E Ostman

Summary

Country: Sweden

Publications

  1. ncbi Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
    E Ostman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 59:983-8. 2005
  2. ncbi Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast
    A Nilsson
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
    Eur J Clin Nutr 62:712-20. 2008
  3. ncbi Glycaemic and satiating properties of potato products
    M Leeman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 62:87-95. 2008
  4. ncbi Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast
    A Nilsson
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 60:1092-9. 2006
  5. ncbi Low glycaemic-index foods
    I Björck
    Department of Applied Nutrition and Food Chemistry, Lund University, Sweden
    Br J Nutr 83:S149-55. 2000
  6. ncbi Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
    M Leeman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
    Eur J Clin Nutr 59:1266-71. 2005
  7. ncbi A low glycaemic diet improves oral glucose tolerance but has no effect on ?-cell function in C57BL/6J mice
    U Andersson
    Department of Experimental Medical Science, Lund University, Lund, Sweden
    Diabetes Obes Metab 12:976-82. 2010

Detail Information

Publications7

  1. ncbi Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects
    E Ostman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 59:983-8. 2005
    ..To investigate the potential of acetic acid supplementation as a means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the possible dose-response effect on postprandial glycaemia, insulinaemia and satiety...
  2. ncbi Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast
    A Nilsson
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
    Eur J Clin Nutr 62:712-20. 2008
    ....
  3. ncbi Glycaemic and satiating properties of potato products
    M Leeman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 62:87-95. 2008
    ..To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively...
  4. ncbi Effects of GI and content of indigestible carbohydrates of cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast
    A Nilsson
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 60:1092-9. 2006
    ..To evaluate the impact of four low-glycaemic index (GI) and one high-GI cereal-based evening meals on glucose tolerance at a subsequent standardised breakfast...
  5. ncbi Low glycaemic-index foods
    I Björck
    Department of Applied Nutrition and Food Chemistry, Lund University, Sweden
    Br J Nutr 83:S149-55. 2000
    ..This inconsistent behaviour of milk products has not been acknowledged, and potential metabolic consequences remain to be elucidated...
  6. ncbi Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects
    M Leeman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
    Eur J Clin Nutr 59:1266-71. 2005
    ..To investigate the effects of cold storage and vinegar addition on glycaemic and insulinaemic responses to a potato meal in healthy subjects...
  7. ncbi A low glycaemic diet improves oral glucose tolerance but has no effect on ?-cell function in C57BL/6J mice
    U Andersson
    Department of Experimental Medical Science, Lund University, Lund, Sweden
    Diabetes Obes Metab 12:976-82. 2010
    ..Clinical studies have suggested a role for dietary glycaemic index (GI) in body weight regulation and diabetes risk. Here, we investigated the long-term metabolic effects of low and high glycaemic diets using the C57BL/6J mouse model...