G
George C. Fahey
Researcher at University of Illinois at Urbana–Champaign
Publications - 346
Citations - 26059
George C. Fahey is an academic researcher from University of Illinois at Urbana–Champaign. The author has contributed to research in topics: Soybean meal & Fermentation. The author has an hindex of 68, co-authored 342 publications receiving 23931 citations. Previous affiliations of George C. Fahey include Archer Daniels Midland & Abbott Laboratories.
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AIN-93 Purified Diets for Laboratory Rodents: Final Report of the American Institute of Nutrition Ad Hoc Writing Committee on the Reformulation of the AIN-76A Rodent Diet
TL;DR: Two new diets may prove to be a better choice than AIN-76A for long-term as well as short-term studies with laboratory rodents because of a better balance of essential nutrients.
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Selected Indigestible Oligosaccharides Affect Large Bowel Mass, Cecal and Fecal Short-Chain Fatty Acids, pH and Microflora in Rats
TL;DR: Dietary incorporation of fermentable, indigestible oligosaccharides, by providing SCFA, lowering pH, and increasing bifidobacteria, may be beneficial in improving gastrointestinal health.
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Viscosity as Related to Dietary Fiber: A Review
TL;DR: The following article provides a review of viscosity as related to dietary fiber including definitions and instrumentation, factors affecting viscosities of solutions, and effects of viscous polysaccharides on glycemic response, blood lipid attenuation, intestinal enzymatic activity, digestibility, and laxation.
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Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains—Summary of American Society for Nutrition 2010 Satellite Symposium
Satya S. Jonnalagadda,Lisa J. Harnack,Rui Hai Liu,Nicola M. McKeown,Chris J. Seal,Simin Liu,George C. Fahey +6 more
TL;DR: The symposium “Putting the Whole Grain Puzzle Together” sponsored by the ASN brought together researchers to review the evidence regarding the health benefits associated with whole grains and highlighted the need for further research to examine the role of whole grain foods in disease prevention and management.
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Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease
TL;DR: It is found that consumption of foods rich in cereal fiber or mixtures of whole grains and bran is modestly associated with a reduced risk of obesity, T2D, and CVD.