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2 Donazzolo Y, Pelletier X, Cristiani I, 2003. Glycemic and insulinemic indexes <strong>of</strong> NUTRIOSE® FB in<br />

<strong>health</strong>y subjects. Dietary Fibre Conference, The Netherlands.<br />

3 Kabir M, Oppert JM, Vidal H, Bruzzo F, Fiquet C, Wursch P, Slama G, Rizkalla SW, 2002. Four-week<br />

low-glycemic index breakfast with a modest amount <strong>of</strong> soluble fibers in type 2 diabetic men. Metabolism,<br />

51, 819-826.<br />

4 Salmeron J, Ascherio A, Rimm EB, Colditz GA, Spiegelman D, Jenkins DJ, Stampfer MJ, Wing AL,<br />

Willett WC, 1997. Dietary fiber, glycemic load, and risk <strong>of</strong> NIDDM in men. Diabetes Care, 20, 545-550.<br />

5 Salmeron J, Manson JE, Stampfer MJ, Colditz GA, Wing AL, Willett WC, 1997. Dietary fiber, glycemic<br />

load, and risk <strong>of</strong> non-insulin-dependent diabetes mellitus in women. JAMA, 277, 472-477.<br />

6 Schafer G, Schenk U, Ritzel U, Ramadori G, Leonhardt U, 2003. Comparison <strong>of</strong> the effects <strong>of</strong> dried peas<br />

with those <strong>of</strong> potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with<br />

type 2 diabetes. Am J Clin Nutr, 78, 99-103.<br />

7 Sierra M, Garcia JJ, Fernandez N, Diez MJ, Calle AP, Sahagun AM, 2001. Effects <strong>of</strong> ispaghula husk and<br />

guar gum on postprandial glucose and insulin concentrations in <strong>health</strong>y subjects. Eur J Clin Nutr, 55, 235-<br />

243.<br />

8 Williams JA, Lai CS, Corwin H, Ma Y, Maki KC, Garleb KA, Wolf BW, 2004. Inclusion <strong>of</strong> guar gum and<br />

alginate into a crispy bar improves postprandial glycemia in humans. J Nutr, <strong>13</strong>4, 886-889.<br />

9 Wolever TMS and Jenkins DJA, 2001. Effect <strong>of</strong> dietary fiber and foods on carbohydrate metabolism. In:<br />

CRC Handbook <strong>of</strong> Dietary Fiber in Human Nutrition. Spiller GA (ed.) CRC Press, Boca Raton, 321-360.<br />

ID 3097: “Wheat dextrin” and “Mineral absorption”<br />

1 Vermorel M, Coudray C, Wils D, Sinaud S, Tressol JC, Montaurier C, Vernet J, Brandolini M, Bouteloup-<br />

Demange C, Rayssiguier Y, 2004. Energy value <strong>of</strong> a low-digestible carbohydrate, NUTRIOSE FB, and its<br />

impact on magnesium, calcium and zinc apparent absorption and retention in <strong>health</strong>y young men. Eur J<br />

Nutr, 43, 344-352.<br />

ID 3099: “Calcium phosphoryl oligosaccharide” and “Dental <strong>health</strong>”<br />

1 Inaba D, Kamasaka H, Minami K, Nishimura T, Kuriki T, Imai S, Yonemitsu M, 2002a. Remineralization<br />

<strong>of</strong> enamel by phosphoryl-oligosaccharides (POs) supplied by chewing Gum; Part II. Intraoral evaluation.<br />

Journal <strong>of</strong> Dental Health, 52, 112-118.<br />

2 Inaba D, Minami K, Kamasaka H, Yonemitsu M, 2002b. Effects <strong>of</strong> phosphoryl-oligosaccharides (POs) on<br />

remineralization <strong>of</strong> enamel lesions in vitro. Dental Journal <strong>of</strong> Iwate Medical University, 27, 197-202.<br />

3 Inaba D, Minami K, Kamasaka H, Yonemitsu M, 2002c. Remineralization <strong>of</strong> enamel and dentin by a<br />

chewing gum containing phosphoryl-oligosaccharide calcium (POs-Ca) in situ. Dental Journal <strong>of</strong> Iwate<br />

Medical University, 27, 203-209.<br />

4 Inaba D, Minami K, Kamasaka H, Kuriki T, Imai S, Yonemitsu M, 2003. Intraoral effects <strong>of</strong> phosphoryloligosaccharide<br />

calcium on remineralization <strong>of</strong> enamel lesions. Journal <strong>of</strong> Dental Health, 53, 8-12.<br />

5 Kamasaka H, Inaba D, Minami K, Nishimura T, Kuriki T, Imai S, Yonemitsu M, 2002. Remineralization<br />

<strong>of</strong> enamel by phosphoryl-oligosaccharides (POs) supplied by chewing gum; Part I. Salivary assessment in<br />

vitro. Journal <strong>of</strong> Dental Health, 52, 105-111.<br />

6 Kamasaka H, Inaba D, Minami K, Nishimura T, Kuriki T, Yonemitsu M, 2003. Production and application<br />

<strong>of</strong> phosphoryl oligosaccharides prepared from potato starch. Trends in Glycoscience and Glycotechnology,<br />

15, 75-89.<br />

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