyman, E M, Björck, I M, Eggum, B O

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Short-chain fatty acid content in the hindgut of rats fed various composite foods and commercial dietary fibre fractions from similar sources by Henningsson, Åsa M, Nyman, E Margareta G L, Björck, Inger M E

“…The fermentability of indigestible carbohydrates and content of short‐chain fatty acids along the hindgut of rats were investigated using plant materials of…”
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