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Monday, April 24 • 6:30am - 8:30am
Dietary Treatments to Improve Insulin Sensitivity: Focus on High-Amylose Maize Starch
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Register today!  Breakfast programs are popular.  Please arrive early to guarantee your spot.  Seating will be first come, first serve.

Sponsored by Ingredion Incorporated

 

Chairs:   Denise Robertson, PhD, University of Surrey, UK and Maria Stewart, Ingredion Incorporated.

Presentations:

The Physiological Mechanisms of Insulin Resistance and Type 2 Diabetes, Richard Bergman, PhD, Cedars-Sinai Medical Center

Effects of Resistant Starch on Body Weight, Energy Intake, Energy Expenditure and Body Composition, Janine Higgins, PhD, University of Colorado Anshutz Medical Campus/Children's Hospital Colorado

The Benefits of Type 2 Resistant Starch from High-Amylose Maize Resistant Starch (HAM-RS2) for Insulin Sensitivity:  A Review of the Human Data, Denise Robertson, BSc, PhD, RNutr, University of Surrey, UK

 

Learning Objectives:

  1. Describe the cellular and physiological mechanisms that affect insulin sensitivity.
  2. Discuss dietary and lifestyle interventions that improve insulin sensitivity.
  3. Describe current research on high-amylose maize starch and its relationship with insulin sensitivity.

 


Monday April 24, 2017 6:30am - 8:30am
McCormick Place Convention Center