Glycaemic index concept and metabolic diseases

Studies on effect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar)

Present studies were carried out to find the effect of different multigrain viz., finger millet, foxtail millet and little millet on litti. The multigrain powder was blended in whole wheat flour. Litti composite flour was studied for nutritional, rheological, gluten, sedimentation value, falling number and compared with regular wheat flour. Flaxseed and soybean were blended with barley, besan, spices for inner composite stuffing and samples were evaluated for proximate analysis. Shelf life studies of litti were assessed for 1 month at room temperature 25 ± 2℃ and freezer at 4℃. This research work explores with the aim to have benefits of multifunctional ingredients for the improvement of litti to have a healthy product; and increase the popularity of litti all over India to make it a commercially important product because of the incorporated multifunctional ingredients. The RDA calorie for human can be met with 4-5 litti per day.

Development of multigrain chapatti with spices mix to enhance the nutritional values and their storage study

The present investigation was carried out to study the effect of various levels of various multigrain viz., finger millet, pearl millet and fenugreek powder on chapatti (Multigrain chapatti with spices). The multigrain powders were blended in whole-wheat flour along with spices and chapatti flour mixes were prepared. Chapatti composite flour was evaluated for proximate analysis, colour, rheological (viz, amylographic and farinographic) properties and compared with control wheat flour chapatti. Farinograph properties showed that in general dough development time increased in the composite flours. The pasting temperature, peak viscosity, hot paste viscosity, cold paste viscosity, breakdown, setback values were influenced by the addition of other grain flour to wheat flour. The chapatti was evaluated for proximate composition viz. moisture, ash, alcoholic acidity, protein, fat, dietary fiber, carbohydrate, calorific values; sensory analysis, colour determination, texture and microbial analysis. Chapatti prepared with composite flour with finger millet, pearl millet and fenugreek powder were found to be superior over the control chapatti sample. Storage studies of chapatti were carried out for a period of one month at room temperature 25 ± 2 °C and freezer at 4 °C and were found to be suitable for consumption and palatable with desirable characteristics of sensory, texture, appearance, colour and aroma.

In vitro hypoglycemic and cholesterol lowering effects of dietary fiber prepared from cocoa (Theobroma cacao L.) shells

Three dietary fiber (DF) powders; soluble dietary fiber (SDF), insoluble dietary fiber (IDF) and total dietary fiber (TDF) were prepared from cocoa bean shells (CBS) by enzymatic treatment. These DFs were evaluated for their effects on glucose adsorption, glucose diffusion, starch hydrolysis, cholesterol binding, sodium cholate binding and oil binding capacities using in vitro model systems by simulating gastric intestinal conditions. The results showed that SDF generally exhibited significantly (p < 0.05) higher glucose adsorption capacity (GAC), α-amylase inhibition activity, cholesterol and sodium cholate binding capacity, but less significant (>0.05) glucose dialysis retardation index (GDRI) and oil binding capacity, when compared with IDF and TDF which both showed similar effects. Moreover, it was discovered that the three CBS dietary fiber powders contained intrinsic antioxidants (phenolic compounds). The study suggested that CBS could be an alternative cheap source of DF with additional benefits. Thus, CBS fibers could be incorporated as low calorie bulk ingredients in high-fiber diet to reduce calorie and cholesterol levels and control blood glucose level.

The use of glycaemic index tables to predict glycaemic index of composite breakfast meals

The applicability of the glycaemic index (GI) in the context of mixed meals and diets is still debatable. The objective of the present study was to investigate the predictability of measured GI in composite breakfast meals when calculated from table values, and to develop prediction equations using meal components. Furthermore, we aimed to study the relationship between GI and insulinaemic index (II). The study was a randomised cross-over meal test including twenty-eight healthy young men. Thirteen breakfast meals and a reference meal were tested. All meals contained 50 g available carbohydrate, but differed considerably in energy and macronutrient composition. Venous blood was sampled for 2 h and analysed for glucose and insulin. Prediction equations were made by regression analysis. No association was found between predicted and measured GI. The meal content of energy and fat was inversely associated with GI (R(2) 0.93 and 0.88, respectively; P<0.001). Carbohydrate content (expressed as percentage of energy) was positively related to GI (R(2) 0.80; P<0.001). Using multivariate analysis the GI of meals was best predicted by fat and protein contents (R(2) 0.93; P<0.001). There was no association between GI and II. In conclusion, the present results show that the GI of mixed meals calculated by table values does not predict the measured GI and furthermore that carbohydrates do not play the most important role for GI in mixed breakfast meals. Our prediction models show that the GI of mixed meals is more strongly correlated either with fat and protein content, or with energy content, than with carbohydrate content alone. Furthermore, GI was not correlated with II.

Metabolic and hormonal effects of five common African diets eaten as mixed meals: the Cameroon Study

OBJECTIVE

To evaluate glycaemic and insulinaemic index and in vitro digestibility of the five most common Cameroonian mixed meals consisting of rice+tomato soup (diet A), bean stew+plantains (B), foofoo corn+ndolé (C), yams+groundnut soup (D), and koki beans+cassava (E).

SUBJECTS

Ten healthy non-obese volunteers, aged 19-31 y, with no family history of diabetes or hypertension.

INTERVENTIONS

A 75 g oral glucose tolerance test followed by the eating of the test diets with carbohydrate content standardized to 75 g every 4 days with blood samples taken at 0, 15, 30, 60, 120 and 180 min. In vitro digestion of each diet according to Brand's protocol.

MAIN OUTCOME MEASURES

Plasma glucose, cholesterol, triglyceride, insulin and C-peptide, with calculation of glycaemic and insulinaemic index defined as the area under the glucose and insulin response curve after consumption of a test food divided by the area under the curve after consumption of a control food containing the same amount of carbohydrate, and digestibility index.

RESULTS

Glycaemic index (GI) varied from 34.1 (diet C) to 52.0% (diet E) with no statistical difference between the diets, and insulinaemic index varied significantly from 40.2% (C) to 70.9% (A) (P=0.03). The digestibility index varied from 18.9 (C) to 60.8% (A) (P<0.0001), and did not correlate with glycaemic or insulinaemic indices. However, carbohydrate content correlated with GI (r=0.83; P=0.04), digestibility index (r=-0.70; P<0.01), and insulinaemic index (r=0.91; P<0.01). Plasma C-peptide and plasma lipids showed little difference over 180 min following the ingestion of each meal.

CONCLUSIONS

Glycaemic index of these African mixed meals are relatively low and might not be predicted by in vitro digestibility index.

Health benefits of low glycaemic index foods, such as pulses, in diabetic patients and healthy individuals

The present paper covers the health benefits of low glycaemic index foods, such as pulses. Nutritional factors potentially play a crucial role in health and disease. A low-fat, high-carbohydrate diet is often recommended as a part of a healthy life-style. Historical works have shown that carbohydrate foods differ in their ability to affect post-ingestive glycaemia. The glycaemic index concept allows a ranking of carbohydrate-rich foods in terms of their blood glucose raising potential. Pulses are foods with very low glycaemic index values. Numerous studies have documented the health benefits that can be obtained by selecting foods of low glycaemic index. These benefits are of crucial importance in the dietary treatment of diabetes mellitus: glycaemic control is improved as well as several metabolic parameters, such as blood lipids. The results of human studies have been confirmed by animal experiments in the field of diabetes. Diets with low glycaemic index value improve the prevention of coronary heart disease in diabetic and healthy subjects. In obese or overweight individuals, low-glycaemic index meals increase satiety and facilitate the control of food intake. Selecting low glycaemic index foods has also demonstrated benefits for healthy persons in terms of post-prandial glucose and lipid metabolism. Several public health organizations have recently integrated consideration of the glycaemic index in their nutritional recommendations for patients with metabolic diseases and for the general population.

The relevance of the glycaemic index to our understanding of dietary carbohydrates

AIMS

To review the evidence for the importance of glycaemic index of dietary carbohydrate in disease prevention and control.

METHODS

A critical appraisal of the literature published in English between and cited on Medline between January 1966 and October 1999.

RESULTS

Using basic, intervention and epidemiological studies from experienced teams, evidence that the glycaemic index of diet may influence outcome in terms of cardiovascular risk, risk of metabolic syndrome diseases and pregnancy was found.

CONCLUSIONS

Consideration of glycaemic indices in making dietary recommendations may be expected to produce additional health benefit.