The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor

Consumption of whole grain has been associated with lower incidence of type-2 diabetes, cardiovascular disease and their risk factors including improved glycemic control. In comparison with other whole grain products, rye bread has been shown to induce lower insulin response in the postprandial phase, without affecting the glucose response. This phenomenon has been referred to as the "rye factor" and is being explored in this review where we summarize the findings from meal and extended meal studies including rye-based foods. Overall, results from intervention studies showed that rye-based foods vs. (wheat) control foods had positive effect on both insulin and glucose responses in the postprandial phase, rather than on insulin alone. Mechanistic studies have shown that the rye factor phenomenon might be due to slowing of the glucose uptake in the intestine. However, this has also been shown for wheat-based bread and is likely an effect of structural properties of the investigated foods rather than the rye per se. More carefully controlled studies where standardized structural properties of different cereals are linked to the postprandial response are needed to further elucidate the underlying mechanisms and determinants for the effect of specific cereals and product traits on postprandial glycemic control

Necessary Steps: A Bereavement Support Program for Children and Their Families

A manual for running grief support groups for children

Immigrant and ethnic minority patients` reported experiences in psychiatric care in Europe – a scoping review

publishedVersio

Educational inequalities in mortality over four decades in Norway: prospective study of middle aged men and women followed for cause specific mortality, 1960-2000

Objectives To determine the extent to which educational inequalities in relation to mortality widened in Norway during 1960-2000 and which causes of death were the main drivers of this disparity

Strontium isotope investigations of the Haraldskær Woman – a complex record of various tissues

Bog bodies form a unique group of archaeological human remains which offer unparalleled insight into the past. Unlike most ancient human remains, bog bodies have preserved their skin and other soft tissues through natural tanning processes in the bogs. We present the first comprehensive strontium isotope investigation of the Haraldskær Woman and her garments, dated to the Scandinavian Pre-Roman Iron Age (500-1 BC). Our interdisciplinary research applies new advances in strontium isotope tracing protocols enabling us to go a step further in unravelling the life of bog people. Our study reveals long distance travel of the Haraldskær Woman shortly before her death, leading to new speculations on to why her body ended in the bog.Les corps tourbières forment un groupe unique de restes humains archéologiques qui offrent un aperçu unique du passé. Contrairement à la plupart des restes humains anciens, les corps deposés dans les tourbières sont parfois conservés avec des organes humains (peau, cheveux, etc.) grâce à des processus de tannerie naturels in situ. Nous présentons la première étude isotopique complète de la Femme de Haraldskær et de ses vêtements, datée de l’âge du fer pré-romaine en Scandinavie (500-1 BC). Notre recherche interdisciplinaire applique de nouveaux protocoles de traçage isotopique du strontium et nous permet d'aller un peu plus loin pour retracer la vie des gens des tourbières. Notre étude révèle un voyage de longue distance de la femme de Haraldskær peu avant sa mort, conduisant à des nouvelles hypothèses concernant la raison pour laquelle son corps se trouve dans les tourbières

Re-theorising mobility and the formation of culture and language among the Corded Ware Culture in Europe

Descriptive and Comparative Linguistic

Assessment of benefits and risks of probiotics in processed cereal-based baby foods Lactobacillus paracasei ssp. paracasei F19

Source at https://vkm.no/The Norwegian Scientific Committee for Food Safety (VKM) has appointed an ad hoc-group of experts to answer a request from the Norwegian Food Safety Authority regarding benefit and risk assessment of Lactobacillus paracasei ssp. paracasei F19 (F19) in processed cereal-based baby foods intended for small children 1-3 years. This assessment is based on the literature provided by the notifier as well as that found by a MEDLINE search.Vitenskapskomiteen for mattrygghet (VKM) har på oppdrag fra Mattilsynet utarbeidet en nytte- og risikovurdering av Lactobacillus paracasei ssp. paracasei F19 (F19) tilsatt i barnegrøt til barn i alderen 1-3 år. For å besvare oppdraget nedsatte VKM en ad hoc-gruppe. Vurderingen er basert på gjennomgang av litteratur tilsendt fra virksomheten og MEDLINE litteratursøk