000117232 001__ 117232
000117232 005__ 20250520101728.0
000117232 0247_ $$2doi$$a10.3390/nu14051046
000117232 0248_ $$2sideral$$a128637
000117232 037__ $$aART-2022-128637
000117232 041__ $$aeng
000117232 100__ $$0(orcid)0000-0002-9647-0108$$aLamiquiz-Moneo, I.$$uUniversidad de Zaragoza
000117232 245__ $$aEffect of the Consumption of Alcohol-Free Beers with Different Carbohydrate Composition on Postprandial Metabolic Response
000117232 260__ $$c2022
000117232 5060_ $$aAccess copy available to the general public$$fUnrestricted
000117232 5203_ $$aBackground: We investigated the postprandial effects of an alcohol-free beer with modified carbohydrate (CH) composition compared to regular alcohol-free beer. Methods: Two randomized crossover studies were conducted. In the first study, 10 healthy volunteers received 25 g of CH in four different periods, coming from regular alcohol-free beer (RB), alcohol-free beer enriched with isomaltulose and a resistant maltodextrin (IMB), alcohol-free beer enriched with resistant maltodextrin (MB), and a glucose-based beverage. In the second study, 20 healthy volunteers were provided with 50 g of CH from white bread (WB) plus water, or with 14.3 g of CH coming from RB, IMB, MB, and extra WB. Blood was sampled after ingestion every 15 min for 2 h. Glucose, insulin, incretin hormones, TG, and NEFAs were determined in all samples. Results: The increase in glucose, insulin, and incretin hormones after the consumption of IMB and MB was significantly lower than after RB. The consumption of WB with IMB and MB showed significantly less increase in glucose levels than WB with water or WB with RB. Conclusions: The consumption of an alcohol-free beer with modified CH composition led to a better postprandial response compared to a conventional alcohol-free beer.
000117232 536__ $$9info:eu-repo/grantAgreement/ES/DGA/B14$$9info:eu-repo/grantAgreement/ES/ISCIII/FIS/IIS16-0114
000117232 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000117232 590__ $$a5.9$$b2022
000117232 592__ $$a1.291$$b2022
000117232 591__ $$aNUTRITION & DIETETICS$$b17 / 87 = 0.195$$c2022$$dQ1$$eT1
000117232 593__ $$aNutrition and Dietetics$$c2022$$dQ1
000117232 593__ $$aFood Science$$c2022$$dQ1
000117232 594__ $$a9.0$$b2022
000117232 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000117232 700__ $$0(orcid)0000-0002-1894-1621$$aPérez-Calahorra, S.$$uUniversidad de Zaragoza
000117232 700__ $$0(orcid)0000-0003-1028-8581$$aGracia-Rubio, I.
000117232 700__ $$0(orcid)0000-0002-3312-7759$$aCebollada, A.
000117232 700__ $$aBea, A.M.
000117232 700__ $$aFumanal, A.
000117232 700__ $$0(orcid)0000-0001-5765-2972$$aFerrer-Mairal, A.$$uUniversidad de Zaragoza
000117232 700__ $$aPrieto-Martín, A.
000117232 700__ $$aSanz-Fernández, M.L.
000117232 700__ $$aCenarro, A.
000117232 700__ $$0(orcid)0000-0001-7043-0952$$aCiveira, F.$$uUniversidad de Zaragoza
000117232 700__ $$0(orcid)0000-0001-6650-8294$$aMateo-Gallego, R.$$uUniversidad de Zaragoza
000117232 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000117232 7102_ $$11003$$2027$$aUniversidad de Zaragoza$$bDpto. Anatom.Histolog.Humanas$$cArea Anatom.Embriol.Humana
000117232 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina
000117232 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000117232 773__ $$g14, 5 (2022), 1046 [19 pp.]$$pNutrients$$tNutrients$$x2072-6643
000117232 8564_ $$s2553416$$uhttps://zaguan.unizar.es/record/117232/files/texto_completo.pdf$$yVersión publicada
000117232 8564_ $$s2679874$$uhttps://zaguan.unizar.es/record/117232/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000117232 909CO $$ooai:zaguan.unizar.es:117232$$particulos$$pdriver
000117232 951__ $$a2025-05-20-10:13:58
000117232 980__ $$aARTICLE