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Srichaikul K, Jenkins DJA. The Glycemic Index, Rate of Digestion of Carbohydrate Foods, and Their Potential Link with Cardiovascular Disease. J Nutr 2022; 152:920-921. [PMID: 36967180 DOI: 10.1093/jn/nxab427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Korbua Srichaikul
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.,Clinical Nutrition Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada.,Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, Ontario, Canada
| | - David J A Jenkins
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada.,Clinical Nutrition Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada.,The Population Health Research Institute, McMaster University, Hamilton, Ontario, Canada.,Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Toronto, Ontario, Canada.,Li Ka Shing Knowledge Institute, St. Michael's Hospital, Toronto, Ontario, Canada.,Division of Endocrinology and Metabolism, St. Michael's Hospital, Toronto, Ontario, Canada
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Mirab B, Ahmadi Gavlighi H, Amini Sarteshnizi R, Azizi MH, C. Udenigwe C. Production of low glycemic potential sponge cake by pomegranate peel extract (PPE) as natural enriched polyphenol extract: Textural, color and consumer acceptability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109973] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Patterson MA, Maiya M, Stewart ML. Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review. J Acad Nutr Diet 2020; 120:230-244. [PMID: 32040399 DOI: 10.1016/j.jand.2019.10.019] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Accepted: 10/21/2019] [Indexed: 01/02/2023]
Abstract
Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and thus enters the colon intact, with some types capable of being fermented by gut microbes. As a fiber, types 1, 2, 3, and 5 are found naturally in foods, while types 2, 3, and 4 can be added to foods as a functional ingredient. This narrative review identifies RS content in whole foods commonly consumed in the United States. Scientific databases (n=3) were searched by two independent researchers. Ninety-four peer-reviewed articles published between 1982 and September 2018 were selected in which the RS was quantified and the food preparation method before analysis was suitable for consumption. The RS from each food item was adjusted for moisture if the RS value was provided as percent dry weight. Each food item was entered into a database according to food category, where the weighted mean±weighted standard deviation was calculated. The range of RS values and overall sample size for each food category were identified. Breads, breakfast cereals, snack foods, bananas and plantains, grains, pasta, rice, legumes, and potatoes contain RS. Foods that have been cooked then chilled have higher RS than cooked foods. Foods with higher amylose concentrations have higher RS than native varieties. The data from this database will serve as a resource for health practitioners to educate and support patients and clients interested in increasing their intake of RS-rich foods and for researchers to formulate dietary interventions with RS foods and examine associated health outcomes.
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Vitale M, Masulli M, Rivellese AA, Bonora E, Babini AC, Sartore G, Corsi L, Buzzetti R, Citro G, Baldassarre MPA, Bossi AC, Giordano C, Auciello S, Dall’Aglio E, Iannarelli R, Tonutti L, Sacco M, Di Cianni G, Clemente G, Gregori G, Grioni S, Krogh V, Riccardi G, Vaccaro O. Pasta Consumption and Connected Dietary Habits: Associations with Glucose Control, Adiposity Measures, and Cardiovascular Risk Factors in People with Type 2 Diabetes-TOSCA.IT Study. Nutrients 2019; 12:nu12010101. [PMID: 31905885 PMCID: PMC7019547 DOI: 10.3390/nu12010101] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 12/18/2019] [Accepted: 12/25/2019] [Indexed: 12/12/2022] Open
Abstract
Background: Pasta is a refined carbohydrate with a low glycemic index. Whether pasta shares the metabolic advantages of other low glycemic index foods has not really been investigated. The aim of this study is to document, in people with type-2 diabetes, the consumption of pasta, the connected dietary habits, and the association with glucose control, measures of adiposity, and major cardiovascular risk factors. Methods: We studied 2562 participants. The dietary habits were assessed with the European Prospective Investigation into Cancer and Nutrition (EPIC) questionnaire. Sex-specific quartiles of pasta consumption were created in order to explore the study aims. Results: A higher pasta consumption was associated with a lower intake of proteins, total and saturated fat, cholesterol, added sugar, and fiber. Glucose control, body mass index, prevalence of obesity, and visceral obesity were not significantly different across the quartiles of pasta intake. No relation was found with LDL cholesterol and triglycerides, but there was an inverse relation with HDL-cholesterol. Systolic blood pressure increased with pasta consumption; but this relation was not confirmed after correction for confounders. Conclusions: In people with type-2 diabetes, the consumption of pasta, within the limits recommended for total carbohydrates intake, is not associated with worsening of glucose control, measures of adiposity, and major cardiovascular risk factors.
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Affiliation(s)
- Marilena Vitale
- Department of Clinical Medicine and Surgery, University of Naples Federico II, 80131 Naples, Italy; (M.V.); (M.M.); (A.A.R.); (S.A.); (G.R.)
| | - Maria Masulli
- Department of Clinical Medicine and Surgery, University of Naples Federico II, 80131 Naples, Italy; (M.V.); (M.M.); (A.A.R.); (S.A.); (G.R.)
| | - Angela Albarosa Rivellese
- Department of Clinical Medicine and Surgery, University of Naples Federico II, 80131 Naples, Italy; (M.V.); (M.M.); (A.A.R.); (S.A.); (G.R.)
| | - Enzo Bonora
- Division of Endocrinology, Diabetes and Metabolism, University and Hospital Trust of Verona, 37138 Verona, Italy;
| | | | - Giovanni Sartore
- Dipartimento di Medicina, University of Padova, 35100 Padova, Italy;
| | - Laura Corsi
- Dipartimento di Diabetologia e Malattie del Metabolismo, ASL 4 Chiavarese, 16043 Genova, Italy;
| | - Raffaella Buzzetti
- Department of Experimental Medicine, Sapienza University, 04100 Rome, Italy;
| | - Giuseppe Citro
- UO Endocrinologia e Diabetologia, ASP, 85100 Potenza, Italy;
| | - Maria Pompea Antonia Baldassarre
- CeSI-MeT-Centro di Scienze dell’Invecchiamento e Medicina Traslazionale-University G. D’Annunzio of Chieti, 66100 Pescara, Italy;
| | - Antonio Carlo Bossi
- UOC Malattie Endocrine e Centro Regionale per il Diabete Mellito, ASST Bergamo Ovest di Treviglio, 24047 Treviglio, Italy;
| | - Carla Giordano
- Section of Endocrinology, Diabetology and Metabolic Diseases, University of Palermo, 90127 Palermo, Italy;
| | - Stefania Auciello
- Department of Clinical Medicine and Surgery, University of Naples Federico II, 80131 Naples, Italy; (M.V.); (M.M.); (A.A.R.); (S.A.); (G.R.)
| | - Elisabetta Dall’Aglio
- Dipartimento di Medicina Clinica e Sperimentale, University of Parma, 43100 Parma, Italy;
| | - Rossella Iannarelli
- UOSD Diabetologia e Malattie del Metabolismo, Ospedale San Salvatore, 67100 L’Aquila, Italy;
| | - Laura Tonutti
- SOC di Endocrinologia e Malattie del Metabolismo, AOU S. Maria della Misericordia, 33100 Udine, Italy;
| | - Michele Sacco
- Center for Outcomes Research and Clinical Epidemiology (CORESEARCH), 65124 Pescara, Italy;
| | | | - Gennaro Clemente
- IRPPS Research National Council, Penta di Fisciano, 84025 Salerno, Italy;
| | | | - Sara Grioni
- Unità di Epidemiologia e Prevenzione, Fondazione IRCCS, Istituto Nazionale Tumori, 20133 Milano, Italy; (S.G.); (V.K.)
| | - Vittorio Krogh
- Unità di Epidemiologia e Prevenzione, Fondazione IRCCS, Istituto Nazionale Tumori, 20133 Milano, Italy; (S.G.); (V.K.)
| | - Gabriele Riccardi
- Department of Clinical Medicine and Surgery, University of Naples Federico II, 80131 Naples, Italy; (M.V.); (M.M.); (A.A.R.); (S.A.); (G.R.)
| | - Olga Vaccaro
- Department of Clinical Medicine and Surgery, University of Naples Federico II, 80131 Naples, Italy; (M.V.); (M.M.); (A.A.R.); (S.A.); (G.R.)
- Correspondence: ; Tel.: +39-081-746-3665; Fax: +39-081-746-4736
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Lovegrove A, Edwards CH, De Noni I, Patel H, El SN, Grassby T, Zielke C, Ulmius M, Nilsson L, Butterworth PJ, Ellis PR, Shewry PR. Role of polysaccharides in food, digestion, and health. Crit Rev Food Sci Nutr 2017; 57:237-253. [PMID: 25921546 PMCID: PMC5152545 DOI: 10.1080/10408398.2014.939263] [Citation(s) in RCA: 294] [Impact Index Per Article: 42.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2014] [Revised: 06/24/2014] [Accepted: 06/24/2014] [Indexed: 12/19/2022]
Abstract
Polysaccharides derived from plant foods are major components of the human diet, with limited contributions of related components from fungal and algal sources. In particular, starch and other storage carbohydrates are the major sources of energy in all diets, while cell wall polysaccharides are the major components of dietary fiber. We review the role of these components in the human diet, including their structure and distribution, their modification during food processing and effects on functional properties, their behavior in the gastrointestinal tract, and their contribution to healthy diets.
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Affiliation(s)
- A. Lovegrove
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
| | - C. H. Edwards
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - I. De Noni
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - H. Patel
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - S. N. El
- Food Engineering Department, Nutrition Section, Ege University, Izmir, Turkey
| | - T. Grassby
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - C. Zielke
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - M. Ulmius
- Solve Research and Consultancy AB, Lund, Sweden
| | - L. Nilsson
- Food Colloids Group, Department of Food Engineering, Technology and Nutrition, Faculty of Engineering LTH, Lund University, Lund, Sweden
| | - P. J. Butterworth
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R Ellis
- King's College London, Diabetes and Nutritional Sciences Division, School of Agriculture, Policy and Development, London, United Kingdom
| | - P. R. Shewry
- Department of Plant Biology and Crop Science, Rothamsted Research, Harpenden, Herts, United Kingdom
- Department of Agriculture, Reading University, Whiteknights, Reading, Berkshire, United Kingdom
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Sottero B, Gargiulo S, Russo I, Barale C, Poli G, Cavalot F. Postprandial Dysmetabolism and Oxidative Stress in Type 2 Diabetes: Pathogenetic Mechanisms and Therapeutic Strategies. Med Res Rev 2015; 35:968-1031. [PMID: 25943420 DOI: 10.1002/med.21349] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Postprandial dysmetabolism in type 2 diabetes (T2D) is known to impact the progression and evolution of this complex disease process. However, the underlying pathogenetic mechanisms still require full elucidation to provide guidance for disease prevention and treatment. This review focuses on the marked redox changes and inflammatory stimuli provoked by the spike in blood glucose and lipids in T2D individuals after meals. All the causes of exacerbated postprandial oxidative stress in T2D were analyzed, also considering the consequence of enhanced inflammation on vascular damage. Based on this in-depth analysis, current strategies of prevention and pharmacologic management of T2D were critically reexamined with particular emphasis on their potential redox-related rationale.
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Affiliation(s)
- Barbara Sottero
- Department of Clinical and Biological Sciences, University of Turin, San Luigi Gonzaga Hospital, Orbassano, Turin, 10043, Italy
| | - Simona Gargiulo
- Department of Clinical and Biological Sciences, University of Turin, San Luigi Gonzaga Hospital, Orbassano, Turin, 10043, Italy
| | - Isabella Russo
- Internal Medicine and Metabolic Disease Unit, Department of Clinical and Biological Sciences, University of Turin, San Luigi Gonzaga Hospital, Orbassano, Turin, 10043, Italy
| | - Cristina Barale
- Internal Medicine and Metabolic Disease Unit, Department of Clinical and Biological Sciences, University of Turin, San Luigi Gonzaga Hospital, Orbassano, Turin, 10043, Italy
| | - Giuseppe Poli
- Department of Clinical and Biological Sciences, University of Turin, San Luigi Gonzaga Hospital, Orbassano, Turin, 10043, Italy
| | - Franco Cavalot
- Internal Medicine and Metabolic Disease Unit, Department of Clinical and Biological Sciences, University of Turin, San Luigi Gonzaga Hospital, Orbassano, Turin, 10043, Italy
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Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.bcdf.2014.06.009] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Abstract
Maintenance of normal blood glucose levels is important for avoiding chronic diseases such as type 2 diabetes, cardiovascular problems, and obesity. Type 2 diabetes is one of the major health problems affecting the world population and this condition can be exacerbated by poor diet, low physical activity, and genetic abnormalities. Food plays an important role in the management of blood glucose and associated complications in diabetes. This is attributed to the ability of food-based ingredients to modulate blood glucose without causing any adverse health consequences. This chapter focuses on four important food groups such as cereals, legumes, fruits, and spices that have active ingredients such as soluble dietary fiber, polyphenols, and antinutrients with the ability to reduce glycemic and insulin response in humans. Other food ingredients such as simple sugars, sugar alcohols, and some proteins are also discussed in moderation.
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Postprandiale Blutglukoseverläufe in der (Insulinpumpen-)Therapie des Typ-1-Diabetes. DIABETOLOGE 2012. [DOI: 10.1007/s11428-011-0807-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Burton PM, Monro JA, Alvarez L, Gallagher E. Glycemic impact and health: new horizons in white bread formulations. Crit Rev Food Sci Nutr 2012; 51:965-82. [PMID: 21955095 DOI: 10.1080/10408398.2010.491584] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The challenge of provision of a much wider range of foods of relatively low glycemic response than is currently available, especially in terms of cereal products, has been highlighted in recent years and this has particular relevance to bread consumption. Although there has been some transition to brown bread consumption, white bread remains a firm feature in the typical average western diet. This review first outlines the relationship between the glycemic impact of foods and health. What is important is that relatively small differences in glycemic potency of regularly consumed starch foods have been shown to have beneficial effects on health outcomes. Second, factors affecting glycemic response with particular application to white bread formulations are discussed. Novel ways of reformulating this highly favored carbohydrate staple, by using composite flours, with the aim of developing products of reduced glycemic response are highlighted in this review. Importantly, a new and significant focus on the role of unavailable carbohydrate in glycemic improvement is emerging. This has important application in increasing accessibility to health benefits by contributing to the prevention of and management of glucose intolerance, insulin resistance, and associated chronic disease to a wider range of consumers.
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Affiliation(s)
- Pat M Burton
- Teagasc, Ashtown Food Research Centre, Ashtown, Dublin, ROI.
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Scientific Opinion on the substantiation of a health claim related to “slowly digestible starch in starch‐containing foods” and “reduction of post‐prandial glycaemic responses” pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA J 2011. [DOI: 10.2903/j.efsa.2011.2292] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Abstract
Starch is the most important source of energy for humans, and it is present in many products derived from cereals, legumes and tubers. Interestingly, some of these food products can have different metabolic effects (e.g. change of postprandial blood glucose concentration) although the total amount of starch is the same. This review focuses on a microstructural perspective of the glycemic response, in search of an alternative and complementary explanation of this phenomenon. Several starch and food microstructures are responsible for the change in starch bioaccessibility. Aspects such as the characterization of the microstructure of starchy products and, its relation to the metabolic problem, the crucial role of the food matrix and other components in the ingested meal, and the gaps in our present knowledge are discussed.
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Abstract
The glycemic index (GI) indicates how fast blood glucose is raised after consuming a carbohydrate-containing food. Human metabolic studies indicate that GI is related to patho-physiological responses after meals. Compared with a low-GI meal, a high-GI meal is characterized with hyperglycemia during the early postprandial stage (0-2h) and a compensatory hyperlipidemia associated with counter-regulatory hormone responses during late postprandial stage (4-6h). Over the past three decades, several human health disorders have been related to GI. The strongest relationship suggests that consuming low-GI foods prevents diabetic complications. Diabetic retinopathy (DR) is a complication of diabetes. In this aspect, GI appears to be useful as a practical guideline to help diabetic people choose foods. Abundant epidemiological evidence also indicates positive associations between GI and risk for type 2 diabetes, cardiovascular disease, and more recently, age-related macular degeneration (AMD) in people without diabetes. Although data from randomized controlled intervention trials are scanty, these observations are strongly supported by evolving molecular mechanisms which explain the pathogenesis of hyperglycemia. This wide range of evidence implies that dietary hyperglycemia is etiologically related to human aging and diseases, including DR and AMD. In this context, these diseases can be considered as metabolic retinal diseases. Molecular theories that explain hyperglycemic pathogenesis involve a mitochondria-associated pathway and four glycolysis-associated pathways, including advanced glycation end products formation, protein kinase C activation, polyol pathway, and hexosamine pathway. While the four glycolysis-associated pathways appear to be universal for both normoxic and hypoxic conditions, the mitochondria-associated mechanism appears to be most relevant to the hyperglycemic, normoxic pathogenesis. For diseases that affect tissues with highly active metabolism and that frequently face challenge from low oxygen tension, such as retina in which metabolism is determined by both glucose and oxygen homeostases, these theories appear to be insufficient. Several lines of evidence indicate that the retina is particularly vulnerable when hypoxia coincides with hyperglycemia. We propose a novel hyperglycemic, hypoxia-inducible factor (HIF) pathway, to complement the current theories regarding hyperglycemic pathogenesis. HIF is a transcription complex that responds to decrease oxygen in the cellular environment. In addition to playing a significant role in the regulation of glucose metabolism, under hyperglycemia HIF has been shown to increase the expression of HIF-inducible genes, such as vascular endothelial growth factor (VEGF) leading to angiogenesis. To this extent, we suggest that HIF can also be described as a hyperglycemia-inducible factor. In summary, while management of dietary GI appears to be an effective intervention for the prevention of metabolic diseases, specifically AMD and DR, more interventional data is needed to evaluate the efficacy of GI management. There is an urgent need to develop reliable biomarkers of exposure, surrogate endpoints, as well as susceptibility for GI. These insights would also be helpful in deciphering the detailed hyperglycemia-related biochemical mechanisms for the development of new therapeutic agents.
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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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Brennan CS, Tudorica CM. Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01831.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Marangoni F, Poli A. The glycemic index of bread and biscuits is markedly reduced by the addition of a proprietary fiber mixture to the ingredients. Nutr Metab Cardiovasc Dis 2008; 18:602-605. [PMID: 18387793 DOI: 10.1016/j.numecd.2007.11.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/04/2007] [Revised: 10/18/2007] [Accepted: 11/16/2007] [Indexed: 10/22/2022]
Abstract
BACKGROUND AND AIM Low glycemic index (GI) foods are associated with improved prevention and control of metabolic and cardiovascular diseases (e.g. diabetes and myocardial infarction), even if the impact of their consumption within mixed meals is difficult to predict. Since the availability of wheat based products maintaining taste and texture of traditional ones, but with a low GI, is of relevant nutritional interest, the aim of this study was to assess the effects of a specific proprietary fiber mix, added to the wheat flour used for biscuits and bread preparation, on their GI. METHODS AND RESULTS Fifteen healthy non-diabetic volunteers ate on different days a portion equivalent to 75 g of available carbohydrates, of fiber enriched bread, traditional bread, fiber enriched biscuits and traditional biscuits, or a solution of 75 g of glucose in water. The glycemic index of each product was calculated by relating the area under their glycemic curve to that of glucose. The areas under the glycemic curves of fiber enriched bread and biscuits were lower than those obtained with the equivalent control food. Consequently, a marked reduction of their GI of 21% and 41% for bread and biscuits, respectively, was observed. CONCLUSION The fiber mix added to the flour used in the preparation of biscuits and bread markedly reduces their GI. A similar effect could be expected in other oven-baked foods produced using the same fiber supplementation.
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Affiliation(s)
- Franca Marangoni
- Department of Pharmacological Sciences, University of Milan, Milan, Italy.
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Murphy MM, Douglass JS, Birkett A. Resistant Starch Intakes in the United States. ACTA ACUST UNITED AC 2008; 108:67-78. [DOI: 10.1016/j.jada.2007.10.012] [Citation(s) in RCA: 92] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2007] [Indexed: 12/22/2022]
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Riccardi G, Rivellese AA, Giacco R. Role of glycemic index and glycemic load in the healthy state, in prediabetes, and in diabetes. Am J Clin Nutr 2008; 87:269S-274S. [PMID: 18175767 DOI: 10.1093/ajcn/87.1.269s] [Citation(s) in RCA: 130] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The choice of carbohydrate-rich foods in the habitual diet should take into account not only their chemical composition but also their ability to influence postprandial glycemia (glycemic index). Fiber-rich foods generally have a low glycemic index (GI), although not all foods with a low GI necessarily have high fiber content. Several beneficial effects of low-GI, high-fiber diets have been shown, including lower postprandial glucose and insulin responses, an improved lipid profile, and, possibly, reduced insulin resistance. In nondiabetic persons, suggestive evidence is available from epidemiologic studies that a diet based on carbohydrate-rich foods with a low-GI, high-fiber content may protect against diabetes or cardiovascular disease. However, no intervention studies have so far evaluated the potential of low-GI, high-fiber diets to reduce the risk of diabetes, although in studies aimed at diabetes prevention by lifestyle modifications, an increase in fiber consumption was often part of the intervention. In relation to prevention of cardiovascular disease, intervention studies evaluating the effect of a low-GI diet on clinical events are not available; moreover, the results of the few available intervention studies evaluating the effects of GI on the cardiovascular disease risk factor profile are not always concordant. The best evidence of the clinical usefulness of GI is available in diabetic patients in whom low-GI foods have consistently shown beneficial effects on blood glucose control in both the short-term and the long-term. In these patients, low-GI foods are suitable as carbohydrate-rich choices, provided other attributes of the foods are appropriate.
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Affiliation(s)
- Gabriele Riccardi
- Department of Clinical and Experimental Medicine, Federico II University, Naples, Italy.
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Aparicio-Saguilán A, Sáyago-Ayerdi SG, Vargas-Torres A, Tovar J, Ascencio-Otero TE, Bello-Pérez LA. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2006.07.005] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Jones SM, Quarry JL, Caldwell-McMillan M, Mauger DT, Gabbay RA. Optimal insulin pump dosing and postprandial glycemia following a pizza meal using the continuous glucose monitoring system. Diabetes Technol Ther 2005; 7:233-40. [PMID: 15857224 DOI: 10.1089/dia.2005.7.233] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
BACKGROUND We attempted to identify an optimal insulin pump meal bolus by comparing postprandial sensor glucose values following three methods of insulin pump meal bolusing for a consistent pizza meal. RESEARCH DESIGN AND METHODS Twenty-four patients with type 1 diabetes participated in a study to compare postprandial glucose values following three meal bolus regimens for a consistent evening pizza meal. Each participant utilized the following insulin lispro regimens on consecutive evenings, and glucose values were tracked by the Continuous Glucose Monitoring System (CGMS, Medtronic MiniMed, Northridge, CA): (a) single-wave bolus (100% of insulin given immediately); (b) 4-h dual-wave bolus (50% of insulin given immediately and 50% given over a 4-h period); and (c) 8-h dual-wave bolus (50% of insulin given immediately and 50% given over a 8-h period). Total insulin bolus amount was kept constant for each pizza meal. RESULTS Divergence in blood glucose among the regimens was greatest at 8-12 h. The 8-h dual-wave bolus provided the best glycemic control and lowest mean glucose values (singlewave bolus, 133 mg/dL; 4-h dual-wave bolus, 145 mg/dL; 8-h dual-wave bolus, 104 mg/dL), leading to a difference in mean glucose of 29 mg/dL for the single-wave bolus versus the 8-h dual-wave bolus and 42 mg/dL for the 4-h dual-wave bolus versus the 8-h dual-wave bolus. The lower mean glucose in the 8-h dual-wave bolus was not associated with any increased incidence of hypoglycemia. CONCLUSIONS Use of a dual-wave bolus extended over an 8-h period following a pizza meal provided significantly less postprandial hyperglycemia in the late postprandial period (8-12 h) with no increased risk of hypoglycemia.
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Affiliation(s)
- Susan M Jones
- Division of Endocrinology, Diabetes, and Metabolism, Department of Medicine, The Pennsylvania State University College of Medicine, Hershey, Pennsylvania 17033, USA
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Brennan CS, Samyue E. Evaluation of Starch Degradation and Textural Characteristics of Dietary Fiber Enriched Biscuits. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2004. [DOI: 10.1081/jfp-200033070] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Brennan CS, Kuri V, Tudorica CM. Inulin-enriched pasta: effects on textural properties and starch degradation. Food Chem 2004. [DOI: 10.1016/j.foodchem.2003.08.034] [Citation(s) in RCA: 152] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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