Sökning: "second-meal"

Hittade 5 avhandlingar innehållade ordet second-meal.

  1. 1. Carbohydrate-Rich Foods in the Treatment of the Insulin Resistance Syndrome : Studies of the Importance of the Glycaemic Index and Dietary Fibre

    Författare :Anette Järvi; Gabriele Riccardi; Uppsala universitet; []
    Nyckelord :Medical sciences; diabetes; insulin resistance; carbohydrates; starch; glycaemic index; dietary fibre; postprandial; second-meal; glucose; insulin; triacylglycerol; MEDICIN OCH VÅRD; MEDICINE; MEDICIN; Geriatrics; geriatrik;

    Sammanfattning : The glycaemic responses to various carbohydrate-rich foods are partly dependent on the rate at which the carbohydrate is digested and absorbed. The glycaemic index (GI) is a way of ranking foods according to their glycaemic response and is recommended as a useful tool in identifying starch-rich foods that give the most favourable glycaemic response. LÄS MER

  2. 2. Effects of Indigestible Carbohydrates and GI of Cereal Products on Glucose Metabolism, Satiety and Cognitive Function in Healthy Subjects; Emphasising mechanisms for glycaemic regulation at the acute, second and third meal

    Författare :Anne Nilsson; Institutionen för livsmedelsteknik; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; colonic fermentation; indigestible carbohydrates; Nutrition; glycaemia and cognitive functions glycaemia; second-meal effect; insulin resistance; Glycaemic index; Glucose metabolism;

    Sammanfattning : The metabolic syndrome includes a cluster of dysfunctions that identifies subjects at high risk of developing type 2 diabetes and cardiovascular disease. The prevalence of the metabolic syndrome has increased markedly over the last two decades. Central to this syndrome is insulin resistance and hyperglycaemia, but also other manifestations, e.g. LÄS MER

  3. 3. Tailoring the course of postprandial glycaemia to bread : On the importance of viscous dietary fibre for acute and semi-acute glucose tolerance and appetite

    Författare :Linda Ekström; Kemicentrum Centrum för preventiv livsmedelsforskning; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Postprandial glycaemia; appetite; prevention; antidiabetic food; inflammation; GI; glycaemic profile;

    Sammanfattning : The prevalence of metabolic diseases such as type 2 diabetes mellitus (T2DM) is rapidly increasing all over the world. Frequent episodes of elevated postprandial blood glucose have been associated with oxidative stress and subclinical inflammation, and the importance of a tight glycaemic control has been identified as an important factor to maintain health and prevent T2DM, obesity and cardiovascular disease (CVD). LÄS MER

  4. 4. METABOLIC PROPERTIES OF RYE PRODUCTS Focusing on insulinaemia, glycaemic profile and appetite regulation in healthy subjects

    Författare :Liza Rosén; Institutionen för livsmedelsteknik; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Rye; glycaemia; insulin resistance; type 2 diabetes; wholegrain; obesity;

    Sammanfattning : The prevalence of metabolic disorders, such as type 2 diabetes, cardiovascular diseases and the insulin resistance syndrome (IRS) are increasing worldwide. However, disturbances in the metabolic status can be prevented by changing the daily diet towards more whole grains, vegetables, legumes and dairy products. LÄS MER

  5. 5. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

    Författare :Elin Östman; Institutionen för livsmedelsteknik; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

    Sammanfattning : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. LÄS MER