The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects-Reference-Cited by-同舟云学术

The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects

Published:2022 Issue:19 Volume:13 Page:9810-9821
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ballance Simon¹^ORCID,Mæhre Hanne K.¹,Rieder Anne¹^ORCID,Arslan Lied Gülen²³,Hindar Tvedt Espen K.²,Dierkes Jutta²⁴⁵^ORCID

Affiliation:

1. Nofima AS – Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, Osloveien 1, N-1433 Ås, Norway

2. Centre for Nutrition, Department of Clinical Medicine, University of Bergen, Norway

3. Department of Gastroenterology, Clinic of Medicine, Haukeland University Hospital, Bergen, Norway

4. Mohn Nutrition Research Laboratory, Department of Clinical Medicine, University of Bergen, Norway

5. Department of Medical Biochemistry and Pharmacology, Haukeland University Hospital, Bergen, Norway

Abstract

The concept of coil overlap can explain the postprandial blood insulin lowering effect of guar galactomannan in overweight adults when it is eaten as an ingredient in bread.

Funder

Norwegian Research Council

Trond Mohn stiftelse

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO01762H

Reference50 articles.

1. International Tables of Glycemic Index and Glycemic Load Values: 2008

2. Glycemic index, glycemic load, and chronic disease risk—a meta-analysis of observational studies

3. The effect of ispaghula (Fybogel and Metamucil) and guar gum on glucose tolerance in man

4. Decrease in Postprandial Insulin and Glucose Concentrations by Guar and Pectin

5. UNABSORBABLE CARBOHYDRATES AND DIABETES: DECREASED POST-PRANDIAL HYPERGLYCÆMIA

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