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High-protein diets in hyperlipidemia: effect of wheat gluten on serum lipids, uric acid, and renal function
uric acid cardiovascular disease creatinine
2016/6/14
The metabolic effects of diets high in vegetable
protein have not been assessed despite much recent interest in
the effect of soy proteins in reducing serum cholesterol.
A novel source of wheat fiber and protein: effects on fecal bulk and serum lipids
Wheat bran wheat protein fecal bulk
2016/5/30
Wheat fiber is a laxative and wheat protein may
affect blood lipids.
Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men
Wheat rye dietary fiber
2016/12/30
Three 4-wk interventions were undertaken in a randomized crossover design with 28 overweight men aged 40–65 y who had no history of bowel disease. Against a background intake of 14 g dietary fiber (DF...
Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread
Rye wheat cereal fiber
2017/1/4
Postprandial insulin, glucose-dependent insulinotropic polypeptide, and C-peptide responses to the rye breads were significantly lower than the response to the control; no significant differences in i...
Absorption of zinc from wheat products fortified with iron and either zinc sulfate or zinc oxide
Iron zinc wheat
2017/1/3
Several chemical forms of zinc have been proposed for food fortification, but information is needed on their absorption from common cereals having varied phytate content.
Inhibition of cholesterol absorption by phytosterol-replete wheat germ compared with phytosterol-depleted wheat germ
Diet human studies phytosterols
2017/1/3
The objective was to establish whether the selective removal of phytosterols from wheat germ would increase the cholesterol absorption measured from test meals composed of wheat germ muffins.
Contribution of intestinal microbial lysine to lysine homeostasis is reduced in minipigs fed a wheat gluten–based diet
Miniature pig microbial amino acids ileal cannula plasma lysine kinetics small intestine microflora low-lysine diet wheat gluten [15N]lysine gas chromatography–combustion isotope ratio mass spectrometry GC-CIRMS
2016/12/20
Background: We previously reported microbial lysine contribution to plasma lysine homeostasis in humans with an adequate lysine intake.Objective: We sought to explore whether the low lysine ...
Efficiency of utilization of wheat and milk protein in healthy adults and apparent lysine requirements determined by a single-meal [1-13C]leucine balance protocol
Healthy adults protein quality milk wheat stable isotopes leucine balance nitrogen balance amino acid requirements
2016/12/20
Background: We recently reported better wheat-protein utilization and a higher apparent lysine requirement than would be predicted, because of adaptive mechanisms of lysine conservation. However,...
High-fiber oat cereal compared with wheat cereal consumption favorably alters LDL-cholesterol subclass and particle numbers in middle-aged and older men
Lipoproteins triacylglycerol LDL subclass LDL particle number oat fiber wheat fiber men high-fiber diet
2016/12/19
Background: No studies have examined whether increased consumption of oat cereal, rich in soluble fiber, favorably alters lipoprotein particle size and number.
Objective: We examined the ef...
Efficacy of a vitamin A–fortified wheat-flour bun on the vitamin A status of Filipino schoolchildren
Vitamin A fortification wheat flour vitamin A deficiency modified relative dose response schoolchildren, Philippines
2016/6/8
Background: Wheat flour is a possible food vehicle for vitamin
A fortification.
Objective: This study assessed the efficacy of consumption of a
vitamin A–fortified wheat-flour bun (pandesal) on the...
Human adult amino acid requirements: [1-13C]leucine balance evaluation of the efficiency of utilization and apparent requirements for wheat protein and lysine compared with those for milk protein in healthy adults
Healthy adults protein quality protein turnover stable isotopes nitrogen balance
2016/6/7
Background: There is considerable debate about the human lysine
requirement and the consequent nutritional value of wheat protein.
Objective: We used a novel [1-13C]leucine balance protocol to
exam...
Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects
Arabinoxylan hemicellulose dietary fiber, byproduct of wheat-flour processing meal tolerance test bread
2016/6/7
Background: Arabinoxylan (AX) is the major component of
dietary fiber in the cereal grains that make up a large proportion
of our diet. However, the physiologic effect of AX is unknown.
Objective: ...