Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread-Reference-Cited by-同舟云学术

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Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread

Published:2003-11-01 Issue:5 Volume:78 Page:957-964
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Juntunen Katri S,Laaksonen David E,Autio Karin,Niskanen Leo K,Holst Jens J,Savolainen Kari E,Liukkonen Kirsi-Helena,Poutanen Kaisa S,Mykkänen Hannu M

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/78/5/957/23712498/nu1103000957.pdf

Reference43 articles.

1. Insulin stimulation of hepatic triacylglycerol secretion and the etiology of insulin resistance;Zammit;J Nutr,2001

2. Diet and risk of type II diabetes: the role of types of fat and carbohydrate;Hu;Diabetologia,2001

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

4. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects;Juntunen;Am J Clin Nutr,2002

5. Lack of effect of refining on the glycemic response to cereals;Jenkins;Diabetes Care,1981

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