Effects of cereal breakfasts on postprandial glucose,appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products |
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| Authors: | Liza AH Rosén Elin M Östman Inger ME Björck |
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| Affiliation: | (1) From the division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden |
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| Abstract: | Background Rye products have been demonstrated to lower the acute insulin demand, induce a low and prolonged blood glucose response (high Glycemic Profile, GP) and reduce subclinical inflammation. These products may therefore contribute to a lowered risk of obesity, type 2 diabetes and cardio vascular disease. The objective of the present paper was to evaluate the mechanism for a reduced postprandial insulin demand with rye products, and to explore possible appetite regulating properties. |
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