Soluble dietary fibre (DF), including β-glucan, guar gum, psyllium and alginate, reduce the
absorption rate of glucose after the consumption of a high carbohydrate load through its …

Yogurt is a semisolid fermented milk product that originated centuries ago and is viewed as
an essential food and important source of nutrients in the diet of humans. Over the last 30 …

Background: The potential confounding effect of different amounts and proportions of
macronutrients across eating patterns on meal or dietary glycemic index (GI) and glycemic …

Yogurt consumption has been associated with healthy dietary patterns and lifestyles, better
diet quality and healthier metabolic profiles. Studies have shown that frequent yogurt …

Yogurt is considered to be a nutrient-dense food that significantly contributes to the intake of
several nutrients, including calcium and protein. As described in this paper, yogurt …

Background: The hemodynamic performance of cardiovascular medical devices and their
potential to cause blood damage are critical factors in ensuring patient safety and device …

The objective was to compare the effect of dairy and nondairy beverages when consumed
with carbohydrate at breakfast on subjective appetite, food intake (FI), and postprandial …

Aims This study investigated the effects of adding monosodium glutamate (MSG) to carrot
soup with or without whey protein, on subjective appetite, food intake (FI) and satiety …

Purpose We reviewed randomised controlled trials (RCTs) that have assessed the effects of
yogurt containing Lactobacillus bulgaricus and Streptococcus thermophilus (LBST) on …

Background: The addition of dairy products to a meal high in carbohydrates or fat may
potentially result in reductions in acute postprandial glycemic responses. There is limited …