Postprandial effects of test meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study. (Q47793227)

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scientific article published on 5 March 2014

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English	Postprandial effects of test meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study.	scientific article published on 5 March 2014

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scholarly article

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9 March 2020

Postprandial effects of test meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study (English)

1 reference

Europe PubMed Central

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9 March 2020

metabolic syndrome

1 reference

based on heuristic

inferred from title

Jens Juul Holst

4

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9 March 2020

2

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9 March 2020

author name string

M L Hartvigsen

1

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9 March 2020

A Overgaard

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9 March 2020

K E Bach Knudsen

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9 March 2020

K Hermansen

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9 March 2020

publication date

5 March 2014

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9 March 2020

European Journal of Clinical Nutrition

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9 March 2020

68

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9 March 2020

567-574

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9 March 2020

5

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9 March 2020

https://scigraph.springernature.com/pub.10.1038/ejcn.2014.25

0 references

The metabolic syndrome

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Consumption of whole grain reduces risk of deteriorating glucose tolerance, including progression to prediabetes

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Concentrated arabinoxylan in wheat bread has beneficial effects as rye breads on glucose and changes in gene expressions in insulin-sensitive tissues of Zucker diabetic fatty (ZDF) rats

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Effects of concentrated arabinoxylan and β-glucan compared with refined wheat and whole grain rye on glucose and appetite in subjects with the metabolic syndrome: a randomized study.

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

A cereal-based evening meal rich in indigestible carbohydrates increases plasma butyrate the next morning

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Changes in molecular characteristics of cereal carbohydrates after processing and digestion

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Whole grain intake in relation to body weight: from epidemiological evidence to clinical trials.

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Arabinoxylan-enriched meal increases serum ghrelin levels in healthy humans.

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Arabinoxylan consumption decreases postprandial serum glucose, serum insulin and plasma total ghrelin response in subjects with impaired glucose tolerance.

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Arabinoxylan fibre consumption improved glucose metabolism, but did not affect serum adipokines in subjects with impaired glucose tolerance.

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Arabinoxylan fibre improves metabolic control in people with Type II diabetes

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

The metabolic syndrome--a new worldwide definition

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Effects of isolated and complex dietary fiber matrices in breads on carbohydrate digestibility and physicochemical properties of ileal effluent from pigs

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Tissue and plasma concentrations of amidated and glycine-extended glucagon-like peptide I in humans

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

The fermentable fibre inulin increases postprandial serum short-chain fatty acids and reduces free-fatty acids and ghrelin in healthy subjects

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

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

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Amino acid ingestion strongly enhances insulin secretion in patients with long-term type 2 diabetes.

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Nutrients related to GLP1 secretory responses

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Adaptation of colonic fermentation and glucagon-like peptide-1 secretion with increased wheat fibre intake for 1 year in hyperinsulinaemic human subjects

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Motor effects of short-chain fatty acids and lactate in the gastrointestinal tract

1 reference

https://api.crossref.org/works/10.1038%2FEJCN.2014.25

21 January 2018

Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects.

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Volume of food consumed affects satiety in men.

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Rye bread enhances the production and plasma concentration of butyrate but not the plasma concentrations of glucose and insulin in pigs

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Reproducibility, power and validity of visual analogue scales in assessment of appetite sensations in single test meal studies

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Whole grain foods for the prevention of type 2 diabetes mellitus

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Slow release dietary carbohydrate improves second meal tolerance

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects.

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Colonic fermentation of indigestible carbohydrates contributes to the second-meal effect

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

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

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Carbohydrate fermentation decreases hepatic glucose output in healthy subjects

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Ghrelin and glucagon-like peptide 1 concentrations, 24-h satiety, and energy and substrate metabolism during a high-protein diet and measured in a respiration chamber.

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men.

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects.

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.

1 reference

https://pubmed.ncbi.nlm.nih.gov/24595224

12 December 2020

based on heuristic

inferred from PubMed ID database lookup

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