Berries Reduce Postprandial Insulin Responses to Wheat and Rye Breads in Healthy Women-Reference-Cited by-同舟云学术

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Berries Reduce Postprandial Insulin Responses to Wheat and Rye Breads in Healthy Women

Published:2013-01-30 Issue:4 Volume:143 Page:430-436
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Törrönen Riitta¹,Kolehmainen Marjukka¹,Sarkkinen Essi¹²,Poutanen Kaisa¹³,Mykkänen Hannu¹,Niskanen Leo⁴⁵

Affiliation:

1. Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland

2. Oy Foodfiles Ltd, Kuopio, Finland, University of Eastern Finland, Kuopio, Finland

3. VTT, Technical Research Centre of Finland, Espoo, Finland University of Eastern Finland, Kuopio, Finland

4. Institute of Clinical Medicine, University of Eastern Finland, Kuopio, Finland

5. Department of Internal Medicine, Central Hospital of Central Finland, Jyväskylä, Finland

Funder

Technology and Innovation

European Regional Development Fund. K.P. obtained funding from the Academy of Finland

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/143/4/430/23975566/430.pdf

Reference43 articles.

1. International tables of glycemic index and glycemic load values: 2008;Atkinson;Diabetes Care.,2008

2. Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects;Leinonen;Eur J Clin Nutr.,1999

3. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread;Juntunen;Am J Clin Nutr.,2003

4. Inflammation markers are modulated by response to diets differing in postprandial insulin responses in individuals with metabolic syndrome;Kallio;Am J Clin Nutr.,2008

5. Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile;Rosén;Nutr J.,2009

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