Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men

Keyphrases

• Healthy Individuals 100%
• Particle Size 100%
• Wheat Bread 100%
• Bread 100%
• Glucose Kinetics 100%
• Glucagon-like 100%
• Glycemic Response 33%
• Low-glycemic Diet 22%
• Flour 22%
• Wheat 11%
• Plasma Concentration 11%
• Metabolic Response 11%
• Low Glycemic Index 11%
• Randomized Crossover Study 11%
• Appearance Rate 11%
• Starchy Foods 11%
• Exogenous Glucose 11%
• Glucose Clearance 11%
• Endogenous Glucose Production 11%
• Glucose-insulin System 11%
• Glucagon 11%
• Kinetic Rate 11%
• Postprandial Glucose 11%
• Clearance Rate 11%
• Healthy Male Volunteers 11%
• Kinetic Response 11%
• Wheat Kernels 11%
• Wheat Bran 11%
• Enriched Bread 11%
• Bile Acids 11%
• Fiber-rich 11%
• Stable Isotopes 11%
• Breakage Kernel 11%
• Wheat Flour 11%
• Incretin 11%
• Health Beneficial Effects 11%
• Response Kinetics 11%
• Glucose Metabolic 11%
• Cholecystokinin 11%

Food Science

• Whole Wheat Bread 100%
• Glycemic Response 100%
• Glucagon-Like Peptide-1 100%
• Bran 33%
• Wheat Flour 33%
• Postprandial Glucose 33%
• Insulin 33%
• Low Glycemic Index 33%
• Glucagon 33%
• Starchy Foods 33%
• Incretin 33%
• Enriched Bread 33%
• Health Beneficial Effects 33%
• Cholecystokinin 33%

Pharmacology, Toxicology and Pharmaceutical Science

• Glucagon-Like Peptide-1 100%
• Cholecystokinin 50%
• Bile Acid 50%
• Stable Isotope 50%
• Glucagon 50%
• Carbon 13 50%
• Incretin 50%