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Monro J. Accuracy in Determining the Glycaemic Impact of Meals by Adding Individual Food Values Is Affected by Food Number, Homeostasis and Glucose Reference Dose. Nutrients 2023; 15:3296. [PMID: 37571234 PMCID: PMC10421172 DOI: 10.3390/nu15153296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/10/2023] [Accepted: 07/21/2023] [Indexed: 08/13/2023] Open
Abstract
Summing glycaemic glucose equivalent (GGE) values of foods in a meal would be a practical way to predict the relative glycaemic impact (RGI) of the meal, without measuring the whole meal postprandial effect. However, as glycaemic response is non-linear, and glycaemic responsiveness per gram of glucose decreases with dose, addition accumulates inaccuracy. This research described determined inaccuracies accruing during addition of GGE values of foods and identifies approaches to reduce inaccuracy. By combining five published glucose dose-glycaemic response curves, the relationship between GGE dose and response was shown to be nearly quadratic (R2 = 0.98). This curve allowed determination of the divergence between the theoretically true glycaemic glucose equivalence of food intakes and estimates obtained by extrapolating linearly from zero through responses to glucose reference doses of 10, 20, 30, 40, 50 and 60 g. For each reference, the disparity between the linearly determined sum of GGE values of foods in 20 realistic meals, and true homeostasis-adjusted glucose equivalence for each whole meal, was calculated. Summation of the GGE values of individual foods could lead to inaccurate (>5 g GGE) estimates of the RGI of meals, depending on the GGE total, the number of foods, and the size of the glucose reference. Inaccuracy that accumulates during linear addition of GGE values of foods limits the range in which they can be used linearly in dietary management, public health and epidemiology. However, the steps discussed herein may be taken to allow for non-linearity.
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Affiliation(s)
- John Monro
- New Zealand Institute for Plant & Food Research, Palmerston North 4442, New Zealand
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2
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Khan I, Rehman W, Rahim F, Hussain R, Khan S, Rasheed L, Alanazi MM, Alanazi AS, Abdellattif MH. Synthesis and In Vitro α-Amylase and α-Glucosidase Dual Inhibitory Activities of 1,2,4-Triazole-Bearing bis-Hydrazone Derivatives and Their Molecular Docking Study. ACS OMEGA 2023; 8:22508-22522. [PMID: 37396210 PMCID: PMC10308562 DOI: 10.1021/acsomega.3c00702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 05/19/2023] [Indexed: 07/04/2023]
Abstract
There is an increasing prevalence of diabetes mellitus throughout the world, and new compounds are necessary to combat this. The currently available antidiabetic therapies are long-term complicated and side effect-prone, and this has led to a demand for more affordable and more effective methods of tackling diabetes. Research is focused on finding alternative medicinal remedies with significant antidiabetic efficacy as well as low adverse effects. In this research work, we have focused our efforts to synthesize a series of 1,2,4-triazole-based bis-hydrazones and evaluated their antidiabetic properties. In addition, the precise structures of the synthesized derivatives were confirmed with the help of various spectroscopic techniques including 1H-NMR, 13C-NMR, and HREI-MS. To find the antidiabetic potentials of the synthesized compounds, in vitro α-glucosidase and α-amylase inhibitory activities were characterized using acarbose as the reference standard. From structure-activity (SAR) analysis, it was confirmed that any variation found in inhibitory activities of both α-amylase and α-glucosidase enzymes was due to the different substitution patterns of the substituent(s) at variable positions of both aryl rings A and B. The results of the antidiabetic assay were very encouraging and showed moderate to good inhibitory potentials with IC50 values ranging from 0.70 ± 0.05 to 35.70 ± 0.80 μM (α-amylase) and 1.10 ± 0.05 to 30.40 ± 0.70 μM (α-glucosidase). The obtained results were compared to those of the standard acarbose drug (IC50 = 10.30 ± 0.20 μM for α-amylase and IC50 = 9.80 ± 0.20 μM for α-glucosidase). Specifically, compounds 17, 15, and 16 were found to be significantly active with IC50 values of 0.70 ± 0.05, 1.80 ± 0.10, and 2.10 ± 0.10 μM against α-amylase and 1.10 ± 0.05, 1.50 ± 0.05, and 1.70 ± 0.10 μM against α-glucosidase, respectively. These findings reveal that triazole-containing bis-hydrazones act as α-amylase and α-glucosidase inhibitors, which help develop novel therapeutics for treating type-II diabetes mellitus and can act as lead molecules in drug discovery as potential antidiabetic agents.
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Affiliation(s)
- Imran Khan
- Department
of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Wajid Rehman
- Department
of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Fazal Rahim
- Department
of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Rafaqat Hussain
- Department
of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Shoaib Khan
- Department
of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Liaqat Rasheed
- Department
of Chemistry, Hazara University, Mansehra 21120, Pakistan
| | - Mohammed M. Alanazi
- Department
of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P. O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Ashwag S. Alanazi
- Department
of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah Bint Abdulrahman University, P. O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Magda H. Abdellattif
- Department
of Chemistry, College of Sciences, Taif
University, P. O. Box 11099, Taif 21944, Saudi Arabia
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3
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Hussain R, Shah M, Iqbal S, Rehman W, Khan S, Rasheed L, Naz H, Al-ghulikah HA, Elkaeed EB, Pashameah RA, Alzahrani E, Farouk AE. Molecular iodine-promoted oxidative cyclization for the synthesis of 1,3,4-thiadiazole-fused- [1,2,4]-thiadiazole incorporating 1,4-benzodioxine moiety as potent inhibitors of α-amylase and α-glucosidase: In vitro and in silico study. Front Chem 2022; 10:1023316. [PMID: 36339037 PMCID: PMC9627624 DOI: 10.3389/fchem.2022.1023316] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Accepted: 09/12/2022] [Indexed: 11/07/2023] Open
Abstract
Twenty-five analogs were synthesized based on 1,3,4-thiadiazole-fused-[1,2,4]-thiadiazole incorporating 1,4-benzodioxine moiety (1-25) and then tested for the antidiabetic profile. The entire afforded derivatives showed varied inhibition profiles ranging between 0.70 ± 0.01 and 30.80 ± 0.80 μM (against α-amylase) in comparison to standard acarbose (12.80 ± 0.10 μM). Similarly, synthetics analogs also displayed a varied range of α-glucosidase activity ranging from 0.80 ± 0.01 μM to IC50 = 29.70 ± 0.40 μM (against α-glucosidase) as compared to standard acarbose (IC50 = 12.90 ± 0.10 μM). Among synthesized analogs, compound 22 showed excellent potency due to the presence of di-hydroxy substitutions at the 2,3-position of the aryl ring. For all analogs, the structure-activity relationship was carried out based on the pattern of substitutions around the aryl ring, and further, the potent analogs were subjected to a molecular docking study to analyze how active residues of targeted enzymes interact with active parts of newly prepared analogs. The result obtained shows that these compounds furnish several key interactions with enzyme active sites and, hence, enhanced their enzymatic activities.
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Affiliation(s)
- Rafaqat Hussain
- Department of Chemistry, Hazara University, Mansehra, Khyber Pakhtunkhwa, Pakistan
| | - Mazloom Shah
- Department of Chemistry, Abbottabad University of Science and Technology (AUST), Abbottabad, Pakistan
| | - Shahid Iqbal
- Department of Chemistry, School of Natural Sciences (SNS), National University of Science and Technology (NUST), Islamabad, Pakistan
| | - Wajid Rehman
- Department of Chemistry, Hazara University, Mansehra, Khyber Pakhtunkhwa, Pakistan
| | - Shoaib Khan
- Department of Chemistry, Hazara University, Mansehra, Khyber Pakhtunkhwa, Pakistan
| | - Liaqat Rasheed
- Department of Chemistry, Hazara University, Mansehra, Khyber Pakhtunkhwa, Pakistan
| | - Haseena Naz
- Department of Chemistry, Hazara University, Mansehra, Khyber Pakhtunkhwa, Pakistan
| | - Hanan A. Al-ghulikah
- Department of Chemistry, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Eslam B. Elkaeed
- Department of Pharmaceutical Sciences, College of Pharmacy, AlMaarefa University, Riyadh, Saudi Arabia
| | - Rami Adel Pashameah
- Department of Chemistry, Faculty of Applied Science, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Eman Alzahrani
- Department of Chemistry, College of Science, Taif University, Taif, Saudi Arabia
| | - Abd-ElAziem Farouk
- Department of Biotechnology College of Science, Taif University, Taif, Saudi Arabia
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4
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Badoni S, Parween S, Henry RJ, Sreenivasulu N. Systems seed biology to understand and manipulate rice grain quality and nutrition. Crit Rev Biotechnol 2022:1-18. [PMID: 35723584 DOI: 10.1080/07388551.2022.2058460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Rice is one of the most essential crops since it meets the calorific needs of 3 billion people around the world. Rice seed development initiates upon fertilization, leading to the establishment of two distinct filial tissues, the endosperm and embryo, which accumulate distinct seed storage products, such as starch, storage proteins, and lipids. A range of systems biology tools deployed in dissecting the spatiotemporal dynamics of transcriptome data, methylation, and small RNA based regulation operative during seed development, influencing the accumulation of storage products was reviewed. Studies of other model systems are also considered due to the limited information on the rice transcriptome. This review highlights key genes identified through a holistic view of systems biology targeted to modify biochemical composition and influence rice grain quality and nutritional value with the target of improving rice as a functional food.
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Affiliation(s)
- Saurabh Badoni
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
| | - Sabiha Parween
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
| | - Robert J Henry
- Centre for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, Australia
| | - Nese Sreenivasulu
- Consumer-Driven Grain Quality and Nutrition Unit, International Rice Research Institute (IRRI), Manila, Philippines
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5
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John D, Sureshkumar S, Raman M. Type‐2 diabetes and identification of major genetic determinants of glycemic index in rice‐ A review. STARCH-STARKE 2022. [DOI: 10.1002/star.202100277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Deepa John
- Department of Biotechnology Faculty of Ocean Science and Technology Kerala University of Fisheries and Ocean Studies Cochin Kerala 682506 India
| | - S Sureshkumar
- Faculty of Ocean Science and Technology Kerala University of Fisheries and Ocean Studies Cochin Kerala 682506 India
| | - Maya Raman
- Department of Food Science and Technology Faculty of Ocean Science and Technology Kerala University of Fisheries and Ocean Studies Cochin Kerala 682506 India
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Ullah H, Uddin I, Rahim F, Khan F, Sobia, Taha M, Khan MU, Hayat S, Ullah M, Gul Z, Ullah S, Zada H, Hussain J. In vitro α-glucosidase and α-amylase inhibitory potential and molecular docking studies of benzohydrazide based imines and thiazolidine-4-one derivatives. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2021.132058] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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7
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Clarke ST, Sarfaraz S, Qi X, Ramdath DG, Fougere GC, Ramdath DD. A Review of the Relationship between Lentil Serving and Acute Postprandial Blood Glucose Response; Effects of Dietary Fibre, Protein and Carbohydrates. Nutrients 2022; 14:nu14040849. [PMID: 35215500 PMCID: PMC8877848 DOI: 10.3390/nu14040849] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/05/2022] [Accepted: 02/08/2022] [Indexed: 12/20/2022] Open
Abstract
Pulse consumption has been shown to confer beneficial effects on blood glucose and insulin levels. Lentil consumption, in particular, consistently lowers acute blood glucose and insulin response when compared to starchy control foods. The mechanism by which lentils lower postprandial blood glucose response (PBGR) and insulin levels is unclear; however, evidence suggests that this effect may be linked to macronutrients and/or the amount of lentils consumed. This review attempts to consolidate existing studies that examined lentil consumption and glycemic and/or insulinemic responses and declared information on macronutrient composition and dietary fibre content of the foods tested. Collectively, these studies suggest that consumption of lentils reduces PBGR, with the minimum effective serving being ~110g cooked to reduce PBGR by 20%. Reductions in PBGR show modest-to-strong correlations with protein (45–57 g) and dietary fibre (22–30 g) content, but has weaker correlations with available carbohydrates. Increased lentil serving sizes were found to moderately influence relative reductions in peak blood glucose concentrations and lower the area under the blood glucose curve (BG AUC). However, no clear relationship was identified between serving and relative reductions in the BG AUC, making it challenging to characterize consistent serving–response effects.
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Pezzotti G, Zhu W, Hashimoto Y, Marin E, Masumura T, Sato YI, Nakazaki T. Raman Fingerprints of Rice Nutritional Quality: A Comparison between Japanese Koshihikari and Internationally Renowned Cultivars. Foods 2021; 10:foods10122936. [PMID: 34945487 PMCID: PMC8701134 DOI: 10.3390/foods10122936] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/25/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022] Open
Abstract
Raman spectroscopy was applied to characterize at the molecular scale the nutritional quality of the Japanese Koshihikari rice cultivar in comparison with other renowned rice cultivars including Carnaroli from Italy, Calrose from the USA, Jasmine rice from Thailand, and Basmati from both India and Pakistan. For comparison, two glutinous (mochigome) cultivars were also investigated. Calibrated and validated Raman analytical algorithms allowed quantitative determinations of: (i) amylopectin and amylose concentrations, (ii) fractions of aromatic amino acids, and (iii) protein content and secondary structure. The Raman assessments non-destructively linked the molecular composition of grains to key nutritional parameters and revealed a complex intertwine of chemical properties. The Koshihikari cultivar was rich in proteins (but with low statistical relevance as compared to other investigated cultivars) and aromatic amino acids. However, it also induced a clearly higher glycemic impact as compared to long-grain cultivars from Asian countries. Complementary to genomics and wet-chemistry analyses, Raman spectroscopy makes non-destructively available factual and data-driven information on rice nutritional characteristics, thus providing customers, dietitian nutritionists, and producers with a solid science-consolidated platform.
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Affiliation(s)
- Giuseppe Pezzotti
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (W.Z.); tennis-0319-@outlook.com (Y.H.); (E.M.)
- Department of Orthopedic Surgery, Tokyo Medical University, 6-7-1 Nishi-Shinjuku, Shinjuku-ku, Tokyo 160-0023, Japan
- The Center for Advanced Medical Engineering and Informatics, Osaka University, 2-2 Yamadaoka, Suita 565-0854, Japan
- Department of Immunology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, 465 Kajii-cho, Kyoto 602-8566, Japan
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan
- Correspondence:
| | - Wenliang Zhu
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (W.Z.); tennis-0319-@outlook.com (Y.H.); (E.M.)
| | - Yuuki Hashimoto
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (W.Z.); tennis-0319-@outlook.com (Y.H.); (E.M.)
| | - Elia Marin
- Ceramic Physics Laboratory, Kyoto Institute of Technology, Sakyo-ku, Matsugasaki, Kyoto 606-8585, Japan; (W.Z.); tennis-0319-@outlook.com (Y.H.); (E.M.)
- Department of Dental Medicine, Graduate School of Medical Science, Kyoto Prefectural University of Medicine, Kamigyo-ku, Kyoto 602-8566, Japan
| | - Takehiro Masumura
- Laboratory of Genetic Engineering, Kyoto Prefectural University, 1-5 Shimogamohangi-cho, Sakyo-ku, Kyoto 606-8522, Japan;
| | - Yo-Ichiro Sato
- Research Center for Japanese Food Culture, Kyoto Prefectural University, 1-5 Shimogamohangi-cho, Sakyo-ku, Kyoto 606-8522, Japan;
| | - Tetsuya Nakazaki
- Experimental Farm, Graduate School of Agriculture, Kyoto University, Kizugawa 619-0218, Japan;
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9
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Identification of SNPs in crucial starch biosynthesis genes in rice. J Genet 2021. [DOI: 10.1007/s12041-020-01251-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Sangilimuthu AY, Sivaraman T, Chandrasekaran R, Sundaram KM, Ekambaram G. Screening chemical inhibitors for alpha-amylase from leaves extracts of Murraya koenigii (Linn.) and Aegle marmelos L. JOURNAL OF COMPLEMENTARY & INTEGRATIVE MEDICINE 2020; 18:51-57. [PMID: 32745070 DOI: 10.1515/jcim-2019-0345] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2020] [Accepted: 04/07/2020] [Indexed: 06/11/2023]
Abstract
OBJECTIVES Aqueous leaves extracts of Murraya koenigii (M. koenigii) and Aegle marmelos (A. marmelos) were prepared and effect of the extracts on inhibiting alpha-amylase playing essential roles on converting starch into glucose have been examined using in vitro assays. METHODS Alpha amylase inhibitory assay was used to asses the in vitro antidiabetic activity of the extracts. Gas chromatography-mass spectrometry (GC-MS) analysis was performed to identify the volatile molecules of the extracts. Identified molecule were converted as ligand and docked against human pancreatic α-amylase (0.95 Å; PDB ID: 5U3A) using Autodock tool. RESULTS The data analyzes suggested that the alpha-amylase inhibition potential of the extract obtained from M. koenigii was stronger than that of the A. marmelos at low concentrations (<1 mg/mL), whereas both the extracts depicted similar inhibition effects on the enzyme at high concentration (>1 mg/mL). The phytochemicals present in both the plant extracts were identified by using their respective GC-MS data and the data analyzes revealed that the extracts of M. koenigii and A. Marmelos seemed to consist of about 20 and 24 diverse chemical molecules, respectively. Through the molecular docking studies, azulene of M. koenigii and hydroxycyclodecadiene of A. marmelos showed higher binding affinity on alpha-amylase. CONCLUSIONS Concentration-dependent alpha-amylase inhibition effects of the extracts were observed and M. koenigii contains more alpha-amylase inhibitory effects due to the presence of azulene. This is primary lead to find out the better anti diabetic natural based drug to the society after clinical trial.
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Affiliation(s)
| | | | | | | | - Gayathiri Ekambaram
- Department of Plant Biology & Plant Biotechnology, Guru Nanak College, Chennai, Tamil Nadu, India
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Wolever TMS, Mattila O, Rosa-Sibakov N, Tosh SM, Jenkins AL, Ezatagha A, Duss R, Steinert RE. Effect of Varying Molecular Weight of Oat β-Glucan Taken just before Eating on Postprandial Glycemic Response in Healthy Humans. Nutrients 2020; 12:nu12082275. [PMID: 32751269 PMCID: PMC7469033 DOI: 10.3390/nu12082275] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 07/21/2020] [Accepted: 07/27/2020] [Indexed: 11/16/2022] Open
Abstract
To see if the molecular weight (MW) and viscosity of oat β-glucan (OBG) when taken before eating determine its effect on postprandial glycemic responses (PPRG), healthy overnight-fasted subjects (n = 16) were studied on eight separate occasions. Subjects consumed 200 mL water alone (Control) or with 4 g OBG varying in MW and viscosity followed, 2-3 min later, by 113 g white-bread. Blood was taken fasting and at 15, 30, 45, 60, 90, and 120 min after starting to eat. None of the OBG treatments differed significantly from the Control for the a-priori primary endpoint of glucose peak-rise or secondary endpoint of incremental area-under-the-curve (iAUC) over 0-120 min. However, significant differences from the Control were seen for glucose iAUC over 0-45 min and time to peak (TTP) glucose. Lower log(MW) and log(viscosity) were associated with higher iAUC 0-45 (p < 0.001) and shorter TTP (p < 0.001). We conclude that when 4 g OBG is taken as a preload, reducing MW does not affect glucose peak rise or iAUC0-120, but rather accelerates the rise in blood glucose and reduces the time it takes glucose to reach the peak. However, this is based on post-hoc calculation of iAUC0-45 and TTP and needs to be confirmed in a subsequent study.
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Affiliation(s)
- Thomas M. S. Wolever
- INQUIS Clinical Research, Ltd. (formerly GI Labs), Toronto, ON M5C 2N8, Canada; (T.M.S.W.); (A.L.J.); (A.E.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., 1000 Espoo, Finland; (O.M.); (N.R.-S.)
| | - Natalia Rosa-Sibakov
- VTT Technical Research Centre of Finland Ltd., 1000 Espoo, Finland; (O.M.); (N.R.-S.)
| | - Susan M. Tosh
- School of Nutrition Sciences, University of Ottawa, Ottawa, ON K1N 6N5, Canada;
| | - Alexandra L. Jenkins
- INQUIS Clinical Research, Ltd. (formerly GI Labs), Toronto, ON M5C 2N8, Canada; (T.M.S.W.); (A.L.J.); (A.E.)
| | - Adish Ezatagha
- INQUIS Clinical Research, Ltd. (formerly GI Labs), Toronto, ON M5C 2N8, Canada; (T.M.S.W.); (A.L.J.); (A.E.)
| | - Ruedi Duss
- DSM Nutritional Products Ltd., R&D Human Nutrition and Health, 4002 Basel, Switzerland;
| | - Robert E. Steinert
- DSM Nutritional Products Ltd., R&D Human Nutrition and Health, 4002 Basel, Switzerland;
- Department of Surgery, Division of Visceral and Transplantation Surgery, University Hospital Zürich, 8091 Zürich, Switzerland
- Correspondence:
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Fahmi R, Ryland D, Sopiwnyk E, Aliani M. Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea (Pisum sativum L.) Flour. J Food Sci 2019; 84:3735-3745. [PMID: 31742694 DOI: 10.1111/1750-3841.14908] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 09/20/2019] [Accepted: 10/02/2019] [Indexed: 01/18/2023]
Abstract
Pulses, including peas, are a good source of protein, dietary fiber, folic acid, and iron and are reported to reduce the risk for cardiovascular disease and diabetes. However, pulse ingredients present a known challenge as they exhibit a grassy/beany off-flavor. Heat treatment in some cases can decrease this off-flavor. The objective of this study was to determine the effect of substitution of 20% split yellow pea (SYP) flour treated by Revtech thermal processing at 140 °C with 10% steam (RT10%) and without steam (RT0%) for wheat flour in bread on the sensory attributes, acceptability, nutrient composition, firmness, color, and pH. RT10% was more acceptable overall than bread with untreated pea flour (USYP) or RT0% as assessed by 110 consumers. Sensory attributes were defined and measured on 15-cm line scales by an 11 member trained panel. Attributes associated with RT10% included wheaty, sweet, and yeast aromas and wheaty flavor, whereas attributes associated with USYP and RT0% were pea and nutty aroma and flavor. Although firmness and dryness were higher in RT10%, the acceptability of the bread texture was not affected. This sample contained significantly higher protein and lower carbohydrate than the wheat sample. PRACTICAL APPLICATION: Revtech (RT), a novel thermal process, when applied at 140 °C with steam to split yellow pea (SYP) flour successfully increased the acceptability of white pan bread fortified at 20% compared to bread fortified with RT 140 °C with no steam, and untreated SYP flours. This could be due to its association with wheaty aroma and flavor attributes rather than the pea aroma and flavor attributes of the other two breads.
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Affiliation(s)
- Ronak Fahmi
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Donna Ryland
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
| | - Elaine Sopiwnyk
- Canadian Intl. Grains Inst. (Cigi), Winnipeg, MB, R3C 3G7, Canada
| | - Michel Aliani
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Dept. of Physiology & Pathophysiology, Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Univ. of Manitoba, Winnipeg, MB, R3T 2N2, Canada
- Div. of Neurodegenerative Disorders, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, R2H 2A6, Canada
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Habibi Z, Karimi-Dehkordi S, Kargar S, Sadeghi M. Grain source and chromium supplementation: Effects on health, metabolic status, and glucose-insulin kinetics in Holstein heifer calves. J Dairy Sci 2019; 102:8941-8951. [PMID: 31421875 DOI: 10.3168/jds.2019-16619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 06/19/2019] [Indexed: 11/19/2022]
Abstract
Carbohydrate-rich diets may increase urinary excretion of chromium (Cr) and the need to supplement the diet with Cr to meet animal requirements. The present study was performed to examine the effect of the type of grain (corn vs. barley) and Cr-methionine supplementation on health-related variables, blood levels of metabolites and hormones related to energy metabolism, and insulin sensitivity in Holstein calves. Forty-eight newborn heifers (3 d of age) were assigned randomly to 4 diets in a 2 × 2 factorial arrangement. Experimental diets were either corn-based (CBD) or barley-based (BBD) diets supplemented with 0 or 0.05 mg/kg of metabolic body weight. Chromium was provided in milk before weaning (d 3-73 of age) and in prewarmed water after weaning (d 74-94 of age). There was no interaction between the type of grain and Cr on the health-related variables and blood metabolites and hormones. Type of grain did not affect fecal score, respiration rate, and rectal temperature; however, there were tendencies for higher diarrhea occurrence (odds ratio = 1.69) and lower chance of having pneumonia (odds ratio = 0.49) in calves fed BBD versus CBD despite longer duration of diarrhea (0.54 d) and shorter days with pneumonia (0.63 d) in calves fed BBD. Calves supplemented with Cr had lower fecal score during the preweaning and overall periods and respiration rate throughout the study. Supplemental Cr decreased the duration (0.63 d) and chance of having pneumonia (odds ratio = 2.01). Calves fed BBD had lower blood levels of urea N during the postweaning period, with no changes in other blood variables between CBD and BBD. Tendencies were detected for lower blood levels of β-hydroxybutyric acid during the preweaning and overall periods and higher cortisol in Cr-supplemented calves. Chromium supplementation increased insulin clearance rate and decreased the time to half-maximal concentration and the area under the curve in BBD but not CBD calves. The calves were generally healthy, and the type of grain did not affect the health and blood variables related to energy metabolism. However, Cr supplementation increased fecal consistency, decreased respiration rate and days with pneumonia, and increased insulin sensitivity when added to BBD.
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Affiliation(s)
- Z Habibi
- Department of Animal Science, College of Agriculture, Shahrekord University, Shahrekord 34141-88186, Iran
| | - S Karimi-Dehkordi
- Department of Animal Science, College of Agriculture, Shahrekord University, Shahrekord 34141-88186, Iran
| | - S Kargar
- Department of Animal Science, School of Agriculture, Shiraz University, Shiraz 71441-65186, Iran.
| | - M Sadeghi
- Zagros Milk and Meat Co., Shahrekord 88186-96465, Iran
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14
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Yaman M, Sargın HS, Mızrak ÖF. Free sugar content, in vitro starch digestibility and predicted glycemic index of ready-to-eat breakfast cereals commonly consumed in Turkey: An evaluation of nutritional quality. Int J Biol Macromol 2019; 135:1082-1087. [PMID: 31176861 DOI: 10.1016/j.ijbiomac.2019.06.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/02/2019] [Accepted: 06/06/2019] [Indexed: 10/26/2022]
Abstract
Breakfast cereal products are produced using the extrusion technique, which improves their digestion and absorption in the small intestine. However, this technique may cause an increase in the glycemic index of a food. Although high carbohydrate-rich foods are consumed in Turkey, there is not enough information about their GIs. The purpose of this study was to determine the free sugar content, in vitro starch digestibility, and predicted GI of different types of breakfast cereals commonly consumed in Turkey and evaluate their nutritional quality. The hydrolysis index of breakfast cereals ranged from 78.1 to 114.9, whereas the GI ranged from 82.6 to 102.8. The GI of 6 out of 12 breakfast cereal products was higher than that of white bread. Free sugar content, rapidly available glucose, and resistant starch amounts were significantly related to the increase and decrease of GIs in breakfast cereals, but there was no significant relationship between rapidly and slowly digestible starches. This may be related to the free sugar content in the samples and the extent of extrusion used for the samples. When the breakfast cereal groups were evaluated, overall, the GIs of samples containing oats were lower than those containing rice and corn.
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Affiliation(s)
- Mustafa Yaman
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, İstanbul, Turkey.
| | - Hafsa Sena Sargın
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, İstanbul, Turkey
| | - Ömer Faruk Mızrak
- Department of Nutrition and Dietetics, Faculty of Health Sciences, İstanbul Sabahattin Zaim University, İstanbul, Turkey
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15
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Impact of oat processing on glycaemic and insulinaemic responses in healthy humans: a randomised clinical trial. Br J Nutr 2019; 121:1264-1270. [PMID: 31068229 DOI: 10.1017/s0007114519000370] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Oats can be processed in a variety of ways ranging from minimally processed such as steel-cut oats (SCO), to mildly processed such as large-flake oats (old fashioned oats, OFO), moderately processed such as instant oats (IO) or highly processed in ready-to-eat oat cereals such as Honey Nut Cheerios (HNC). Although processing is believed to increase glycaemic and insulinaemic responses, the effect of oat processing in these respects is unclear. Thus, we compared the glycaemic and insulinaemic responses elicited by 628 kJ portions of SCO, OFO, IO and HNC and a portion of Cream of Rice cereal (CR) containing the same amount of available-carbohydrate (23 g) as the oatmeals. Healthy males (n 18) and females (n 12) completed this randomised, cross-over trial. Blood was taken fasting and at intervals for 3 h following test-meal consumption. Glucose and insulin peak-rises and incremental AUC (iAUC) were subjected to repeated-measures ANOVA using Tukey's test (two-sided P<0·05) to compare individual means. Glucose peak-rise (primary endpoint, mean (sem) mmol/l) after OFO, 2·19 (sem 0·11), was significantly less than after CR, 2·61 (sem 0·13); and glucose peak-rise after SCO, 1·93 (sem 0·13), was significantly less than after CR, HNC, 2·49 (sem 0·13) and IO 2·47 (sem 0·13). Glucose iAUC was significantly lower after SCO than CR and HNC. Insulin peak rise was similar among the test meals, but insulin iAUC was significantly less after SCO than IO. Thus, the results show that oat processing affects glycaemic and insulinaemic responses with lower responses associated with less processing.
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16
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Okimura T, Jiang Z, Liang Y, Yamaguchi K, Oda T. Suppressive effect of ascophyllan HS on postprandial blood sugar level through the inhibition of α-glucosidase and stimulation of glucagon-like peptide-1 (GLP-1) secretion. Int J Biol Macromol 2019; 125:453-458. [PMID: 30537502 DOI: 10.1016/j.ijbiomac.2018.12.084] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2018] [Revised: 11/30/2018] [Accepted: 12/08/2018] [Indexed: 12/30/2022]
Abstract
A sulfated polysaccharide ascophyllan inhibited α-glucosidase in a concentration dependent manner, and >90% activity was inhibited at 1.0 mg/mL. The inhibitory activity was much higher than that of acarbose. No significant inhibitory effect of ascophyllan on α-amylase was observed up to 10.0 mg/mL. Ascophyllan HS, a commercially available ascophyllan preparation showed even higher inhibitory effect on α-glucosidase than ascophyllan. Interestingly, ascophyllan and ascophyllan HS induced the secretion of glucagon-like peptide-1 (GLP-1) from human intestinal NCI-H716 cell line in a concentration dependent manner (10-100 ng/mL). The oral glucose tolerance tests revealed that after continuous 8-week ingestion of ascophyllan HS at 100 mg/day, the glucose area under the curve values of the ascophyllan HS ingested group were significantly lower than placebo ingested group. Serum glycosylated hemoglobin (HbA1c) level in ascophyllan HS ingested group tended to decrease after 8-week ingestion, whereas no significant change was observed in placebo ingested group. This is the first report indicating that ascophyllan can induce the secretion of GLP-1 from human intestinal cell line (NCI-H716), besides the potent inhibitory effect on α-glucosidase. Furthermore, clinical trial suggested that ascophyllan HS may be a practically applicable blood glucose controlling agent in humans.
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Affiliation(s)
- Takasi Okimura
- Research and Development Division, Hayashikane Sangyo Co., Ltd., Shimonoseki, Yamaguchi 750-8608, Japan
| | - Zedong Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Yan Liang
- Graduate School of Fisheries Science and Environmental Studies, Nagasaki University, Nagasaki 852-8521, Japan
| | - Kenichi Yamaguchi
- Graduate School of Fisheries Science and Environmental Studies, Nagasaki University, Nagasaki 852-8521, Japan
| | - Tatsuya Oda
- Graduate School of Fisheries Science and Environmental Studies, Nagasaki University, Nagasaki 852-8521, Japan.
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17
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Glycaemic and insulinaemic impact of oats soaked overnight in milk vs. cream of rice with and without sugar, nuts, and seeds: a randomized, controlled trial. Eur J Clin Nutr 2018; 73:86-93. [PMID: 30297759 PMCID: PMC6326951 DOI: 10.1038/s41430-018-0329-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Accepted: 09/07/2018] [Indexed: 12/11/2022]
Abstract
Background/Objectives Soaking oats overnight in milk renders them ready to eat the next morning, however, it is unknown whether oats prepared this way will retain its relatively low glycaemic and insulinaemic impact. Therefore, we compared the glycaemic, insulinaemic and subjective hunger responses elicited by oats soaked overnight in 110 g skim-milk (ONO) vs. cooked cream of rice cereal (CR), both with and without inclusions. Subjects/Methods The project was performed at two research centers (Toronto, Winnipeg) as two separate studies each using a randomized, cross-over design with similar methods. The glycaemic and insulinaemic responses of overnight-fasted participants without diabetes (males:females: Toronto, 24:16; Winnipeg, 20:20) were measured for 3 h after consuming CR and ONO fed alone (Toronto) or with added sugar, nuts, and seeds (CRsns and ONOsns) (Winnipeg). Participants rated subjective hunger using visual analog scales. Data were analyzed by paired t-test. The primary endpoint was 0–2 h incremental area under the curve (iAUC) for glucose. Results Mean glucose iAUC was 33% less, after ONO than CR (mean difference was 39 (51–27) mmol × min/l, p < 0.0001) and 24% less, after ONOsns than CRsns (mean difference was 43 (65–21) mmol × min/l, p = 0.0003). Serum-insulin iAUC was 33% less, after ONO than CR (mean difference 57 (81–40) pmol × hl, p < 0.0001) and 32% less, after ONOsns than CRsns (966 (1360–572) pmol × h/l, p < 0.0001). In both Toronto and Winnipeg, subjective hunger ratings were similar across the two treatments. Conclusions Oats prepared by soaking overnight in skimmed milk without and with inclusions retain their relatively low glycaemic and insulinaemic impact.
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Ballance S, Knutsen SH, Fosvold ØW, Fernandez AS, Monro J. Predicting mixed-meal measured glycaemic index in healthy subjects. Eur J Nutr 2018; 58:2657-2667. [PMID: 30218140 DOI: 10.1007/s00394-018-1813-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Accepted: 09/06/2018] [Indexed: 11/25/2022]
Abstract
PURPOSE To determine the influence of meal composition on the glycaemic impact of different carbohydrate staples, and the accuracy of "adjusted calculated meal GI" compared with "measured mixed-meal GI". METHODS In a non-blind randomized crossover trial fasted healthy subjects consumed four dinner-type mixed meals of realistic serving size comprising a carbohydrate staple of either mashed potato, pasta, rice or a glucose drink, combined with fixed portions of boiled carrots, poached salmon and herb sauce. Blood samples collected between 0 and 180 min were analysed for glucose and insulin concentrations. Adjusted calculated meal GI values were determined against a 50 g reference glucose drink, and compared to corresponding measured mixed-meal GIs, supplemented with data from four previous mixed-meal postprandial glycaemic response studies. RESULTS The common carbohydrate staples, and the glucose drink, ingested as part of the salmon mixed meal induced a significantly lower post-prandial relative glycaemic response (RGR) and concurrent higher relative insulin response than the same amount of staple eaten alone. Adjusted calculated mixed-meal GI closely predicted measured mixed-meal GI in healthy subjects for 15 out of 17 mixed meals examined, showing the need to account for effects of fat and protein when predicting measured mixed-meal GI. Further, we showed the validity of using customarily consumed food amounts in mixed-meal postprandial RGR study design. CONCLUSIONS Adjusted calculated mixed-meal GI appears a useful model to predict measured mixed-meal GI in healthy subjects and with further development and validation could aid nutrition research and rational design of healthy meals for personalized nutrition and particular consumer groups.
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Affiliation(s)
- Simon Ballance
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, 1433, Ås, Norway.
| | - Svein Halvor Knutsen
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, 1433, Ås, Norway
| | | | | | - John Monro
- The New Zealand Institute for Plant and Food Research Limited, Palmerston North, New Zealand
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19
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Eleazu K, Maduabuchi P, Eleazu C. Effect of ethanol extract of boiled breadfruit ( Treculia Africana) seed on the oral glucose tolerance, lipid profile, and body weight of normoglycemic albino rats. Food Sci Nutr 2018; 6:904-911. [PMID: 29983953 PMCID: PMC6021728 DOI: 10.1002/fsn3.626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2017] [Revised: 02/11/2018] [Accepted: 02/15/2018] [Indexed: 02/05/2023] Open
Abstract
The effect of ethanol extracts of boiled Treculia africana seed on the oral glucose tolerance (OGTT), lipid profile, and body weight of normoglycemic albino rats was determined. Fifteen male albino rats were used and were divided into three groups of five rats each. Groups 1 and 2 received 100 and 200 mg/kg of the extract, while group 3 (control group) received 1 ml/kg of normal saline. The experiment lasted for 28 days. The body weights of the rats were determined daily. OGTT was determined at week zero (before extract administration) and at weeks 2 and 4, respectively, following extract administration. Glycemic index (GI) of the extracts was calculated from the incremental area under the OGTT curve. The total cholesterol, high-density lipoprotein (HDL) cholesterol, low-density lipoprotein (LDL) cholesterol, and very-low-density lipoprotein (VLDL) cholesterol levels in the sera of the rats were determined using standard techniques. Atherogenic index (AI) and coronary risk index (CRI) of the rats were expressed as ratios of LDL cholesterol to HDL cholesterol and total cholesterol to HDL cholesterol, respectively. Following 2 weeks of the extract administration, the blood glucose for groups 1 and 2 rats declined to values ≤100 mg/dl after oral glucose loading. GI for the standard rat feeds and the extracts at 100 and 200 mg/kg by the second week of experimentation were 100, 114, and 96.09, respectively. GI for the extract at 100 mg/kg decreased to 103.63 at the 4th week, while that for the extract at 200 mg/kg increased to 98.07. The extract at 100 mg/kg increased the LDL cholesterol, AI, and CRI of the rats, suggesting that consumption of boiled African breadfruit may expose an individual to the risk of development of cardiovascular diseases. Finally, the study suggested that consumption of T. africana seed by a nondiabetic subject may have no effect on the glucose tolerance of the individual, while it will negatively impact on the glycemic status of a diabetic subject.
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20
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Zurbau A, Jenkins AL, Jovanovski E, Au-Yeung F, Bateman EA, Brissette C, Wolever TMS, Hanna A, Vuksan V. Acute effect of equicaloric meals varying in glycemic index and glycemic load on arterial stiffness and glycemia in healthy adults: a randomized crossover trial. Eur J Clin Nutr 2018; 73:79-85. [PMID: 29777241 DOI: 10.1038/s41430-018-0182-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 02/09/2018] [Accepted: 02/12/2018] [Indexed: 11/09/2022]
Abstract
BACKGROUND/OBJECTIVES Dietary carbohydrate quality and quantity fluctuate but it is unknown which attribute takes precedence in vascular health preservation. We investigated all four permutations of glycemic index (GI) and glycemic load (GL) on acute vascular and glycemic responses. SUBJECTS/METHODS Twenty-one healthy adults were screened for this crossover trial. Seventeen (8 M:9 F; 26.7 ± 12.3 y; BMI 22.2 ± 2.8 kg/m2) entered randomization and completed the study, receiving four isocaloric meals, varying in GI and GL, in random order at least 3 days apart. The four meals included either chickpeas (GI = 28, GL = 14, 50 g available carbohydrates (CHO)), a small potato portion (GI = 85, GL = 14, CHO = 17 g), pasta (GI = 45, GL = 42, CHO = 94 g) or a large potato portion (GI = 85, GL = 42, CHO = 50 g) as the source of carbohydrate. Augmentation index (AIx) and central and peripheral blood pressure were measured fasting, 1, 2, 3, and 4 h post-consumption. Capillary blood glucose was analyzed fasting, 15, 30, 45, 60, 90, 120, 180, and 240 min. RESULTS A reduction in AIx from baseline was observed 4 h following the chickpeas (low GI-low GL) (p = 0.046). The incremental area under blood glucose curves were significantly higher 2 h post-consumption following high compared with low GL meals (p < 0.001). Despite doubling carbohydrates, there was no difference in glycemic response between the large potato (high GI-high GL) and the pasta (low GI-high GL) meals. No significant differences in AIx or blood pressure were seen between meals. CONCLUSIONS Low GI, low-carbohydrate meals may support a healthy vascular tone. Varying meal GI and GL results in different glycemic profiles, which are not necessarily predicted by carbohydrate content. Further investigations on cardiometabolic profiles to meals varying in GI and GL are warranted.
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Affiliation(s)
- Andreea Zurbau
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada.,Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada
| | - Alexandra L Jenkins
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada
| | - Elena Jovanovski
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada.,Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada
| | - Fei Au-Yeung
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada.,Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada
| | - Emma A Bateman
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada
| | - Christy Brissette
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada
| | - Thomas M S Wolever
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada.,Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada.,Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, ON, Canada.,Department of Medicine, Faculty of Medicine, University of Toronto, Toronto, ON, Canada.,Division of Endocrinology, St. Michael's Hospital, Toronto, ON, Canada
| | - Amir Hanna
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada.,Department of Medicine, Faculty of Medicine, University of Toronto, Toronto, ON, Canada.,Division of Endocrinology, St. Michael's Hospital, Toronto, ON, Canada
| | - Vladimir Vuksan
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada. .,Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada. .,Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, ON, Canada. .,Department of Medicine, Faculty of Medicine, University of Toronto, Toronto, ON, Canada. .,Division of Endocrinology, St. Michael's Hospital, Toronto, ON, Canada.
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21
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Wolever TMS, Jenkins AL, Prudence K, Johnson J, Duss R, Chu Y, Steinert RE. Effect of adding oat bran to instant oatmeal on glycaemic response in humans - a study to establish the minimum effective dose of oat β-glucan. Food Funct 2018; 9:1692-1700. [PMID: 29480316 DOI: 10.1039/c7fo01768e] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Reducing the glycaemic response to carbohydrate-containing foods may have desirable physiological effects for many people. Here, we aimed to determine the minimum amount of oat β-glucan from oat-bran which, when added to instant-oatmeal, would reduce the glycaemic response by 20% compared to a β-glucan-free cereal. Therefore, the glycaemic responses elicited by one serving (27 g) instant-oatmeal plus 247 g 2% milk (IO, 28 g available-carbohydrate, 1.2 g β-glucan) or IO plus 0.2, 0.4, 0.8 or 1.6 g oat β-glucan (OBG) from oat-bran, or an available-carbohydrate matched portion of cream of rice (CR) plus milk were measured over 2 h in n = 40 subjects using a randomized, cross-over design. The primary endpoint was incremental area under the curve (iAUC). The secondary endpoint was glucose peak-rise. The results showed that grams OBG consumed were significantly correlated with mean iAUC (p = 0.009) and with mean glucose peak-rise (p = 0.002). Each gram of OBG reduced iAUC by 7% and peak-rise by 15%. Thus, to achieve a ≥20% reduction in iAUC relative to CR, 1.6 g OBG had to be added to IO (74 ± 7 vs. 93 ± 6 mmol min L-1, p < 0.05), but, to achieve a 20% reduction in peak-rise, only 0.4 g OBG was required (2.00 ± 0.1 vs. 2.40 ± 0.1 mmol, p < 0.05). We conclude that adding OBG to IO flattened postprandial glycaemic responses in a dose-dependent fashion; 1.6 g OBG was required to reduce iAUC by ≥20% versus CR, but a 20% reduction in peak-rise required only 0.4 g. The greater effect of OGB on peak-rise than iAUC presumably reflects the way viscous dietary fibres modulate glucose absorption kinetics.
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Affiliation(s)
| | | | - Kevin Prudence
- DSM Nutritional Products Ltd., R&D Human Nutrition and Health, Basel, Switzerland
| | - Jodee Johnson
- Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL 60010, USA
| | - Ruedi Duss
- DSM Nutritional Products Ltd., R&D Human Nutrition and Health, Basel, Switzerland
| | - YiFang Chu
- Quaker Oats Center of Excellence, PepsiCo R&D Nutrition, Barrington, IL 60010, USA
| | - Robert E Steinert
- DSM Nutritional Products Ltd., R&D Human Nutrition and Health, Basel, Switzerland and Department of Surgery, Division of Visceral and Transplantation Surgery, University Hospital Zürich, Zürich, Switzerland
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22
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Omage K, Omage SO. Evaluation of the glycemic indices of three commonly eaten mixed meals in Okada, Edo State. Food Sci Nutr 2018; 6:220-228. [PMID: 29387382 PMCID: PMC5778211 DOI: 10.1002/fsn3.550] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2017] [Revised: 10/19/2017] [Accepted: 10/20/2017] [Indexed: 11/24/2022] Open
Abstract
People do not generally eat single or individual meals; rather they eat mixed meals, consisting of two or more individual meals. These mixed meals usually have glycemic indices which differ from that of the individual food type. This study was aimed at evaluating the glycemic indices of three commonly consumed mixed meals eaten in Okada; rice and beans (test food 1), rice and plantain (test food 2), beans and plantain (test food 3). Two hundred and forty healthy subjects aged between 18 and 30 participated in this study. They were randomized into three groups of eighty persons each, and fed with the standard food (50 g glucose) on day one and one of the test foods on day two, after an overnight fast. Blood samples were taken at 0, 30, 60, 90, and 120 min after the food had been eaten. The results showed that the Glycemic Index (GI) values for the test foods were high: 86.60 (test food 1), 89.74 (test food 2), 86.93(test food 3). The incremental increase in blood glucose was monitored and calculated for each food and when compared with that of the standard food (glucose), there was significant differences (p < .036) for test food 1 and (p < .068) for test food 3; both at 30 min. At 120 min, no significant differences in blood glucose levels were observed (p > .05). The results from this study indicated that the GI of the mixed meals was affected by the constituent nutrient and the response is also affected by the proportion of each nutrient. Our findings show that the selected test foods (mixed meals) consumed in Okada have high GI values.
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Affiliation(s)
- Kingsley Omage
- Department of Biochemistry College of Basic Medical Sciences Igbinedion University Okada Edo State Nigeria
| | - Sylvia O Omage
- Department of Biochemistry Faculty of Life Sciences University of Benin Edo State Nigeria
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Polyphenol-Rich Lentils and Their Health Promoting Effects. Int J Mol Sci 2017; 18:ijms18112390. [PMID: 29125587 PMCID: PMC5713359 DOI: 10.3390/ijms18112390] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 11/03/2017] [Accepted: 11/07/2017] [Indexed: 12/16/2022] Open
Abstract
Polyphenols are a group of plant metabolites with potent antioxidant properties, which protect against various chronic diseases induced by oxidative stress. Evidence showed that dietary polyphenols have emerged as one of the prominent scientific interests due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are measured based on the human consumption and their bioavailability. Lentil (Lens culinaris; Family: Fabaceae) is a great source of polyphenol compounds with various health-promoting properties. Polyphenol-rich lentils have a potential effect on human health, possessing properties such as antioxidant, antidiabetic, anti-obesity, anti-hyperlipidemic, anti-inflammatory and anticancer. Based on the explorative study, the current comprehensive review aims to give up-to-date information on nutritive compositions, bioactive compounds and the health-promoting effect of polyphenol-rich lentils, which explores their therapeutic values for future clinical studies. All data of in vitro, in vivo and clinical studies of lentils and their impact on human health were collected from a library database and electronic search (Science Direct, PubMed and Google Scholar). Health-promoting information was gathered and orchestrated in the suitable place in the review.
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Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. Br J Nutr 2017; 117:1110-1117. [PMID: 28532533 DOI: 10.1017/s0007114517001027] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Glycaemic index (GI) and glycaemic load (GL) values of some commonly consumed foods in the United Arab Emirates were determined with an aim of adding these values to the existing international table of GI and GL values. In all, eighteen test foods categorised into breads (n 5), entrée dishes (n 3), main dishes (n 5) and sweet dishes (n 5) were tested. For each test food, at least fifteen healthy participants consumed 25 or 50 g available carbohydrate portions of a reference food (glucose), which was tested three times, and a test food after an overnight fast, was tested once, on separate occasions. Capillary blood samples were obtained by finger-prick and blood glucose was measured using clinical chemistry analyser. A fasting blood sample was obtained at baseline and before consumption of test foods. Additional blood samples were obtained at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI value of each test food was calculated as the percentage of the incremental area under the blood glucose curve (IAUC) for the test food of each participant divided by the average IAUC for the reference food of the same participant. The GI values of tested foods ranged from low (55 or less) to high (70 or more). The GI values of various breads and rice-containing dishes were comparable with previously published values. This study provides GI and GL values of previously untested traditional Emirati foods which could provide a useful guide on dietary recommendations for the Emirati population.
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Arvidsson-Lenner R, Asp NG, Axelsen M, Bryngelsson S, Haapa E, Järvi A, Karlström B, Raben A, Sohlström A, Thorsdottir I, Vessby B. Glycaemic Index. ACTA ACUST UNITED AC 2016. [DOI: 10.1080/11026480410033999] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | | | - Mette Axelsen
- Department of Clinical Nutrition, Sahlgrenska Academy at Göteborg University, Göteborg, Sweden
| | | | - Eliina Haapa
- Diabetes Center, Finnish Diabetes Association, Tampere, Finland
| | | | - Brita Karlström
- Department of Public Health and Caring Sciences, Clinical Nutrition Research, Uppsala University, Uppsala, Sweden
| | - Anne Raben
- Department of Human Nutrition, Centre for Advanced Food Studies, The Royal Veterinary & Agricultural University, Copenhagen, Denmark
| | | | - Inga Thorsdottir
- Unit for Nutrition Research, University Hospital, Reykjavik, Iceland
| | - Bengt Vessby
- Department of Public Health and Caring Sciences, Clinical Nutrition Research, Uppsala University, Uppsala, Sweden
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In vitro starch digestibility, α-amylase and α-glucosidase inhibitory capacities of raw and processed forms of three varieties of Livingstone potato ( Plectranthus esculentus ). INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.08.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Bravo L. Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500507] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro starch digestibility of legumes (beans, lentils, chickpeas and peas) present in the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was observed in cooked prepa rations probably due to the presence of other food ingredients. Soluble NSP increased in industrially processed legumes at the expense of the insoluble fraction. Significant amounts of resistant starch (RS) were detected in processed legumes. Industrial processing seemed to result in an increased in vitro starch digestibility with a higher starch digestion rate index (SDRI) in comparison with domes tic processing. Rapidly available glucose (RAG) in processed legumes, as a predictor of their poten tial glycemic response, showed differences depending on the type of legume and treatment. Gener ally pulses consumed as home-made meals had lower RAG values.
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Affiliation(s)
- L. Bravo
- Instituto del Frío (CSIC), Departamento de Metabolismo y Nutrición, Av Ramiro de Maeztu s/n, Ciudad Universitaria, 28040 Madrid, Spain
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Systematic review of the effect of processing of whole-grain oat cereals on glycaemic response. Br J Nutr 2015; 114:1256-62. [PMID: 26330200 DOI: 10.1017/s0007114515002895] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Whole-grain oats have been identified as a type of food that blunts blood glucose increase after a meal. However, processing of oats changes the physical characteristics of the grain, which may influence human glycaemic response. Therefore, the effect of different processes on acute postprandial glycaemic response, quantified using glycaemic index (GI) measurements, was investigated in a systematic review. A review of the literature identified twenty publications containing fifty-six individual tests. An additional seventeen unpublished tests were found in an online database. Of the seventy-two measurements included in the review, two were for steel-cut oats, eleven for large-flake oats, seven for quick-cooking (small flake) oats, nine for instant oatmeal and twenty-eight for muesli or granola. One granola measurement was identified as an outlier and was removed from the statistical analysis. In all, fifteen clinical tests were reported for rolled oat porridge that did not specify the type of oats used, and thus the effect of processing could not be assessed. Steel-cut oats (GI=55 (se 2·5)), large-flake oats (GI=53 (se 2·0)) and muesli and granola (GI=56 (se 1·7)) elicited low to medium glycaemic response. Quick-cooking oats and instant oatmeal produced significantly higher glycaemic response (GI=71 (se 2·7) and 75 (se 2·8), respectively) than did muesli and granola or large-flake oatmeal porridge. The analysis establishes that differences in processing protocols and cooking practices modify the glycaemic response to foods made with whole-grain oats. Smaller particle size and increased starch gelatinisation appear to increase the glycaemic response.
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Radovanovic A, Stojceska V, Plunkett A, Jankovic S, Milovanovic D, Cupara S. The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index. Food Chem 2015; 177:81-8. [DOI: 10.1016/j.foodchem.2014.12.096] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2014] [Revised: 12/19/2014] [Accepted: 12/22/2014] [Indexed: 11/25/2022]
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Kouamé AC, Kouassi KN, N'dri YD, Amani NG. Glycaemic index and load values tested in normoglycemic adults for five staple foodstuffs: pounded yam, pounded cassava-plantain, placali, attieke and maize meal stiff porridge. Nutrients 2015; 7:1267-81. [PMID: 25690417 PMCID: PMC4344587 DOI: 10.3390/nu7021267] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Revised: 11/20/2014] [Accepted: 12/18/2014] [Indexed: 11/16/2022] Open
Abstract
There is currently an increased global interest in the published glycaemic index (GI) and glycaemic load (GL) values of foods. However, data on the GI and GL values of different varieties of foods within Côte d'Ivoire are very limited. The study therefore aimed at finding the GI and GL of the main food staples in Côte d'Ivoire. Following the International Standard Organisation's protocol (ISO/FDI 26642:2010), a selection of five staple foodstuffs were tested for their GI and GL. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods which were tested once, on separate occasions. Excepted attieke (GI 63), the majority of foods tested have a high GI (GI>70). Attieke (agbodjama) had a high GL (GL 29) while placali (GL 17) and maize meal stiff porridge (GL 16) had medium GLs. The GLs of pounded cassava-plantain and pounded yam are 26 and 22. Consumption of attieke could minimize postprandial blood glucose spikes, in spite of high GL and potentially have benefit in the management and prevention of some chronic diseases.
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Affiliation(s)
- Adam C Kouamé
- Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition Section, Department of Food Science and Technology, Nangui Abrogoua University, PO Box 801 Abidjan 02, Cote D'Ivoire.
| | - Kouakou N Kouassi
- Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition Section, Department of Food Science and Technology, Nangui Abrogoua University, PO Box 801 Abidjan 02, Cote D'Ivoire.
| | - Yao D N'dri
- Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry and Food Technology Section, Department of Food Science and Technology, Nangui Abrogoua University, PO Box 801 Abidjan 02, Cote D'Ivoire.
| | - N'guessan G Amani
- Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry and Food Technology Section, Department of Food Science and Technology, Nangui Abrogoua University, PO Box 801 Abidjan 02, Cote D'Ivoire.
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Guo X, Sha X, Liu J, Cai S, Wang Y, Ji B. Chinese Purple Yam (<i>Dioscorea alata</i> L.) Extracts Inhibit Diabetes-Related Enzymes and Protect HepG2 Cells Against Oxidative Stress and Insulin Resistance Induced by FFA. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.677] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- XiaoXuan Guo
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University
| | - XiaoHong Sha
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University
| | - Jia Liu
- China National Research Institute of Food and Fermentation Industries
| | - ShengBao Cai
- Yunnan Institute of Food Safety, Kunming University of Science and Technology
| | - Yong Wang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University
| | - BaoPing Ji
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University
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Panahi S, Ezatagha A, Jovanovski E, Jenkins A, Temelli F, Vasanthan T, Vuksan V. Glycemic effect of oat and barley beta-glucan when incorporated into a snack bar: a dose escalation study. J Am Coll Nutr 2014; 33:442-9. [PMID: 25127170 DOI: 10.1080/07315724.2013.875366] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
BACKGROUND The blood glucose-lowering effects of β-glucan from oats and barley depend on the amounts consumed and their rheological properties. This has been recently challenged with growing evidence that the food matrix may also be an important factor in predicting its physiological response. OBJECTIVE The objective of this study was to examine the effects of varying doses of β-glucan from oats and barley and added to a snack bar on postprandial glycemia. DESIGN In a randomized crossover study, 12 healthy males and females consumed one of 8 snack bars containing 0 (control), 1.5, 3, and 6 g of β-glucan derived from oats or barley or 3 white bread controls. All treatments contained 50 g of available carbohydrate. Blood glucose concentrations were measured after ingestion of the treatments over 2 hours. RESULTS Incorporation of 1.5 to 6 g of β-glucan into snack bars had no additional glucose-lowering benefits irrespective of dose and source compared to the control bars (0 g β-glucan), suggesting that both the solid food matrix and composition of the bars may play a role in their effects on glycemic response. All bars reduced blood glucose area under the curve (AUC) by an average of 25% (p < 0.05) compared to the mean of the 3 white bread controls. CONCLUSION Adding β-glucan from oats and barley to the snack bar formulation used in this study did not yield any additional benefits beyond the glucose-lowering effects of the snack bars themselves.
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Affiliation(s)
- Shirin Panahi
- a Department of Nutritional Sciences, Faculty of Medicine , University of Toronto , Toronto , Ontario , CANADA
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Onwulata C, Thomas-Gahring A, Oduro-Yeboah C, White AK, Hotchkiss AT. Effects of Uniquely Processed Cowpea and Plantain Flours on Wheat Bread Properties. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12246] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Charles Onwulata
- Center of Excellence in Extrusion Polymer Rheology (CEEPR); Dairy and Functional Foods Research; Eastern Regional Research Center; Agricultural Research Service; USDA; Wyndmoor PA 19038
| | - Audrey Thomas-Gahring
- Center of Excellence in Extrusion Polymer Rheology (CEEPR); Dairy and Functional Foods Research; Eastern Regional Research Center; Agricultural Research Service; USDA; Wyndmoor PA 19038
| | | | - Andre K. White
- Center of Excellence in Extrusion Polymer Rheology (CEEPR); Dairy and Functional Foods Research; Eastern Regional Research Center; Agricultural Research Service; USDA; Wyndmoor PA 19038
| | - Arland T. Hotchkiss
- Center of Excellence in Extrusion Polymer Rheology (CEEPR); Dairy and Functional Foods Research; Eastern Regional Research Center; Agricultural Research Service; USDA; Wyndmoor PA 19038
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Kim KT, Rioux LE, Turgeon SL. Alpha-amylase and alpha-glucosidase inhibition is differentially modulated by fucoidan obtained from Fucus vesiculosus and Ascophyllum nodosum. PHYTOCHEMISTRY 2014; 98:27-33. [PMID: 24388677 DOI: 10.1016/j.phytochem.2013.12.003] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2011] [Revised: 06/30/2012] [Accepted: 12/03/2013] [Indexed: 06/03/2023]
Abstract
Fucoidan is a water-soluble, negatively charged, biologically active polysaccharide found in great abundance in brown marine algae. However, the inhibition of α-amylase and α-glucosidase by fucoidan derived from two algal species (Ascophyllum nodosum and Fucus vesiculosus) harvested at different periods (accounting for seasonal and yearly variations) has never been investigated. It was found that fucoidans inhibited α-glucosidase differently, depending on the algal species from which it was extracted and the algae's season of harvest. Fucoidan extracted from A. nodosum was a more potent inhibitor of α-glucosidase, with an IC50 ranging from 0.013 to 0.047 mg/mL, than the inhibition by fucoidan extracted from F. vesiculosus (IC50=0.049 mg/mL). In contrast, fucoidan extracted from F. vesiculosus did not inhibit α-amylase activity, while fucoidan from A. nodosum decreased α-amylase activity by 7-100% at 5 mg/mL depending upon the algae harvest period. An IC50 of 0.12-4.64 mg/mL for fucoidan from A. nodosum was found for the α-amylase inhibition. The ability of fucoidan to inhibit α-amylase and α-glucosidase thus varies according to the algae species and harvest period. A. nodosum is more suitable than F. vesiculosus as a source of fucoidan to inhibit α-amylase and α-glucosidase activities. Their potential benefits towards Type 2 diabetes management should be further investigated.
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Affiliation(s)
- Kyung-Tae Kim
- Department of Food Science and Nutrition, Institute of Nutrition and Functional Food, Pavillon Paul-Comtois, Laval University, 2425, rue de l'Agriculture, Quebec City, Qc, G1V 0A6, Canada
| | - Laurie-Eve Rioux
- Department of Food Science and Nutrition, Institute of Nutrition and Functional Food, Pavillon Paul-Comtois, Laval University, 2425, rue de l'Agriculture, Quebec City, Qc, G1V 0A6, Canada
| | - Sylvie L Turgeon
- Department of Food Science and Nutrition, Institute of Nutrition and Functional Food, Pavillon Paul-Comtois, Laval University, 2425, rue de l'Agriculture, Quebec City, Qc, G1V 0A6, Canada.
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Nayak B, De J. Berrios J, Tang J. Impact of food processing on the glycemic index (GI) of potato products. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.020] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Olmedilla-Alonso B, Pedrosa MM, Cuadrado C, Brito M, Asensio-S-Manzanera C, Asensio-Vegas C. Composition of two Spanish common dry beans (Phaseolus vulgaris), 'Almonga' and 'Curruquilla', and their postprandial effect in type 2 diabetics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1076-1082. [PMID: 22936114 DOI: 10.1002/jsfa.5852] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2012] [Revised: 07/04/2012] [Accepted: 07/13/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Legume consumption has been associated with a lower risk of developing type 2 diabetes. However, the type of legume is a modifier of its effect. Two Spanish dry bean varieties-white ('Almonga') and cream ('Curruquilla')-were analyzed and used in a postprandial study in type 2 diabetics to assess glucose, insulin and triacylglycerol in blood. RESULTS 'Curruquilla' variety had higher total galactoside (stachyose, mainly), trypsin inhibitors and lectin content than 'Almonga'. The canning liquid was discarded prior to the analysis and the bean consumption by the subjects. The canning process reduced the total α-galactoside content (>50%), practically eliminated trypsin inhibitors, and no lectin content was found. After bean consumption, maximum glucose was obtained at 60 min and was three times lower than that in bread. After bean intake, maximum insulin was produced 60 min with 'Almonga' and occurred later (90 min) with 'Curruquilla' and bread. After 'Almonga' intake, the area under the curve response of triglycerides was 14% lower compared to bread (P = 0.013). CONCLUSIONS 'Almonga' and 'Curruquilla' are similar in the content of the nutritional but not in that of the antinutritional components. Both beans showed similar effects on blood glucose and insulin in type 2 diabetics and marked differences compared to those of bread in terms of magnitude and time course, but only 'Almonga' rendered a significant reduction in the triglyceridemic response.
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Affiliation(s)
- Begoña Olmedilla-Alonso
- Departamento Metabolismo y Nutrición, Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN)-CSIC, 28040 Madrid, Spain.
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Breen C, Ryan M, Gibney MJ, Corrigan M, O'Shea D. Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads. DIABETES EDUCATOR 2013; 39:376-86. [PMID: 23482513 DOI: 10.1177/0145721713479675] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
PURPOSE The purpose of this study was to identify the breads most commonly consumed by adults with type 2 diabetes (T2DM) and then examine the postprandial glycemic, insulinemic, and appetite responses that these breads elicit. METHODS One hundred people with T2DM were surveyed to identify the varieties of bread they most frequently consumed. According to a randomized crossover design, 11 fasting participants with T2DM consumed 50 g of available carbohydrate from 4 breads. Glucose and insulin concentrations and appetite ratings were determined over 270 minutes. RESULTS Three commonly consumed varieties (white, whole wheat buttermilk, whole grain) identified in the survey-plus a lower-glycemic-index "control" bread (pumpernickel rye)-were tested in the second phase. Despite perceived differences between "brown" and "white" breads, the white, whole wheat buttermilk, and wholegrain breads promoted similar glycemic and insulinemic responses. Pumpernickel bread resulted in a significantly lower peak glucose (P < .01) than all other breads and a lower peak insulin (P < .001) than white or wholegrain bread. Similar appetite responses were found with all 4 breads. CONCLUSIONS Adults with T2DM are choosing a variety of breads with perceived differential effects on glycemic, insulinemic, and appetite responses. Appreciable benefits, however, are not conferred by the commonly consumed breads. If breads known to promote favorable metabolic responses are unavailable, the primary emphasis in education should be placed on portion control. Conveying this information to patients is crucial if nutrition education is to achieve its aim of empowering individuals to manage their diabetes through their food choices.
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Affiliation(s)
- Cathy Breen
- Obesity and Immunology Research Group, Education and Research Centre, St Vincent's University Hospital and Endocrine Unit, St Columcille’s Hospital, Dublin (Ms Breen, Dr Corrigan, Prof O’Shea)
| | - Miriam Ryan
- Institute of Food & Health, University College Dublin, Belfield, Dublin, Ireland (Dr Ryan, Prof Gibney)
| | - Michael J Gibney
- Institute of Food & Health, University College Dublin, Belfield, Dublin, Ireland (Dr Ryan, Prof Gibney)
| | - Michelle Corrigan
- Obesity and Immunology Research Group, Education and Research Centre, St Vincent's University Hospital and Endocrine Unit, St Columcille’s Hospital, Dublin (Ms Breen, Dr Corrigan, Prof O’Shea)
| | - Donal O'Shea
- Obesity and Immunology Research Group, Education and Research Centre, St Vincent's University Hospital and Endocrine Unit, St Columcille’s Hospital, Dublin (Ms Breen, Dr Corrigan, Prof O’Shea)
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Abstract
How have climate change and diet shaped the evolution of human energy metabolism, and responses to vitamin C, fructose and uric acid? Through the last three millennia observant physicians have noted the association of inappropriate diets with increased incidence of obesity, heart disease, diabetes and cancer, and over the past 300 years doctors in the UK observed that overeating increased the incidence of these diseases. Anthropological studies of the Inuit culture in the mid-nineteenth century revealed that humans can survive and thrive in the virtual absence of dietary carbohydrate. In the 1960s, Cahill revealed the flexibility of human metabolism in response to partial and total starvation and demonstrated that type 2 diabetics were better adapted than healthy subjects to conserving protein during fasting. The potential role for brown adipose tissue thermogenesis in temperature maintenance and dietary calorie control was suggested by Rothwell and Stock from their experiments with 'cafeteria fed rats' in the 1980s. Recent advances in gene array studies and PET scanning support a role for this process in humans. The industrialisation of food processing in the twentieth century has led to increases in palatability and digestibility with a parallel loss of quality leading to overconsumption and the current obesity epidemic. The switch from animal to vegetable fats at the beginning of the twentieth century, followed by the rapid increase in sugar and fructose consumption from 1979 is mirrored by a steep increase in obesity in the 1980s, in the UK and USA. Containment of the obesity epidemic is compounded by the addictive properties of sugar which involve the same dopamine receptors in the pleasure centres of the brain as for cocaine, nicotine and alcohol. Of the many other toxic effects of excessive sugar consumption, immunocompromisation, kidney damage, atherosclerosis, oxidative stress and cancer are highlighted. The WHO and guidelines on sugar consumption include: alternative non-sugar sweeteners; toxic side-effects of aspartame. Stevia and xylitol as healthy sugar replacements; the role of food processing in dietary health; and beneficial effects of resistant starch in natural and processed foods. The rise of maize and soya-based vegetable oils have led to omega-6 fat overload and imbalance in the dietary ratio of omega-3 to omega-6 fats. This has led to toxicity studies with industrial trans fats; investigations on health risks associated with stress and comfort eating; and abdominal obesity. Other factors to consider are: diet, cholesterol and oxidative stress, as well as the new approaches to the chronology of eating and the health benefits of intermittent fasting.
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Affiliation(s)
- Rod Bilton
- School of Pharmacy and Biomolecular Sciences, Liverpool John Moores University.
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Role of lentils (Lens culinaris L.) in human health and nutrition: a review. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2012. [DOI: 10.1007/s12349-012-0109-8] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Brummer Y, Duss R, Wolever TMS, Tosh SM. Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight. Cereal Chem 2012. [DOI: 10.1094/cchem-03-12-0031-r] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yolanda Brummer
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9 Canada
| | - Ruedi Duss
- CreaNutrition AG, Sumpfstrasse 26, 6301 Zug, Switzerland
| | - Thomas M. S. Wolever
- Glycemic Index Laboratories Inc., 20 Victoria Street, Toronto, ON, M5C 2N8 Canada
| | - Susan M. Tosh
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, N1G 5C9 Canada
- Corresponding author. Phone: 519-780-8019. E-mail:
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Trinidad TP, Mallillin AC, Encabo RR, Sagum RS, Felix ADR, Juliano BO. The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice. Int J Food Sci Nutr 2012; 64:89-93. [PMID: 22762237 DOI: 10.3109/09637486.2012.700922] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Milled and brown rice were used as test foods. They were fed to 9-10 human volunteers containing 50 g available carbohydrate after an overnight fast. GR and the glycemic index (GI) were determined. Results found that Sinandomeng with the lowest AC had a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50. Sinandomeng with a low DF had GI = 75, while its brown rice had GI = 55. Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents.
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Affiliation(s)
- Trinidad P Trinidad
- Department of Science and Technology, Food and Nutrition Research Institute (FNRI), Bicutan, Taguig City, Metro Manila 1631, Philippines.
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Glycaemic response to quality protein maize grits. J Nutr Metab 2010; 2010. [PMID: 20862364 PMCID: PMC2938446 DOI: 10.1155/2010/697842] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2010] [Accepted: 06/08/2010] [Indexed: 11/17/2022] Open
Abstract
Background. Carbohydrates have varied rates of digestion and absorption that induces different hormonal and metabolic responses in the body. Given the abundance of carbohydrate sources in the Philippines, the determination of the glycaemic index (GI) of local foods may prove beneficial in promoting health and decreasing the risk of diabetes in the country. Methods. The GI of Quality Protein Maize (QPM) grits, milled rice, and the mixture of these two food items were determined in ten female subjects. Using a randomized crossover design, the control bread and three test foods were given on separate occasions after an overnight fast. Blood samples were collected through finger prick at time intervals of 0, 15, 30, 45, 60, 90, and 120 min and analyzed for glucose concentrations. Results. The computed incremental area under the glucose response curve (IAUC) varies significantly across test foods (P < .0379) with the pure QPM grits yielding the lowest IAUC relative to the control by 46.38. Resulting GI values of the test foods (bootstrapped) were 80.36 (SEM 14.24), 119.78 (SEM 18.81), and 93.17 (SEM 27.27) for pure QPM grits, milled rice, and rice-QPM grits mixture, respectively. Conclusion. Pure QPM corn grits has a lower glycaemic response compared to milled rice and the rice-corn grits mixture, which may be related in part to differences in their dietary fibre composition and physicochemical characteristics. Pure QPM corn grits may be a more health beneficial food for diabetic and hyperlipidemic individuals.
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Onwulata C, Thomas A, Cooke P, Phillips J, Carvalho C, Ascheri J, Tomasula P. Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802398487] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hassan A, Elobeid T, Kerkadi A, Medhat M, Suheil G. Glycemic index of selected carbohydrate-based foods consumed in Qatar. Int J Food Sci Nutr 2010; 61:512-8. [DOI: 10.3109/09637480903517796] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Lightowler HJ, Henry CJK. Glycemic response of mashed potato containing high-viscocity hydroxypropylmethylcellulose. Nutr Res 2009; 29:551-7. [PMID: 19761889 DOI: 10.1016/j.nutres.2009.06.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2009] [Revised: 06/22/2009] [Accepted: 06/22/2009] [Indexed: 11/26/2022]
Abstract
Potatoes generally have one of the highest glycemic index values of any food. Relatively small differences in the glycemic response (GR) of regularly consumed starch foods have shown beneficial effects on health. Lowering the GR of a potato-based meal has potentially wide-reaching health benefits. High-viscosity hydroxypropylmethylcellulose (HV-HPMC) is a modified cellulose dietary fiber extensively used in the food industry. We hypothesized that the GR of a high-glycemic index product such as mashed potato would be lower with the addition of HV-HPMC. In a nonblind, randomized, repeat-measure, crossover controlled trial, 15 healthy adults consumed portions of mashed potato with different doses (0%, 1%, 2%, and 4%) of a specially selected and optimized HV-HPMC and a reference food (glucose) on separate occasions. Five subjects were excluded from the final analysis due to noncompliance with study procedures. Capillary blood glucose was measured in fasted subjects and at 15, 30, 45, 60, 90, and 120 minutes after starting to eat. For each sample, the incremental area under the blood glucose response curve was calculated and the GR determined. There was a significant lowering effect of HV-HPMC on GR (P < .001) of mashed potato. Glycemic responses for all mashed potato samples with the HV-HPMC were significantly lower than the standard mashed potato: 1% level (P < .05), 2% level (P < .05), and 4% level (P < .05). However, there was no significant effect of the HV-HPMC dose on GR. We conclude that addition of select HV-HPMC to mashed potato blunts GR.
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Affiliation(s)
- Helen J Lightowler
- Functional Food Centre, Oxford Brookes University, Gipsy Lane Oxford OX3 0BP, UK
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Baselines representing blood glucose clearance improve in vitro prediction of the glycaemic impact of customarily consumed food quantities. Br J Nutr 2009; 103:295-305. [DOI: 10.1017/s0007114509991632] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Glycaemic responses to foods reflect the balance between glucose loading into, and its clearance from, the blood. Current in vitro methods for glycaemic analysis do not take into account the key role of glucose disposal. The present study aimed to develop a food intake-sensitive method for measuring the glycaemic impact of food quantities usually consumed, as the difference between release of glucose equivalents (GGE) from food during in vitro digestion and a corresponding estimate of clearance of them from the blood. Five foods – white bread, fruit bread, muesli bar, mashed potato and chickpeas – were consumed on three occasions by twenty volunteers to provide blood glucose response (BGR) curves. GGE release during in vitro digestion of the foods was also plotted. Glucose disposal rates estimated from downward slopes of the BGR curves allowed GGE dose-dependent cumulative glucose disposal to be calculated. By subtracting cumulative glucose disposal from cumulative in vitro GGE release, accuracy in predicting the in vivo glycaemic effect from in vitro GGE values was greatly improved. GGEin vivo = 0·99GGEin vitro+0·75 (R2 0·88). Furthermore, the difference between the curves of cumulative GGE release and disposal closely mimicked in vivo incremental BGR curves. We conclude that valid measurement of the glycaemic impact of foods may be obtained in vitro, and expressed as grams of glucose equivalents per food quantity, by taking account not only of GGE release from food during in vitro digestion, but also of blood glucose clearance in response to the food quantity.
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Abstract
Dietary fibre has been shown to have important health implications in the prevention of risks of chronic diseases. The objective of the present study was to determine the potential health benefits of legumes as a good source of dietary fibre. Six to ten local legumes were studied as follows: cowpeas, mung beans, pole sitao, chickpeas, green peas, groundnuts, pigeon peas, kidney beans, lima beans and soyabeans. The following studies were conducted: (a) mineral availability, in vitro; (b) glycaemic index (GI) in non-diabetic and diabetic human subjects; (c) the cholesterol-lowering effect in human subjects with moderately raised serum cholesterol levels. The highest Fe availability among legumes was for lima beans (9·5 (sem 0·1)) while for Zn and Ca, the highest availability was for kidney beans (49·3 (sem 4·5)) and pigeon peas (75·1 (sem 7·1)), respectively. Groundnuts have the lowest Fe (1·3 (sem 1·1)), Zn (7·9 (sem 1·3)) and Ca (14·6 (sem 2·8)) availability. Legumes are low-GI foods ( < 55), ranging from 6 (chickpeas) to 13 (mung beans). Kidney beans showed significant reductions for both total (6 %) and LDL-cholesterol (9 %), and groundnuts for total cholesterol (7 %; P < 0·05). We conclude that mineral availability from legumes differs and may be attributed to their mineral content, mineral–mineral interaction and from their phytic and tannic acid content; legumes are considered low-GI foods and have shown potential hypocholesterolaemic effects. The above studies can be a scientific basis for considering legumes as functional foods.
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Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong. Br J Nutr 2009; 103:556-60. [DOI: 10.1017/s0007114509992042] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The objective of the present paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commonly consumed in Hong Kong and expand on the international GI table of Chinese foods. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods of various brands of noodles (n5), instant cereals (n3) and breads (n2), which were tested once, on separate occasions. For each test food, tests were repeated in ten healthy subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects ( − 5, 0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of GI values of foods tested were medium (a GI value of 56–69) to high (a GI value of 70 or more) and compared well with previously published values. More importantly, our dataset provides GI values of ten foods previously untested and presents values for foods commonly consumed in Hong Kong.
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Cheong SH, McCargar LJ, Paty BW, Tudor-Locke C, Bell RC. The First Step First Bite Program: guidance to increase physical activity and daily intake of low-glycemic index foods. ACTA ACUST UNITED AC 2009; 109:1411-6. [PMID: 19631048 DOI: 10.1016/j.jada.2009.05.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2008] [Accepted: 01/23/2009] [Indexed: 11/17/2022]
Abstract
Practical lifestyle interventions are needed to help people with type 2 diabetes increase their physical activity and follow nutrition therapy guidelines. This study examined whether combining instructions to walk more and to eat more low-glycemic index (GI) foods (First Step First Bite Program) improved hemoglobin A1c and anthropometric and cardiovascular health outcomes in people with type 2 diabetes vs the First Step Program (instruction only on walking). Subjects were randomly assigned to the First Step Program or First Step First Bite Program (n=22 in each group) and attended four weekly group meetings with minimal follow-up during weeks 5 to 16. All subjects monitored steps per day throughout the study; First Step First Bite Program subjects also monitored daily intake of low-GI foods. At week 16 (n=19 per group), both groups had increased steps per day by approximately 3,000 compared with baseline (P<0.01). In the First Step Program vs First Step First Bite Program groups, respectively, waist girth decreased by 5.9+/-0.9 cm vs 3.7+/-0.5 cm and hip decreased by 3.7+/-0.6 cm vs 2.2+/-0.5 cm (P<0.01 over time, both groups). There was no significant difference between groups at week 16 for anthropometric or metabolic variables measured, including hemoglobin A1c. Both the First Step First Bite Program and First Step Program resulted in increased physical activity; First Step First Bite Program also increased daily intake of low-GI foods. Both groups experienced similar significant reductions in waist and hip girth. Thus, adding a low-GI component to a walking program in people with type 2 diabetes in good glycemic control did not improve anthropometric or metabolic outcomes. A great number and/or longer duration of low-GI foods may be required to observe improved clinical outcomes.
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