Ranke, Catrin

[["dc.bibliographiccitation.firstpage","261"],["dc.bibliographiccitation.issue","7"],["dc.bibliographiccitation.journal","Ernährungs-Umschau"],["dc.bibliographiccitation.lastpage","+"],["dc.bibliographiccitation.volume","53"],["dc.contributor.author","Ellrott, Thomas"],["dc.contributor.author","Ranke, Catrin"],["dc.contributor.author","Yilmaz, O."],["dc.contributor.author","Wegner, K."],["dc.contributor.author","Austel, A."],["dc.contributor.author","Pudel, Volker"],["dc.date.accessioned","2018-11-07T09:35:19Z"],["dc.date.available","2018-11-07T09:35:19Z"],["dc.date.issued","2006"],["dc.description.abstract","Replacement of meat products and sausages with the usual fat content by fat-reduced and dietary fibre (Inulin) enriched products has been found to lead to a low, but significant weight reduction and reduction of cardiovascular risk factors in men with high consumption of high-fat sausages under ad-libitum conditions within 8 weeks. According to the most recent guidelines of the German Obesity Society, reducing fat intake is the first-line strategy in the dietary treatment of overweight and obesity. In persons with a high consumption of sausages, dietary-fibre enriched products may lead to a relevant increase of dietary fibre intake and thus help to reach the D-A-CH recommendation of 30 g/day dietary fibre."],["dc.identifier.isi","000239391600003"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/32357"],["dc.notes.status","zu prüfen"],["dc.notes.submitter","Najko"],["dc.relation.issn","0174-0008"],["dc.title","Meat products with different contents of fat and dietary fibre - Effects on body weight and cardiovascular risk factors"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dc.type.peerReviewed","yes"],["dspace.entity.type","Publication"]]