The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial

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• 作者：S Bo^a ; ; M Seletto^a ; ^{simona.bo@unito.it} ; A Choc^a ; V Ponzo^a ; A Lezo^b ; A Demagistris^c ; A Evangelista^d ; G Ciccone^d ; M Bertolino^e ; M Cassader^a ; R Gambino^a
• 关键词：AUCs ; areas-under-the-curve ; BMI ; body mass index ; FFA ; fatty free acids ; GIP ; gastrointestinal glucose-dependent insulinotropic polypeptide ; GLP ; glucagon-like peptide-1
• 刊名：Food Research International
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：92
• 期：Complete
• 页码：40-47
• 全文大小：482 K
• 卷排序：92

文摘

Glucose areas under the curve (AUCs) were lower with sourdough breads. Insulin AUCs decreased after the consumption of all sourdough breads. Satiety was higher after einkorn bread, but not with the other sourdough breads.