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The aim of this study is to investigate the glycemic effect of supplementation Fibers in orange juice.
This will be a double-blind parallel controlled study. Each subject will serve as his own control.
Study population will include 10 subjects. The subjects will be randomly assigned to receive one of two juices in occasion, in two visits. Each drink will be containing orange juice with\without fibers.
Other: Dietary Fibers
Suorasky Medical Center
Not yet recruiting
Tel-Aviv Sourasky Medical Center
Published on BioPortfolio: 2014-08-27T03:19:44-0400
Purpose of Study (The Effect of Soluble Fiber on Glycemic Control (SF&GC) According to the World Health Organization, about 347 million of the people are living with diabetes. (http://www...
It has been suggested that dietary fibers can affect food intake and satiation. Satiation, or meal termination, can be induced by sensory properties and energy density of fiber-rich food p...
The purpose of the study is to determine whether a particular type of nerve fibers, A-delta fibers, can be tested in an Electromyography (EMG) lab on a routine basis. Normal, healthy volun...
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Results have indicated that some dietary fibers increase fecal fat excretion and particularly viscous fibers suppress appetite sensation and reduce energy intake. Both these effects may co...
This study assesses how the nation's preeminent health promotion and disease prevention initiative, Healthy People, is utilized by key stakeholders.
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Common bean ( L.) is the most consumed edible grain legume worldwide and contains a wide range of nutrients for human health including dietary fiber. Diets high in beans are associated with lower rate...
To study association of semen quality with a priori whole dietary pattern indexes, which reflect real-world dietary practices and the numerous combinations by which foods are consumed: Healthy Eating ...
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Dietary patterns which have been found to be important in reducing disease risk.
The amounts of various substances in the diet recommended by governmental guidelines as needed to sustain healthy life.
Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)
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