Search for dissertations about: "whole-grain"
Showing result 1 - 5 of 24 swedish dissertations containing the word whole-grain.
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1. Whole grain cereal products and baseline gut microbiota composition in metabolic and appetite regulation in healthy humans - Emphasizing rye and barley
Abstract : The prevalence of obesity, type 2 diabetes (T2D) and cardiovascular disease (CVD) is increasing continuously worldwide. These metabolic diseases are associated with many health issues, including increased risk of depression and cognitive impairment. Whole grain (WG) has shown potential to prevent obesity, T2D and CVD. READ MORE
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2. Whole-grain rye foods: effects on appetite and metabolism
Abstract : Overweight, obesity and associated diet-related chronic diseases are increasing worldwide. Diet constitutes a modifiable risk factor for these conditions. Whole-grain consumption has been associated with health benefits, e.g. READ MORE
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3. Exploring food concepts for the prevention of type 2 diabetes
Abstract : There is currently a dramatic and global increase in obesity, type 2 diabetes (T2D) and associated metabolic disorders. T2D can be delayed or prevented in individuals at risk and identifying and developing new food concepts for the prevention of obesity and T2D is of utmost importance. READ MORE
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4. Alkylresorcinols as biomarkers of whole grain wheat and rye intake
Abstract : Dietary biomarkers are objective measures of food or nutrient intake and can be related to endpoints in epidemiological studies, used in the validation of dietary assessment instruments and used to check of compliance during intervention studies. Alkylresorcinols (AR), phenolic lipids present exclusively in the outer parts of wheat and rye grains, have been suggested as biomarkers of whole grain wheat and rye intake. READ MORE
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5. Rye bread in Sweden : Health-related and sensory qualities, consumer perceptions and consumption patterns
Abstract : Rye bread has shown potential as a health-beneficial component in the diet, especially in relation to non-communicable diseases. To have a beneficial effect in reality, however, it also needs to be available, chosen and eaten. Less research has focused on rye bread from a consumer perspective. READ MORE