Egg consumption may improve factors associated with glycemic control and insulin sensitivity in adults with pre- and type II diabetes-Reference-Cited by-同舟云学术

Egg consumption may improve factors associated with glycemic control and insulin sensitivity in adults with pre- and type II diabetes

Published:2018 Issue:8 Volume:9 Page:4469-4479
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Pourafshar Shirin¹²³⁴⁵^ORCID,Akhavan Neda S.¹²³⁴⁵,George Kelli S.¹²³⁴⁵,Foley Elizabeth M.¹²³⁴⁵,Johnson Sarah A.⁶⁷⁸⁹,Keshavarz Behnam¹²³⁴⁵^ORCID,Navaei Negin¹¹⁰¹¹⁹,Davoudi Anis¹²¹³¹⁴⁹,Clark Elizabeth A.¹²³⁴⁵,Arjmandi Bahram H.¹²³⁴⁵

Affiliation:

1. Department of Nutrition

2. Food

3. and Exercise Sciences

4. Florida State University

5. Tallahassee

6. Department of Food Science and Human Nutrition

7. Colorado State University

8. Fort Collins

9. USA

10. Life University

11. Marietta

12. Department of Biomedical Engineering

13. University of Florida

14. Gainesville

Abstract

Daily consumption of one large egg for 12 weeks improves fasting blood glucose, ATP-binding cassette protein family A1, and apolipoprotein A1 in overweight or obese individuals with pre- and type II diabetes.

Funder

Egg Nutrition Center

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00194D

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