Search for dissertations about: "milk and nutrition"
Showing result 1 - 5 of 37 swedish dissertations containing the words milk and nutrition.
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1. Milk Fat Intake and Conjugated Linoleic Acid (CLA) Supplementation : Dietary Markers and Associations to Clinical and Biochemical Characteristics
Abstract : In the present thesis dietary markers for intake of milk fat, associations between intake of milk fat and risk factors for coronary heart disease (CHD), and the effects of supplementation with conjugated linoleic acid (CLA) to healthy humans are investigated.The dietary fat quality is one of the main lifestyle factors affecting risk for CHD. READ MORE
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2. Milk Folates: Characterisation and Availability
Abstract : With the ultimate goal to study milk folate bioavailability, a reverse-phase HPLC technique was developed and compared with a radioprotein binding assay. All methods showed similar ranges for folates in cow’s milk, with the variation attributed to seasonal variations and the use of different starter cultures. READ MORE
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3. Insulinogenic Effects of Milk- and Other Dietary Proteins, Mechanisms and metabolic implications
Abstract : The metabolic syndrome (type 2 diabetes, obesity, hypertension, atherosclerotic cardiovascular disease, dyslipidaemia, and hyperinsulinaemia), is increasing in prevalence world-wide. The progression of this syndrome proceeds through a step-wise deterioration of metabolic events where deterioration of insulin sensitivity appears to have a key role in a ?vicious circle? of hyperinsulinaemia/hyperglycaemia and insulin resistance. READ MORE
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4. Influence of dietary carbohydrates on plasma fatty acid composition : Results from interventional and observational studies
Abstract : Given reporting bias in dietary questionnaires, biomarkers offer objective assessments. Measuring circulating fatty acid (FA) composition is an established method for evaluating dietary fat quality. However, the influence of carbohydrates and sugars on plasma FA composition is less clear. READ MORE
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5. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
Abstract : In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. READ MORE