OrangerV1, Main, Exploration, bibRecord, 000A34

Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin.

Identifieur interne : 000A34 ( Main/Exploration ); précédent : 000A33; suivant : 000A35

Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin.

Auteurs : Dalia El Khoury [Canada] ; Peter Brown [États-Unis] ; Gary Smith [États-Unis] ; Shari Berengut [Canada] ; Shirin Panahi [Canada] ; Ruslan Kubant [Canada] ; G Harvey Anderson [Canada]

Source :

Clinical nutrition (Edinburgh, Scotland) [ 1532-1983 ] ; 2014.

RBID : pubmed:23591152

English descriptors

KwdEn :
- Adult, Animals, Appetite (physiology), Beverages, Blood Glucose (metabolism), Body Mass Index, Citrus sinensis, Cross-Over Studies, Dietary Carbohydrates (administration & dosage), Dietary Proteins (administration & dosage), Energy Intake, Humans, Insulin (blood), Male, Milk, Postprandial Period, Satiation (physiology), Single-Blind Method, Snacks, Yogurt, Young Adult.
MESH :
- chemical , administration & dosage : Dietary Carbohydrates, Dietary Proteins.
- chemical , blood : Insulin.
- chemical , metabolism : Blood Glucose.
- physiology : Appetite, Satiation.
- Adult, Animals, Beverages, Body Mass Index, Citrus sinensis, Cross-Over Studies, Energy Intake, Humans, Male, Milk, Postprandial Period, Single-Blind Method, Snacks, Yogurt, Young Adult.

Abstract

We aimed to compare the effects of protein to carbohydrate ratio and physical form in dairy on glucose homeostasis and food intake.

DOI: 10.1016/j.clnu.2013.03.010
PubMed: 23591152

Affiliations:

Le document en format XML

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Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin.

Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin.

Source :

English descriptors

Abstract

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