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  • Tina Akhavan, Bohdan L. Luhovyy, Peter Howitt Brown, Clara E. Cho, G Harvey Anderson
  • Medicine
  • The American journal of clinical nutrition
  • 2010 (First Publication: 1 April 2010)
  • BACKGROUND Dairy protein ingestion before a meal reduces food intake and, when consumed with carbohydrate, reduces blood glucose. OBJECTIVE The objective was to describe the effect of whey proteinContinue Reading
  • Rebecca C. Mollard, Bohdan L. Luhovyy, Shirin Panahi, Madelaine Nuñez, Alan Hanley, G Harvey Anderson
  • Medicine
  • The British journal of nutrition
  • 2012 (First Publication: 1 August 2012)
  • Pulses are low in energy density, supporting their inclusion in the diet for the management of risk factors of the metabolic syndrome (MetSyn). The aim of the present study was to describe theContinue Reading
  • Christopher Smith, Rebecca C. Mollard, Bohdan L. Luhovyy, G Harvey Anderson
  • Biology, Medicine
  • The British journal of nutrition
  • 2012 (First Publication: 1 August 2012)
  • Pulses are low-glycaemic foods rich in protein (20-25 %), resistant starch and fibre that suppress appetite and glycaemia. The objective of the present study was to elucidate the component(s) ofContinue Reading
  • Christina L. Wong, Rebecca C. Mollard, Tasleem A. Zafar, Bohdan L. Luhovyy, G Harvey Anderson
  • Medicine
  • Journal of the American College of Nutrition
  • 2009 (First Publication: 1 October 2009)
  • BACKGROUND Diets containing beans have been associated with a lower risk of obesity and overweight in several dietary surveys. These results suggest a benefit might be derived from beans and otherContinue Reading
  • Rebecca C. Mollard, Arvydas Zykus, Bohdan L. Luhovyy, María Fernanda Núñez, C. L. Wong, G Harvey Anderson
  • Biology, Medicine
  • The British journal of nutrition
  • 2012 (First Publication: 1 August 2012)
  • Pulses are low glycaemic foods; however, their effect on satiation is unknown. The objective was to determine the effects of an ad libitum pulse meal on food intake (FI), appetite and blood glucoseContinue Reading