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- Björck, Inger, et al.
(författare)
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Food properties affecting the digestion and absorption of carbohydrates
- 1994
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Ingår i: American Journal of Clinical Nutrition. - 0002-9165. ; 59:3 SUPPL., s. 699-705
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Tidskriftsartikel (refereegranskat)abstract
- Carbohydrate foods differ considerably in their effects on postprandial glucose and insulin responses. Qualitative differences among starchy foods are particularly intriguing because of the dominance of starch in human diets. This paper focuses on food properties in cereal (eg, pasta, bread, Arepas, and porridge) and legume products (eg, red kidney beans and lentils) that affect metabolic responses to starch. Studies in healthy subjects have found that postprandial blood glucose and insulin responses are greatly affected by food structure. Any process that disrupts the physical or botanical structure of food ingredients will increase the plasma glucose and insulin responses. The glycemic responses to bread products were reduced by the use of ingredients with an intact botanical or physical structure or a high amylose content or by enrichment with viscous dietary fiber. However, the important of a moderate increase in the amylose-amylopectin ratio and the naturally occurring levels of viscous cereal fiber is less clear. The rate of starch digestion in vitro was shown to be a key determinant of metabolic responses to most products. Assuming the sample preparation mimics chewing, in vitro enzymic procedures can be used to facilitate ranking. One such procedure, based on chewed rather than artificially disintegrated products, was recently developed and correlates well with glycemic and insulinemic indixes for several starchy foods.
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| 2. |
- Carlsson-Kanyama, Annika, et al.
(författare)
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Potential contributions of food consumption patterns to climate change
- 2009
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Ingår i: American Journal of Clinical Nutrition. - 0002-9165 .- 1938-3207. ; 89:5, s. S1704-S1709
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Tidskriftsartikel (refereegranskat)abstract
- Anthropogenic warming is caused mainly by emissions of greenhouse gases (GHGs), such as carbon dioxide, methane, and nitrous oxide, with agriculture as a main contributor for the latter 2 gases. Other parts of the food system contribute carbon dioxide emissions that emanate from the use of fossil fuels in transportation, processing, retailing, storage, and preparation. Food items differ substantially when GHG emissions are calculated from farm to table. A recent study of approximate to 20 items sold in Sweden showed a span of 0.4 to 30 kg CO2 equivalents/kg edible product. For protein-rich food, such as legumes, meat, fish, cheese, and eggs, the difference is a factor of 30 with the lowest emissions per kilogram for legumes, poultry, and eggs and the highest for beef, cheese, and pork. Large emissions for ruminants are explained mainly by methane emissions from enteric fermentation. For vegetables and fruits, emissions usually are <= 2.5 kg CO2 equivalents/kg product, even if there is a high degree of processing and substantial transportation. Products transported by plane are an exception because emissions may be as large as for certain meats. Emissions from foods rich in carbohydrates, such as potatoes, pasta, and wheat, are <1.1 kg/kg edible food. We suggest that changes in the diet toward more plant-based foods, toward meat from animals with little enteric fermentation, and toward foods processed in an energy-efficient manner offer an interesting and little explored area for mitigating climate change.
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| 3. |
- Nyman, M. G.L., et al.
(författare)
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Fermentation of oat fiber in the rat intestinal tract : A study of different cellular areas
- 1988
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Ingår i: American Journal of Clinical Nutrition. - : Elsevier BV. - 0002-9165. ; 48:2, s. 274-278
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Tidskriftsartikel (refereegranskat)abstract
- Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more fermentable (62% and 55% of the intake, respectively). Fiber from commercial bran (37% soluble) was most extensively fermented; only 19% of the fiber could be detected in feces. The fecal dry weight with the husk in the diet was significantly (p < 0.001) higher than that for the other preparations. Most of the fecal dry weight increment for husk (~95%) could be accounted for as fiber whereas only 45-65% of the increment was undegraded fiber for the other preparations. An additional 20-30% could be explained by protein and ~15% by fat with these preparations.
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