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Showing result 1 - 5 of 22 swedish dissertations matching the above criteria.

  2. 1. Carbohydrate-Rich Foods in the Treatment of the Insulin Resistance Syndrome : Studies of the Importance of the Glycaemic Index and Dietary Fibre

    Author : Anette Järvi; Gabriele Riccardi; Uppsala universitet; []
    Keywords : Medical sciences; diabetes; insulin resistance; carbohydrates; starch; glycaemic index; dietary fibre; postprandial; second-meal; glucose; insulin; triacylglycerol; MEDICIN OCH VÅRD; MEDICINE; MEDICIN; Geriatrics; geriatrik;

    Abstract : The glycaemic responses to various carbohydrate-rich foods are partly dependent on the rate at which the carbohydrate is digested and absorbed. The glycaemic index (GI) is a way of ranking foods according to their glycaemic response and is recommended as a useful tool in identifying starch-rich foods that give the most favourable glycaemic response. READ MORE

  4. 2. Insulinogenic Effects of Milk- and Other Dietary Proteins, Mechanisms and metabolic implications

    Author : Mikael Nilsson; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; Nutrition; Type 2 diabetes; Isolated islets; Incretin hormones; Food proteins; Amino acids; Insulin index; Glycaemic index; Hyperinsulinaemia; Insulin; Blood glucose; Milk; Whey;

    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

  5. 3. Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products

    Author : Elin Östman; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Nutrition; starch; healthy human; fermentation; lactic acid; sourdough; cereal products; milk; glycaemic index; bread; Näringslära; diabetes; insulin response;

    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

  6. 4. Effects of Indigestible Carbohydrates and GI of Cereal Products on Glucose Metabolism, Satiety and Cognitive Function in Healthy Subjects; Emphasising mechanisms for glycaemic regulation at the acute, second and third meal

    Author : Anne Nilsson; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; colonic fermentation; indigestible carbohydrates; Nutrition; glycaemia and cognitive functions glycaemia; second-meal effect; insulin resistance; Glycaemic index; Glucose metabolism;

    Abstract : The metabolic syndrome includes a cluster of dysfunctions that identifies subjects at high risk of developing type 2 diabetes and cardiovascular disease. The prevalence of the metabolic syndrome has increased markedly over the last two decades. Central to this syndrome is insulin resistance and hyperglycaemia, but also other manifestations, e.g. READ MORE

  7. 5. Means to Optimize the Nutritional Properties of Starch in Potato Products - Impact on glycaemia, satiety and resistant starch content

    Author : Margareta Leeman; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Näringslära; amylopectin; starch; glycaemic index; resistant starch; Nutrition; vinegar; satiety; amylose; Solanum tuberosum; potato;

    Abstract : Despite decreased consumption potatoes still constitute an important staple in the Swedish diet. An objection to potatoes and potato products from a nutritional point of view is the ease by which the starch is digested and absorbed in the gastrointestinal tract. READ MORE