Whole Grain Intake and Glycaemic Control in Healthy Subjects: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects

(2018) Anne C Nilsson et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Flaked sorghum biscuits increase postprandial GLP-1 and GIP levels and extend subjective satiety in healthy subjects

(2016) Anita Stefoska-Needham et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

(2016) Dagfinn Aune et al.   BMJ-British Medical Journal

Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: systematic review and dose-response meta-analysis of prospective studies

(2016) Dagfinn Aune et al.   BMJ-British Medical Journal

Postprandial glycaemic response: how is it influenced by characteristics of cereal products?

(2015) Alexandra Meynier et al.   BRITISH JOURNAL OF NUTRITION

Effects of increased wholegrain consumption on immune and inflammatory markers in healthy low habitual wholegrain consumers

(2015) Antonios Ampatzoglou et al.   EUROPEAN JOURNAL OF NUTRITION

Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro

(2015) Yean Yean Soong et al.   EUROPEAN JOURNAL OF NUTRITION

A review of recent evidence in human studies of n-3 and n-6 PUFA intake on cardiovascular disease, cancer, and depressive disorders: does the ratio really matter?

(2015) Stefano Marventano et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Short-chain fatty acids in control of body weight and insulin sensitivity

(2015) Emanuel E. Canfora et al.   Nature Reviews Endocrinology

Whole-grain foods and chronic disease: evidence from epidemiological and intervention studies

(2015) Chris J. Seal et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Glycemic Responses, Appetite Ratings and Gastrointestinal Hormone Responses of Most Common Breads Consumed in Spain. A Randomized Control Trial in Healthy Humans

(2015) Carolina Gonzalez-Anton et al.   Nutrients

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

(2015) Daniel P Johansson et al.   PLoS One

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

(2014) Paola Vitaglione et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The Effects of Whole Grain High-Amylose Maize Flour as a Source of Resistant Starch on Blood Glucose, Satiety, and Food Intake in Young Men

(2014) Bohdan L. Luhovyy et al.   JOURNAL OF FOOD SCIENCE

Increased Whole Grain Consumption Does Not Affect Blood Biochemistry, Body Composition, or Gut Microbiology in Healthy, Low-Habitual Whole Grain Consumers

(2014) Antonios Ampatzoglou et al.   JOURNAL OF NUTRITION

Metabolomics Reveals Differences in Postprandial Responses to Breads and Fasting Metabolic Characteristics Associated with Postprandial Insulin Demand in Postmenopausal Women

(2014) Ali A. Moazzami et al.   JOURNAL OF NUTRITION

Excessive Refined Carbohydrates and Scarce Micronutrients Intakes Increase Inflammatory Mediators and Insulin Resistance in Prepubertal and Pubertal Obese Children Independently of Obesity

(2014) Mardia López-Alarcón et al.   MEDIATORS OF INFLAMMATION

Grain sorghum muffin reduces glucose and insulin responses in men

(2014) Nicole M. Poquette et al.   Food & Function

Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose–response meta-analysis of cohort studies

(2013) Dagfinn Aune et al.   EUROPEAN JOURNAL OF EPIDEMIOLOGY

Organoleptic and glycemic properties of chickpea-wheat composite breads

(2013) Tasleem A. Zafar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran

(2013) Jenni Lappi et al.   Food & Function

Whole Grain Compared with Refined Wheat Decreases the Percentage of Body Fat Following a 12-Week, Energy-Restricted Dietary Intervention in Postmenopausal Women

(2012) Mette Kristensen et al.   JOURNAL OF NUTRITION

Greater Whole-Grain Intake Is Associated with Lower Risk of Type 2 Diabetes, Cardiovascular Disease, and Weight Gain

(2012) Eva Qing Ye et al.   JOURNAL OF NUTRITION

Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals

(2011) Jennifer Keogh et al.   APPETITE

A whole-grain cereal-rich diet increases plasma betaine, and tends to decrease total and LDL-cholesterol compared with a refined-grain diet in healthy subjects

(2011) Alastair B. Ross et al.   BRITISH JOURNAL OF NUTRITION

Effects of cereal breakfasts on postprandial glucose, appetite regulation and voluntary energy intake at a subsequent standardized lunch; focusing on rye products

(2011) Liza AH Rosén et al.   Nutrition Journal

Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial

(2010) Paula Tighe et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Markers of cardiovascular risk are not changed by increased whole-grain intake: the WHOLEheart study, a randomised, controlled dietary intervention

(2010) Iain A. Brownlee et al.   BRITISH JOURNAL OF NUTRITION

Interactions of Dietary Whole-Grain Intake With Fasting Glucose- and Insulin-Related Genetic Loci in Individuals of European Descent: A meta-analysis of 14 cohort studies

(2010) J. A. Nettleton et al.   DIABETES CARE

Reduction in postprandial glucose excursion and prolongation of satiety: possible explanation of the long-term effects of whole grain Salba (Salvia Hispanica L.)

(2010) V Vuksan et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Whole grain wheat sourdough bread does not affect plasminogen activator inhibitor-1 in adults with normal or impaired carbohydrate metabolism

(2010) K.A. MacKay et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

(2010) Anthony Fardet   NUTRITION RESEARCH REVIEWS

Wholegrain vs. refined wheat bread and pasta. Effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults

(2009) Mette Kristensen et al.   APPETITE

Effect of commercial rye whole-meal bread on postprandial blood glucose and gastric emptying in healthy subjects

(2009) Joanna Hlebowicz et al.   Nutrition Journal

Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

(2009) Liza AH Rosén et al.   Nutrition Journal

Effects of the regular consumption of wholemeal wheat foods on cardiovascular risk factors in healthy people

(2009) R. Giacco et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals

(2008) Anita Mofidi Najjar et al.   BRITISH JOURNAL OF NUTRITION

Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

(2008) Marie Alminger et al.   EUROPEAN JOURNAL OF NUTRITION