Artikelen

Hier kunt u verschillende wetenschappelijke artikelen downloaden waarin u meer kunt lezen over de verschillende onderwerpen van brood.net:

• Åberg, S., Mann, J., Neumann, S., Ross, A. B., & Reynolds, A. N. (2020). Whole-grain processing and glycemic control in type 2 diabetes: A randomized crossover trial. Diabetes care, 43(8), 1717-1723.
• Afshin, A., Sur, P. J., Fay, K. A., Cornaby, L., Ferrara, G., Salama, J. S., ... & Murray, C. J. (2019). Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017. The Lancet, 393(10184), 1958-1972.
• Atkinson, F. S., Brand-Miller, J. C., Foster-Powell, K., Buyken, A. E., & Goletzke, J. (2021). International tables of glycemic index and glycemic load values 2021: a systematic review. The American Journal of Clinical Nutrition, 114(5), 1625-1632.
• Barrett, E. M., Foster, S. I., & Beck, E. J. (2020). Whole grain and high-fibre grain foods: How do knowledge, perceptions and attitudes affect food choice?. Appetite, 149, 104630.
• Brouns, F. J., van Buul, V. J., & Shewry, P. R. (2013). Does wheat make us fat and sick?. Journal of Cereal Science, 58(2), 209-215.
• Brouns, F. (2020). Saccharide characteristics and their potential health effects in perspective. Frontiers in nutrition, 75.
• Buyken, A. E., Mela, D. J., Dussort, P., Johnson, I. T., Macdonald, I. A., Stowell, J. D., & Brouns, F. J. P. H. (2018). Dietary carbohydrates: a review of international recommendations and the methods used to derive them. European journal of clinical nutrition, 72(12), 1625-1643.
• Geisslitz, S., Shewry, P., Brouns, F., America, A. H., Caio, G. P. I., Daly, M., ... & Weegels, P. L. (2021). Wheat ATIs: characteristics and role in human disease. Frontiers in nutrition, 265.
• Gibbs, J., Gaskin, E., Ji, C., Miller, MA & Cappuccio, FP. (2020). The effect of plantbased dietary patterns on blood pressure: a systematic review and meta-analysis of controlled intervention trials. Journal of Hypertension, 2020
• Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., & Rizzello, C. G. (2019). Novel insights on the functional/nutritional features of the sourdough fermentation. International journal of food microbiology, 302, 103-113.
• Hoevenaars, F., van der Kamp, J. W., van den Brink, W., & Wopereis, S. (2020). Next generation health claims based on resilience: the example of whole-grain wheat. Nutrients, 12(10), 2945.
• Huang, J., Liao, L. M., Weinstein, S. J., Sinha, R., Graubard, B. I., & Albanes, D. (2020). Association between plant and animal protein intake and overall and cause-specific mortality. JAMA Internal Medicine, 180(9), 1173-1184.
• Jefferson, A., & Adolphus, K. (2019). The Effects of Intact Cereal Grain Fibers, Including   Wheat Bran on the Gut Microbiota Composition of Healthy Adults: A Systematic Review. Frontiers in nutrition, 6.
• Khan, T. A., & Sievenpiper, J. L. (2016). Controversies about sugars: results from systematic reviews and meta-analyses on obesity, cardiometabolic disease and diabetes. European journal of nutrition, 55(2), 25-43.
• Kuijsten, et al. Dietary fibre and incidence of type 2 diabetes in eight European countries: the EPIC-InterAct Study and a meta-analysis
  of prospective studies (2015), Diabetologia DOI 10.1007/s00125-015-3585-9
• Naghshi, S., Sadeghi, O., Willett, W. C., & Esmaillzadeh, A. (2020). Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: systematic review and dose-response meta-analysis of prospective cohort studies. bmj, 370.
• Poutanen, K. S., Kårlund, A. O., Gómez-Gallego, C., Johansson, D. P., Scheers, N. M., Marklinder, I. M., ... & Landberg, R. (2022). Grains–a major source of sustainable protein for health. Nutrition reviews, 80(6), 1648-1663.
• Reynolds, A. N., Mann, J., Elbalshy, M., Mete, E., Robinson, C., Oey, I., ... & Te Morenga, L. (2020). Wholegrain particle size influences postprandial glycemia in type 2 diabetes: a randomized crossover study comparing four wholegrain breads. Diabetes care, 43(2), 476-479.
• Rijnaarts, I., De Roos, N. M., Wang, T., Zoetendal, E. G., Top, J., Timmer, M., ... & De Wit, N. (2021). Increasing dietary fibre intake in healthy adults using personalised dietary advice compared with general advice: a single-blind randomised controlled trial. Public health nutrition, 24(5), 1117-1128.
• Sadeghi, O., Sadeghian, M., Rahmani, S., Maleki, V., Larijani, B., & Esmaillzadeh, A. (2020). Whole-grain consumption does not affect obesity measures: An updated systematic review and meta-analysis of randomized clinical trials. Advances in Nutrition, 11(2), 280-292.
• Schutte, S., Esser, D., Hoevenaars, F. P., Hooiveld, G. J., Priebe, M. G., Vonk, R. J., Wopereis, S. & Afman, L. A. (2018). A 12-wk whole-grain wheat intervention protects against hepatic fat: the Graandioos study, a randomized trial in overweight subjects. The American journal of clinical nutrition, 108(6), 1264-1274.
• Scientific report (2018) on carbohydrates with special reference to bread, environmental performance of bread and its consumption, goodies from whole grain and health concerns over cerels. Authors: Professor Jan Declour (KU Leuven), Emeritus Professor Fred Brouns (University Maastricht), Emeritus Professor Frans Kok (University Wageningen), Jan-Willem van der Kamp (TNO), Hélène Alexiou (Institut Paul Lambin), Lut Van Lierde (Sensitive Nutrition) Hans Blonk (Blonk Consultants).
• Seidelmann, S. B., Claggett, B., Cheng, S., Henglin, M., Shah, A., Steffen, L. M., ... & Solomon, S. D. (2018). Dietary carbohydrate intake and mortality: a prospective cohort study and meta-analysis. The Lancet Public Health, 3(9), e419-e428.
• Shan, Z., Guo, Y., Hu, F. B., Liu, L., & Qi, Q. (2020). Association of low-carbohydrate and low-fat diets with mortality among US adults. JAMA internal medicine, 180(4), 513-523.
• Shewry, P. R. (2018). Do ancient types of wheat have health benefits compared with modern bread wheat?. Journal of cereal science, 79, 469-476.
• Stephen, A. M. et al. (2017). Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health. Nutrition research reviews, 30(2), 149-190.
• Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., ... & Murray, C. J. (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447-492.