Hypolipidaemic Effects of High Resistant Starch Sago and Red Bean Flour- based Analog Rice on Diabetic Rats

Cooking Methods and Their Relationship with Anthropometrics and Cardiovascular Risk Factors among Older Spanish Adults

Food consumption has a prominent role in the occurrence of cardiometabolic diseases, however, little is known about the specific influence of cooking methods. This study examined the association between cooking methods and anthropometrics, cardiovascular risk factors, and cardiac damage biomarkers in older adults. Data were taken from 2476 individuals aged ≥65 from the Seniors-ENRICA 2 cohort in Spain and recruited between 2015 and 2017. Eight cooking methods (raw, boiling, roasting, pan-frying, frying, toasting, sautéing, and stewing) were assessed using a face-to-face validated dietary history. Study associations were summarized as adjusted percentage differences (PDs) in anthropometrics, cardiovascular risk factors, and cardiac damage biomarkers between extreme sex-specific quintiles ((5th − 1st/1st) × 100) of food consumed with each cooking method, estimated using marginal effects from generalized linear models. After adjusting for potential confounders, including diet quality, PDs corresponding to raw food consumption were −13.4% (p-trend: <0.001) for weight, −12.9% (p-trend: <0.001) for body mass index (BMI), −14.8% (p-trend: <0.001) for triglycerides, and −13.6% (p-trend: <0.115) for insulin. PDs for boiled food consumption were −13.3% (p-trend: <0.001) for weight, −10.0% (p-trend: <0.001) for BMI, and −20.5% (p-trend: <0.001) for insulin. PDs for roasted food consumption were −11.1 (p-trend: <0.001) for weight and −23.3% (p-trend: <0.001) for insulin. PDs for pan-fried food consumption were −18.7% (p-trend: <0.019) for insulin, −15.3% (p-trend: <0.094) for pro-B-type natriuretic peptide amino-terminal, and −10.9% (p-trend: <0.295) for troponin T. No relevant differences were observed for blood pressure nor for other cooking methods. Raw food consumption along with boiling, roasting, and pan-frying were associated with healthier cardiovascular profiles, mainly due to lower weight and insulin levels. Future experimental research should test the effectiveness of these cooking methods for cardiovascular prevention in older adults.

Toward a Sustainable Food System in West Papua, Indonesia: Exploring the Links Between Dietary Transition, Food Security, and Forests

Natural tropical forests cover 89% of the land area of West Papua Province, Indonesia. Forests have traditionally been an important part of local food systems for Indigenous Papuans. Despite the contribution of forests to food security, West Papua has been ranked as one of the most food-insecure provinces in Indonesia, with high rates of both under-and-overnutrition. This paper aims to discuss the dietary transition taking place in West Papua and uses local perspectives to explore the link between changes in diets, food security, and forests. We used mixed methods with a triangulation design to corroborate the quantitative data that we present from two rounds of the National Socioeconomic Survey (SUSENAS) on food consumption for West Papua from 2008 and 2017, with information from four focus group discussions with institutional and local stakeholders. The quantitative analysis showed that West Papua is experiencing a dietary transition, moving away from the consumption of traditional foods, such as sago, tubers, wild meat, and fresh legumes, toward diets with more rice, chicken, tofu, and tempeh. The consumption of processed and ultra-processed food (UPF) has increased while the consumption of fresh food has decreased. The qualitative analysis confirmed these findings. The institutional stakeholders expressed a desire for Papuans to return to eating traditional diets for better food security, whereas the local stakeholders worried about their children's high consumption of UPFs. We also found a disconnect between how food security is measured by the national Food Security Index (FSI) and the point of view of the institutional stakeholders. While the FSI indicators are more infrastructure-related measures, the institutional stakeholders link food security with the availability, accessibility, stability, and sustainability of the food sources in their surrounding environment, especially the forests. The institutional stakeholders support the commitment of the provincial government to maintain at least 70% of the forest cover in West Papua, as stated in the Manokwari Declaration although they expressed the need for more clarity on how this will impact their food security. The Indonesian government and the international community should support this initiative and carry it out with substantial input from local Papuan stakeholders.

Health beneficial effects of resistant starch on diabetes and obesity via regulation of gut microbiota: a review

Resistant starch (RS) is well known to prevent type 2 diabetes mellitus (T2DM) and obesity. Recently, attention has been paid to gut microbiota which mediates the RS's impact on T2DM and obesity, while a mechanistic understanding of how RS prevents T2DM and obesity through gut microbiota is not clear yet. Therefore, this review aims at exploring the underlying mechanisms of it. RS prevents T2DM and obesity through gut microbiota by modifying selective microbial composition to produce starch-degrading enzymes, promoting the production of intestinal metabolites, and improving gut barrier function. Therefore, RS possessing good functional features can be used to increase the fiber content of healthier food. Furthermore, achieving highly selective effects on gut microbiota based on the slight differences of RS's chemical structure and focusing on the effects of RS on strain-levels are essential to manipulate the microbiota for human health.

Effects of Resistant Starch Ingestion on Postprandial Lipemia and Subjective Appetite in Overweight or Obese Subjects

Reports surrounding the role of resistant starch (RS) on postprandial lipemia in humans are scarce. The aim of the present study is to examine the effects of resistant starch on the postprandial lipemic response, subjective measures of appetite, and energy intake in overweight and obese subjects. In a randomized, single-blind, crossover study, 14 overweight/obese participants ate a high-fat breakfast (679 kcal, 58% from fat) and a supplement with native banana starch (NBS), high-amylose maize starch (HMS), or digestible maize starch (DMS) on three separate occasions. All supplements provided were matched by the available carbohydrate content, and the RS quantity in NBS and HMS supplements was identical. Appetite was estimated using visual analogue scale (VAS) and an ad libitum test meal. Postprandial glycemia, triglycerides, cholesterol, high-density lipoprotein (HDL) cholesterol, and insulin excursions did not differ between treatments. Subjective appetite measures of satiety were significantly increased after HMS; however, no effects on energy intake were observed during the ad libitum test meal. These findings suggest that a single acute dose of RS cannot be expected to improve postprandial lipemia in subjects with overweight or obesity on a high-fat meal. However, the potential benefits of long-term supplementation should not be ruled out based on these results.