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

Keyphrases

• Glucose-insulin System 100%
• Rye Bread 100%
• Insulin Response 100%
• Grain Products 100%
• Incretin Response 100%
• Postprandial Glycemic Response 100%
• Glucagon-like 80%
• Glucan 80%
• Glucose-dependent Insulinotropic Polypeptide 60%
• Glucose Response 40%
• White Bread 40%
• Pasta 40%
• Gastric Emptying 40%
• Paracetamol 40%
• Postprandial Insulin 40%
• Wheat Bread 20%
• Starchy Foods 20%
• Bread 20%
• Body Mass Index 20%
• Cereals 20%
• Breakfast 20%
• Normal Glucose Tolerance 20%
• Light Microscopy 20%
• In Vitro Starch Hydrolysis 20%
• Blood Samples 20%
• Wholemeal Rye Bread 20%
• Durum Wheat 20%
• Available Carbohydrates 20%
• Plasma Glucose 20%
• White Flour 20%
• Serum Insulin 20%
• Mediating Mechanism 20%
• Whole Kernels 20%

INIS

• insulin 100%
• bread 100%
• glucose 100%
• rye 60%
• wheat 50%
• peptides 40%
• glucagon 40%
• food 30%
• polypeptides 30%
• humans 20%
• oats 20%
• flour 10%
• fibers 10%
• cereals 10%
• design 10%
• plasma 10%
• concentration 10%
• tolerance 10%
• hydrolysis 10%
• baking 10%
• kernels 10%
• men 10%
• molecular weight 10%
• women 10%
• in vitro 10%
• starch 10%
• carbohydrates 10%
• randomness 10%
• fasting 10%
• microscopy 10%
• blood 10%

Food Science

• Grain Products 100%
• Incretin 100%
• Postprandial Glucose 100%
• Insulin 100%
• Rye Bread 83%
• Glucagon-Like Peptide-1 66%
• Whole Wheat Bread 50%
• Wheat Flour 16%
• Glucose Blood Level 16%
• Starchy Foods 16%
• In Vitro Starch Hydrolysis 16%
• Wholemeal Rye Bread 16%
• Available Carbohydrates 16%