Salmon in Combination with High Glycemic Index Carbohydrates Increases Diet-Induced Thermogenesis Compared with Salmon with Low Glycemic Index Carbohydrates–An Acute Randomized Cross-Over Meal Test Study

The study investigated the acute effects of meals containing either salmon or veal in combination with carbohydrates with high or low glycemic index (GI) on diet-induced thermogenesis (DIT) (primary endpoint), appetite sensations, and energy intake (EI). Twenty-five overweight men and women ingested...

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Detalles Bibliográficos
Autores principales: Nielsen, Lone V., Nyby, Signe, Klingenberg, Lars, Ritz, Christian, Sundekilde, Ulrik K., Bertram, Hanne C., Westerterp-Plantenga, Margriet S., Liaset, Bjørn, Kristiansen, Karsten, Madsen, Lise, Raben, Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412964/
https://www.ncbi.nlm.nih.gov/pubmed/30744149
http://dx.doi.org/10.3390/nu11020365

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6412964/
https://www.ncbi.nlm.nih.gov/pubmed/30744149
http://dx.doi.org/10.3390/nu11020365

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