E M Ostman

Summary

Affiliation: Lund University
Country: Sweden

Publications

  1. ncbi Inconsistency between glycemic and insulinemic responses to regular and fermented milk products
    E M Ostman
    Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Sweden
    Am J Clin Nutr 74:96-100. 2001
  2. ncbi Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women
    Elin M Ostman
    Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Sweden
    J Nutr 132:1173-5. 2002
  3. ncbi A dietary exchange of common bread for tailored bread of low glycaemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance
    E M Ostman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Center for Chemistry and Chemical Engineering, Lund University, Lund, Sweden
    Eur J Clin Nutr 60:334-41. 2006
  4. doi Effects of whey proteins on glycaemia and insulinaemia to an oral glucose load in healthy adults; a dose-response study
    U J Gunnerud
    Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 67:749-53. 2013
  5. ncbi Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate
    G Darwiche
    Department of Radiology, Lund University, Malmo University Hospital, Malmo, Sweden
    Am J Clin Nutr 74:254-8. 2001
  6. ncbi Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects
    Anne C Nilsson
    Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
    Am J Clin Nutr 87:645-54. 2008
  7. ncbi Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast
    Anne C Nilsson
    Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, SE 22100 Lund, Sweden
    J Nutr 138:732-9. 2008

Collaborators

Detail Information

Publications7

  1. ncbi Inconsistency between glycemic and insulinemic responses to regular and fermented milk products
    E M Ostman
    Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Sweden
    Am J Clin Nutr 74:96-100. 2001
    ..The metabolic effects of fermented milk or pickled products used as additives to mixed meals have also not been addressed...
  2. ncbi Barley bread containing lactic acid improves glucose tolerance at a subsequent meal in healthy men and women
    Elin M Ostman
    Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Sweden
    J Nutr 132:1173-5. 2002
    ..We concluded that barley bread containing lactic acid eaten at breakfast has the potential to improve second-meal glucose tolerance at a high GI lunch meal 4 h later...
  3. ncbi A dietary exchange of common bread for tailored bread of low glycaemic index and rich in dietary fibre improved insulin economy in young women with impaired glucose tolerance
    E M Ostman
    Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Center for Chemistry and Chemical Engineering, Lund University, Lund, Sweden
    Eur J Clin Nutr 60:334-41. 2006
    ....
  4. doi Effects of whey proteins on glycaemia and insulinaemia to an oral glucose load in healthy adults; a dose-response study
    U J Gunnerud
    Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
    Eur J Clin Nutr 67:749-53. 2013
    ..The aim was to study the possible dose-response relationship between whey intake and glycaemic-, insulinaemic- and plasma AA responses...
  5. ncbi Measurements of the gastric emptying rate by use of ultrasonography: studies in humans using bread with added sodium propionate
    G Darwiche
    Department of Radiology, Lund University, Malmo University Hospital, Malmo, Sweden
    Am J Clin Nutr 74:254-8. 2001
    ..Ultrasonography is a noninvasive method for which the above pitfall is to a large extent avoided...
  6. ncbi Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects
    Anne C Nilsson
    Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden
    Am J Clin Nutr 87:645-54. 2008
    ..Frequent hyperglycemic episodes are increasingly being associated with an increased risk of type 2 diabetes and cardiovascular disease...
  7. ncbi Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast
    Anne C Nilsson
    Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, SE 22100 Lund, Sweden
    J Nutr 138:732-9. 2008
    ..The results provide evidence for a link between gut microbial metabolism and key factors associated with insulin resistance...