Výsledky vyhledávání - "Priebe, M.G."

Whole Grain Wheat Consumption Affects Postprandial Inflammatory Response in a Randomized Controlled Trial in Overweight and Obese Adults with Mild Hypercholesterolemia in the Graandioos Study

Autor: Hoevenaars, F.P.M., Esser, D., Schutte, S., Priebe, M.G., Vonk, R.J., Brink, W.J. van den, Kamp, J.W. van der, Stroeve, J.H.M., Afman, L.A., Wopereis, S.

Publikováno v: Journal of Nutrition, 27 Aug

Background. Whole grain wheat (WGW) consumption is associated with health benefits in observational studies. However, WGW randomized controlled trial (RCT) studies show mixed effects. Objectives. The health impact of WGW consumption was investigated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ad4e05b0f04c64d9bd5b720356ecd12a
http://resolver.tudelft.nl/uuid:e5b80e86-2f34-481d-aaf2-6af54cd334ad

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A 12-wk whole-grain wheat intervention protects against hepatic fat: the Graandioos study, a randomized trial in overweight subjects

Autor: Schutte, S., Esser, D., Hoevenaars, F.P.M., Hooiveld, G.J.E.J., Priebe, M.G., Vonk, R.J., Wopereis, S., Afman, L.A.

Publikováno v: The American Journal of Clinical Nutrition, 6, 108

Background: Whole-grain wheat (WGW) is described as nutritionally superior to refined wheat (RW) and thus advocated as the healthy choice, although evidence from intervention studies is often inconsistent. The liver, as the central organ in energy me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e29f76018212960b04f769fb2357f125
http://resolver.tudelft.nl/uuid:11099aec-ec51-4aef-aa92-01ec5e12d246

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The structure of wheat bread influences the postprandial metabolic response in healthy men

Autor: Eelderink, C., Noort, M.W.J., Sozer, N., Koehorst, M., Holst, J.J., Deacon, C.F., Rehfeld, J.F., Poutanen, K., Vonk, R.J., Oudhuis, L., Priebe, M.G.

Publikováno v: Food & Function, 10, 6, 3236-3248

Postprandial high glucose and insulin responses after starchy food consumption, associated with an increased risk of developing several metabolic diseases, could possibly be improved by altering food structure. We investigated the influence of a comp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::68d1d9fab1975ef43b7bd1455c3d2a14
http://resolver.tudelft.nl/uuid:4f522ec4-9bf0-4749-9662-c5db85d74179

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The Glycemic Response Does Not Reflect the In Vivo Starch Digestibility of Fiber-Rich Wheat Products in Healthy Men

Autor: Eelderink, C., Moerdijk-Poortvliet, T.C.W., Wang, H.W., Schepers, M., Preston, T., Boer, T., Vonk, R.J., Schierbeek, H., Priebe, M.G.

Starchy food products differ in the rate of starch digestion, which can affect their metabolic impact. In this study, we examined how the in vivo starch digestibility is reflected by the glycemic response, because this response is often used to predi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b581cd666630d12fdc65b712161bb1df
http://imis.nioz.nl/imis.php?module=ref&refid=231132

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