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Elin Östman

Designed meals can lower the risk of obesity, insulin resistance syndrome and eventually diabetes and cardiovascular disease

Elin Östman's research hypothesis is that consciously designed meals can lower the risk of obesity, insulin resistance syndrome and eventually diabetes and cardiovascular disease. This is done by targeting risk factors like hyperglycaemia, weight gain and oxidative stress. Thus, the overall aim with my research is to find food-based measures and meal concepts that improve postprandial blood glucose handling and appetite regulation as well as reduce oxidative stress and low-grade inflammation.

Within various projects I study the role of different food products or components (eg. soluble dietary fibres, organic acids, berries, spices, specific proteins/amino acids) as well as impact of different forms of processing on the nutritional and functional properties of carbohydrate and protein in food products or meals. The main research methods include; chemical characterisation of food products/ingredients, meal studies in healthy or “at risk” subjects of acute and semi-acute blood glucose and hormonal responses as well as appetite regulation, longer-term interventions in healthy subjects or type 2 diabetic patients.

Research projects

  • Postprandial effects of spices on pathways associated with glucose homeostasis, oxidative stress and inflammation in healthy subjects; PhD-student Yoghatama Cindya Zanzer
  • Food design for improved glycaemic regulation; PhD-student Linda Ekström
  • Effects of protein quantity and quality on appetite and energy intake; collaboration Dr Anestis Dougkas
  • Analysis and control of the formation of advanced glycation end products (AGE) and their role in inflammation; collaboration Dr Eden Tareke
  • The impact of a pre-meal drink consisting of whey and amino acids on metabolic markers and glycaemic control in type 2 diabetic patients; collaboration Prof Inger Björck

Selected original papers

Johansson E, Ekström L, Courtin C, Delcour J, Nilsson A, Björck I and Östman E (2015). Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on over-night glucose tolerance and markers of gut fermentation in healthy young adults. European Journal of Nutrition DOI 10.1007/s00394-015-0985-z

Lindström C, Voinot A, Forslund A, Holst O, Rascón A, Öste R and Östman E (2015). An oat bran‒based beverage reduce postprandial glycaemia equivalent to yoghurt in healthy overweight subjects. International Journal of Food Science and Nutrition Early online: 1-6, DOI: 10.3109/09637486.2015.1035233

Russell W, Baka A, Björck I, Delzenne N, Gao D, Griffiths HR, Hadjilucas E, Juvonen K, Lahtinen S, Lansink M, van Loon L, Mykkänen H, Östman E, Riccardi G, Vinoy S and Weickert MO (2015). Impact of diet composition on blood glucose regulation. Critical Reviews in Food Science and Nutrition available online as MS DOI:10.1080/10408398.2013.792772

Tareke E, Forslund A, Lindh CH, Fahlgren C and Östman E (2013). Isotope dilution ESI-LC-MS/MS for quantification of free Nε-(1-Carboxymethyl)-L-Lysine and Nε-(1-Carboxyethyl)-L-Lysine: Comparison of total Nε-(1-Carboxymethyl)-L-Lysine levels measured with new method to ELISA in gruel samples. Food Chemistry 141:4253-4259

Gunnerud U, Östman E and Björck I (2013). Effects of whey proteins on glycaemia and insulinaemia to an oral glucose load in healthy adults; a dose-response study. European Journal of Clinical Nutrition, advance online publication, 1 May 2013; doi:10.1038/ejcn.2013.88

Johansson E, Nilsson A, Östman E and Björck I (2013). Effect of indigestible carbohydrates in barley on glucose metabolism, appetite and voluntary food intake over 16 h in healthy adults. Nutrition Journal 12:46 (11 April 2013)

Ekström L, Björck I and Östman E (2013). On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers.  Food & Function DOI:10.1039/c2fo30251a

Björck I, Östman E, Kristensen M, Mateo Anson N, Price RK, Haenen GRMM, Havenaar R, Bach Knudsen KE, Frid A, Mykkänen H, Welch RW and Riccardi G (2012). Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project. Trends in Food Science & Technology, 25: 87-100

Gunnerud U, Heinzle C, Juul Holst J, Östman E and Björck I (2012). Effects of pre-meal drinks with protein and amino acids on glycemic and metabolic responses at a subsequent composite meal. PLoS ONE 7(9): e44731 doi:10.1371/journal.pone.0044731

Salehi A, Gunnerud U, Muhammed SJ, Östman E, Juul Holst J, Björck I and Rorsman P (2012). The insulinogenic effect of whey protein is partially mediated by a direct effect of amino acids on beta-cells. Nutrition & Metabolism 2012, 9:48 doi:10.1186/1743-7075-9-48

Hallström E, Sestili F, Lafiandra D, Björck I and Östman E (2011). A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemic regulation in healthy subjects. Food and Nutrition Research 55:7074.

Rosén L, Blanco Silva L, Andersson U, Holm C, Östman E and Björck I (2009). Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile. Nutrition Journal 8:42





Elin Östman

Elin Östman

Associate Professor
+46 46 222 8318
elin [dot] ostman [at] food-health-science [dot] lu [dot] se


A popular science talk (in Swedish) by Elin Östman is avaible on YouTube:
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Food for Health Science Centre
Lund University
Medicon Village
SE-223 81  Lund, Sweden

Tel +46(46)222 000 (switchboard)

VAT number: SE202100321101