Muesli with 4 g oat beta-glucans lowers glucose and insulin responses after a bread meal in healthy subjects (Q45423546)

14 December 2017

title

Muesli with 4 g oat beta-glucans lowers glucose and insulin responses after a bread meal in healthy subjects (English)

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14 December 2017

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Y Granfeldt

1

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14 December 2017

L Nyberg

series ordinal

2

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14 December 2017

I Björck

series ordinal

3

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14 December 2017

publication date

4 April 2007

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European Journal of Clinical Nutrition

14 December 2017

published in

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14 December 2017

volume

62

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14 December 2017

issue

5

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14 December 2017

page(s)

600-607

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https://scigraph.springernature.com/pub.10.1038/sj.ejcn.1602747

14 December 2017

exact match

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cites work

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Mechanisms of action of beta-glucan in postprandial glucose metabolism in healthy men

21 January 2018

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Changes in serum lipids and postprandial glucose and insulin concentrations after consumption of beverages with beta-glucans from oats or barley: a randomised dose-controlled trial

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Low-glycemic index foods improve long-term glycemic control in NIDDM.

21 January 2018

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A new breakfast cereal containing guar gum reduces postprandial plasma glucose and insulin concentrations in normal-weight human subjects.

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The effect of low-glycemic carbohydrate on insulin and glucose response in vivo and in vitro in patients with coronary heart disease.

21 January 2018

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Insulin sensitivity in women at risk of coronary heart disease and the effect of a low glycemic diet

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Glycaemic index as a determinant of serum HDL-cholesterol concentration.

21 January 2018

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The effect of flexible low glycemic index dietary advice versus measured carbohydrate exchange diets on glycemic control in children with type 1 diabetes

21 January 2018

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Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal

21 January 2018

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Depression of the glycemic index by high levels of beta-glucan fiber in two functional foods tested in type 2 diabetes

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Decrease in postprandial insulin and glucose concentrations by guar and pectin

21 January 2018

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Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients.

21 January 2018

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Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar

21 January 2018

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High glycemic index foods, overeating, and obesity.

21 January 2018

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Carbohydrate nutrition, insulin resistance, and the prevalence of the metabolic syndrome in the Framingham Offspring Cohort

21 January 2018

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Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast

21 January 2018

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

21 January 2018

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Should obese patients be counselled to follow a low-glycaemic index diet? Yes

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Oat bran concentrate bread products improve long-term control of diabetes: a pilot study

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Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects.

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Molecular Weight Distribution of β-Glucan in Oat-Based Foods

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Postprandial serum glucose, insulin, and lipoprotein responses to high- and low-fiber diets

21 January 2018

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7 January 2021

Low glycaemic-index foods.

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7 January 2021

Oat gum lowers glucose and insulin after an oral glucose load

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7 January 2021

Cholesterol-lowering effects of dietary fiber: a meta-analysis

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7 January 2021

An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing

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7 January 2021

Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio

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7 January 2021

Diets containing soluble oat extracts improve glucose and insulin responses of moderately hypercholesterolemic men and women

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7 January 2021

Bioavailability of starch in various wheat-based bread products: evaluation of metabolic responses in healthy subjects and rate and extent of in vitro starch digestion

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7 January 2021

The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitus

1 reference

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7 January 2021

Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies

1 reference

https://api.crossref.org/works/10.1038%2FSJ.EJCN.1602747

7 January 2021

Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans

1 reference

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Dietary glycemic load assessed by food-frequency questionnaire in relation to plasma high-density-lipoprotein cholesterol and fasting plasma triacylglycerols in postmenopausal women

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A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women

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Dietary glycemic index and obesity

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Carbohydrates, dietary fiber, and incident type 2 diabetes in older women

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Dietary fiber in the management of diabetes

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Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia

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Dietary fiber, glycemic load, and risk of NIDDM in men

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Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women

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A high carbohydrate leguminous fibre diet improves all aspects of diabetic control

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Effects of a low-insulin-response, energy-restricted diet on weight loss and plasma insulin concentrations in hyperinsulinemic obese females

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A low-glycemic index diet in the treatment of pediatric obesity

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Nutrient intakes as predictors of body weight in European people with type 1 diabetes

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Beneficial effect of a low glycaemic index diet in type 2 diabetes.

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7 January 2021

Identifiers

DOI

10.1038/SJ.EJCN.1602747

1 reference

Dimensions Publication ID

14 December 2017

1021801308

0 references

1 reference