Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes-Reference-Cited by-同舟云学术

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

Published:2012-12-12 Issue:1 Volume:97 Page:179-187
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

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

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/97/1/179/23818387/179.pdf

Reference32 articles.

1. Whole grain, bran, and germ intake and risk of type 2 diabetes: A prospective cohort study and systematic review;de Munter;PLoS Med,2007

2. Foods for the prevention of diabetes: How do they work?;Thomas;Diabetes Metab Res Rev,2012

3. Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain;Ye,2012

4. Scientific opinion on dietary reference values for carbohydrates and dietary fibre;EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA);EFSA Journal,2010

5. Dietary guidlines for Americans;US Department of Agriculture and US Department of Health and Human Services,2010

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