Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects

Author:

Östman E,Granfeldt Y,Persson L,Björck I

Publisher

Springer Science and Business Media LLC

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Reference35 articles.

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2. Braaten JT, Wood P, Scott FW, Riedel KD, Poste L & Collins W (1991): Oat gum lowers glucose and insulin after an oral glucose load. Am. J. Clin. Nutr. 53, 1425–1430.

3. Brighenti F, Castellani G, Benini L, Casiraghi MC, Leopardi E, Crovetti R & Testolin G (1995): Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects. Eur. J. Clin. Nutr. 49, 242–247.

4. Darwiche G, Stman EM, Liljeberg HGM, Kallinen N, Björgell O, Björck IME & Almér L-O (2001): Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate. Am. J. Clin. Nutr. 74, 254–258.

5. Ebihara K & Nakajima A (1988): Effect of acetic acid and vinegar on blood glucose and insulin responses to orally administered sucrose and starch. Agric. Biol. Chem. 52, 1311–1312.

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