Salmon in Combination with High Glycemic Index Carbohydrates Increases Diet-Induced Thermogenesis Compared with Salmon with Low Glycemic Index Carbohydrates-An Acute Randomized Cross-Over Meal Test Study

Lone V. Nielsen, Signe Nyby, Lars Klingenberg, Christian Ritz, Ulrik K. Sundekilde, Hanne C. Bertram, Margriet S. Westerterp-Plantenga, Bjorn Liaset, Karsten Kristiansen, Lise Madsen, Anne Raben*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Original languageEnglish
Article number365
Pages (from-to)1-19
Number of pages19
JournalNutrients
Volume11
Issue number2
DOIs
Publication statusPublished - Feb 2019

Keywords

  • protein
  • fish
  • meat
  • appetite
  • amino acids
  • ghrelin
  • glucose
  • energy expenditure
  • energy intake
  • mixed meals
  • GLUCAGON-LIKE PEPTIDE-1
  • SATIETY RESPONSES
  • BLOOD-GLUCOSE
  • PROTEIN MEALS
  • FAT
  • APPETITE
  • ENERGY
  • INSULIN
  • FOODS
  • FISH

Cite this

Nielsen, L. V., Nyby, S., Klingenberg, L., Ritz, C., Sundekilde, U. K., Bertram, H. C., Westerterp-Plantenga, M. S., Liaset, B., Kristiansen, K., Madsen, L., & Raben, A. (2019). Salmon in Combination with High Glycemic Index Carbohydrates Increases Diet-Induced Thermogenesis Compared with Salmon with Low Glycemic Index Carbohydrates-An Acute Randomized Cross-Over Meal Test Study. Nutrients, 11(2), 1-19. [365]. https://doi.org/10.3390/nu11020365