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Wong CL, Mollard RC, Zafar TA, Luhovyy BL, Anderson GH. Food Intake and Satiety Following a Serving of Pulses in Young Men: Effect of Processing, Recipe, and Pulse Variety. J Am Coll Nutr 2009; 28:543-52. [DOI: 10.1080/07315724.2009.10719786] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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102
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Vuksan V, Panahi S, Lyon M, Rogovik AL, Jenkins AL, Leiter LA. Viscosity of fiber preloads affects food intake in adolescents. Nutr Metab Cardiovasc Dis 2009; 19:498-503. [PMID: 19157816 DOI: 10.1016/j.numecd.2008.09.006] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/27/2008] [Revised: 09/11/2008] [Accepted: 09/16/2008] [Indexed: 12/21/2022]
Abstract
BACKGROUND AND AIMS Dietary fiber that develops viscosity in the gastrointestinal tract is capable of addressing various aspects of food intake control. The aim of this study was to assess subsequent food intake and appetite in relation to the level of viscosity following three liquid preloads each containing 5 g of either a high (novel viscous polysaccharide; NVP), medium (glucomannan; GLM), or low (cellulose; CE) viscosity fiber. METHODS AND RESULTS In this double-blind, randomized, controlled and crossover trial, 31 healthy weight adolescents (25 F:6 M; age 16.1+/-0.6 years; BMI 22.2+/-3.7 kg/m(2)) consumed one of the three preloads 90 min prior to an ad libitum pizza meal. Preloads were identical in taste, appearance, nutrient content and quantity of fiber, but different in their viscosities (10, 410, and 700 poise for CE, GLM, and NVP, respectively). Pizza intake was significantly lower (p=0.008) after consumption of the high-viscosity NVP (278+/-111 g) compared to the medium-viscosity GLM (313+/-123 g) and low-viscosity CE (316+/-138 g) preloads, with no difference between the GLM and CE preloads. Appetite scores, physical symptoms and 24-h intake did not differ among treatment groups. CONCLUSION A highly viscous NVP preload leads to reduced subsequent food intake, in terms of both gram weight and calories, in healthy weight adolescents. This study provides preliminary evidence of an independent contribution of viscosity on food intake and may form a basis for further studies on factors influencing food intake in adolescents.
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Affiliation(s)
- V Vuksan
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.
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103
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Du D, Shi YH, Le GW. Microarray analysis of high-glucose diet-induced changes in mRNA expression in jejunums of C57BL/6J mice reveals impairment in digestion, absorption. Mol Biol Rep 2009; 37:1867-74. [PMID: 19618290 DOI: 10.1007/s11033-009-9622-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2009] [Accepted: 07/03/2009] [Indexed: 10/20/2022]
Abstract
Long term intake of high-glucose diet (HGD) may induce many diseases such as dyslipidemia, fatty liver and diabetes disease. Most of the research for molecular mechanisms of the association between HGD and the above diseases focus on the metabolism of glucose and lipid. However, there are few studies on molecular mechanism of the effect of HGD on digestion and absorption. We used HGD (containing 20% glucose) to feed C57BL/6J mice for 4 weeks, detected the expressions of 13,098 genes in jejunums of C57BL/6J mice with DNA microarray. Microarray analysis showed the expression of genes related to digestive enzyme, gastrointestinal peptide and nutrient transporters were significantly changed, which indicated that HGD induced the suppression of digestive enzyme gene expression, attenuation of alimentary tract movement and nutrient transportation. In one word, the microarray analysis suggested that HGD impaired the function of digestion and absorption in jejunum of C57BL/6J mice. We validated our microarray findings by conducting real-time RT-PCR assays on selected genes and detecting the activities of disaccharidases such as lactase, maltase and sucrase in jejunum of C57BL/6J mice.
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Affiliation(s)
- Dan Du
- State Key Lab of Food Science and Technology, Jiangnan University, 1800 Lihu Road, 214122, Wuxi, Jiangsu Province, China
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104
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Smith MA, Foster JK. The impact of a high versus a low glycaemic index breakfast cereal meal on verbal episodic memory in healthy adolescents. Nutr Neurosci 2009; 11:219-27. [PMID: 18782482 DOI: 10.1179/147683008x344110] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Abstract
In this study, healthy adolescents consumed either (i) a low glycaemic index breakfast cereal meal or (ii) a high glycaemic index breakfast cereal meal, before completing a test of verbal episodic memory in which the memory materials were encoded under conditions of divided attention. Analysis of remembering/forgetting indices revealed that the high glycaemic index breakfast group remembered significantly more items relative to the low glycaemic index breakfast group after a long delay. The superior performance observed in the high glycaemic index group, relative to the low glycaemic index group, may be due to the additional glucose availability provided by the high glycaemic index meal at the time of memory encoding. This increased glucose availability may be necessary for effective encoding under dual task conditions.
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Affiliation(s)
- Michael A Smith
- School of Paediatrics and Child Health, University of Western Australia, Perth, Western Australia, Australia.
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105
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Philippou E, Neary NM, Chaudhri O, Brynes AE, Dornhorst A, Leeds AR, Hickson M, Frost GS. The effect of dietary glycemic index on weight maintenance in overweight subjects: a pilot study. Obesity (Silver Spring) 2009; 17:396-401. [PMID: 19057524 DOI: 10.1038/oby.2008.533] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Evidence suggests that a low-glycemic index (LGI) diet has a satiating effect and thus may enhance weight maintenance following weight loss. This study was conducted at Hammersmith Hospital, London, UK, and assessed the effect of altering diet GI on weight-loss maintenance. It consisted of a weight-loss phase and a 4-month randomized weight maintenance phase. Subjects were seen monthly to assess dietary compliance and anthropometrics. Appetite was assessed bimonthly by visual analogue scales while meal challenge postprandial insulin and glucose concentrations were assessed before and after the intervention. Following a median weight loss of 6.1 (interquartile range: 5.2-7.1) % body weight, subjects were randomized to a high-glycemic index (HGI) (n = 19) or LGI (n = 23) diet. Dietary composition differed only in GI (HGI group: 63.7 +/- 9.4; LGI group: 49.7 +/- 5.7, P < 0.001) and glycemic load (HGI group: 136.8 +/- 56.3; LGI group: 89.7 +/- 27.5, P < 0.001). Groups did not differ in body weight (weight change over 4 months, HGI group: 0.3 +/- 1.9 kg; LGI group: -0.7 +/- 2.9 kg, P = 0.3) or other anthropometric measurements. This pilot study suggests that in the setting of healthy eating, changing the diet GI does not appear to significantly affect weight maintenance.
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Affiliation(s)
- Elena Philippou
- Nutrition and Dietetic Research Group, Department of Investigative Medicine, Investigative Science, Imperial College London, London, UK
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106
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Willis HJ, Eldridge AL, Beiseigel J, Thomas W, Slavin JL. Greater satiety response with resistant starch and corn bran in human subjects. Nutr Res 2009; 29:100-5. [DOI: 10.1016/j.nutres.2009.01.004] [Citation(s) in RCA: 113] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2008] [Revised: 01/16/2009] [Accepted: 01/20/2009] [Indexed: 10/21/2022]
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Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.08.006] [Citation(s) in RCA: 419] [Impact Index Per Article: 27.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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108
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Melanson KJ, Angelopoulos TJ, Nguyen V, Zukley L, Lowndes J, Rippe JM. High-fructose corn syrup, energy intake, and appetite regulation. Am J Clin Nutr 2008; 88:1738S-1744S. [PMID: 19064539 DOI: 10.3945/ajcn.2008.25825e] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
High-fructose corn syrup (HFCS) has been implicated in excess weight gain through mechanisms seen in some acute feeding studies and by virtue of its abundance in the food supply during years of increasing obesity. Compared with pure glucose, fructose is thought to be associated with insufficient secretion of insulin and leptin and suppression of ghrelin. However, when HFCS is compared with sucrose, the more commonly consumed sweetener, such differences are not apparent, and appetite and energy intake do not differ in the short-term. Longer-term studies on connections between HFCS, potential mechanisms, and body weight have not been conducted. The main objective of this review was to examine collective data on associations between consumption of HFCS and energy balance, with particular focus on energy intake and its regulation.
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109
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Chung HJ, Liu Q, Hoover R, Warkentin TD, Vandenberg B. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chem 2008; 111:316-21. [DOI: 10.1016/j.foodchem.2008.03.062] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2007] [Revised: 03/14/2008] [Accepted: 03/18/2008] [Indexed: 12/26/2022]
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Chung HJ, Liu Q, Donner E, Hoover R, Warkentin TD, Vandenberg B. Composition, Molecular Structure, Properties, and In Vitro Digestibility of Starches from Newly Released Canadian Pulse Cultivars. Cereal Chem 2008. [DOI: 10.1094/cchem-85-4-0471] [Citation(s) in RCA: 107] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hyun-Jung Chung
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Qiang Liu
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
- Corresponding author. Phone: 519-780-8030. Fax: 519-829-2600. E-mail address:
| | - Elizabeth Donner
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9, Canada
| | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, A1B 3X9, Canada
| | - Tom D. Warkentin
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada
| | - Bert Vandenberg
- Crop Development Centre, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada
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111
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Chung HJ, Shin DH, Lim ST. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.04.006] [Citation(s) in RCA: 107] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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112
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Timlin MT, Pereira MA. Breakfast Frequency and Quality in the Etiology of Adult Obesity and Chronic Diseases. Nutr Rev 2008. [DOI: 10.1111/j.1753-4887.2007.tb00304.x] [Citation(s) in RCA: 193] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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113
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Abstract
Exercise has well-recognized health benefits, including reduction in risk factors for cardiovascular disease and type 2 diabetes. However, the extent to which exercise influences energy regulation and facilitates a reduction in body fat is less clear. This review summarizes published studies on the effects of different amounts of exercise on body fatness, energy intake, and food preferences in humans. The results show consistent effects of exercise on body fatness in the absence of prescribed dietary change, with a progressive loss of body fat associated with higher exercise energy expenditures in both men and women. In part, these effects appear to be mediated by a spontaneous reduction in hunger associated with participation in exercise. Insufficient data are available on whether there are changes in food preferences and taste perception that influence energy balance through macronutrient selection, so further studies in this area are needed.
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Affiliation(s)
- Sonya J Elder
- Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, 711 Washington St., Boston, MA 02111-1524, USA
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114
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Gelencsér T, Juhász R, Hódsági M, Gergely S, Salgó A. Comparative study of native and resistant starches. ACTA ALIMENTARIA 2008. [DOI: 10.1556/aalim.37.2008.2.11] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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115
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Foster-Schubert KE, Overduin J, Prudom CE, Liu J, Callahan HS, Gaylinn BD, Thorner MO, Cummings DE. Acyl and total ghrelin are suppressed strongly by ingested proteins, weakly by lipids, and biphasically by carbohydrates. J Clin Endocrinol Metab 2008; 93:1971-9. [PMID: 18198223 PMCID: PMC2386677 DOI: 10.1210/jc.2007-2289] [Citation(s) in RCA: 200] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
CONTEXT Ghrelin is an orexigenic hormone that can increase body weight. Its circulating levels increase before meals and are suppressed after food ingestion. Understanding the effects of specific types of ingested macronutrients on ghrelin regulation could facilitate the design of weight-reducing diets. OBJECTIVE We sought to understand how ingestion of carbohydrates, proteins, or lipids affect acyl (bioactive) and total ghrelin levels among human subjects, hypothesizing that lipids might suppress ghrelin levels less effectively than do either carbohydrates or proteins. DESIGN This was a randomized, within-subjects cross-over study. SETTING The study was conducted at a University Clinical Research Center. PARTICIPANTS There were 16 healthy human subjects included in the study. INTERVENTIONS Isocaloric, isovolemic beverages composed primarily of carbohydrates, proteins, or lipids were provided. MAIN OUTCOME MEASURES The magnitude of postprandial suppression of total and acyl ghrelin levels (measured with a novel acyl-selective, two-site ELISA) was determined. RESULTS All beverages suppressed plasma acyl and total ghrelin levels. A significant effect of macronutrient class on decremental area under the curve for both acyl and total ghrelin was observed; the rank order for magnitude of suppression was protein more than carbohydrate more than lipid. Total ghrelin nadir levels were significantly lower after both carbohydrate and protein, compared with lipid beverages. In the first 3 postprandial hours, the rank order for acyl and total ghrelin suppression was carbohydrate more than protein more than lipid. In the subsequent 3 h, there was a marked rebound above preprandial values of acyl and total ghrelin after carbohydrate ingestion alone. CONCLUSIONS These findings suggest possible mechanisms contributing to the effects of high-protein/low-carbohydrate diets to promote weight loss, and high-fat diets to promote weight gain.
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116
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Galisteo M, Duarte J, Zarzuelo A. Effects of dietary fibers on disturbances clustered in the metabolic syndrome. J Nutr Biochem 2008; 19:71-84. [PMID: 17618108 DOI: 10.1016/j.jnutbio.2007.02.009] [Citation(s) in RCA: 291] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2006] [Accepted: 02/14/2007] [Indexed: 12/19/2022]
Abstract
Because of its growing prevalence in Western countries, the metabolic syndrome, a common metabolic disorder that clusters a constellation of abnormalities, including central obesity, hypertension, dyslipidemia and insulin resistance, is emerging as one of the most important public health problems in the world, taking into account that it is a major risk factor mainly for type 2 diabetes and cardiovascular diseases, and also for many types of cancer. Although the pathogenesis of this syndrome is complex and not fully understood, obesity and insulin resistance, accompanied by an altered profile of number of hormones and cytokines produced by the adipose tissue, seem to be the main causative agents. A prime therapeutic approach to the prevention and treatment of this syndrome involves lifestyle changes. Among dietary modifications, dietary fiber intake could play an interesting role in the management of metabolic syndrome through different mechanisms related to its dietary sources, specific chemical structure and physical properties, or fermentability in the gut. According to all of these variables, the different types of dietary fibers have been reported to take part in the control of body weight, glucose and lipid homeostasis, insulin sensitivity and in the regulation of many inflammation markers involved in the pathogenesis of metabolic syndrome, and which are also considered to be among its features.
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Affiliation(s)
- Milagros Galisteo
- Department of Pharmacology, CIBEREHD, School of Pharmacy, University of Granada, 18071 Granada, Spain.
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117
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Marsh K, Brand-Miller J. State of the Art Reviews: Glycemic Index, Obesity, and Chronic Disease. Am J Lifestyle Med 2008. [DOI: 10.1177/1559827607311514] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
There is increasing evidence that both the amount and type of carbohydrate play an important role in weight management and risk of chronic disease. Classifying carbohydrates according to their post-prandial glycemic effect (ie, the glycemic index of foods) has yielded more useful insights than the historical distinctions of simple versus complex chemical structure. Diets based on carbohydrate foods that are more slowly digested and absorbed (ie, low glycemic index diets) have been independently linked to reduced risk of type 2 diabetes, cardiovascular disease, and some types of cancer. In individuals with diabetes, intervention studies have shown improvements in insulin sensitivity and glycated hemoglobin concentration with low glycemic index diets. Research also suggests that low glycemic index diets may assist with weight management through effects on satiety and fuel partitioning. Although ongoing research is needed, the current findings, together with the fact that there are no demonstrated negative effects of a low glycemic index diet, suggest that the glycemic index should be an important consideration in the dietary management and prevention of obesity and chronic disease.
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Affiliation(s)
- Kate Marsh
- Human Nutrition Unit, School of Molecular and Microbial Biosciences, University of Sydney, NSW Australia
| | - Jennie Brand-Miller
- Human Nutrition Unit, School of Molecular and Microbial Biosciences, University of Sydney, NSW Australia,
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118
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No effect of a diet with a reduced glycaemic index on satiety, energy intake and body weight in overweight and obese women. Int J Obes (Lond) 2007; 32:160-5. [PMID: 17923862 DOI: 10.1038/sj.ijo.0803717] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
OBJECTIVE To investigate whether a diet with a reduced glycaemic index (GI) has effects on appetite, energy intake, body weight and composition in overweight and obese female subjects. DESIGN Randomized crossover intervention study including two consecutive 12-week periods. Lower or higher GI versions of key carbohydrate-rich foods (breads, breakfast cereals, rice and pasta/potatoes) were provided to subjects to be incorporated into habitual diets in ad libitum quantities. Foods intended as equivalents to each other were balanced in macronutrient composition, fibre content and energy density. SUBJECTS Nineteen overweight and obese women, weight-stable, with moderate hyperinsulinaemia (age: 34-65 years, body mass index: 25-47 kg m(-2), fasting insulin: 49-156 pmol l(-1)). MEASUREMENTS Dietary intake, body weight and composition after each 12-week intervention. Subjectively rated appetite and short-term ad libitum energy intake at a snack and lunch meal following fixed lower and higher GI test breakfasts (GI 52 vs 64) in a laboratory setting. RESULTS Free-living diets differed in GI by 8.4 units (55.5 vs 63.9), with key foods providing 48% of carbohydrate intake during both periods. There were no differences in energy intake, body weight or body composition between treatments. On laboratory investigation days, there were no differences in subjective ratings of hunger or fullness, or in energy intake at the snack or lunch meal. CONCLUSION This study provides no evidence to support an effect of a reduced GI diet on satiety, energy intake or body weight in overweight/obese women. Claims that the GI of the diet per se may have specific effects on body weight may therefore be misleading.
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120
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Jebb SA, Frost G, Griffin B, Lovegrove J, Moore C, Sanders T, Williams C. The RISCK study: testing the impact of the amount and type of dietary fat and carbohydrate on metabolic risk. NUTR BULL 2007. [DOI: 10.1111/j.1467-3010.2007.00635.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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121
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Chung HJ, Liu Q, Lim ST. Texture and In Vitro Digestibility of White Rice Cooked with Hydrocolloids. Cereal Chem 2007. [DOI: 10.1094/cchem-84-3-0246] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Hyun-Jung Chung
- Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph N1G5C9, Ontario, Canada
| | - Qiang Liu
- Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph N1G5C9, Ontario, Canada
| | - Seung-Taik Lim
- School of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-ku, Seoul 136-701, Korea
- Corresponding author. Phone: 82-2-3290-3435. Fax: 82-2-927-5201. E-mail:
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122
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Theron M, Amissah A, Kleynhans IC, Albertse E, MacIntyre UE. Inadequate dietary intake is not the cause of stunting amongst young children living in an informal settlement in Gauteng and rural Limpopo Province in South Africa: the NutriGro study. Public Health Nutr 2007; 10:379-89. [PMID: 17362534 DOI: 10.1017/s1368980007246579] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractObjectiveTo measure dietary intakes of young children aged 12–24 months and to determine the impact of poor diets on stunting.DesignA quantitative food-frequency questionnaire was adapted, tested and standardised. Trained enumerators conducted in-depth interviews with the mothers/caregivers of the children. Forty stunted children in urban informal settlements and 30 stunted children in rural areas were selected and pair-matched with controls. The data were captured on the Food Finder Program of the Medical Research Council.ResultsIn both urban and rural areas, the diet of stunted and non-stunted groups did differ significantly and all diets were of poor nutritional quality.ConclusionDiets in both areas resembled the recommended prudent diet, i.e. low in fat and high in carbohydrates. Poor quality diets were not the primary cause of stunting.
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Affiliation(s)
- M Theron
- Department of Hospitality Management, Faculty of Tourism, Hospitality and Leisure, Tshwane University of Technology, Private Bag X680, Pretoria 0001, South Africa.
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123
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Das SK, Gilhooly CH, Golden JK, Pittas AG, Fuss PJ, Cheatham RA, Tyler S, Tsay M, McCrory MA, Lichtenstein AH, Dallal GE, Dutta C, Bhapkar MV, Delany JP, Saltzman E, Roberts SB. Long-term effects of 2 energy-restricted diets differing in glycemic load on dietary adherence, body composition, and metabolism in CALERIE: a 1-y randomized controlled trial. Am J Clin Nutr 2007; 85:1023-30. [PMID: 17413101 DOI: 10.1093/ajcn/85.4.1023] [Citation(s) in RCA: 208] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND There remains no consensus about the optimal dietary composition for sustained weight loss. OBJECTIVE The objective was to examine the effects of 2 dietary macronutrient patterns with different glycemic loads on adherence to a prescribed regimen of calorie restriction (CR), weight and fat loss, and related variables. DESIGN A randomized controlled trial (RCT) of diets with a high glycemic load (HG) or a low glycemic load (LG) at 30% CR was conducted in 34 healthy overweight adults with a mean (+/-SD) age of 35 +/- 6 y and body mass index (kg/m(2)) of 27.6 +/- 1.4. All food was provided for 6 mo in diets controlled for confounding variables, and subjects self-administered the plans for 6 additional months. Primary and secondary outcomes included energy intake measured by doubly labeled water, body weight and fatness, hunger, satiety, and resting metabolic rate. RESULTS All groups consumed significantly less energy during CR than at baseline (P < 0.01), but changes in energy intake, body weight, body fat, and resting metabolic rate did not differ significantly between groups. Both groups ate more energy than provided (eg, 21% and 28% CR at 3 mo and 16% and 17% CR at 6 mo with HG and LG, respectively). Percentage weight change at 12 mo was -8.04 +/- 4.1% in the HG group and -7.81 +/- 5.0% in the LG group. There was no effect of dietary composition on changes in hunger, satiety, or satisfaction with the amount and type of provided food during CR. CONCLUSIONS These findings provide more detailed evidence to suggest that diets differing substantially in glycemic load induce comparable long-term weight loss.
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Affiliation(s)
- Sai Krupa Das
- Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University, Boston, MA
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Berti C, Riso P, Brusamolino A, Porrini M. Effect on appetite control of minor cereal and pseudocereal products. Br J Nutr 2007; 94:850-8. [PMID: 16277791 DOI: 10.1079/bjn20051563] [Citation(s) in RCA: 64] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Recent findings suggest that Western diets based on highly palatable foods are likely to be much less satiating than more traditional diets or those typical of less developed countries. In particular, some alternative crops (for example, buckwheat, oat, barley, spelt, rye, quinoa, amaranth) seem to be of great nutritional interest and to represent important recipes for healthier and typical regional foods. The objective of the present study was to investigate the effect on subsequent food intake and feelings of satiety of alternative oat bread, oat and buckwheat pasta and of quinoa as compared with their wheat counterparts and rice, respectively. Three different experiments (one specific for each alternative crop food) were conducted, all with a within-subjects design. The preloading paradigm strategy was used. Results showed that preload energy level influenced total energy intake (preload plus ad libitum test meal intake), larger preloads inducing more eating than smaller preloads. No effect of formulation was observed on energy intake, as the consumption of alternative crop formulations did not decrease the total energy intake as compared with that of the counterparts. Satiating efficiency indices (SEI) for alternative crop foods were higher with respect to traditional cereal foods. In particular, white bread was the least satisfying food (SEI =0·2) and the different time of consumption (for lunch or as a snack) did not affect energy intake. In conclusion, oat or buckwheat formulations, and also quinoa, may be exploited for their potential impact on eating behaviour, particularly considering they are good sources of functional substances.
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Affiliation(s)
- Cristiana Berti
- Department of Food Science and Microbiology, Division of Human Nutrition, University of Milan, Milan, Italy.
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125
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Abstract
There is growing evidence that the type of carbohydrate consumed is important in relation to metabolic disease risk, and there is currently particular interest in the role of low-glycaemic-index (GI) foods. Observational studies have associated low-GI diets with decreased risk of type 2 diabetes and CHD, and improvements in various metabolic risk factors have been seen in some intervention studies. However, findings have been mixed and inconsistent. There are a number of plausible mechanisms for the effects of these foods on disease risk, which arise from the differing metabolic responses to low- and high-GI foods, with low-GI foods resulting in reductions in hyperglycaemia, hyperinsulinaemia and late postprandial circulating NEFA levels. Low-GI foods may also increase satiety and delay the return of hunger compared with high-GI foods, which could translate into reduced energy intake at later time points. However, the impact of a low-GI diet on body weight is controversial, with many studies confounded by dietary manipulations that differ in aspects other than GI. There is currently much interest in GI from scientists, health professionals and the public, but more research is needed before clear conclusions can be drawn about relationships with metabolic disease risk.
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Affiliation(s)
- Louise M Aston
- MRC Collaborative Centre for Human Nutrition Research, Elsie Widdownson Laboratory, Cambridge, UK
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126
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Abstract
OBJECTIVE To investigate glycaemic and satiating properties of potato products in healthy subjects using energy-equivalent or carbohydrate-equivalent test meals, respectively. SUBJECTS AND SETTING Thirteen healthy subjects volunteered for the first study, and 14 for the second. The tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. EXPERIMENTAL DESIGN AND TEST MEALS: All meals were served as breakfast in random order after an overnight fast. Study 1 included four energy-equivalent (1000 kJ) meals of boiled potatoes, french fries, or mashed potatoes; the latter varying in portion size by use of different amounts of water. The available carbohydrate content varied between 32.5 and 50.3 g/portion. Capillary blood samples were collected during 240 min for analysis of glucose, and satiety was measured with a subjective rating scale. Study 2 included four carbohydrate-equivalent meals (50 g available carbohydrates) of french fries, boiled potatoes served with and without addition of oil, and white wheat bread (reference). The energy content varied between 963 and 1534 kJ/portion. Capillary blood samples were collected during 180 min for analysis of glucose, and satiety was measured using a subjective rating scale. RESULTS Study 1: boiled potatoes induced higher subjective satiety than french fries when compared on an energy-equivalent basis. The french fries elicited the lowest early glycaemic response and was less satiating in the early postprandial phase (area under the curve (AUC) 0-45 min). No differences were found in glycaemic or satiety response between boiled or mashed potatoes. Study 2: french fries resulted in a significantly lower glycaemic response (glycaemic index (GI)=77) than boiled potatoes either with or without addition of oil (GI=131 and 111, respectively). No differences were found in subjective satiety response between the products served on carbohydrate equivalence. CONCLUSIONS Boiled potatoes were more satiating than french fries on an energy-equivalent basis, the effect being most prominent in the early postprandial phase, whereas no difference in satiety could be seen on a carbohydrate-equivalent basis. The lowered GI for french fries, showing a typical prolonged low-GI profile, could not be explained by the fat content per se.
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Affiliation(s)
- M Leeman
- Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden
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127
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Marques C, D’auria L, Cani PD, Baccelli C, Rozenberg R, Ruibal-Mendieta NL, Petitjean G, Delacroix DL, Quetin-Leclercq J, Habib-Jiwan JL, Meurens M, Delzenne NM. Comparison of glycemic index of spelt and wheat bread in human volunteers. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.10.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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128
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Sang Y, Prakash O, Seib PA. Characterization of phosphorylated cross-linked resistant starch by 31P nuclear magnetic resonance (31P NMR) spectroscopy. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.05.009] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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129
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Dubois L, Farmer AP, Girard M, Peterson K. Preschool children's eating behaviours are related to dietary adequacy and body weight. Eur J Clin Nutr 2006; 61:846-55. [PMID: 17180152 DOI: 10.1038/sj.ejcn.1602586] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
OBJECTIVE The aim of this paper is to analyse the relationships between eating behaviours (picky eating, irregular eating and overeating), and dietary adequacy in accordance with nutrition recommendations and body weight during the preschool years. DESIGN AND SETTING Our analyses were performed using data from the Longitudinal Study of Child Development in Québec (1998-2002), a population-based birth cohort. SUBJECTS The study followed a representative sample (n=2103) of children born in 1998 in the Canadian province of Québec. METHODS Eating behaviours were derived from self-administered questionnaires when children were 2.5, 3.5 and 4.5 years. Nutrition data were collected from one 24-hour recall interview conducted at home by trained nutritionists at 4.5 years. Children's weight and height were measured at 4.5 years. Statistical analyses were carried out with SAS (version 8.2). Weighted data adjusted for within-variability were used in the analysis, and the significance level was set at 5%. RESULTS Picky eaters consume fewer total fats, less energy and less protein than children never reporting picky eating behaviours. Picky eaters were more likely to consume less than dietary recommendations for fruit and vegetables, and meat and alternatives. Overeaters consumed more total energy and more of each macronutrient than children who were never reported as overeaters during the preschool years. These children consumed more servings of grain products and meats and alternatives per day than children not classified as overeaters. Even when the number of servings of grain products consumed was similar for overeaters and children who were never overeaters, overeaters had higher body mass index. CONCLUSION Given that children as young as 4.5 years are displaying some form of problematic eating behaviour which is shown to be related to dietary adequacy and body weight, public health professionals should be targeting parents of young children to provide messages about strategies for coping with problematic eating behaviours in early childhood.
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Affiliation(s)
- L Dubois
- Faculty of Medicine, Institute of Population Health, Department of Epidemiology and Community Medicine, University of Ottawa, Ottawa, Ontario, Canada.
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130
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Flint A, Møller BK, Raben A, Sloth B, Pedersen D, Tetens I, Holst JJ, Astrup A. Glycemic and insulinemic responses as determinants of appetite in humans. Am J Clin Nutr 2006; 84:1365-73. [PMID: 17158418 DOI: 10.1093/ajcn/84.6.1365] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
BACKGROUND The importance of the postprandial glycemic and insulinemic responses for appetite and energy intake (EI) is controversial. OBJECTIVE The aim of the study was to test the hypothesis that postprandial appetite sensations and subsequent EI are determined by postprandial glycemic and insulinemic responses after the intake of a range of breakfast meals. DESIGN The study was a randomized, crossover meal test including 28 healthy young men, each of whom tested 10 of 14 breakfast meals. Each meal contained 50 g carbohydrate with various glycemic index and energy and macronutrient contents. Blood samples were taken, and appetite sensations were measured 3 h after the meals. Subsequently, EI at lunch (EI(lunch)) was recorded. RESULTS The glycemic response was unrelated to appetite sensations, whereas the insulinemic response was positively associated with postprandial fullness (R2 = 0.33, P < 0.05). In contrast, the insulinemic response was unrelated to the subsequent EI(lunch), whereas the glycemic response was positively associated with EI(lunch) (R2 = 0.33, P < 0.05). Although no significant difference in EI(lunch) was observed between different breakfast conditions, a low breakfast EI was associated with a high EI(lunch) (R2 = 0.60, P < 0.001). CONCLUSIONS The current study does not support the contention that the postprandial glycemic response has an important effect on short-term appetite sensations, but a low-glycemic index meal may reduce subsequent EI. In contrast, postprandial insulin seems to affect short-term appetite sensations.
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Affiliation(s)
- Anne Flint
- Department of Human Nutrition, The Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark
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131
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Pittas AG, Roberts SB. Dietary Composition and Weight Loss: Can We Individualize Dietary Prescriptions According to Insulin Sensitivity or Secretion Status? Nutr Rev 2006. [DOI: 10.1111/j.1753-4887.2006.tb00174.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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132
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Howarth NC, Huang TTK, Roberts SB, Lin BH, McCrory MA. Eating patterns and dietary composition in relation to BMI in younger and older adults. Int J Obes (Lond) 2006; 31:675-84. [PMID: 16953255 DOI: 10.1038/sj.ijo.0803456] [Citation(s) in RCA: 162] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
OBJECTIVE To compare relative associations of eating patterns and dietary composition with body mass index (BMI) in younger (aged 20-59 years, n=1792) and older (aged 60-90 years, n=893) participants in the Continuing Survey of Food Intakes by Individuals, collected 1994-1996. METHODS Data from two 24-h dietary recalls from individuals reporting physiologically plausible energy intake (within +/-22% of predicted energy requirements, based on previously published methods) were used. RESULTS Mean reported energy intake was 96 and 95% of predicted energy requirements in younger and older subjects, respectively. Older subjects were less likely than younger subjects to skip a meal, but snacking was common in both age groups. Fiber density was significantly higher in the older group. A higher BMI in both age groups was associated with a higher total daily energy intake, and higher energy intakes at all eating occasions. In both age groups, eating frequency was positively associated with energy intake, and eating more than three times a day was associated with being overweight or obese. In the younger group but not the older group, a lower fiber density coupled with higher percentage of energy from fat was independently associated with having a higher BMI. CONCLUSIONS While no one eating occasion contributes more than any other to excess adiposity, eating more often than three times a day may play a role in overweight and obesity in both younger and older persons. A reduced satiety response to dietary fiber in addition to lower energy expenditure may potentially further contribute to weight gain in older persons.
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Affiliation(s)
- N C Howarth
- University of Hawaii, Cancer Research Center of Hawaii, Honolulu, HI, USA
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133
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Goff SL, Foody JM, Inzucchi S, Katz D, Mayne ST, Krumholz HM. BRIEF REPORT: nutrition and weight loss information in a popular diet book: is it fact, fiction, or something in between? J Gen Intern Med 2006; 21:769-74. [PMID: 16808780 PMCID: PMC1924692 DOI: 10.1111/j.1525-1497.2006.00501.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/07/2005] [Revised: 01/06/2006] [Accepted: 03/08/2006] [Indexed: 12/27/2022]
Abstract
BACKGROUND/OBJECTIVE Diet books dominate the New York Times Advice Best Seller list and consumers cite such books as an important source of nutrition information. However, the scientific support for nutrition claims presented as fact (nutrition facts) in diet books is not known. DESIGN/MEASUREMENTS We assessed the quality of nutrition facts in the best-selling South Beach Diet using support in peer-reviewed literature as a measure of quality. We performed structured literature searches on nutrition facts located in the books' text, and then assigned each fact to 1 of 4 categories (1) fact supported, (2) fact not supported, (3) fact both supported and not supported, and (4) no related papers. A panel of expert reviewers adjudicated the findings. RESULTS Forty-two nutrition facts were included. Fourteen (33%) facts were supported, 7 (17%) were not supported, 18 (43%) were both supported and not supported, and 3 (7%) had no related papers, including the fact that the diet had been "scientifically studied and proven effective." CONCLUSIONS Consumers obtain nutrition information from diet books. We found that over 67% of nutrition facts in a best-seller diet book may not be supported in the peer-reviewed literature. These findings have important implications for educating consumers about nutrition information sources.
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Affiliation(s)
- Sarah L Goff
- Department of Medicine, University of Massachusetts Medical School, Worcester, MA 01655, USA.
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134
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Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch. J Cereal Sci 2006. [DOI: 10.1016/j.jcs.2005.12.001] [Citation(s) in RCA: 314] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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135
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Miller CK, Gabbay RA, Dillon J, Apgar J, Miller D. The Effect of Three Snack Bars on Glycemic Response in Healthy Adults. ACTA ACUST UNITED AC 2006; 106:745-8. [PMID: 16647336 DOI: 10.1016/j.jada.2006.02.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2005] [Indexed: 11/17/2022]
Abstract
Many consumers prefer convenient, portable, and preportioned snack foods. Foods with a lower glycemic response are associated with reduced risk for chronic disease. The glycemic index and glycemic load of three nationally available snack bars were determined. Ten subjects, with mean age (+/-standard deviation) of 29+/-7 years and mean body mass index (+/-standard deviation) of 25.3+/-3.2, were tested on four occasions on nonconsecutive days. After an overnight fast, subjects consumed 50 g of available carbohydrate as a glucose beverage or as a portion of one of three bars: SmartZone nutrition bar (The Hershey Co, Hershey, PA), ZonePerfect nutrition bar (Abbott Laboratories, Abbott Park, IL), or SlimFast meal bar (SlimFast Foods Co, West Palm Beach, FL). Blood glucose was tested at 0, 15, 30, 45, 60, 90, and 120 minutes after consumption. Incremental area under the glucose response curve was calculated for each test bar and compared with that of the glucose beverage to determine glycemic index. The glycemic index (+/-standard error of the mean) for SmartZone was 10.9+/-3.9 and was significantly less (P<0.05) than that of ZonePerfect (43.7+/-7.3) or SlimFast (63.8+/-13.0). The glycemic loads (+/-standard error of the mean) for the SmartZone (2.0+/-0.7) and ZonePerfect (8.3+/-1.4) bars were significantly less (P<0.05) than the glycemic load of the SlimFast bar (21.1+/-4.3). Although the long-term impact of snack foods with a lower glycemic load requires further research, the SmartZone and ZonePerfect bars provide a lower glycemic response for consumers.
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Affiliation(s)
- Carla K Miller
- Department of Nutritional Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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136
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Abstract
The purpose of this review was to examine the role of glycaemic index in fuel partitioning and body composition with emphasis on fat oxidation/storage in humans. This relationship is based on the hypothesis postulating that a higher serum glucose and insulin response induced by high-glycaemic carbohydrates promotes lower fat oxidation and higher fat storage in comparison with low-glycaemic carbohydrates. Thus, high-glycaemic index meals could contribute to the maintenance of excess weight in obese individuals and/or predispose obesity-prone subjects to weight gain. Several studies comparing the effects of meals with contrasting glycaemic carbohydrates for hours, days or weeks have failed to demonstrate any differential effect on fuel partitioning when either substrate oxidation or body composition measurements were performed. Apparently, the glycaemic index-induced serum insulin differences are not sufficient in magnitude and/or duration to modify fuel oxidation.
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Affiliation(s)
- E O Díaz
- Laboratory of Energy Metabolism and Stable Isotopes, Institute of Nutrition and Food Technology (INTA), University of Chile, Ave. El Libano 5524, Macul, Santiago, Chile.
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137
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Abstract
Four mechanisms were reviewed to explain the possible association between sweetened beverages and increased overweight or obesity: excess caloric intake, glycemic index and glycemic load, lack of effect of liquid calories on satiety, and displacement of milk. The findings were inconsistent across studies. The strongest support was for the excess caloric intake hypothesis, but the findings were not conclusive. Assigning possible links between sweetened beverage consumption and adiposity requires research that compares and contrasts specific mechanisms, especially in populations at risk for obesity, while controlling for likely confounding variables.
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138
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Roberts SB, Rosenberg I. Nutrition and Aging: Changes in the Regulation of Energy Metabolism With Aging. Physiol Rev 2006; 86:651-67. [PMID: 16601270 DOI: 10.1152/physrev.00019.2005] [Citation(s) in RCA: 190] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Changes in energy regulation occur during normal aging and contribute to the common phenomenon of weight and fat losses late in life. This review synthesizes data on aging-related changes in energy intake and energy expenditure and on the regulation of energy intake and expenditure. The ability of older adults to accurately regulate energy intake is impaired, with a number of possible explanations including delayed rate of absorption of macronutrients secondary to reductions in taste and smell acuity and numerous hormonal and metabolic mediators of energy regulation that change with aging. There are also changes in patterns of dietary intake and a reduction in the variety of foods consumed in old age that are thought to further reduce energy intake. Additionally, all components of energy expenditure decrease with aging, in particular energy expenditure for physical activity and basal metabolic rate, and the ability of energy expenditure to increase or decrease to attenuate energy imbalance during overeating or undereating also decreases. Combined, these changes result in an increased susceptibility to energy imbalance (both positive and negative) in old age that is associated with deteriorations in health. Practical interventions for prevention of weight and fat fluctuations in old age are anticipated here based on emerging knowledge of the role of such factors as dietary variety, taste, and palatability in late-life energy regulation.
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Affiliation(s)
- Susan B Roberts
- The Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, Massachusetts, USA.
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139
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Bes-Rastrollo M, Martínez-González MA, Sánchez-Villegas A, de la Fuente Arrillaga C, Martínez JA. Association of fiber intake and fruit/vegetable consumption with weight gain in a Mediterranean population. Nutrition 2006; 22:504-11. [PMID: 16500082 DOI: 10.1016/j.nut.2005.12.006] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2005] [Revised: 12/23/2005] [Accepted: 12/23/2005] [Indexed: 12/11/2022]
Abstract
OBJECTIVE We assessed the association between fiber intake and fruit/vegetable consumption with the likelihood of weight gain in the previous 5 y in a Mediterranean population. METHODS We conducted a cross-sectional analysis of participants (5094 men and 6613 women) in a multipurpose prospective cohort (Seguimiento Universidad de Navarra Study). Diet was measured by using a semiquantitative food-frequency questionnaire that was previously validated in Spain. We calculated the odds ratios of weight gain in the previous 5 y according to quintiles of energy-adjusted fiber intake and quintiles of energy-adjusted of fruit/vegetable consumption. We also considered the joint exposure to fiber intake and fruit/vegetable consumption. RESULTS Multivariate-adjusted odds ratios for weight gain across quintiles 1 to 5 of fiber intake were 1.00 (reference), 0.86, 0.86, 0.70, and 0.52 (P for trend < 0.001) among men and 1.00 (reference), 0.99, 1.08, 1.05, and 0.72 (P for trend = 0.005) among women. We also observed a significant inverse association between total fruit/vegetable consumption and weight gain, but only among men (adjusted odds ratios, 0.78, 0.89, 0.70, and 0.54 for quintiles 2 to 5, P for trend < 0.001). The inverse association between fruit/vegetable consumption and weight gain in the previous 5 y was more evident among those with a high intake of total fiber, and the benefit of total fiber was more evident among those with a high consumption of fruits and vegetables. CONCLUSIONS This study provides additional support to the inverse association between fiber or fruit/vegetable consumption and weight gain, thus emphasizing the importance of replacing some dietary compounds by such foods and fiber-rich products, which may help to avoid weight gain.
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Affiliation(s)
- Maira Bes-Rastrollo
- Department of Preventive Medicine and Public Health, University of Navarra, Pamplona (Navarra), Spain
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140
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Bes-Rastrollo M, Sánchez-Villegas A, Gómez-Gracia E, Martínez JA, Pajares RM, Martínez-González MA. Predictors of weight gain in a Mediterranean cohort: the Seguimiento Universidad de Navarra Study 1. Am J Clin Nutr 2006; 83:362-70; quiz 394-5. [PMID: 16469996 DOI: 10.1093/ajcn/83.2.362] [Citation(s) in RCA: 135] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND High consumption of sugar-sweetened drinks has been associated with weight gain and obesity in the United States. This trend may also be affecting populations with different eating patterns who increasingly are adopting typical US dietary patterns. OBJECTIVE We assessed whether the consumption of sweetened drinks and other food items increased the likelihood of weight gain in a Mediterranean population. DESIGN This was a prospective cohort analysis of 7194 men and women with a mean age of 41 y who were followed-up for a median of 28.5 mo with mailed questionnaires. Dietary exposure was assessed with a previously validated semiquantitative food-frequency questionnaire. RESULTS During follow-up, we observed that 49.5% of the participants increased their weight (x weight gain: 0.64 kg; 95% CI: 0.55, 0.73 kg). In the participants who had gained > or =3 kg in the 5 y before baseline, the adjusted odds ratio of subsequent weight gain for the fifth quintile compared with the first quintile of sugar-sweetened soft drink consumption was 1.6 (95% CI: 1.2, 2.1; P for trend = 0.02). This association was absent in the participants who had not gained weight in the 5-y period before baseline. The consumption of hamburgers, pizza, and sausages (as a proxy for fast-food consumption) was also independently associated with weight gain (adjusted odds ratio for the fifth compared with the first quintile = 1.2; 95% CI: 1.0, 1.4; P for trend = 0.05). We also found a significant, but weaker, association between weight gain and both red meat and sweetened fruit juice consumption. CONCLUSION In a Mediterranean cohort, particularly in the participants who had already gained weight, an increased consumption of sugar-sweetened soft drinks and of hamburgers, pizza, and sausages was associated with a higher risk of additional subsequent weight gain.
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Affiliation(s)
- Maira Bes-Rastrollo
- Departments of Preventive Medicine and Public Health and Physiology and Nutrition, University of Navarra, Pamplona, Spain
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141
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Johnston CS, Buller AJ. Vinegar and Peanut Products as Complementary Foods to Reduce Postprandial Glycemia. ACTA ACUST UNITED AC 2005; 105:1939-42. [PMID: 16321601 DOI: 10.1016/j.jada.2005.07.012] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2004] [Indexed: 11/22/2022]
Abstract
Mealtime glycemic load is associated with risk for chronic disease. This study examined whether complementary foods (vinegar and peanut products) could lower postprandial glycemia without altering mealtime glycemic load. Eleven healthy subjects consumed two test meals (bagel and juice, glycemic load=81; or chicken and rice, glycemic load=48) under three conditions (control, vinegar, or peanut) using a randomized, crossover design. Vinegar or peanut ingestion reduced the 60-minute glucose response to both test meals by approximately 55%, but these reductions were significant only for the high-glycemic load meal. After consumption of the high-glycemic load meal, energy consumption for the remainder of the day was weakly affected by the vinegar and peanut treatments, a reduction of approximately 200 to 275 kcal (P=.111). Regression analyses indicated that 60-minute glucose response to the test meals explained 11% to 16% of the variation in later energy consumption. In conclusion, the addition of vinegar or peanut products to a high-glycemic load meal significantly reduced postprandial glycemia.
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Affiliation(s)
- Carol S Johnston
- Department of Nutrition, Arizona State University, Mesa 85212, USA.
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142
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Roman EA, Cesquini M, Stoppa GR, Carvalheira JB, Torsoni MA, Velloso LA. Activation of AMPK in rat hypothalamus participates in cold-induced resistance to nutrient-dependent anorexigenic signals. J Physiol 2005; 568:993-1001. [PMID: 16141267 PMCID: PMC1464170 DOI: 10.1113/jphysiol.2005.095687] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
The exposure of homeothermic animals to a cold environment leads to a powerful activation of orexigenic signalling which is accompanied by molecular and functional resistance to insulin-induced inhibition of feeding. Recent evidence suggests that AMPK participates in nutrient-dependent control of satiety and adiposity. The objective of the present study was to evaluate the effect of cold exposure upon the molecular activation of AMPK signalling in the hypothalamus of rats. Immunoblotting demonstrated that cold exposure per se is sufficient for inducing, on a time-dependent basis, the molecular activation of the serine/threonine kinase AMP-activated protein kinase (AMPK) and inactivation of the acetyl-CoA carboxylase (ACC). These molecular phenomena were accompanied by resistance to nutrient-induced inactivation of AMPK and activation of ACC. Moreover, cold-exposure led to a partial inhibition of a feeding-induced anorexigenic response, which was paralleled by resistance to insulin-induced suppression of feeding. Finally, cold exposure significantly impaired insulin-induced inhibition of AMPK through a mechanism dependent on the molecular cross-talk between phosphatidylinositol-3(PI3)-kinase/Akt and AMPK. In conclusion, increased feeding during cold exposure results, at least in part, from resistance to insulin- and nutrient-dependent anorexigenic signalling in the hypothalamus.
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Affiliation(s)
- Erika A Roman
- Department of Internal Medicine, Faculty of Medical Sciences (FCM), State University of Campinas (UNICAMP), Campinas-SP, 13083-970, Brazil
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143
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Abstract
An optimal diet is one that not only prevents nutrient deficiencies by providing sufficient nutrients and energy for human growth and reproduction, but that also promotes health and longevity and reduces the risk of diet-related chronic diseases. The composition of the optimal diet for women with polycystic ovary syndrome (PCOS) is not yet known, but such a diet must not only assist short term with weight management, symptoms and fertility, but also specifically target the long-term risks of type 2 diabetes, CVD and certain cancers. With insulin resistance and compensatory hyperinsulinaemia now recognised as a key factor in the pathogenesis of PCOS, it has become clear that reducing insulin levels and improving insulin sensitivity are an essential part of management. Diet plays a significant role in the regulation of blood glucose and insulin levels, yet research into the dietary management of PCOS is lacking and most studies have focused on energy restriction rather than dietary composition per se. On the balance of evidence to date, a diet low in saturated fat and high in fibre from predominantly low-glycaemic-index-carbohydrate foods is recommended. Because PCOS carries significant metabolic risks, more research is clearly needed.
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Affiliation(s)
- Kate Marsh
- Human Nutrition Unit, School of Molecular and Microbial Biosciences, University of Sydney, NSW Australia 2006.
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144
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Cruz ML, Shaibi GQ, Weigensberg MJ, Spruijt-Metz D, Ball GDC, Goran MI. Pediatric obesity and insulin resistance: chronic disease risk and implications for treatment and prevention beyond body weight modification. Annu Rev Nutr 2005; 25:435-68. [PMID: 16011474 DOI: 10.1146/annurev.nutr.25.050304.092625] [Citation(s) in RCA: 118] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
The study of childhood obesity has continued to grow exponentially in the past decade. This has been driven in part by the increasing prevalence of this problem and the widespread potential effects of increased obesity in childhood on lifelong chronic disease risk. The focus of this review is on recent findings regarding the link between obesity and disease risk during childhood and adolescence. We describe recent reports relating to type 2 diabetes in youth (2), prediabetes (69, 166), metabolic syndrome (33, 35), polycystic ovarian syndrome (77), and nonalcoholic fatty liver disease (58, 146), and the mediating role of insulin resistance in these conditions. In addition, we review the implications of this research for the design of more effective treatment and prevention strategies that focus more on the improvement of obesity-related metabolic abnormalities and chronic disease risk reduction than on the conventional energy balance approach that focuses on weight management.
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Affiliation(s)
- M L Cruz
- Department of Preventive Medicine, University of Southern California, Los Angeles, California 90033, USA.
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Howarth NC, Huang TTK, Roberts SB, McCrory MA. Dietary Fiber and Fat Are Associated with Excess Weight in Young and Middle-Aged US Adults. ACTA ACUST UNITED AC 2005; 105:1365-72. [PMID: 16129077 DOI: 10.1016/j.jada.2005.06.001] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2004] [Indexed: 11/26/2022]
Abstract
OBJECTIVE To examine relative associations of dietary composition variables with body mass index (BMI; calculated as kg/m2) among young and middle-aged US adults. We hypothesized that in subjects with physiologically plausible reported energy intakes, fiber intake would be inversely associated with BMI, independent of other dietary composition and sociodemographic variables. SUBJECTS AND DESIGN Data from adults age 20 to 59 years in the Continuing Survey of Food Intakes by Individuals (CSFII) 1994-1996 were used. Exclusions were pregnancy or lactation, food insecurity, missing weight or height data, or having only one dietary recall. Based on our previously published methods, a physiologically plausible reported energy intake was calculated as being within +/-22% of predicted energy requirements for the mean of two 24-hour recalls. RESULTS Reporting plausibility ([reported energy intake/predicted energy requirements]x100) averaged 83% in the total sample (N=4,539) and increased to 96% in the plausible sample (n=1,932). Only approximately 5% of the plausible sample consumed the Adequate Intake for fiber. In plausibly reporting women, fiber, its interaction with percentage energy from fat, and energy density were independently associated with BMI. Only percentage energy from fat was associated with BMI in men reporting plausibly. Compared with the total sample, stronger relationships between diet and BMI were observed among the plausible reporters. In women, a low-fiber (< 1.5 g/MJ), high-fat (> or = 35% energy) diet was associated with the greatest increase in risk of overweight or obesity compared with a high-fiber, low-fat diet. CONCLUSIONS Weight control advice for US women should place greater emphasis on consumption of fiber.
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Affiliation(s)
- Nancy C Howarth
- University of Hawaii Cancer Research Center of Hawaii, Honolulu, USA
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146
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Mahoney CR, Taylor HA, Kanarek RB, Samuel P. Effect of breakfast composition on cognitive processes in elementary school children. Physiol Behav 2005; 85:635-45. [PMID: 16085130 DOI: 10.1016/j.physbeh.2005.06.023] [Citation(s) in RCA: 128] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2004] [Revised: 06/08/2005] [Accepted: 06/21/2005] [Indexed: 11/26/2022]
Abstract
The relationship between breakfast composition and cognitive performance was examined in elementary school children. Two experiments compared the effects of two common U.S. breakfast foods and no breakfast on children's cognition. Using a within-participant design, once a week for 3 weeks, children consumed one of two breakfasts or no breakfast and then completed a battery of cognitive tests. The two breakfasts were instant oatmeal and ready-to-eat cereal, which were similar in energy, but differed in macronutrient composition, processing characteristics, effects on digestion and metabolism, and glycemic score. Results with 9 to 11 year-olds replicated previous findings showing that breakfast intake enhances cognitive performance, particularly on tasks requiring processing of a complex visual display. The results extend previous findings by showing differential effects of breakfast type. Boys and girls showed enhanced spatial memory and girls showed improved short-term memory after consuming oatmeal. Results with 6 to 8 year-olds also showed effects of breakfast type. Younger children had better spatial memory and better auditory attention and girls exhibited better short-term memory after consuming oatmeal. Due to compositional differences in protein and fiber content, glycemic scores, and rate of digestion, oatmeal may provide a slower and more sustained energy source and consequently result in cognitive enhancement compared to low-fiber high glycemic ready-to-eat cereal. These results have important practical implications, suggesting the importance of what children consume for breakfast before school.
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147
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Arora SK, McFarlane SI. The case for low carbohydrate diets in diabetes management. Nutr Metab (Lond) 2005; 2:16. [PMID: 16018812 PMCID: PMC1188071 DOI: 10.1186/1743-7075-2-16] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2005] [Accepted: 07/14/2005] [Indexed: 12/03/2022] Open
Abstract
A low fat, high carbohydrate diet in combination with regular exercise is the traditional recommendation for treating diabetes. Compliance with these lifestyle modifications is less than satisfactory, however, and a high carbohydrate diet raises postprandial plasma glucose and insulin secretion, thereby increasing risk of CVD, hypertension, dyslipidemia, obesity and diabetes. Moreover, the current epidemic of diabetes and obesity has been, over the past three decades, accompanied by a significant decrease in fat consumption and an increase in carbohydrate consumption. This apparent failure of the traditional diet, from a public health point of view, indicates that alternative dietary approaches are needed. Because carbohydrate is the major secretagogue of insulin, some form of carbohydrate restriction is a prima facie candidate for dietary control of diabetes. Evidence from various randomized controlled trials in recent years has convinced us that such diets are safe and effective, at least in short-term. These data show low carbohydrate diets to be comparable or better than traditional low fat high carbohydrate diets for weight reduction, improvement in the dyslipidemia of diabetes and metabolic syndrome as well as control of blood pressure, postprandial glycemia and insulin secretion. Furthermore, the ability of low carbohydrate diets to reduce triglycerides and to increase HDL is of particular importance. Resistance to such strategies has been due, in part, to equating it with the popular Atkins diet. However, there are many variations and room for individual physician planning. Some form of low carbohydrate diet, in combination with exercise, is a viable option for patients with diabetes. However, the extreme reduction of carbohydrate of popular diets (<30 g/day) cannot be recommended for a diabetic population at this time without further study. On the other hand, the dire objections continually raised in the literature appear to have very little scientific basis. Whereas it is traditional to say that more work needs to be done, the same is true of the assumed standard low fat diets which have an ambiguous record at best. We see current trends in the national dietary recommendations as a positive sign and an appropriate move in the right direction.
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Affiliation(s)
- Surender K Arora
- Division of Endocrinology, Diabetes and Hypertension, SUNY Downstate Medical Center, and Kings County Hospital Center, Brooklyn, NY 11203 NY 11203, USA
| | - Samy I McFarlane
- Division of Endocrinology, Diabetes and Hypertension, SUNY Downstate Medical Center, and Kings County Hospital Center, Brooklyn, NY 11203 NY 11203, USA
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148
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Johnson SK, Thomas SJ, Hall RS. Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast. Eur J Clin Nutr 2005; 59:169-76. [PMID: 15483639 DOI: 10.1038/sj.ejcn.1602054] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
OBJECTIVE To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. DESIGN A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. SETTING School of Exercise and Nutrition Sciences, Deakin University. SUBJECTS In all, 12 healthy subjects were recruited through posted notices. Totally, 11 (nine male, two female) completed the study (mean+/-s.e.m.; age 32+/-2 y; body mass index, 24.7+/-0.8 kg/m(2)). INTERVENTION After overnight fasting, subjects consumed a control (white) bread (WB) breakfast twice, a chickpea bread (CHB) breakfast once and an extruded chickpea bread (EXB) breakfast once. Palatability and postprandial blood glucose, insulin and satiety responses were determined. Following this, food intakes from an ad libitum buffet and for the remainder of the day were assessed. RESULTS A trend towards a lower incremental area under the curve (IAUC) of glucose for the CHB breakfast compared to the WB breakfast was observed (P=0.087). The IAUC of insulin and insulinaemic index (II) of the CHB breakfast were higher (P<0.05) than for the WB breakfast. No differences in glycaemic index (GI), satiety response, food intake or palatability were observed. CONCLUSIONS CHB and EXB demonstrated acceptable palatability. CHB demonstrated some hypoglycaemic effect compared to WB, but neither CHB nor EXB demonstrated effects on satiety or food intake. The hyperinsulinaemic effect of CHB observed in this study requires further investigation.
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Affiliation(s)
- S K Johnson
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Vic., Australia.
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149
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Affiliation(s)
- Angela P Makris
- Department of Psychiatry, University of Pennsylvania School of Medicine, 3535 Market Street, Philadelphia, PA 19104, USA
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150
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Ma Y, Olendzki B, Chiriboga D, Hebert JR, Li Y, Li W, Campbell M, Gendreau K, Ockene IS. Association between dietary carbohydrates and body weight. Am J Epidemiol 2005; 161:359-67. [PMID: 15692080 PMCID: PMC1199523 DOI: 10.1093/aje/kwi051] [Citation(s) in RCA: 115] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
The role of dietary carbohydrates in weight loss has received considerable attention in light of the current obesity epidemic. The authors investigated the association of body mass index (weight (kg)/height (m)(2)) with dietary intake of carbohydrates and with measures of the induced glycemic response, using data from an observational study of 572 healthy adults in central Massachusetts. Anthropometric measurements, 7-day dietary recalls, and physical activity recalls were collected quarterly from each subject throughout a 1-year study period. Data were collected between 1994 and 1998. Longitudinal analyses were conducted, and results were adjusted for other factors related to body habitus. Average body mass index was 27.4 kg/m(2) (standard deviation, 5.5), while the average percentage of calories from carbohydrates was 44.9 (standard deviation, 9.6). Mean daily dietary glycemic index was 81.7 (standard deviation, 5.5), and glycemic load was 197.8 (standard deviation, 105.2). Body mass index was found to be positively associated with glycemic index, a measure of the glycemic response associated with ingesting different types of carbohydrates, but not with daily carbohydrate intake, percentage of calories from carbohydrates, or glycemic load. Results suggest that the type of carbohydrate may be related to body weight. However, further research is required to elucidate this association and its implications for weight management.
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Affiliation(s)
- Yunsheng Ma
- Division of Preventive and Behavioral Medicine, University of Massachusetts Medical School, Worcester, MA 01655, USA.
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