Effects of Unfermented and Fermented Whole Grain Rye Crisp Breads Served as Part of a Standardized Breakfast, on Appetite and Postprandial Glucose and Insulin Responses: A Randomized Cross-over Trial

Open Access

Peer-reviewed

Research Article

Daniel P Johansson ,

* E-mail: daniel.p.johansson@slu.se

Affiliation Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
⨯
Isabella Lee,

Affiliation Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
⨯
Ulf Risérus,

Affiliation Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, Uppsala, Sweden
⨯
Maud Langton,

Affiliation Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
⨯
Rikard Landberg

Affiliations Department of Food Science, BioCenter, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden, Nutritional Epidemiology Unit, Institute of Environmental Medicine, Karolinska Insitutet, Stockholm, Sweden
⨯

Reader Comments (0)

Bread
Is the Subject Area "Bread" applicable to this article?

Thanks for your feedback.
Rye
Is the Subject Area "Rye" applicable to this article?

Thanks for your feedback.
Insulin
Is the Subject Area "Insulin" applicable to this article?

Thanks for your feedback.
Wheat
Is the Subject Area "Wheat" applicable to this article?

Thanks for your feedback.
Glucose
Is the Subject Area "Glucose" applicable to this article?

Thanks for your feedback.
Diet
Is the Subject Area "Diet" applicable to this article?

Thanks for your feedback.
Microstructure
Is the Subject Area "Microstructure" applicable to this article?

Thanks for your feedback.
Starches
Is the Subject Area "Starches" applicable to this article?

Thanks for your feedback.