Effect of Egg Consumption in Healthy Volunteers: Influence of Yolk, White or Whole-Egg on Gastric Emptying and on Glycemic and Hormonal Responses
| Autor: | Pierre Thouvenot, Gérard Debry, Jean A. Chayvialle, Bernadette Hanesse, Xavier Pelletier, Slimane Belbraouet, Daniel Mayeux |
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| Rok vydání: | 1996 |
| Předmět: |
Adult
Blood Glucose Male medicine.medical_specialty food.ingredient Adolescent Eggs medicine.medical_treatment Medicine (miscellaneous) Gastric Inhibitory Polypeptide Carbohydrate metabolism Biology food Egg White Internal medicine Yolk medicine Humans Insulin Ingestion Glycemic Cholecystokinin Nutrition and Dietetics Anthropometry Gastric emptying digestive oral and skin physiology Egg Yolk Glucose Endocrinology Gastric Emptying embryonic structures Egg white |
| Zdroj: | Annals of Nutrition and Metabolism. 40:109-115 |
| ISSN: | 1421-9697 0250-6807 |
| DOI: | 10.1159/000177903 |
| Popis: | The effects of the ingestion of 2 whole eggs (E), 2 egg whites, 2 egg yolks (Y), or no eggs with a standard breakfast on gastric emptying, glycemic and hormonal responses have been studied in 12 healthy young males. E and Y induce a significant delay of gastric emptying, together with reduced blood glucose and insulin peaks (Y). Egg ingestion, whatever the part, increases gastric inhibitory peptide level in blood. Cholecystokinin is enhanced after E or Y ingestion. The results indicate that egg ingestion, especially yolk ingestion, may be of interest in regulating metabolic variables of glucose metabolism. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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