Bread Meal Research Articles

Salivary amylase gene copy number and its association with fasting and postprandial glucose response

AbstractIntroductionWhen compared to other primates, humans elicit a large variation in the copy number for the salivary amylase gene, AMY1. This variation can range from 2 to 17 copies. The AMY1 gene is responsible for coding for salivary amylase, an enzyme needed to catalyze the hydrolysis of starch molecules into smaller sugars. AMY1 copy number correlates with the amount and activity of salivary amylase. Few studies have investigated the effect of amylase copy number on fasting and postprandial glucose levels. The aim was first to investigate the association between AMY1 copy numbers and fasting glucose in an observational study, and secondly to investigate the difference in postprandial effect of high-starch meals in individuals with either high or low AMY1 copy numbers.Materials and methodsFor the observational study, we used data from 436 participants from the Malmö Offspring Study (MOS) cohort whom have been genotyped for AMY1. For the meal study (conducted during May 2019), we used genotype-based-recall to recruit 24 participants from the observational study of the MOS cohort: 12 with low AMY1 copy number (from the lowest 20%) and 12 with high AMY1 copy numbers (from the highest 20%). Each subject will be served a breakfast meal of white wheat bread on two separate test days: one containing 40 g and the other containing 80 g of carbohydrates (mainly starch). Blood samples will then be taken at various time points to investigate postprandial glucose and insulin responses.ResultsWhen using linear regression analyses adjusting for age and sex, no significant association between AMY1 copy number and fasting glucose was observed (p = 0.23). However, there was a difference (p = 0.05) in fasting glucose levels between the lowest (2–4 copy numbers: 5.31 mmol/L; 95% CI: 5.13–5.50) and highest (10–16 copy numbers: 5.57 mmol/L; 95% CI: 5.39–5.75) copy number groups. The results for the meal study will be obtained in June 2019 and be presented at the conference.DiscussionOur findings of higher fasting glucose among the group with more than 10 AMY1 copy numbers is the first study to find this and needs to be replicated in other populations.

308-OR: Genome-Wide Association Study of Food Frequency Questionnaire Single Nutrients and Dietary Patterns Uncover Hundreds of Genetic Associations

Unhealthy dietary habits are leading risk factors for type 2 diabetes (T2D) and related traits. However, there has been limited success in the use of traditional dietary measures in genetic, epidemiological, and clinical translation studies thus far, highlighting the potential for exploring complex and genetically based dietary habits. We leveraged quantitative traits and extensive correlation structure from food frequency questionnaires in UK Biobank, one of the largest cohorts of diet and genetics collected to date (N~500K), to derive dietary habits that encompass both single nutrients and principal component (PC) dietary patterns. Dietary patterns summarize correlated food intake into single factors that better represent true dietary habits and thus can translate well into diabetes care and prevention. For example, dietary pattern PC1, similar to “prudent” and “Western” factors as have been previously described, separate individuals that consume more whole meal bread, produce, fish, and water from those that consume more white bread, processed meat, and butter and oil spreads. Overall, we found that 84% of 170 derived dietary habits had a significant genetic component, and genome-wide association studies of 143 significantly heritable dietary habits identified 814 independent genetic loci surpassing genome-wide significance (5.0×10-8). Among these include genetic loci previously associated with T2D, BMI, HDL cholesterol and triglyceride levels, coronary artery disease, physical activity, and macronutrient intake as well as several novel loci. A better understanding of the genetic architecture of diet will undoubtedly be of value to the diabetes community, for which these discoveries lay the foundation for research on biological mechanisms of diet, interaction with known genetic and environmental diabetes risk factors, and advancement on dietary intervention and prevention plans for diabetes. Disclosure J.B. Cole: None. A. Leong: None. J. Hirschhorn: Board Member; Self; Camp4 Therapeutics. J.C. Florez: None. Funding American Diabetes Association (1-19-PDF-028 to J.B.C.); National Institute of Diabetes and Digestive and Kidney Diseases (5T32DK110919-02)

235-LB: Time Course of Pancreatic Alpha-Cell Function in Fulminant Type 1 Diabetes

Aim: We aim to investigate the time course of changes in pancreatic alpha-cells function in patients with newly-onset fulminant type 1 diabetes (FT1D). Methods: Glucagon and C-peptide concentrations were determined in response to 100g steamed bread meal tests (SBMT) in 6 patients with newly-onset FT1D. SBMT were taken every 3 months thereafter until 6 months for 1 FT1D patient and 12 months later for 2 FT1D patients. The area under curve of C-peptide (tAUCc-peptide) and the incremental area under curve of glucagon (iAUCglucagon) were calculated with 0min glucagon as baseline during SBMT. Results: (1) At the onset of disease, tAUCc-peptide in FT1D patients was significantly lower than that of typical autoimmune type 1 diabetes [(217.04 ± 67.47) vs. (1762.00 ± 255.84) pmol/L*h, P<0.0001]. The iAUCglucagon of 4 FT1D patients were higher than patients with typical autoimmune type 1 diabetes [(21.55±8.88) pmol/L*h vs. (6.72±2.92) pmol/L*h, P=0.006], while iAUCglucagon of 2 FT1D patients were lower [1.09, 3.11 pmol/L*h respectively]. And iAUCglucagon of age-matched healthy control [ -(13.16±7.68) pmol/L*h] was much lower. (2) Glucagon secretion in FT1D patients conversely decreased after 12 months of diagnosis, even as early as 6 months. After 6 months of diagnosis, tAUCc-peptide of the FT1D patient did not decrease (456 vs. 692.1 pmol/L*h), while iAUCglucagon drop from 1.09 to (-4.11) pmol/L*h. After 12 months of diagnosis, with islet beta-cells function completely absent, the iAUCglucagon of 2 FT1D patients were 13.64 vs. 12.34 pmol/L*h, 16.52 vs. (-19.42) pmol/L*h at the onset of diabetes and 12 months later respectively. Conclusions: The opposing directions of abnormal glucagon and C-peptide secretion support the dysregulated alpha-cells function in newly-onset FT1D patients. The impaired alpha-cells function may recover in the time course of disease. Disclosure L. Zhang: None. Y. Shi: None. J. Wang: None. X. Wang: None. Y. Qin: None. M. Zhang: None. Funding National Natural Science Foundation of China

Acceptability of alginate enriched bread and its effect on fat digestion in humans

Lifestyle interventions and physical activity remain the cornerstone of obesity management, as pharmacological therapies (orlistat) are associated with gastrointestinal (GI) side effects. Combining orlistat with fibers can reduce side effects, improving compliance. Therefore, a fiber that inhibits lipase without side effects could help treat obesity.The aims of the present work were to assess whether alginate enriched bread could inhibit fat digestion, and assess the acceptability of alginate bread and its effect on GI wellbeing.A double-blind, randomised, controlled cross-over pilot study (NCT03350958) assessed the impact of an alginate bread meal on; lipid content in ileal effluent and circulating triacylglycerol levels. This was compared against the same meal with non-enriched (control) bread.GI wellbeing and acceptability of alginate bread was compared to control bread through daily wellbeing questionnaires and food diaries (NCT03477981). Control bread followed by alginate bread were consumed for two weeks respectively.Consumption of alginate bread reduced circulating triacylglycerol compared to control (2% reduction in AUC) and significantly increased lipid content in ileal effluent (3.8 g ± 1.6 after 210 min).There were no significant changes to GI wellbeing when comparing alginate bread to control bread. A significant increase in the feeling of fullness occurred with alginate bread compared to baseline and the first week of control bread consumption.This study showed that sustained consumption of alginate enriched bread does not alter GI wellbeing and can decrease lipolysis, increasing lipid leaving the small intestine.Further studies are required to demonstrate that reduced fat digestion through the action of alginate can reduce fat mass or body weight.

Effects of alternative feedstuffs on growth performance, carcass characteristics, and meat quality of growing Awassi lambs

Twenty-seven Awassi lambs were used to evaluate the effects of dietary inclusion of selected (dry bread, carob pods, olive cake, and sesame meal) alternative feedstuffs (AF) on performance, carcass characteristics, and meat quality. Lambs were assigned to one of three treatment diets. Diets contained (g/kg on DM basis) no (0AF; n = 9), 250 (25AF; n = 9), or 500 (50AF; n = 9) of AF, respectively. Lambs fed the 50AF diet had the least (p < .05) intake of DM, OM, NDF, and ME. Crude protein digestibility was lowest (p < .01) in lambs fed the 50AF diet. The digestibility of NDF and ADF was highest (p < .01) for the 0AF diet. Hot and cold carcass weights tended to be greater (p ≤ .10) for lambs fed with the 0AF than the 50AF diet. Dressing percentage tended to be lower (p = .07) in lambs fed with the 50AF compared to the 0AF and 25AF diets. No substantial differences were observed among dietary treatments in carcass and non-carcass cut weights. Composition (muscle, fat, and bone) of dissected legs were not different (p ≥ .10) among dietary treatments. No substantial differences (p ≥ .37) were observed among dietary treatments in all meat quality parameters except for higher redness of the 0AF diet. Dietary inclusion of AF at 250 or 500 g/kg decreased production cost with similar feed conversion ratio. However, at high level (500 g/kg) AF could negatively affect nutrients intake, digestibility, and performance.HighlightsReplacing conventional feedstuffs from lamb diets with two levels (250 or 500 g/kg) of alternative feedstuffs reduced production cost without causing any health problems to lambs.

Preference základních potravin mladými konzumenty v závislosti na věku a pohlaví

A balanced diet is an integral part of healthy lifestyle. The aim of this study was to evaluate the preferences of consumption of selected food groups depending on age and gender. Pupils and students (n=389) of primary, secondary and tertiary education (the university) in the South Bohemia region were given a questionnaire focused on their preferences regarding consumption of basic foods. Our findings show relatively large differences in the popularity of various types of meat, depending on age and gender. The preferences of students at the university were comparable in regards to chicken and pork (77 and 80%), in the younger age group (pupils), the preference of chicken prevailed (91 and 72%). Girls gave more preference to meat with higher nutritional value – chicken (84%), turkey (28%) or fish (22%) than boys (80, 11, 23% resp.) Age played a large role also in the case of milk consumption as it became less popular with age (79, 73, 64% resp.). The most popular dairy product across all age groups was yogurt. Regarding the preferences of bakery products, the findings show that 45% of respondents preferred white bread, while 37% preferred whole meal bread. Boys (54%) preferred white bread more than girls, who mostly preferred whole meal bread (48%). The survey has shown that the interest in fish meat consumption is relatively low, whereas pork is more highly preferred. Milk, which is one of the most nutritionally valuable foods, tends to become less preferable with age. However, the high consumption of yogurt amongst all age groups is favourable. With regards to bakery products, the preference of white bread by young consumers prevails.

Education for health. Nutrition and gastronomy in the Autonomous Cities of Melilla and Ceuta

The aim of this research was to analyze overweigh and obesity among student population of childhood and primary education levels, in a first stage at the city of Melilla (2005), and two years later in Ceuta. From an administrative point of view both cities depend on the Ministry of Education and Culture, alike the Spanish education centers in foreign countries. This research begun gathering anthropometric measures of students and surveys about gastronomic and dietary habits of their families, with the objective of detecting and modifying those that were not healthy, and foster the adoption of healthy habits among students, who could influence their families through their cooperation and engagement. Once students adopted healthy nutritive behaviors, those were complemented with physical activity. To achieve these aims, the following steps were taken: - Education on health for teachers through CEPs. - Include in the scholar curriculum a new matter: Education for Health and Non-Competitive Physical Exercise, as part of the existing programs Education for Citizenship and Physical Education. - Develop extracurricular activities together with parents and students: cooking workshops and physical exercise. - Implement at the childhood and primary schools a program of Healthy Breakfasts: during a quarter breakfasts composed by fresh fruit, whole meal bread toast with virgin olive oil, and sugar free yoghourt were delivered. Vending machines of juices and industrial baking were forbidden at educational centers. - Analyze and correct the menus delivered at school canteens.

Impaired Glucose Metabolisms of Patients with Obstructive Sleep Apnea and Type 2 Diabetes.

Aims Obstructive sleep apnea (OSA) is a very common disorder which is associated with metabolic comorbidities. The aims of this study were to analyze clinical data of patients with OSA and evaluate influence of sleep-disordered breathing on glycometabolism and its underlying mechanisms. Methods We designed a cross-sectional study involving 53 OSA patients in The First Hospital of Jilin University from March 2015 to March 2016. They underwent a full-night polysomnography, measurement of fasting blood glucose and blood lipid profiles. Besides, we chose 20 individuals with type 2 diabetes mellitus (T2DM) as a subgroup for an in-depth study. This group additionally underwent a steamed bread meal test and measurement of HbA1c, C-reactive protein, tumor necrosis factor-α, interleukin 6, morning plasma cortisol, and growth hormone. Results The two groups which with or without T2DM showed no significant differences in baseline characteristics. As for OSA patients with T2DM, the severe OSA group had higher homeostasis model assessment of insulin resistance (HOMA-IR) (P = 0.013) than the mild-to-moderate OSA group, whereas had lower morning plasma cortisol levels (P = 0.005) than the mild-to-moderate OSA group. AHI was positive correlated with HOMA-IR (r = 0.523, P = 0.018), yet negative correlated with morning plasma cortisol (r = −0.694, P = 0.001). However, nadir SpO2 was positive correlated with morning plasma cortisol (rs = 0.646, P = 0.002), while negative correlated with HOMA-IR (rs = −0.489, P = 0.029). Conclusions Our study showed that sleep-disordered breathing exerted negative influence on glucose metabolisms. The impairment of hypothalamic-pituitary-adrenal axis activity may be one of the underlying mechanisms of the glycometabolic dysfunctions in OSA with T2DM patients.

Evaluation of carbohydrate properties and end-use quality of hexaploid triticale and its relationship to solvent retention capacity

Triticale is a competitive grain in foraging, but it has only limited usage in the food industry due to its relatively unfavorable end-use quality. Improvement of carbohydrate characteristics could be an option to partially compensate for its weaker protein quality and to have positive influences on technological properties. In the present study, carbohydrate composition and its relation to baked bread properties of triticale whole meal flour were studied, and utilization of the solvent retention capacity (SRC) method to predict bread-making quality was evaluated. Carbohydrate composition of the analysed triticale genotypes exhibited notable genetic variance with advantageous carbohydrate composition. Many carbohydrate parameters, including damaged starch, total starch, total dietary fiber and sugar concentrations and arabinoxylans levels, influenced the baked bread characteristics and SRC profiles of the triticale. Values for triticale whole meal bread properties were between those of wheat and rye, and triticale genotypes, with bread properties most similar to wheat, showed the same SRC profile as wheat. Therefore, SRC values could be used to predict bread-making quality of triticale genotypes; in particular, based on results of correlation analyses, lactic acid SRC % is a more specific test, for assessing bread-making quality.

Male Patients with Longstanding Type 2 Diabetes Have a Higher Incidence of Hypoglycemia Compared with Female Patients.

IntroductionTo explore whether there was a gender difference in the risk of hypoglycemia during intensive insulin therapy in patients with longstanding type 2 diabetes (T2D). This was a post hoc analysis of a single-center, open-label and prospective trial.MethodsAll subjects were admitted as inpatients, underwent a standard bread meal test at baseline and received a 7-day continuous subcutaneous insulin infusion (CSII) therapy for achieving glycemic control. Patients then were randomized 1:1 to two groups receiving (1) 4 days of Novo Mix 30 followed by 2 days of Humalog Mix 50; (2) 4 days of Humalog Mix 50 followed by 2 days of Novo Mix 30. All patients were subjected to 4-day retrospective continuous glucose monitoring (CGM) during the last 4 days in this study. The primary outcome was the incidences of hypoglycemia monitored by CGM at the end point.ResultsA total of 102 patients met the inclusion criteria and completed the study. Our data revealed that 29 patients (28%) experienced hypoglycemia as detected by CGM at the end point. Binary logistic stepwise regression analysis showed that only gender significantly correlated with hypoglycemia (B = 1.17, p = 0.017). Importantly, male patients had a significantly higher incidence of hypoglycemia than female patients (male = 20/52, female = 9/50, p = 0.022), although male patients required significantly lower insulin doses to maintain glycemic control than female patient (p = 0.00).ConclusionMale patients with longstanding T2D had a higher incidence of hypoglycemia than female patients during intensive insulin therapy.Trial registrationClinicalTrials.gov identifier, ChiCTR-IPR-15007340.

An iron supplement containing L. plantarum increases ferric iron and up‐regulates the ferric reductase Dcytb in human Caco‐2/HT29 MTX co‐cultures

Iron absorption from a bread meal, added an encapsulated iron‐containing supplement, may be increased if the lactic acid bacteria L. plantarum (DSM 9843) is present. The aim of this study was to investigate the mechanism by which L. plantarum increases iron absorption. We have previously shown that lactic fermentation of mixed vegetables increased iron absorption in humans and voltammetric studies revealed that the level of ferric iron [Fe3+ (H2O)6] was increased in the fermented vegetables, compared to unfermented control. In this study, we detected a similar increase in ferric iron in the in vitro digested bread meal containing the supplement with L. plantarum. In a co‐culture of intestinal Caco‐2 cells and mucus‐producing goblet cells (HT29 MTX E12), we observed that the ferric reductase Dcytb increased in the presence of L. plantarum‐containing iron supplements while the production of mucin (muc5a1c) decreased independent of L. plantarum. This suggests that the L. plantarum‐effect on iron absorption is mediated through enhancing the Fe3+/Dcytb system.Support or Funding InformationThe work was financially supported by Probi ABThis abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

Aflatoxin B1 and sterigmatocystin in wheat and wheat products from supermarkets in China

ABSTRACTWheat is an important cereal but it is often contaminated with mycotoxins. The natural occurrence of aflatoxin B1 (AFB1) and sterigmatocystin (STC) was determined in 178 food samples (32 wheat samples and 146 wheat products) purchased from Chinese supermarkets. The methodology was validated, the wheat and wheat products samples were treated with a modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) and quantified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). From these samples 18.8% of wheat and 8.2% of cracker samples were contaminated with AFB1. Mean levels were 0.06 µg/kg and 0.05µg/kg, respectively. There was no AFB1 contamination in white bread or whole meal bread. Meanwhile 53.1% of wheat, 59.2% of crackers, 20.8% of white bread and 16% of whole meal bread samples were contaminated with STC. The mean levels were 0.07, 0.79, 0.12 and 0.12 µg/kg respectively. Although the levels were low, this demonstrates the need for more comprehensive surveys for these two mycotoxins in wheat and wheat products from China.

Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study

Background: The development of high-protein, fiber-rich foods targeting appetite control could be an efficient tool in obesity prevention.Objectives: We investigated whether ad libitum energy intake (EI), appetite, and metabolic markers in a meal context were affected by 1) fiber addition (rye bran and pea fiber) to pork meatballs, 2) the food matrix of the fiber (fiber meatballs compared with fiber bread), or 3) the protein source (animal compared with vegetable protein patties).Methods: In a crossover design, 40 healthy men [mean ± SD: body mass index (BMI; in kg/m2), 22.2 ± 1.9; age, 23.3 ± 2.9 y] consumed 4 test meals: a low-fiber meal consisting of pork meatballs plus wheat bread (LF meal); pork meatballs plus fiber bread; fiber meatballs plus wheat bread, and vegetable patties with a natural fiber content plus wheat bread (∼3000 kJ; protein ∼18% of energy, carbohydrate ∼50% of energy, fat ∼30% of energy; 13 g fiber in the fiber meals). Ad libitum EI after 4 h was the primary endpoint. Moreover, appetite sensations and postprandial responses of glucose, insulin, glucagon-like peptide-1, peptide YY 3-36, and plasma amino acids were measured.Results: Ad libitum EI did not differ significantly between the meals. Satiety and fullness increased 11% and 13%, respectively, and hunger and prospective intake decreased 17% and 15%, respectively, after the meal of fiber meatballs plus wheat bread compared with the LF meal (P < 0.01). Hormonal and metabolic responses did not differ between the meals. In general, plasma amino acid concentrations were higher after the fiber-rich meals than after the LF meal.Conclusions: Meals based on meatballs and bread with differences in the fiber content, food matrix of fiber, and protein source had similar effects on ad libitum EI in healthy men. However, fiber addition to pork meatballs favorably affected appetite sensations but without changes in hormonal and metabolic responses. Moreover, animal- and vegetable-protein-based, fiber-matched meals had similar effects on appetite regulation. This trial was registered at clinicaltrials.gov as NCT02521805.

Uncertainty of exposure assessment of consumers to pesticide residues derived from food consumed

ABSTRACTThe sources of quantitative and qualitative uncertainties of the exposure of a consumer to a pesticide residue are identified. The contribution of quantifiable uncertainties of input parameters of deterministic model to the combined uncertainty of the estimated exposure is shown with detailed calculation using the pesticide residue content of food consumed during two days. The daily intakes of bifenthrin residues calculated for the 60 kg bodyweight of the reporting person are 0.00257 mg/kgbw and 0.00281 mg/kgbw for day 1 and day 2, respectively with 27-28% combined uncertainty. The major contributors were fruits and whole meal bread. The contribution of the individual steps to the combined uncertainty depends on the particular food item. In general, the variability of recipes, estimation of the mass of consumed food, sampling, processing of raw commodities and analysis of pesticide residues influenced most, in decreasing order, the combined uncertainty of the estimated daily exposure.

Breast cancer - Analysis of the selected risk factors.

The study included healthy women with correct outcome in both subjective and objective examinations conducted by a specialist as well as women diagnosed with breast cancer on basis of histopathological examination. A total of 762 women aged 21-84 years were included into the research. The consumption of whole meal bread reduces the risk of breast cancer (OR = 0.30; 95% CI 0.12-0.77). The respondents consuming 100 grams of red meat such as veal, pork, and mutton a day, have the risk of developing cancer thrice as high (OR = 3.34; 95% CI 0.43-25.97). Women consuming one milk product a day in amount of 125 grams have the risk decreased (OR = 0.58; 95% CI 0.30 -1.11), compared to women not consuming dairy products at all. A diet rich in fruit, vegetables, and whole grains with limited consumption of red meat and the elimination of popular fast food such as fries and chips should be introduced to reduce the risk of developing breast cancer. Consumption of pasta with a low glycemic index, especially soy and whole wheat pasta in amount of 100 grams per day is advisable.

The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal.

This study was carried out to evaluate the effects of amyloglucosidase, glucose oxidase, hemicellulase (mainly consist of endo-1,4-β-xylanase), cellulase, lipase, and the combination of phospholipase and hemicellulase (phospholipase+hemicellulase) on the extensographic properties of dough and the quality characteristics of bread prepared from wheat meal. The enzymes were added separately in two different amounts. The addition of glucose oxidase (at 0.0003-0.001%) caused a significant decrease in the resistance to extension, ratio of resistance to extensibility and energy values of the wheat meal dough compared with the control dough. The addition of hemicellulase (at 0.001-0.005%) and phospholipase+hemicellulase (at 0.0006-0.0009%) also improved the wheat meal dough rheology by reducing the resistance to extension and the ratio of resistance to extensibility. Glucose oxidase (at 0.0003-0.001%), hemicellulase (at 0.001-0.005%) and phospholipase+hemicellulase (at 0.0006-0.0009%) addition improved the specific volume of wheat meal bread compared with the control bread. Increasing the dosage of glucose oxidase from 0.0003 to 0.001% caused a further increase in the specific volume of wheat meal bread. The addition of hemicellulase (at 0.001-0.005%) caused a significant decrease in the baking loss and an increase in the moisture content of wheat meal bread compared with the control bread. The addition of amyloglucosidase (at 0.000875-0.001%), lipase (at 0.0002-0.001%) and cellulase (at 0.0003-0.0005%) did not considerably affected the dough rheological and the quality characteristics of wheat meal bread.

Age-dependent risk factors for malnutrition in traumatology andorthopedic patients.

The aim of this study was to investigate the prevalence of risk of malnutrition (RoM) in an orthopedic and traumatology patient cohort with a broad range of ages. In addition to the classical indicators for risk assessment (low body mass index, weight loss, and comorbidity), this study aimed to analyze the effects of lifestyle factors (eating pattern, smoking, physical activity) on RoM. The prospective cohort study included 1053 patients in a level 1 trauma center in Germany. RoM was assessed by Nutritional Risk Screening (NRS) 2002 and for the elderly additionally by Mini Nutritional Assessment (MNA). Age-dependent risk factors identified in univariate statistical analysis were used for multivariate logistic regression models. The prevalence of patients at RoM (NRS ≥3) was 22%. In the three age categories (<50y, 50-69y, and ≥70y), loss of appetite, weight loss, number of comorbidities, drugs and gastrointestinal symptoms significantly increased RoM in univariate statistical analysis. In patients ages ≥70y, several disease- and lifestyle-related factors (not living at home, less frequent consumption of vegetables and whole meal bread, low physical activity, and smoking) were associated with RoM. Multivariate logistic regression model for the total study population identified weight loss (odds ratio [OR], 6.09; 95% confidence interval [CI], 4.14-8.83), loss of appetite (OR, 3.81; 95% CI, 2.52-5.78), age-specific low BMI (OR, 1.87; 95% CI, 1.18-2.97), number of drugs taken (OR, 1.19; 95% CI, 1.12-1.26), age (OR, 1.03; 95% CI, 1.02-1.04), and days per week with vegetable consumption (OR, 0.938; 95% CI, 0.89-0.99) as risk factors. Malnutrition in trauma and orthopedic patients is not only a problem related to age. Lifestyle-related factors also contribute significantly to malnutrition in geriatric patients.

Comparative Agreement Analysis of Differences in 1,5-Anhydroglucitol, Glycated Albumin, and Glycated Hemoglobin A1c Levels between Fasting and Postprandial States in Steamed Bread Meal Test.

Background Our previous study indicated that serum 1,5-anhydroglucitol (1,5-AG) levels slightly increased after a glucose load; therefore, this study was conducted to explore short-term changes in 1,5-AG levels after a steamed bread meal test (SBMT) and compare the agreement of 1,5-AG, glycated albumin (GA), and glycated hemoglobin A1c (HbA1c) levels between fasting and postprandial states after an SBMT. Methods 104 participants were recruited and underwent a 100 g SBMT. Fasting, 30 min, and 120 min of 1,5-AG, GA, and HbA1c were measured. Results Levels of 1,5-AG slightly increased from 30 to 120 min after an SBMT (P < 0.01), and HbA1c and GA levels showed stability at 30 and 120 min. The Passing-Bablok regression linear equation showed that postprandial 1,5-AG, GA, and HbA1c levels were well fitted (all P > 0.05), and Bland-Altman difference plot showed that 100% of data points for HbA1c30 and HbA1c120 fell within the limits of agreement; 94.2%, 96.2%, 95.2%, and 95.2% of data points for 1,5-AG30, 1,5-AG120, GA30, and GA120 fell within the limits of agreement, respectively. Conclusion Agreement analyses indicated good stability of 1,5-AG, GA, and HbA1c levels after the SBMT. HbA1c had an optimal stability, which was superior to that of GA or 1,5-AG.

Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐Based Products: Use of In Vitro Screening and In Vivo Methodologies

Pulse ingredients (pea and lentil flour, pea protein, and pea fiber) were incorporated into 94 different food products. Products included pastas, breads, crackers, extruded snacks, cookies, cereal bars, and muffins. Products were screened for estimated glycemic index using an in vitro method. Based on the screening results, five products (pasta, bread, cracker, granola bar, and cookie) were selected for in vivo glycemic index (GI) testing. For each control (containing 100% wheat flour), a pulse variant (containing up to 50% pulse ingredients) was developed. Ten healthy subjects consumed each test meal in addition to three control white bread meals on separate days during the in vivo GI testing. GI values of the control and pulse variant meals were 61.3 ± 5.1 versus 54.6 ± 7.6 (pasta), 61.4 ± 5.6 versus 53.4 ± 4.7 (focaccia bread), 46.0 ± 4.2 versus 41.5 ± 3.1 (cracker), 35.4 ± 3.6 versus 34.8 ± 5.0 (granola bar), and 41.6 ± 3.8 versus 37.6 ± 3.0 (cookie). The difference did not reach statistical significance (P &gt; 0.05). Mean GI difference between control and pulse variant was 4.8 ± 2.6, with all pulse variants falling into the low GI category. Palatability scores showed no statistically significant difference (P &gt; 0.05) between the control and pulse variant. The data support substituting wheat flour with pulse ingredients to reduce the GI value without changing palatability of the products.

Health behaviors of patients diagnosed with type 2 diabetes mellitus and their influence on the patients' satisfaction with life.

BackgroundThe diagnosis of type 2 diabetes mellitus (T2DM) carries with it a number of changes to the patient’s lifestyle. A healthy lifestyle, health and preventive behaviors, as well as healthy nutrition habits play a key role in treating T2DM as well as limiting its complications.Materials and methodsThe aim of this study was the analysis of the correlation of T2DM patients’ health behaviors and their influence on the patients’ quality of life. The study was performed on a group of 50 patients from the Kuyavian–Pomeranian Voivodeship. In this study, the Health Behavior Inventory and the Satisfaction with Life Scale were used. The results were statistically analyzed. The study was approved by the ethics committee.ResultsThe intensity of severity of health behavior and satisfaction with life of T2DM patients depends on the gender of the patient (P<0.05). The analysis of the patients’ behaviors in four categories, proper eating habits (consuming vegetables, fruit, whole meal bread), health practices (daily physical activity, recreation, sleeping habits), preventive behaviors (including keeping to health recommendations), and positive mental attitude, showed substantial correlation of the Health Behavior Inventory and the Satisfaction with Life Scale (P<0.05).ConclusionThe categorization of the prohealth behaviors shown by diabetics allowed us to measure the connection between the individual categories of satisfaction with life. Males with T2DM showed a higher satisfaction with life score than females with the same diagnosis. The analysis showed that patients with a higher intensity of health behaviors also had superior health behaviors. The resulting correlations prove a notable relationship.