Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response. - Wikidata - awgldk - TriplyDB

Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

http://www.wikidata.org/entity/Q35704064

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The role of whole grains in body weight regulation Mediterranean diet pyramid: a proposal for Italian people.Resistant starch: promise for improving human health Ancient Wheat Diet Delays Diabetes Development in a Type 2 Diabetes Animal Model.Intake of refined carbohydrates and whole grain foods in relation to risk of type 2 diabetes mellitus and coronary heart disease.Grain processing and nutrition.Dietary intake of whole and refined grain breakfast cereals and weight gain in men.Cereal grains and coronary heart disease.The Mediterranean diet, its components, and cardiovascular disease.Whole grain consumption and weight gain: a review of the epidemiological evidence, potential mechanisms and opportunities for future research.Why whole grains are protective: biological mechanisms.Carbohydrates, dietary glycaemic load and glycaemic index, and risk of acute myocardial infarction Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence.Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans.Manipulation of starch bioaccessibility in wheat endosperm to regulate starch digestion, postprandial glycemia, insulinemia, and gut hormone responses: a randomized controlled trial in healthy ileostomy participants.Effect of an isocaloric diet containing fiber-enriched flour on anthropometric and biochemical parameters in healthy non-obese non-diabetic subjects Glycaemic index and metabolic disease risk.Markers of cardiovascular risk are not changed by increased whole-grain intake: the WHOLEheart study, a randomised, controlled dietary intervention.Diet components in the management of diabetes.The botanical integrity of wheat products influences the gastric distention and satiety in healthy subjects Dose-dependent effects of barley cooked with white rice on postprandial glucose and desacyl ghrelin levels.Determination of the glycaemic index of various staple carbohydrate-rich foods in the UK diet.Fibre in the management of diabetes. 2. Benefits of fibre itself are uncertain.The effect of dietary fibre on reducing the glycaemic index of bread.Engineering Digestion: Multiscale Processes of Food Digestion.Qualified health claim for whole-grain intake and risk of type 2 diabetes: an evidence-based review by the US Food and Drug Administration.Nutritional Adequacy and Diet Quality in Colorectal Cancer Patients Postsurgery: A Pilot Study.Glycaemic and insulin index of four common German breads.Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.Size of flour particles and its relation to glycaemia, insulinaemia, and colonic disease.Whole grain consumption is inversely associated with BMI Z-score in rural school-aged children.Glycaemic index of four commercially available breads in Malaysia.Comparison of hormone and glucose responses of overweight women to barley and oats.The effect of particle size of whole-grain flour on plasma glucose, insulin, glucagon and thyroid-stimulating hormone in humans.Estimation of glycemic and insulinemic responses to short-grain rice (Japonica) and a short-grain rice-mixed meal in healthy young subjects.Effects of the brown rice diet on visceral obesity and endothelial function: the BRAVO study.Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads.The individual and combined effects of glycemic index and protein on glycemic response, hunger, and energy intake.Altering the rate of glucose release from starch-based foods by spray-drying with an extract from barley.Physiological effects of resistant starches on fecal bulk, short chain fatty acids, blood lipids and glycemic index.

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P2860

Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.

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P2860

The glycaemic index of foods tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes.

Glycemic response to wheat products: reduced response to pasta but no effect of fiber.

Effect of processing on digestibility and the blood glucose response: a study of lentils.

Food processing and the glycemic index.

Low glycemic response to traditionally processed wheat and rye products: bulgur and pumpernickel bread.

Different glycaemic responses to pasta, bread, and potatoes in diabetic patients.

Depletion and disruption of dietary fibre. Effects on satiety, plasma-glucose, and serum-insulin.

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