Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin - El Khoury, Dalia; Brown, Peter; Smith, Gary; Berengut, Shari; Panahi, Shirin; Kubant, Ruslan; Anderson, G. Harvey (Clinical nutrition (Edinburgh, Scotland), 2014)
Keywords: Adult; Animals; Appetite; Appetite - physiology; Beverages; Biological and medical sciences; blood glucose; Blood Glucose - metabolism; blood serum; Body Mass Index; Citrus sinensis; Cross-Over Studies; Dietary Carbohydrates - administration & dosage; Dietary Proteins - administration & dosage; dose response; Energy Intake; Feeding. Feeding behavior; food intake; Fundamental and applied biological sciences. Psychology; Gastroenterology and Hepatology; glucose; Glycemia; glycemic control; homeostasis; honey; Humans; insulin; Insulin - blood; Male; males; Milk; orange juice; Postprandial Period; Protein; Satiation - physiology; satiety; Single-Blind Method; skim milk; Snacks; strawberries; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Yogurt; Young Adult; Energy intake; Appetite; ANOVA; iAUC; VAS; Yogurt; Protein; Glycemia; PCR; Milk; BMI; protein to carbohydrate ratio; body mass index; visual analog scale; analysis of variance; incremental area under the curve; Consumption; Pancreatic hormone; Metabolic diseases; Carbohydrate; Ratio; Insulin