Blar i Publikasjoner fra Cristin på forfatter "Telle-Hansen, Vibeke"
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Attitudes towards and experiences with sourdough and baker’s yeast bread amongst participants in a randomised controlled trial: A qualitative study
Garnweidner-Holme, Lisa; Hallquist, Marit; Nakken Watters, Solveig Ivara; Gjøvik, Mia; Pihl Fredriksen, Marius; Jonassen, Stephanie; Ravnanger, Ina; Henriksen, Christine; Myhrstad, Mari; Telle-Hansen, Vibeke (Peer reviewed; Journal article, 2022) -
Experiences with Gluten-Free Bread: A Qualitative Study Amongst People with Coeliac Disease Participating in a Randomised Controlled Trial
Hellmann, Monica; Henriksen, Christine; Austad, Elisabeth; Ivara Watters, Solveig; Gaundal, Line; Lundin, Knut; Myhrstad, Mari; Telle-Hansen, Vibeke (Peer reviewed; Journal article, 2023)Background: Whole-grain bread can be an important source of fibre for people with coeliac disease (CeD) who must adhere to a gluten-free diet and avoid consuming wheat, rye and barley. Gluten-free bread frequently has a ... -
Facilitators and barriers to healthy food selection at children’s sports arenas in Norway: a qualitative study among club managers and parents
Garnweidner-Holme, Lisa; Haugland, Hilde Sørfonn; Joa, Ingrid; Telle-Hansen, Vibeke; Gjevestad, Gyrd Omholt; Myhrstad, Mari (Public Health Nutrition;Volume 24, Issue 6, Peer reviewed; Journal article, 2020-10-12)Objective: To investigate club managers’ and parents’ experiences with food selec- tion at handball halls in order to identify facilitators and barriers to the availability of healthy food. Design: Individual interviews ... -
Facilitators of and barriers to collaboration between universities and the food industry in nutrition research: a qualitative study
Garnweidner-Holme, Lisa; Skoglund Lieberg, Helle; Irgens-Jensen, Harald; Telle-Hansen, Vibeke (Food & Nutrition Research;Vol 65 (2021), Peer reviewed; Journal article, 2021-10-27)Background: Unhealthy food is one of the main risk factors for non-communicable diseases. Improved knowledge about healthy and sustainable food products requires nutrition research in collaboration between universities and ... -
Gender differences in nutrition literacy levels among university students and employees: a descriptive study.
Svendsen, Karianne; Torheim, Liv Elin; Fjelberg, Vibeke; Sorprud, Anja; Narverud, Ingunn; Retterstøl, Kjetil; Bogsrud, Martin Prøven; Holven, Kirsten Bjørklund; Myhrstad, Mari; Telle-Hansen, Vibeke (Journal of Nutritional Science (JNS);Volume 10, Peer reviewed; Journal article, 2021-07-30)The impact of nutrition information on public health is partly determined by the population’s level of nutrition literacy (NL), which involves functional NL (such as knowledge of dietary guidelines) and critical NL (such ... -
Glycated proteins, glycine, acetate, and monounsaturated fatty acids may act as new biomarkers to predict the progression of type 2 diabetes: Secondary analyses of a randomized controlled trial
Canet, Francisco; Christensen, Jacob J.; Victor, Victor M.; Hustad, Kristin Solheim; Ottestad, Inger; Rundblad, Amanda; Sæther, Thomas; Dalen, Knut Tomas; Ulven, Stine Marie; Holven, Kirsten Bjørklund; Telle-Hansen, Vibeke (Nutrients;Volume 14 / Issue 23, Peer reviewed; Journal article, 2022-12-05)Food protein or food-derived peptides may regulate blood glucose levels; however, studies have shown inconsistent results. The aim of the present study was to characterize subgroups of individuals with increased risk of ... -
Nutritional quality and costs of gluten-free products: a case-control study of food products on the Norwegian marked
Myhrstad, Mari; Slydahl, Marlene Mari; Hellmann, Monica; Garnweidner-Holme, Lisa; Lundin, Knut Erik Aslaksen; Henriksen, Christine; Telle-Hansen, Vibeke (Journal of Food and Nutrition Research;VOL 65 (2021), Peer reviewed; Journal article, 2021-03-26)Background: Celiac disease is a chronic autoimmune disease triggered by gluten exposure in genetically predisposed individuals. A life-long intake of a gluten-free (GF) diet is required for its management. Wheat, rye and ... -
Replacing saturated fat with polyunsaturated fat modulates peripheral blood mononuclear cell gene expression and pathways related to cardiovascular disease risk using a whole transcriptome approach
Larsen, Sunniva Veen; Holven, Kirsten B.; Christensen, Jacob J.; Flatberg, Arnar; Rundblad, Amanda; Leder, Lena; Blomhoff, Rune; Telle-Hansen, Vibeke; Kolehmainen, Marjukka; Carlberg, Carsten; Myhrstad, Mari C.; Thoresen, Magne; Ulven, Stine M. (Peer reviewed; Journal article, 2021)Scope The aim of this study is to explore the molecular mechanisms underlying the effect of replacing dietary saturated fat (SFA) with polyunsaturated fat (PUFA) on cardiovascular disease (CVD) risk using a whole transcriptome ... -
Replacing saturated fatty acids with polyunsaturated fatty acids increases the abundance of Lachnospiraceae and is associated with reduced total cholesterol levels-a randomized controlled trial in healthy individuals
Telle-Hansen, Vibeke; Gaundal, Line; Bastani, Nasser Ezzatkhah; Rud, Ida; Byfuglien, Marte G.; Gjøvaag, Terje; Retterstøl, Kjetil; Holven, Kirsten Bjørklund; Ulven, Stine Marie; Myhrstad, Mari (Peer reviewed; Journal article, 2022)Improving dietary fat quality strongly affects serum cholesterol levels and hence the risk of cardiovascular diseases (CVDs). Recent studies have identified dietary fat as a potential modulator of the gut microbiota, a ...