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Chekima K, Yan SW, Lee SWH, Wong TZ, Noor MI, Ooi YB, Metzendorf MI, Lai NM. Low glycaemic index or low glycaemic load diets for people with overweight or obesity. Cochrane Database Syst Rev 2023; 6:CD005105. [PMID: 37345841 PMCID: PMC10313499 DOI: 10.1002/14651858.cd005105.pub3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 06/23/2023]
Abstract
BACKGROUND The prevalence of obesity is increasing worldwide, yet nutritional management remains contentious. It has been suggested that low glycaemic index (GI) or low glycaemic load (GL) diets may stimulate greater weight loss than higher GI/GL diets or other weight reduction diets. The previous version of this review, published in 2007, found mainly short-term intervention studies. Since then, randomised controlled trials (RCTs) with longer-term follow-up have become available, warranting an update of this review. OBJECTIVES To assess the effects of low glycaemic index or low glycaemic load diets on weight loss in people with overweight or obesity. SEARCH METHODS We searched CENTRAL, MEDLINE, one other database, and two clinical trials registers from their inception to 25 May 2022. We did not apply any language restrictions. SELECTION CRITERIA We included RCTs with a minimum duration of eight weeks comparing low GI/GL diets to higher GI/GL diets or any other diets in people with overweight or obesity. DATA COLLECTION AND ANALYSIS We used standard Cochrane methods. We conducted two main comparisons: low GI/GL diets versus higher GI/GL diets and low GI/GL diets versus any other diet. Our main outcomes included change in body weight and body mass index, adverse events, health-related quality of life, and mortality. We used GRADE to assess the certainty of the evidence for each outcome. MAIN RESULTS In this updated review, we included 10 studies (1210 participants); nine were newly-identified studies. We included only one study from the previous version of this review, following a revision of inclusion criteria. We listed five studies as 'awaiting classification' and one study as 'ongoing'. Of the 10 included studies, seven compared low GI/GL diets (233 participants) with higher GI/GL diets (222 participants) and three studies compared low GI/GL diets (379 participants) with any other diet (376 participants). One study included children (50 participants); one study included adults aged over 65 years (24 participants); the remaining studies included adults (1136 participants). The duration of the interventions varied from eight weeks to 18 months. All trials had an unclear or high risk of bias across several domains. Low GI/GL diets versus higher GI/GL diets Low GI/GL diets probably result in little to no difference in change in body weight compared to higher GI/GL diets (mean difference (MD) -0.82 kg, 95% confidence interval (CI) -1.92 to 0.28; I2 = 52%; 7 studies, 403 participants; moderate-certainty evidence). Evidence from four studies reporting change in body mass index (BMI) indicated low GI/GL diets may result in little to no difference in change in BMI compared to higher GI/GL diets (MD -0.45 kg/m2, 95% CI -1.02 to 0.12; I2 = 22%; 186 participants; low-certainty evidence)at the end of the study periods. One study assessing participants' mood indicated that low GI/GL diets may improve mood compared to higher GI/GL diets, but the evidence is very uncertain (MD -3.5, 95% CI -9.33 to 2.33; 42 participants; very low-certainty evidence). Two studies assessing adverse events did not report any adverse events; we judged this outcome to have very low-certainty evidence. No studies reported on all-cause mortality. For the secondary outcomes, low GI/GL diets may result in little to no difference in fat mass compared to higher GI/GL diets (MD -0.86 kg, 95% CI -1.52 to -0.20; I2 = 6%; 6 studies, 295 participants; low certainty-evidence). Similarly, low GI/GL diets may result in little to no difference in fasting blood glucose level compared to higher GI/GL diets (MD 0.12 mmol/L, 95% CI 0.03 to 0.21; I2 = 0%; 6 studies, 344 participants; low-certainty evidence). Low GI/GL diets versus any other diet Low GI/GL diets probably result in little to no difference in change in body weight compared to other diets (MD -1.24 kg, 95% CI -2.82 to 0.34; I2 = 70%; 3 studies, 723 participants; moderate-certainty evidence). The evidence suggests that low GI/GL diets probably result in little to no difference in change in BMI compared to other diets (MD -0.30 kg in favour of low GI/GL diets, 95% CI -0.59 to -0.01; I2 = 0%; 2 studies, 650 participants; moderate-certainty evidence). Two adverse events were reported in one study: one was not related to the intervention, and the other, an eating disorder, may have been related to the intervention. Another study reported 11 adverse events, including hypoglycaemia following an oral glucose tolerance test. The same study reported seven serious adverse events, including kidney stones and diverticulitis. We judged this outcome to have low-certainty evidence. No studies reported on health-related quality of life or all-cause mortality. For the secondary outcomes, none of the studies reported on fat mass. Low GI/GL diets probably do not reduce fasting blood glucose level compared to other diets (MD 0.03 mmol/L, 95% CI -0.05 to 0.12; I2 = 0%; 3 studies, 732 participants; moderate-certainty evidence). AUTHORS' CONCLUSIONS: The current evidence indicates there may be little to no difference for all main outcomes between low GI/GL diets versus higher GI/GL diets or any other diet. There is insufficient information to draw firm conclusions about the effect of low GI/GL diets on people with overweight or obesity. Most studies had a small sample size, with only a few participants in each comparison group. We rated the certainty of the evidence as moderate to very low. More well-designed and adequately-powered studies are needed. They should follow a standardised intervention protocol, adopt objective outcome measurement since blinding may be difficult to achieve, and make efforts to minimise loss to follow-up. Furthermore, studies in people from a wide range of ethnicities and with a wide range of dietary habits, as well as studies in low- and middle-income countries, are needed.
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Affiliation(s)
- Khadidja Chekima
- School of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, Subang Jaya, Malaysia
| | - See Wan Yan
- School of Hospitality Management, Macao Institute for Tourism Studies, Macao, Macao
| | | | - Tziak Ze Wong
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Malaysia
| | - Mohd Ismail Noor
- School of Culinary Arts and Food Studies, Taylor's University, Subang Jaya, Malaysia
- Faculty of Medicine and Health Sciences, The National University of Malaysia, Kuala Lumpur, Malaysia
| | - Yasmin Bh Ooi
- Faculty of Food Science and Nutrition, University Malaysia Sabah (UMS), Kota Kinabalu, Malaysia
| | - Maria-Inti Metzendorf
- Institute of General Practice, Medical Faculty of the Heinrich-Heine University, Düsseldorf, Germany
| | - Nai Ming Lai
- School of Medicine, Taylor's University, Subang Jaya, Malaysia
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Italian breakfast in mind: The effect of caffeine, carbohydrate and protein on physiological state, mood and cognitive performance. Physiol Behav 2021; 234:113371. [DOI: 10.1016/j.physbeh.2021.113371] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 01/26/2021] [Accepted: 02/25/2021] [Indexed: 11/18/2022]
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Foods and Drinks Available from Urban Food Pantries: Nutritional Quality by Item Type, Sourcing, and Distribution Method. J Community Health 2020; 44:339-364. [PMID: 30448877 DOI: 10.1007/s10900-018-0592-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The overall nutritional quality of foods/drinks available at urban food pantries is not well established. In a study of 50 pantries listed as operating in the Bronx, NY, data on food/drink type (fresh, shelf-stable, refrigerated/frozen) came from direct observation. Data on food/drink sourcing (food bank or other) and distribution (prefilled bag vs. client choice for a given client's position in line) came from semi-structured interviews with pantry workers. Overall nutritional quality was determined using NuVal® scores (range 1-100; higher score indicates higher nutritional quality). Twenty-nine pantries offered zero nutrition at listed times (actually being closed or having no food/drinks in stock). Of the 21 pantries that were open as listed and had foods/drinks to offer, 12 distributed items in prefilled bags (traditional pantries), 9 allowed for client choice. Mean NuVal® scores were higher for foods/drinks available from client-choice pantries than traditional pantries (69.3 vs. 57.4), driven mostly by sourcing fresh items (at 28.3% of client-choice pantries vs. 4.8% of traditional pantries). For a hypothetical 'balanced basket' of one of each fruit, vegetable, grain, dairy and protein item, highest-NuVal® items had a mean score of 98.8 across client-choice pantries versus 96.6 across traditional pantries; lowest-NuVal® items had mean scores of 16.4 and 35.4 respectively. Pantry workers reported lower-scoring items (e.g., white rice) were more popular-appeared in early bags or were selected first-leaving higher-scoring items (e.g., brown rice) for clients later in line. Fewer than 50% of sampled pantries were open and had food/drink to offer at listed times. Nutritional quality varied by item type and sourcing and could also vary by distribution method and client position in line. Findings suggest opportunities for pantry operation, client and staff education, and additional research.
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Lightowler H, Schweitzer L, Theis S, Henry CJ. Changes in Weight and Substrate Oxidation in Overweight Adults Following Isomaltulose Intake During a 12-Week Weight Loss Intervention: A Randomized, Double-Blind, Controlled Trial. Nutrients 2019; 11:E2367. [PMID: 31590285 PMCID: PMC6836138 DOI: 10.3390/nu11102367] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 09/24/2019] [Accepted: 10/02/2019] [Indexed: 12/31/2022] Open
Abstract
Low-glycemic compared to high-glycemic diets have been shown to improve metabolic status and enhance fat oxidation. The randomized, double-blind, controlled intervention study aimed to evaluate the effects of an energy-reduced diet containing isomaltulose (ISO, Palatinose™) versus sucrose (SUC) on body weight loss. Sixty-four healthy overweight/obese adults were allocated to consume either 40g/d ISO or SUC added to an energy-reduced diet for 12 weeks. Anthropometric measurements, body composition, and energy metabolism were assessed at baseline and after 4, 8, and 12 weeks. Fifty participants (age: 40.7 ± 11.7 y; BMI: 29.4 ± 2.7 kg/m²) completed the study. During the 12 weeks, both groups significantly lost weight (p < 0.001), which was more pronounced following ISO (-3.2 ± 2.9 vs. -2.1 ± 2.6 kg; p = 0.258). Moreover, for participants in the ISO group, this was accompanied by a significant reduction in fat mass (ISO: -1.9 ± 2.5, p = 0.005; SUC: -0.9 ± 2.6%, p = 0.224). The overall decrease in energy intake was significantly higher in the ISO compared to that in the SUC group (p = 0.022). In addition, breakfast containing ISO induced a significantly lower increase in postprandial respiratory quotient (RQ) (mean incremental area under the curve (iAUC)2h for ISO vs. SUC: 4.8 ± 4.1 vs. 6.9 ± 3.1, p = 0.047). The results suggest that ISO in exchange for SUC may help to facilitate body weight reduction, lower postprandial RQ associated with higher fat oxidation, and reduce energy intake.
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Affiliation(s)
- Helen Lightowler
- Oxford Brookes Centre for Nutrition and Health, Department of Sport, Health Sciences and Social Work, Faculty of Health and Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK.
| | - Lisa Schweitzer
- BENEO-Institute, BENEO GmbH, Wormser Straße 11, 67283 Obrigheim/Pfalz, Germany.
| | - Stephan Theis
- BENEO-Institute, BENEO GmbH, Wormser Straße 11, 67283 Obrigheim/Pfalz, Germany.
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR) and National University Health System, Centre for Translational Medicine, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore.
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Does food insulin index in the context of mixed meals affect postprandial metabolic responses and appetite in obese adolescents with insulin resistance? A randomised cross-over trial. Br J Nutr 2019; 122:942-950. [PMID: 31182181 DOI: 10.1017/s0007114519001351] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
The food insulin index (II) is a novel classification to rank foods based on their physiological insulin demand relative to an isoenergetic reference food and may be a valid predictor of postprandial insulin responses and appetite. The present study aimed to compare the postprandial metabolic responses and appetite sensations to two macronutrient- and glycaemic index-matched meals with either high or low II in obese adolescents with insulin resistance (IR). A randomised, single-blind and cross-over trial included fifteen obese adolescents aged 12-18 years with IR. All participants were provided with two different breakfasts: low glycaemic index, low insulin index (LGI-LII) and low glycaemic index, high insulin index (LGI-HII), with a 1-week washout period between meals. At time 0 (just before breakfast), 15, 30, 45, 60, 90, 120, 180 and 240 min after the meal, serum glucose, insulin and C-peptide levels and appetite scores were measured. At the end of 4 h, participants were served ad libitum lunch. Early (0-30 min), late (45-240 min) and total (0-240 min) postprandial insulin responses were lowered by 56·1, 34·6 and 35·6 % after the LGI-LII meal v. LGI-HII meal (P < 0·05). The feeling of hunger was also decreased by 25·8 and 27·5 % after the LGI-LII meal v. LGI-HII meal during the late and total responses (P < 0·05). The calculation II of meals or diets may be a useful dietary approach to reduce postprandial hyperinsulinaemia and the perceived hunger in obese adolescents with IR.
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Rankovic A, Adolphe JL, Verbrugghe A. Role of carbohydrates in the health of dogs. J Am Vet Med Assoc 2019; 255:546-554. [PMID: 31429654 DOI: 10.2460/javma.255.5.546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Satiating Effect of a Ketogenic Diet and Its Impact on Muscle Improvement and Oxidation State in Multiple Sclerosis Patients. Nutrients 2019; 11:nu11051156. [PMID: 31126118 PMCID: PMC6566517 DOI: 10.3390/nu11051156] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/17/2019] [Accepted: 05/21/2019] [Indexed: 12/17/2022] Open
Abstract
Background: It was previously established that Multiple sclerosis (MS) generates energy alterations at the mitochondrial level related to the loss of muscle mass. Ketone bodies, mainly beta-hydroxybutyrate (BHB), re-establish this energy alteration causing satiety, changes in body composition and a decrease in hormone-dependant hunger, such as ghrelin. The aim of this study was to establish possible improvements in body composition and the level of oxidation in patients with MS, by means of the satiating effect of a ketogenic diet. Methods: A pilot study was carried out with 27 MS patients who were given a Mediterranean isocaloric and ketogenic diet for 4 months. Anthropometric measurements, as well as satiety and hunger perception (VAS scale), were taken. In addition, BHB and paraoxonase 1 (PON1), as an oxidation marker, were measured by spectrophotometric automated assays, and ghrelin was determined by an enzyme immunoassay in the serum. All measurements were taken before and after the intervention. Results: A significant increase in satiety perception at lunch and dinner and of BHB in the blood was obtained. Hunger perception decreased significantly at lunch and dinner with similar levels of ghrelin. In addition, an important increase in lean mass and PON1 was observed. To our knowledge, this is the first study addressing improvements in body composition, oxidation state and metabolism in MS patients, based on the satiating effect of a Mediterranean isocaloric diet. Conclusion: A ketogenic diet increases lean mass and decreases inflammation and oxidation possibly as a consequence of an increase in satiety and decrease in hunger in MS patients.
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Comparison of Low Glycaemic Index and High Glycaemic Index Potatoes in Relation to Satiety: A Single-Blinded, Randomised Crossover Study in Humans. Nutrients 2018; 10:nu10111726. [PMID: 30423848 PMCID: PMC6266898 DOI: 10.3390/nu10111726] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 10/31/2018] [Accepted: 11/08/2018] [Indexed: 01/19/2023] Open
Abstract
High glycaemic index (GI) foods have been proposed to reduce satiety and thus promote overweight and obesity. Generally, potatoes have a high GI, but they also provide many beneficial nutrients and they are a highly important food source globally. In this study, we investigated how a low GI potato affected subjective satiety as compared to a high GI potato. Twenty healthy men (aged 18–40 years; body mass index (BMI) 18–27 kg/m2) participated in this single-blinded, controlled, randomised crossover trial. On each of the two trial days, the subjects were given a 500-gram portion of either a low or high GI potato variety (Carisma® low GI and Arizona high GI). Subjective appetite sensations were measured at baseline and at +15 min, +45 min, +75 min, +105 min, and +135 min after consumption of the test meal until an ad libitum meal was served at +150 min. No significant differences in the primary endpoint, satiety, were found between the two potato varieties (all p > 0.05). Furthermore, no significant differences were found in the secondary endpoints; hunger, fullness, and prospective food consumption, or ad libitum energy intake (all p > 0.05). In conclusion, the results of this study do not indicate that the GI of potatoes is important for satiety in normal-weight men.
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Kendall FE, Marchand O, Haszard JJ, Venn BJ. The Comparative Effect on Satiety and Subsequent Energy Intake of Ingesting Sucrose or Isomaltulose Sweetened Trifle: A Randomized Crossover Trial. Nutrients 2018; 10:nu10101504. [PMID: 30326587 PMCID: PMC6212890 DOI: 10.3390/nu10101504] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/09/2018] [Accepted: 10/13/2018] [Indexed: 12/03/2022] Open
Abstract
The effect that blood glucose concentration has on feelings of satiety is unclear. Our aims were to assess satiety and subsequent energy intake following the ingestion of trifle sweetened with sucrose or isomaltulose whilst measuring plasma glucose concentration to confirm glycemic differences between trifles. Seventy-seven healthy adults participated in a double-blind crossover trial where trifle sweetened with sucrose or isomaltulose was consumed on separate days with a two-week washout. Blood was sampled at the baseline, 1 and 2 h postprandially, and satiety assessed using visual analogue scales (VAS). Weighed diet records were taken on test days. A statistically significant difference in blood glucose concentration between trifles was found at 60 min following consumption, with the isomaltulose trifle having a 0.69 mmol/L (95% confidence interval: −1.07, −0.31) lower concentration when compared with the sucrose trifle. Mean satiety response by area-under-the-curve (AUC) was not significantly different between trifles. Mean (SD) appetite scores for the sucrose and isomaltulose trifles were 4493 (2393) and 4527 (2590) mm·min, respectively, with a between trifle difference of −9 (95% CI: −589, 572) mm·min. Mean (SD) energy intake for the remainder of the day following trifle consumption was 3894 kJ (1950 kJ) and 3530 kJ (1926 kJ) after the sucrose and isomaltulose trifles, respectively, and was not significantly different (p = 0.133). The differing glycemic response to trifle was not related to satiety or to subsequent energy intake.
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Affiliation(s)
- Fiona E Kendall
- Department of Human Nutrition, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - Olivia Marchand
- Department of Human Nutrition, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - Jillian J Haszard
- Department of Human Nutrition, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - Bernard J Venn
- Department of Human Nutrition, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
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Shafaeizadeh S, Muhardi L, Henry CJ, van de Heijning BJM, van der Beek EM. Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans. Nutrients 2018; 10:E188. [PMID: 29419785 PMCID: PMC5852764 DOI: 10.3390/nu10020188] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 01/31/2018] [Accepted: 02/01/2018] [Indexed: 02/07/2023] Open
Abstract
Glycaemic index (GI) is used as an indicator to guide consumers in making healthier food choices. We compared the GI, insulin index (II), and the area under the curve for blood glucose and insulin as glucose (GR) and insulin responses (IR) of a newly developed liquid nutritional formula with one commercially available liquid product with different types of carbohydrates. We then evaluated the glucose and insulin responses of two test foods with comparable energy density and protein percentage but presented in different food forms (liquid vs. solid). Fourteen healthy women participated in the study. GI, II, GR, and IR were assessed after (independent) consumption of two liquid products and a solid breakfast meal. The two liquid foods showed comparable GI, whilst the liquid form appeared to produce lower median GI (25 vs. 54), and II (52 vs. 98) values compared to the solid breakfast (p < 0.02). The median GR and IR for solid breakfast were respectively 44% and 45% higher compared to the liquid product (p < 0.02). Liquid formulas with different carbohydrate qualities produced comparable glucose responses, while foods with comparable energy density and protein percentage but different food form elicited differential effects on GI, II, GR, and IR. Nutrient quality and food form need to be taken into consideration when developing low GI products to manage glycaemic responses.
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Affiliation(s)
- Shila Shafaeizadeh
- Nutricia Research, Matrix Building #05-01b, 30 Biopolis Street, Singapore 138671, Singapore.
| | - Leilani Muhardi
- Danone Early Life Nutrition, Cyber 2 Tower, 15th Floor, Jl. HR. Rasuna Said #X-5 No. 13, South Jakarta 12950, Indonesia.
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR), and National University Health System, Centre for Translational Medicine, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore.
- Department of Biochemistry, National University of Singapore, 8 Medical Drive, Singapore 117596, Singapore.
| | | | - Eline M van der Beek
- Nutricia Research, Uppsalalaan 12, 3584 CT Utrecht, The Netherlands.
- Department of Pediatrics, University Medical Centre Groningen, CA84, Room Y2.115, Hanzeplein 1, 9713 GZ Groningen, The Netherlands.
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Zanzer YC, Plaza M, Dougkas A, Turner C, Östman E. Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being: a randomized crossover study in healthy subjects. Food Funct 2018; 9:2774-2786. [DOI: 10.1039/c7fo01715d] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Pleiotropic effects of spices on health, particularly on glucose metabolism and energy regulation, deserve further clinical investigation into their efficacy.
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Affiliation(s)
| | - Merichel Plaza
- Department of Analytical Chemistry
- Physical Chemistry and Chemical Engineering
- Faculty of Biology
- Environmental Sciences and Chemistry
- Universidad de Alcalá
| | - Anestis Dougkas
- Food for Health Science Centre
- Lund University
- Lund SE-22100
- Sweden
- Institute Paul Bocuse Research Centre
| | - Charlotta Turner
- Department of Chemistry
- Centre for Analysis and Synthesis
- Lund University
- Lund SE-22100
- Sweden
| | - Elin Östman
- Food for Health Science Centre
- Lund University
- Lund SE-22100
- Sweden
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Effect of breakfast omission and consumption on energy intake and physical activity in adolescent girls: a randomised controlled trial. Br J Nutr 2017; 118:392-400. [PMID: 28901889 DOI: 10.1017/s0007114517002148] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
It is not known if breakfast consumption is an effective intervention for altering daily energy balance in adolescents when compared with breakfast omission. This study examined the acute effect of breakfast consumption and omission on free-living energy intake (EI) and physical activity (PA) in adolescent girls. Using an acute randomised cross-over design, forty girls (age 13·3 (sd 0·8) years, BMI 21·5 (sd 5·0) kg/m2) completed two, 3-d conditions in a randomised, counter-balanced order: no breakfast (NB) and standardised (approximately 1962 kJ) breakfast (SB). Dietary intakes were assessed using food diaries combined with digital photographic records and PA was measured via accelerometry throughout each condition. Statistical analyses were completed using repeated-measures ANOVA. Post-breakfast EI was 483 (sd 1309) kJ/d higher in NB v. SB (P=0·025), but total daily EI was 1479 (sd 11311) kJ/d higher in SB v. NB (P<0·0005). Daily carbohydrate, fibre and protein intakes were higher in SB v. NB (P<0·0005), whereas daily fat intake was not different (P=0·405). Effect sizes met the minimum important difference of ≥0·20 for all significant effects. Breakfast manipulation did not affect post-breakfast macronutrient intakes (P≥0·451) or time spent sedentary or in PA (P≥0·657). In this sample of adolescent girls, breakfast omission increased post-breakfast free-living EI, but total daily EI was greater when a SB was consumed. We found no evidence that breakfast consumption induces compensatory changes in PA. Further experimental research is required to determine the effects of extended periods of breakfast manipulation in young people.
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Talla V, Hymavathi TV, Rao SK, Boini P, P R, Rodrigues L, Sampathi S. Profiling of Eleusine Coracana Biscuits for Glycemic Index, Stress and Lipid. ACTA ACUST UNITED AC 2017. [DOI: 10.15406/mojddt.2017.01.00010] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Ble-Castillo JL, Juárez-Rojop IE, Tovilla-Zárate CA, García-Vázquez C, Servin-Cruz MZ, Rodríguez-Hernández A, Araiza-Saldaña CI, Nolasco-Coleman AM, Díaz-Zagoya JC. Acute Consumption of Resistant Starch Reduces Food Intake but Has No Effect on Appetite Ratings in Healthy Subjects. Nutrients 2017; 9:nu9070696. [PMID: 28677623 PMCID: PMC5537811 DOI: 10.3390/nu9070696] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 06/18/2017] [Accepted: 06/28/2017] [Indexed: 02/07/2023] Open
Abstract
Previous studies have shown the benefits of native banana starch (NBS) supplementation in improving glucose metabolism and reducing body weight (BW) in humans. However, the effect of this starch on appetite regulation is unknown. The aim of this study was to examine the effects of NBS rich resistant starch on subjective measurements of appetite, energy intake, and appetite hormones in healthy subjects. Postprandial glucose and insulin responses were also assessed. In a randomized, single-blind, crossover study, 28 healthy young subjects consumed a beverage containing either 40 g of NBS or 40 g of digestible corn starch (DCS) on two separate occasions. Effects on appetite were estimated using visual analogue scales (VAS) and satiety hormone responses. At the end of the intervention, participants were provided with a pre-weighed ad libitum homogeneous test meal. After a washout period of 1 week, subjects received the alternative treatment. NBS supplementation induced a reduction in food intake, glucose area under the curve (AUC)-180 min, and insulin AUC-180 min. However, there was no associated effect on the subjective appetite ratings or gut hormones. NBS supplementation may help to reduce meal size and control BW.
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Affiliation(s)
- Jorge L Ble-Castillo
- Centro de Investigación, DACS, Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, 86150 Tabasco, Mexico.
| | - Isela E Juárez-Rojop
- Centro de Investigación, DACS, Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, 86150 Tabasco, Mexico.
| | - Carlos A Tovilla-Zárate
- División Académica Multidisciplinaria de Comalcalco, UJAT, Comalcalco, 86658 Tabasco, Mexico.
| | - Carlos García-Vázquez
- Centro de Investigación, DACS, Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, 86150 Tabasco, Mexico.
| | - Magda Z Servin-Cruz
- Centro de Investigación, DACS, Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, 86150 Tabasco, Mexico.
| | - Arturo Rodríguez-Hernández
- Unidad de Medicina Familiar 10, Instituto Mexicano del Seguro Social (IMSS), Xalapa, 91000 Veracruz, Mexico.
| | - Claudia I Araiza-Saldaña
- Centro de Investigación, DACS, Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, 86150 Tabasco, Mexico.
| | | | - Juan C Díaz-Zagoya
- Centro de Investigación, DACS, Universidad Juárez Autónoma de Tabasco (UJAT), Villahermosa, 86150 Tabasco, Mexico.
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15
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Sugar, perceived healthfulness, and satiety: When does a sugary preload lead people to eat more? Appetite 2017; 114:338-349. [DOI: 10.1016/j.appet.2017.04.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Revised: 03/03/2017] [Accepted: 04/03/2017] [Indexed: 01/11/2023]
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16
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Flores-Silva PC, Tovar J, Reynoso-Camacho R, Bello-Pérez LA. Impact of Chickpea- and Raw Plantain-Based Gluten-Free Snacks on Weight Gain, Serum Lipid Profile, and Insulin Resistance of Rats Fed with a High-Fructose Diet. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0065-fi] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Juscelino Tovar
- Food for Health Science Centre, Lund University, Lund, Sweden
| | - Rosalia Reynoso-Camacho
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico
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17
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Zafar TA, Kabir Y. Chickpeas suppress postprandial blood glucose concentration, and appetite and reduce energy intake at the next meal. Journal of Food Science and Technology 2016; 54:987-994. [PMID: 28303049 DOI: 10.1007/s13197-016-2422-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/17/2016] [Accepted: 11/24/2016] [Indexed: 01/13/2023]
Abstract
The current study was designed to explore the beneficial properties of chickpeas consumption on suppressing appetite, excessive blood glucose excursions, and energy intake (EI) from a subsequent meal. Two caloric preloaded foods, chickpeas, and white bread were compared to water control, fed to healthy female subjects at equal energy density, volume, and available carbohydrate content in two experiments spanning over 60 and 120 min. Blood glucose was measured by a portable glucometer and satiety by using a visual analogue scale questionnaire at baseline and every 15 up to 60 min in both experiments and then every 30 until 120 min in Experiment 2 after the preloads ingestion. A test meal was served at the end of both experiments to calculate EI and percent energy compensation (%EC). The results suggest a reduction of 29-36% in blood glucose concentration, and 83-98% EC after the chickpeas in Experiments 1 and 2 respectively compared to white bread. The average appetite showed a positive association with EI. We conclude that the consumption of chickpeas is beneficial on glycemic control and may help in body weight management through suppressing appetite and energy intake.
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Affiliation(s)
- Tasleem A Zafar
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, P.O. Box 5969, 13060 Safat, State of Kuwait Kuwait
| | - Yearul Kabir
- Department of Biochemistry and Molecular Biology, University of Dhaka, P.O. Box 2611, Dhaka, Bangladesh
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18
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The effect of the macronutrient composition of breakfast on satiety and cognitive function in undergraduate students. Eur J Nutr 2016; 56:2139-2150. [PMID: 27379830 DOI: 10.1007/s00394-016-1254-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Accepted: 06/21/2016] [Indexed: 10/21/2022]
Abstract
PURPOSE It is believed that breakfast is an important meal due to its effect on appetite control and cognitive performance, yet little evidence exists to support this hypothesis. METHODS Using a crossover design, 33 healthy undergraduates (aged 22 ± 2 years with a BMI of 23.5 ± 1.7 kg/m2) were randomized one of four breakfast treatments: no breakfast, a low-protein breakfast containing no animal protein, a high-carbohydrate/low-protein breakfast containing animal protein or a low-carbohydrate/high-protein breakfast. After an overnight fast, participants reported to the laboratory and baseline appetite questionnaires and cognitive tests were completed. A baseline blood sample was also collected. These measures were repeated at regular intervals throughout the test session. An ad libitum lunch meal was provided 240 min after breakfast, and the amount eaten recorded. Diet diaries and hourly appetite questionnaires were completed for the rest of the day. RESULTS The no-breakfast treatment had a marked effect on appetite before lunch (p < .05). Moreover, participants consumed more energy at lunch following the no-breakfast treatment (p < .05). There was no difference in appetite before lunch or food intake at lunch following any treatment when breakfast was eaten. However, food intake over the entire test day was lowest for the no-breakfast treatment (p < .05). Plasma glucose and insulin were lower following the high-protein/low-carbohydrate treatment compared to the low-protein/high-carbohydrate-no animal protein treatment (p < .05). Participants were less happy when they missed breakfast (p < .05), but there were no other statistically significant effects of breakfast on mood or cognitive performance. CONCLUSIONS These results suggest that changing the macronutrient content of breakfast influences the glycemic response, but has no effect on the appetitive or cognitive performance measures used in this present study.
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19
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Scaglioni S, Sala M, Stival G, Giroli M, Raimondi C, Salvioni M, Radaelli G, Agostoni C, Riva E, Giovannini M. Dietary Glycemic Load and Macronutrient Intake in Healthy Italian Children. Asia Pac J Public Health 2016; 17:88-92. [PMID: 16425651 DOI: 10.1177/101053950501700205] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
The objective is of this study is to examine the relationship of dietary glycemic load (GL) and overall glycemic index (OGI) with macronutrients intake, body mass index (BMI) and insulin sensitivity in healthy children. The subjects comprised of 105 healthy non-obese eight -years old children, 60 boys and 45 girls. A Food Frequency Questionnaire (FFQ) evaluating dietary habits, GL and OGI. Insulin sensitivity was evaluated by the homeostatic model assessment (HOMA). GL was positively associated with dietary total (correlation coefficient, r=0.57) and starch (r=0.67) carbohydrates, daily consumption of pasta and white bread, cooked potatoes, bakery products and cookies, and negatively with dietary fats (r=-0.52). OGI was positively associated with daily consumption of white bread and cookies, and negatively associated with soluble carbohydrates (r=-0.35), and consumption of fibres, proteins, fruit, legumes and carrots. No significant association was found of GL or OGI with BMI or insulin sensitivity. In healthy children, GL and OGI may represent a useful indicator of quality of diet. Asia Pac J Public Health 2005; 17(2): 88-92.
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Affiliation(s)
- S Scaglioni
- Department of Pediatrics, San Paolo Hospital, University of Milan, Milan, Italy.
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20
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Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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21
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Abstract
The link between carbohydrate intake and health is becoming increasingly important for consumers, particularly in the areas of glycemic index (GI) and extended energy-releasing starches. From a physiological point of view, slowly digestible starch (SDS) delivers a slow and sustained release of blood glucose along with the benefits resulting from low glycemic and insulinemic response. SDS has been implicated in several health problems, including diabetes, obesity, and cardiovascular diseases (metabolic syndromes). It may also have commercial potential as a novel functional ingredient in a variety of fields, such as nutrition, medicine, and agriculture. The present review assesses this form of digestion by analyzing methods to prepare and evaluate SDS, and factors affecting its transformation, its health benefits, and its applications.
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Affiliation(s)
- Ming Miao
- a State Key Laboratory of Food Science & Technology Jiangnan University , Wuxi , Jiangsu Province , P.R. China
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22
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 9487 in (select (char(113)+char(98)+char(112)+char(118)+char(113)+(select (case when (9487=9487) then char(49) else char(48) end))+char(113)+char(98)+char(113)+char(120)+char(113)))] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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23
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 7890=(select upper(xmltype(chr(60)||chr(58)||chr(113)||chr(98)||chr(112)||chr(118)||chr(113)||(select (case when (7890=7890) then 1 else 0 end) from dual)||chr(113)||chr(98)||chr(113)||chr(120)||chr(113)||chr(62))) from dual)-- lbtq] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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24
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and extractvalue(4091,concat(0x5c,0x7162707671,(select (elt(4091=4091,1))),0x7162717871))-- vojf] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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25
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 2422=cast((chr(113)||chr(98)||chr(112)||chr(118)||chr(113))||(select (case when (2422=2422) then 1 else 0 end))::text||(chr(113)||chr(98)||chr(113)||chr(120)||chr(113)) as numeric)-- aihs] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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26
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 9487 in (select (char(113)+char(98)+char(112)+char(118)+char(113)+(select (case when (9487=9487) then char(49) else char(48) end))+char(113)+char(98)+char(113)+char(120)+char(113)))-- kwhe] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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27
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d order by 1-- xnfr] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 7890=(select upper(xmltype(chr(60)||chr(58)||chr(113)||chr(98)||chr(112)||chr(118)||chr(113)||(select (case when (7890=7890) then 1 else 0 end) from dual)||chr(113)||chr(98)||chr(113)||chr(120)||chr(113)||chr(62))) from dual)] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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29
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d order by 1-- qwai] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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30
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016; 7:3295-303. [DOI: 10.1039/c6fo00559d] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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31
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and extractvalue(4091,concat(0x5c,0x7162707671,(select (elt(4091=4091,1))),0x7162717871))] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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32
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Stamataki NS, Nikolidaki EK, Yanni AE, Stoupaki M, Konstantopoulos P, Tsigkas AP, Perrea D, Tentolouris N, Karathanos VT. Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects. Food Funct 2016. [DOI: 10.1039/c6fo00559d and 2422=cast((chr(113)||chr(98)||chr(112)||chr(118)||chr(113))||(select (case when (2422=2422) then 1 else 0 end))::text||(chr(113)||chr(98)||chr(113)||chr(120)||chr(113)) as numeric)] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
Abstract
A low GI snack with satiety promoting effects.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Eirini K. Nikolidaki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Maria Stoupaki
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Panagiotis Konstantopoulos
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Alexandros-Pantelis Tsigkas
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Despoina Perrea
- Laboratory of Experimental Surgery and Surgery Research
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
- Greece
| | - Nikolaos Tentolouris
- 1st Department of Propaedeutic and Internal Medicine
- Laiko General Hospital
- School of Medicine
- National and Kapodistrian University of Athens
- Athens
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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Augustin LSA, Kendall CWC, Jenkins DJA, Willett WC, Astrup A, Barclay AW, Björck I, Brand-Miller JC, Brighenti F, Buyken AE, Ceriello A, La Vecchia C, Livesey G, Liu S, Riccardi G, Rizkalla SW, Sievenpiper JL, Trichopoulou A, Wolever TMS, Baer-Sinnott S, Poli A. Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). Nutr Metab Cardiovasc Dis 2015; 25:795-815. [PMID: 26160327 DOI: 10.1016/j.numecd.2015.05.005] [Citation(s) in RCA: 387] [Impact Index Per Article: 43.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/24/2015] [Revised: 05/08/2015] [Accepted: 05/08/2015] [Indexed: 01/11/2023]
Abstract
BACKGROUND AND AIMS The positive and negative health effects of dietary carbohydrates are of interest to both researchers and consumers. METHODS International experts on carbohydrate research held a scientific summit in Stresa, Italy, in June 2013 to discuss controversies surrounding the utility of the glycemic index (GI), glycemic load (GL) and glycemic response (GR). RESULTS The outcome was a scientific consensus statement which recognized the importance of postprandial glycemia in overall health, and the GI as a valid and reproducible method of classifying carbohydrate foods for this purpose. There was consensus that diets low in GI and GL were relevant to the prevention and management of diabetes and coronary heart disease, and probably obesity. Moderate to weak associations were observed for selected cancers. The group affirmed that diets low in GI and GL should always be considered in the context of diets otherwise understood as healthy, complementing additional ways of characterizing carbohydrate foods, such as fiber and whole grain content. Diets of low GI and GL were considered particularly important in individuals with insulin resistance. CONCLUSIONS Given the high prevalence of diabetes and pre-diabetes worldwide and the consistency of the scientific evidence reviewed, the expert panel confirmed an urgent need to communicate information on GI and GL to the general public and health professionals, through channels such as national dietary guidelines, food composition tables and food labels.
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Affiliation(s)
- L S A Augustin
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Canada.
| | - C W C Kendall
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Canada; Department of Nutritional Science, University of Toronto, Toronto, Canada; University of Saskatchewan, Saskatoon, Canada
| | - D J A Jenkins
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Canada; Department of Nutritional Science, University of Toronto, Toronto, Canada
| | - W C Willett
- Department of Nutrition, Harvard School of Public Health, Boston, USA
| | - A Astrup
- Department of Nutrition, Exercise and Sports (NEXS), Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - A W Barclay
- Glycemic Index Foundation, Sydney, Australia
| | - I Björck
- Food for Health Science Centre, Lund University, Lund, Sweden
| | - J C Brand-Miller
- Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders, University of Sydney, Sydney, Australia
| | - F Brighenti
- Department of Food Sciences, University of Parma, Parma, Italy
| | - A E Buyken
- Department of Nutritional Epidemiology, University of Bonn, Bonn, Germany
| | - A Ceriello
- Institut d' Investigación Biomédiques August Pi i Sunyer (IDIBAPS), Barcelona, Spain; Centro de Investigación Biomedica en Red de Diabetes y Enfermedades Metabolicas Asociadas (CIBERDEM), Barcelona, Spain
| | - C La Vecchia
- Department of Clinical Sciences and Community Health, Università degli Studi di Milano, Milan, Italy
| | - G Livesey
- Independent Nutrition Logic, Wymondham, UK
| | - S Liu
- Department of Epidemiology and Medicine, Brown University, Providence, USA
| | - G Riccardi
- Department of Clinical Medicine and Surgery, Federico II University, Naples, Italy
| | - S W Rizkalla
- Institute Cardiometabolism and Nutrition (ICAN), University Pierre et Marie Curie, Pitié Salpêtrière Hospital, Paris, France; National Institute of Health and Medical Research (INSERM), University Pierre et Marie Curie and Pitié Salpêtrière Hospital, Paris, France
| | - J L Sievenpiper
- Department of Nutritional Science, University of Toronto, Toronto, Canada
| | - A Trichopoulou
- Department of Hygiene, Epidemiology and Medical Statistics, University of Athens Medical School, Athens, Greece
| | - T M S Wolever
- Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Canada; Department of Nutritional Science, University of Toronto, Toronto, Canada
| | | | - A Poli
- Nutrition Foundation of Italy, Milan, Italy
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Giuntini EB, Dan MCT, Lui MCY, Lajolo FM, Menezes EW. Positive impact of a functional ingredient on hunger and satiety after ingestion of two meals with different characteristics. Food Res Int 2015; 76:395-401. [PMID: 28455019 DOI: 10.1016/j.foodres.2015.06.038] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2015] [Revised: 06/21/2015] [Accepted: 06/23/2015] [Indexed: 12/24/2022]
Abstract
The ingestion of unavailable carbohydrates - functional ingredients - has presented an inverse relationship with the risk for chronic non-communicable diseases. The objective of this work was to evaluate the effects of addition of inulin to two ready-to-eat frozen meals on the release of gastrointestinal hormones and other parameters related to hunger and satiety. Prototypes of two different kinds of frozen meals were elaborated by the food industry: control meal (C1 and C2); and test meals, added inulin (T1 and T2). Three sequential clinical assays were performed with healthy volunteers: 1) evaluation of glycemic response (n=16); 2) evaluation of gastrointestinal hormones related to satiety (n=15); and 3) evaluation of satiety (by Visual Analogue Scale - VAS and energy intake) (n=52). The meals showed low glycemic index and glycemic load, and T1 showed a decreased glycemic response peak compared to C1. The addition of inulin (~8g) to the test meals (lunch) provided significant satiety, resulting in an decrease in energy intake of 419 (group 1) and 586kJ (group 2) in the two subsequent meals (after 180min and 360min) and a decrease in hunger and increase in satiety at 120 and 180min when comparing with control meals. A positive post-prandial variation was observed in the plasmatic levels of ghrelin and insulin in relation to the control meal (hormones related to hunger in high levels), after the intake of both two test meals. Inulin is an ingredient that presents several positive characteristics for the elaboration of products that stimulate healthy eating habits. These effects are currently being evaluated in medium-term trials.
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Affiliation(s)
- Eliana B Giuntini
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN) - USP, Food Research Center (FoRC/CEPID/FAPESP), São Paulo, SP, Brazil
| | - Milana C T Dan
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, SP, Brazil
| | | | - Franco M Lajolo
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN) - USP, Food Research Center (FoRC/CEPID/FAPESP), São Paulo, SP, Brazil
| | - Elizabete W Menezes
- Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo (USP), São Paulo, SP, Brazil; Food and Nutrition Research Center (NAPAN) - USP, Food Research Center (FoRC/CEPID/FAPESP), São Paulo, SP, Brazil.
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Recio-Rodriguez JI, Gomez-Marcos MA, Patino-Alonso MC, Rodrigo-De Pablo E, Cabrejas-Sánchez A, Arietaleanizbeaskoa MS, Repiso-Gento I, Gonzalez-Viejo N, Maderuelo-Fernandez JA, Agudo-Conde C, Garcia-Ortiz L. Glycemic index, glycemic load, and pulse wave reflection in adults. Nutr Metab Cardiovasc Dis 2015; 25:68-74. [PMID: 25315672 DOI: 10.1016/j.numecd.2014.08.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 08/28/2014] [Accepted: 08/29/2014] [Indexed: 10/24/2022]
Abstract
BACKGROUND AND AIMS Diets with a high glycemic index (GI), high glycemic load (GL), or both, increase the risk of cardiovascular disease. This study examined the association of GI and GL in a regular diet with the peripheral augmentation index (i.e., a marker of vascular aging) in a sample of adults. METHODS AND RESULTS Cross-sectional study. The findings presented in this manuscript are a subanalysis of the EVIDENT study whose purpose was to analyze the relationship between lifestyle and arterial aging. For the sample population, 1553 individuals aged 20-80 years were selected through random sampling from the patients of general practitioners at six health centers in Spain. GI and GL for each patient's diet were calculated from a previously validated, semi-quantitative, 137-item food frequency questionnaire. The peripheral augmentation index corrected for a heart rate of 75 bpm (PAIx75) was measured with pulse-wave application software (A-Pulse CASP). Based on a risk factor adjusted regression model, for every 5 unit increase in GI, the PAIx75 increased by 0.11 units (95% CI: 0.04-0.19). Similarly, for every increase in 10 units in GL, the PAIx75 increased by 1.13 (95% CI: 0.21-2.05). High PAIx75 values were observed in individuals with diets in the third GI tertile (i.e., the highest), and lower PAIx75 values in those with diets in the first tertile (i.e., the lowest), (93.1 vs. 87.5, respectively, p = 0.001). CONCLUSIONS GI and GL were directly associated with PAIx75 values in adults without cardiovascular diseases regardless of age, gender, physical activity, and other confounders.
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Affiliation(s)
- J I Recio-Rodriguez
- La Alamedilla Health Centre, Castilla and León Health Service-SACYL, redIAPP, IBSAL, Salamanca, Spain.
| | - M A Gomez-Marcos
- La Alamedilla Health Centre, Castilla and León Health Service-SACYL, redIAPP, IBSAL, Salamanca, Spain
| | | | - E Rodrigo-De Pablo
- Passeig de Sant Joan Health Center, Catalan Health Center, Barcelona, Spain
| | - A Cabrejas-Sánchez
- Cuenca III Health Centre, Castilla La Mancha Health Service-SESCAM, Cuenca, Spain
| | | | - I Repiso-Gento
- Casa del Barco Health Center, Castilla and León Health Service-SACYL, Valladolid, Spain
| | - N Gonzalez-Viejo
- Torre Ramona Health Center, Aragón Health Service-Salud, Zaragoza, Spain
| | - J A Maderuelo-Fernandez
- La Alamedilla Health Centre, Castilla and León Health Service-SACYL, redIAPP, IBSAL, Salamanca, Spain
| | - C Agudo-Conde
- La Alamedilla Health Centre, Castilla and León Health Service-SACYL, redIAPP, IBSAL, Salamanca, Spain
| | - L Garcia-Ortiz
- La Alamedilla Health Centre, Castilla and León Health Service-SACYL, redIAPP, IBSAL, Salamanca, Spain
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Montelius C, Szwiec K, Kardas M, Lozinska L, Erlanson-Albertsson C, Pierzynowski S, Rehfeld JF, Weström B. Dietary thylakoids suppress blood glucose and modulate appetite-regulating hormones in pigs exposed to oral glucose tolerance test. Clin Nutr 2014; 33:1122-6. [DOI: 10.1016/j.clnu.2013.12.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2013] [Revised: 12/20/2013] [Accepted: 12/20/2013] [Indexed: 10/25/2022]
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Li SS, Kendall CWC, de Souza RJ, Jayalath VH, Cozma AI, Ha V, Mirrahimi A, Chiavaroli L, Augustin LSA, Blanco Mejia S, Leiter LA, Beyene J, Jenkins DJA, Sievenpiper JL. Dietary pulses, satiety and food intake: a systematic review and meta-analysis of acute feeding trials. Obesity (Silver Spring) 2014; 22:1773-80. [PMID: 24820437 DOI: 10.1002/oby.20782] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2014] [Accepted: 04/18/2014] [Indexed: 11/09/2022]
Abstract
OBJECTIVE To assess the effect of dietary pulses (beans, peas, chickpeas, lentils) on acute satiety and second meal intake, a systematic review and meta-analysis was conducted. METHODS MEDLINE, EMBASE, CINAHL, and the Cochrane Registry (through May 6, 2013) were searched for acute controlled trials examining the effect of dietary pulses on postprandial satiety or second meal intake compared with isocaloric controls. Two independent reviewers extracted data and assessed methodological quality and risk of bias. Data were pooled by generic inverse variance random effects models and expressed as ratio of means (RoMs) for satiety and mean differences (MDs) for second meal food intake, with 95% confidence intervals (95% CIs). Heterogeneity was assessed (Q statistic) and quantified (I(2) statistic). Protocol registration: clinicaltrials.gov identifier, NCT01605422. RESULTS Nine trials met the eligibility criteria. Dietary pulses produced a 31% greater satiety incremental area under the curve (IAUC) (RoM = 1.31, 95% CI: 1.09 to 1.58, P = 0.004; Phet = 0.96; I(2) = 0%) without affecting second meal intake (MD = -19.94, 95% CI: -75-35, P = 0.48; Phet = 0.01; I(2) = 63%). Our data are limited by the small sample sizes, narrow participant characteristics and significant unexplained heterogeneity among the available trials. CONCLUSIONS Pooled analyses show that dietary pulses contribute to acute satiety but not second meal intake.
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Affiliation(s)
- Siying S Li
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada; Toronto 3D Knowledge Synthesis and Clinical Trials Unit, Clinical Nutrition and Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON, Canada
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Rouhani MH, Kelishadi R, Hashemipour M, Esmaillzadeh A, Azadbakht L. Glycemic index, glycemic load and childhood obesity: A systematic review. Adv Biomed Res 2014; 3:47. [PMID: 24627855 PMCID: PMC3949335 DOI: 10.4103/2277-9175.125757] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2012] [Accepted: 08/02/2012] [Indexed: 02/07/2023] Open
Abstract
Background: Several evidences have been reported so far in terms of the relationship between obesity and glycemic index and glycemic load in children. However, the number of review studies that have dealt with recent findings is quite low. The purpose of present study is to review the existing evidences in this regard. Materials and Methods: First of all, the phrases: “Glycaemic index”, “Glycaemic load”, “Glycemic index” OR “Glycemic load” accompanied by one of the words: “Adolescent”, “Young”, “Youth” “Children” OR “Child” were searched in texts of articles existing in ISI and PUBMED databases which were obtained out of 1001 articles. Among these, some articles, which reviewed the relationship of obesity with glycemic index and glycemic load, were selected. Finally, 20 articles were studied in current review study. Results: The majority of cross-sectional studies have found children's obesity directly linked with glycemic index and glycemic load; however, cohort studies found controversial results. Also, the intervention studies indicate the negative effect of glycemic index and glycemic load on obesity in children. Conclusion: Published evidences reported inconsistent results. It seems that existing studies are not sufficient and more studies are needed in this regard.
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Affiliation(s)
- Mohammad Hossein Rouhani
- Food Security Research Center, Isfahan University of Medical Sciences and Department of Community Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Roya Kelishadi
- Department of Pediatrics, Child Growth and Development Research Center, and School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mahin Hashemipour
- Department of Pediatrics, Child Growth and Development Research Center, and School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran ; Department of Pediatric Endocrinology and Metabolism Diseases, Endocrinology and Metabolism Research Center, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ahmad Esmaillzadeh
- Food Security Research Center, Isfahan University of Medical Sciences and Department of Community Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Leila Azadbakht
- Food Security Research Center, Isfahan University of Medical Sciences and Department of Community Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
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Nori Janosz KE, Miller WM, Odom J, Lillystone M, McCullough PA. Optimal diabetes management during medical weight loss for cardiovascular risk reduction. Expert Rev Cardiovasc Ther 2014; 3:761-75. [PMID: 16076284 DOI: 10.1586/14779072.3.4.761] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Obesity has long been recognized as a significant risk factor for type 2 diabetes. Both obesity and type 2 diabetes are associated with an increase in cardiovascular risk. As cardiovascular disease continues to be the number one killer in the USA and western adult populations, the rise in prevalence of obesity and type 2 diabetes is alarming. This is especially disturbing in the tripling of overweight children and adolescents, accompanied by the increase in prevalence of pediatric type 2 diabetes. Optimal strategies for long-term diabetes management aim at effectively controlling, reducing and ultimately preventing obesity. This review explores the clinical recommendations in place, new clinical investigations, diet therapy, medical nutrition therapy, meal replacements, behavior therapy, exercise therapy, pharmacotherapy and surgical therapy as strategies to achieve weight-loss success in diabetic patients and ultimately reduce cardiovascular disease.
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Affiliation(s)
- Katherine E Nori Janosz
- Beaumont Health Center, Weight Control Center, Division of Nutrition and Preventive Medicine, William Beaumont Hospital, Royal Oak, 4949 Coolidge Highway, Royal Oak, MI 48073-1026, USA.
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40
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Rouhani MH, Kelishadi R, Hashemipour M, Esmaillzadeh A, Azadbakht L. The effect of low glycemic index diet on body weight status and blood pressure in overweight adolescent girls: a randomized clinical trial. Nutr Res Pract 2013; 7:385-92. [PMID: 24133618 PMCID: PMC3796664 DOI: 10.4162/nrp.2013.7.5.385] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2012] [Revised: 04/15/2013] [Accepted: 05/14/2013] [Indexed: 11/04/2022] Open
Abstract
Although several studies have assessed the influence of the glycemic index on body weight and blood pressure among adults, limited evidence exists for the pediatric age population. In the current study, we compared the effects of low glycemic index (LGI) diet to the healthy nutritional recommendation (HNR)-based diet on obesity and blood pressure among adolescent girls in pubertal ages. This 10-week parallel randomized clinical trial comprised of 50 overweight or obese and sexually mature girls less than 18 years of age years, who were randomly assigned to LGI or HNR-based diet. Macronutrient distribution was equivalently prescribed in both groups. Blood pressure, weight and waist circumference were measured at baseline and after intervention. Of the 50 participants, 41 subjects (include 82%) completed the study. The GI of the diet in the LGI group was 42.67 ± 0.067. A within-group analysis illustrated that in comparison to the baseline values, the body weight and body mass index (not waist circumference and blood pressure) decreased significantly after the intervention in both groups (P = 0.0001). The percent changes of the body weight status, waist circumference and blood pressure were compared between the two groups and the findings did not show any difference between the LGI diet consumers and those in the HNR group. In comparison to the HNR, LGI diet could not change the weight and blood pressure following a 10-week intervention. Further longitudinal studies with a long-term follow up should be conducted in this regard.
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Affiliation(s)
- Mohammad Hossein Rouhani
- Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Roya Kelishadi
- Department of Pediatrics, Child Growth and Development Research Center, and School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Mahin Hashemipour
- Department of Pediatrics, Child Growth and Development Research Center, and School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
- Department of Pediatric Endocrinology and Metabolism Diseases, Endocrinology and Metabolism Research Center, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Ahmad Esmaillzadeh
- Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, PO Box 81745, Isfahan, Iran
| | - Leila Azadbakht
- Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, PO Box 81745, Isfahan, Iran
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The effect of beverages varying in glycaemic load on postprandial glucose responses, appetite and cognition in 10-12-year-old school children. Br J Nutr 2012; 110:529-37. [PMID: 23244339 DOI: 10.1017/s0007114512005296] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Reducing glycaemic index (GI) and glycaemic load (GL) inconsistently improves aspects of cognitive function and appetite in children. Whether altering the GL by lowering carbohydrate relative to protein and fat has a role in these effects is unknown. Therefore, we assessed the differential effects of beverages varying in GL and dairy composition on appetite, energy intake and cognitive function in children. A total of forty children (10–12 years) completed a double-blind, randomised, crossover trial, receiving three isoenergetic drinks (approximately 1100 kJ): a glucose beverage (GI 100, GL 65), a full milk beverage (GI 27, GL 5) and a half milk/glucose beverage (GI 84, GL 35). For 3 h post-consumption, subjective appetite and cognitive performance (speed of processing, memory, attention and perceptual speed) were measured hourly. At completion, each child was provided a buffet-style lunch and energy intake was calculated. Blood glucose was objectively measured using the Continuous Glucose Monitoring System. Blood glucose AUC values were significantly different between the drinks (P,0·001), but did not sustain above the baseline for 3 h for any drink. Mixed modelling revealed no effect of beverage on subjective appetite or energy intake. Participant sex and drink GL significantly interacted for short-term memory (P,0·001). When girls consumed either milk-containing beverage, they recalled 0·7–0·8 more words compared with 0·5 less words after the glucose drink (P#0·014). Altering GL of drinks by reducing carbohydrate and increasing protein did not affect appetite or cognition in children. Girls may demonstrate improved short-term memory after consuming beverages with higher protein and lower GL.
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Geliebter A, Lee MIC, Abdillahi M, Jones J. Satiety following intake of potatoes and other carbohydrate test meals. ANNALS OF NUTRITION AND METABOLISM 2012; 62:37-43. [PMID: 23221259 DOI: 10.1159/000342638] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2012] [Accepted: 08/14/2012] [Indexed: 11/19/2022]
Abstract
BACKGROUND AND AIMS The study investigated satiation and satiety following intake of starch-rich side dishes representing a range of glycemic indices (GIs). METHODS Twelve normal-weight (BMI = 22.4 ± SD 2.0) participants (6 male, 6 female, 22-30 years) received one of four side dishes or white bread (GI reference) in randomized order on five mornings, followed by an ad libitum lunch. Blood draws prior to test meal and during the 2 h before lunch measured plasma glucose and insulin concentrations. GI was calculated from glucose incremental area under the curve (AUC). Hunger, fullness, desire to eat and prospective consumption were rated just before blood draws. RESULTS No significant difference was found in hunger or fullness AUCs between test meals. Both potato meals yielded lower desire to eat compared to pasta throughout the 2-hour period (p = 0.002). Total lunch energy intake did not differ. No significant correlations were found between test meal GI and ratings of hunger, fullness or energy intake at lunch meal. CONCLUSIONS GI of energy-equivalent test meals did not predict satiety or lunch meal intake. There was evidence of reduced appetite following both potato meals relative to the other carbohydrate side dishes but no differences in subsequent intake.
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Affiliation(s)
- Allan Geliebter
- New York Obesity Nutrition Research Center, St. Luke's-Roosevelt Hospital Center, Columbia University College of Physicians and Surgeons, New York, NY, USA.
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O'Connor Á. Bread consumption in the UK: what are the main attitudinal factors affecting current intake and its place in a healthy diet? NUTR BULL 2012. [DOI: 10.1111/j.1467-3010.2012.01989.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Brindal E, Baird D, Danthiir V, Wilson C, Bowen J, Slater A, Noakes M. Ingesting breakfast meals of different glycaemic load does not alter cognition and satiety in children. Eur J Clin Nutr 2012; 66:1166-71. [DOI: 10.1038/ejcn.2012.99] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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König D, Theis S, Kozianowski G, Berg A. Postprandial substrate use in overweight subjects with the metabolic syndrome after isomaltulose (Palatinose™) ingestion. Nutrition 2012; 28:651-6. [DOI: 10.1016/j.nut.2011.09.019] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2011] [Revised: 08/13/2011] [Accepted: 09/27/2011] [Indexed: 01/22/2023]
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Brownley KA, Heymen S, Hinderliter AL, Galanko J, Macintosh B. Low-glycemic load decreases postprandial insulin and glucose and increases postprandial ghrelin in white but not black women. J Nutr 2012; 142:1240-5. [PMID: 22649264 DOI: 10.3945/jn.111.146365] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
Abstract
Alterations in appetite hormones favoring increased postprandial satiety have been implicated in both the glycemic control and potential weight-loss benefits of a low-glycemic diet. Racial differences exist in dietary glycemic load and appetite hormone concentrations. This study examined the impact of glycemic load on appetite hormones in 20 black women [10 normal weight, BMI = 22.8 ± 1.42 (mean ± SD); 10 obese, BMI = 35.1 ± 2.77] and 20 white women (10 normal weight, BMI = 22.9 ± 1.45; 10 obese, BMI = 34.3 ± 2.77). Each woman completed two 4.5-d weight-maintenance, mixed-macronutrient, high-glycemic vs. low-glycemic load diets that concluded with a test meal of identical composition. Blood samples collected before and serially for 3 h after each test meal were assayed for plasma ghrelin and serum insulin and glucose concentrations. Compared with the high-glycemic load meal, the low-glycemic load meal was associated with lower insulin(AUC) (P = 0.02), glucose(AUC) (P = 0.01), and urge to eat ratings (P = 0.05) but with higher ghrelin(AUC) (P = 0.008). These results suggest the satiating effect of a low-glycemic load meal is not directly linked to enhanced postprandial suppression of ghrelin. Notably, these effects were significant among white but not black women, suggesting that black women may be less sensitive than white women to the glucoregulatory effects of a low-glycemic load. These findings add to a growing literature demonstrating racial differences in postprandial appetite hormone responses. If reproducible, these findings have implications for individualized diet prescription for the purposes of glucose or weight control in women.
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Affiliation(s)
- Kimberly A Brownley
- Department of Psychiatry, University of North Carolina, Chapel Hill, NC, USA.
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Association between dietary carbohydrate, glycemic index, glycemic load, and the prevalence of obesity in Korean men and women. Nutr Res 2012; 32:153-9. [DOI: 10.1016/j.nutres.2011.12.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2011] [Revised: 12/12/2011] [Accepted: 12/19/2011] [Indexed: 11/19/2022]
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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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Makris AP, Borradaile KE, Oliver TL, Cassim NG, Rosenbaum DL, Boden GH, Homko CJ, Foster GD. The individual and combined effects of glycemic index and protein on glycemic response, hunger, and energy intake. Obesity (Silver Spring) 2011; 19:2365-73. [PMID: 21720421 DOI: 10.1038/oby.2011.145] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Although high protein and low glycemic index (GI) foods are thought to promote satiety, little is known about the effects of GI, protein, and their interaction on hunger and energy intake several hours following a mixed meal. This study investigated the long term effects of GI, protein, and their combined effects on glucose, insulin, hunger, and energy intake in healthy, sedentary, overweight, and obese adults (BMI of 30.9 ± 3.7 kg/m(2)). Sixteen individuals participated separately in four testing sessions after an overnight fast. The majority (75%) were non-Hispanic Blacks. Each consumed one of four breakfast meals (high GI/low protein, high GI/high protein, low GI/low protein, low GI/high protein) in random order. Visual analog scales (VAS) and blood samples were taken at baseline, 15 min, and at 30 min intervals over 4 h following the meal. After 4 h, participants were given the opportunity to consume food ad libitum from a buffet style lunch. Meals containing low GI foods produced a smaller glucose (P < 0.002) and insulin (P = 0.0001) response than meals containing high GI foods. No main effects for protein or interactions between GI and protein were observed in glucose or insulin responses, respectively. The four meals had no differential effect on observed energy intake or self-reported hunger, satiety, and prospective energy intake. Low GI meals produced the smallest postprandial increases in glucose and insulin. There were no effects for GI, protein, or their interaction on appetite or energy intake 4 h after breakfast.
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Affiliation(s)
- Angela P Makris
- Center for Obesity Research and Education, Temple University School of Medicine, Philadelphia, Pennsylvania, USA
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Effect of breakfast glycemic index on metabolic responses during rest and exercise in overweight and non-overweight adolescent girls. Eur J Clin Nutr 2011; 66:436-42. [DOI: 10.1038/ejcn.2011.175] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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