Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

BACKGROUND: Whole grain rye products have been shown to increase satiety and elicit lower postprandial insulin response without a corresponding change in glucose response compared with soft refined wheat bread. The underlying mechanisms for these effects have not been fully determined The primary ai...

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Detalles Bibliográficos
Autores principales: Johansson, Daniel P, Lee, Isabella, Risérus, Ulf, Langton, Maud, Landberg, Rikard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4380355/
https://www.ncbi.nlm.nih.gov/pubmed/25826373
http://dx.doi.org/10.1371/journal.pone.0122241

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4380355/
https://www.ncbi.nlm.nih.gov/pubmed/25826373
http://dx.doi.org/10.1371/journal.pone.0122241

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