Forbes, S <br/><br/>
The thermic response to food is related to sensitivity to adrenaline in a group at risk for the development of type II diabetes.  [electronic resource] 

 -  European journal of clinical nutrition  Nov 2009 
 - 1360-7 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1476-5640 
<br/><br/><label>Standard No.: </label>10.1038/ejcn.2009.91  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adrenergic Agonists--pharmacology<br/>Adult<br/>Blood Glucose--analysis<br/>Case-Control Studies<br/>Diabetes Mellitus, Type 2--epidemiology<br/>Diabetes, Gestational--metabolism<br/>Epinephrine--pharmacology<br/>Female<br/>Humans<br/>Insulin--blood<br/>Postprandial Period<br/>Pregnancy<br/>Risk Assessment<br/>Risk Factors<br/>Thermogenesis--drug effects<br/>Weight Gain