Objective: To evaluate the metabolic effect of three different kinds of dietary proteins as part
of composite meals with similar macronutrient composition in healthy subjects. Design: A …

Objective: To evaluate the influence of three dietary protein types (casein, gelatin, soy
protein) on satiety and food intake, at two levels of loading (total energy of test meals: 3.6 or …

Aim: To evaluate the metabolic response (glucose, cholesterol, triglycerides and β-hydroxy-
butyrate) in patients with type 1 diabetes after a trial breakfast with an enteral nutrition …

Background: When substituted for carbohydrate in a meal, dietary protein enhances
glycaemic control in subjects with type 2 diabetes (DM2). It is unknown whether the effect is …

Different dietary proteins vary in their ability to influence satiety and reduce food intake. The
present study compared the effects of four protein meals, whey, tuna, turkey and egg …

Different vegetables--carrots, peas, Brussels sprouts and spinach--were added to a typical
Swedish lunch test meal in portions of 96-164 g. The test and the control meals without …

Objective: The objective was to evaluate the impact of milk added to a high-glycaemic index
(GI) white bread meal vs a low-GI spaghetti meal, respectively, on postprandial glucose and …

Background: Protein induces an increase in insulin concentrations when ingested in
combination with carbohydrate. Increases in plasma insulin concentrations have been …

Glycaemic index (GI) is used as an indicator to guide consumers in making healthier food
choices. We compared the GI, insulin index (II), and the area under the curve for blood …

Background: Enhanced and prolonged postprandial triglyceride responses involve
increased cardiovascular disease risk in type 2 diabetes. Dietary fat and carbohydrates …