Different Types Of Meals Research Articles

Effects of different types of meals on postprandial glycaemia in healthy subjects.

Nowadays, continuous glycaemic monitoring systems are used primarily for diabetic patients. The most popular continuous glycaemic monitoring (CGMs) measure the glucose concentration in the interstitial fluid every 1 or 5 minutes, providing the patient with 288 or 1,440 measurements in aday. CGM is also useful for observing sudden changes in glycaemia after the introduction of dietary interventions and those related to physical activity. Peri-prandial glycaemia is defined as the change in blood glucose levels depending on the carbohydrate-containing meal consumed. A state of peri-prandial hyperglycaemia begins when blood glucose levels rise above the level of 140 mg/dl (7.8 mmol/l) within 1-2 hours after food intake in healthy people without diabetes. The influence of the peri-prandial glycaemic response is briefly related to the amount and type of food consumed. Optimising the glycaemic profile is important for our health. The purpose of this article is to summarise the current knowledge of the effects of various meals on peri-prandial glycaemia in healthy individuals.

Do meal boxes reduce food waste from households?

Household food waste is determined by a complex set of routinized behaviors, and disruption of these routines may allow for a decrease in this vast amount of food waste. The current study examines such a disruption of household routines: the meal box. The potential of meal boxes to diminish different types of household food waste is investigated for the first time, across different countries. After providing a framework comparing the effects of different types of meals on food waste, we subsequently examine the effects of subscription-based food supply (i.e., meal boxes) on total meal waste as well as on the different types of food waste: preparation, cooking, and plate waste. Our dataset contains 8747 meal observations from 955 households in six countries. Results from a Bayesian multilevel hurdle-lognormal model with random intercept show that, overall, meal boxes reduce total meal waste in comparison to traditionally cooked dinners (38% reduction). Meal boxes especially lower the occurrence and amount of pan-and-pot food that is wasted (i.e., cooking waste), and also lower the amount of meal preparation waste, yet lead to a higher occurrence of both preparation and plate waste compared to traditional meals. This shows how differences between meals affect household food waste, something that has received little prior research attention. Furthermore, whereas most prior research has focused on overall household food waste, our study illustrates that distinguishing between different types of household food waste can provide important new insights.

Viscoelastic or Viscoplastic Glucose Theory (VGT #74): A Neuroscientific Study on the Neural Communication Model Between the Brain and Gastrointestinal Organs, Liver, and Pancreas with Regards to the Postprandial Plasma Glucose Levels and Insulin using a Collected Data of 484 Meals with 247 Liquid Egg and 237 Solid Egg Meals over the Past 4 Years from 5/8/2018 to 5/9/2022 Based

Over the past 2+ years of the COVID pandemic period, the author conducted several medical research work based on the neuroscientific relationship between the brain and the liver’s glucose production, and the pancreatic beta cell’s insulin secretion based on glucose fluctuation. For the past 12 years, he collected data from his body to conduct certain useful biomedical experiments. After consuming ~500 experimental meals that include both soup-based meals (liquid egg) and solid food meals (pan-fried egg or hard-boiled egg), he noticed that there are differences in the peak and average postprandial plasma glucose (PPG) values by eating two different types of meals. The glucose reduction associated with consuming soup-based egg meals (around 4 grams of carbohydrates) extends beyond his domain of learned knowledge in the past 13 years of internal medicine and food nutrition. His normal routine, in the past 8 years, consists of consuming less than 15 grams of carbs/sugar for each meal and consistently walking ~4,000 steps post-meal. This article combines 247 PPG results from his meals with a liquid state of food or “liquid egg” meals. These meals have a carbs/sugar intake amount of 4.2 grams and post-meal walking exercise of 4,075 steps. In addition, he cooked 237 egg meals in a solid state. The solid food consisted of pan-fried and hard-boiled eggs known as “solid egg” meals. These meals have a carbs/sugar intake of 4.3 grams and post-meal walking exercise of 4,405 steps.

Consumption of takeaway and delivery meals is associated with increased BMI and percent fat among UK Biobank participants

ABSTRACTBackgroundConsumption of meals bought from out-of-home sources is a suggested risk factor for obesity, but the supporting evidence is mixed.ObjectivesTo investigate the association between consumption of different types of meals and BMI or percent body fat.MethodsData were from the UK Biobank in response to a “Type of Meals Eaten” survey, which specified the sources of the meals consumed over the previous 24 h. Because direction of causality is unknown, the data were analyzed with meal choice as the dependent variable first and then BMI as the dependent variable second.ResultsThe total number of participants was 5197 (2841 women and 2356 men). Participants with higher BMI and percent body fat were more likely to report consuming takeaway and/or delivery meals, with prevalence ORs (95% CIs) of 2.12 (95% CI: 1.40, 3.22; Bonferroni P < 0.0001) for women's adjusted BMI, 1.95 (95% CI: 1.30, 2.93; Bonferroni P < 0.0001) for women's adjusted percent body fat, 1.65 (95% CI: 1.05, 2.59; Bonferroni P < 0.002) for men's adjusted BMI, and 1.41 (95% CI: 0.70, 2.84; Bonferroni P < 0.01) for men's adjusted percent body fat. As BMI and percent body fat increased, both men and women were increasingly less likely to report having consumed a home-cooked and prepared meal during the previous 24 h. Analyzing the data with BMI and percent body fat as the dependent variable showed that both unadjusted and adjusted BMI and percent body fat were higher in individuals reporting consumption of takeaway and delivery foods the previous day and lower in those consuming homecooked meals. The probability of having consumed a meal that was prepared and eaten at a restaurant and/or café was also associated with BMI and percent fat among men but not women.ConclusionsHomecooked meals were more often consumed by those with low BMI and percent body fat, whereas delivery and takeaway meals were more often eaten by individuals with higher BMI. Consumption of fast-food/café meals was not consistently associated with BMI or percent body fat. The direction of causality in these associations cannot be inferred from this cross-sectional study.

Value of corape plant as famine food in Darfur State, Sudan

Darfur state of Sudan faces famine at different times, thus necessitating a search for improved coping strategies. The objective of this study was to assess the value of Corape (Dactyloctenium aegyptiacum) plant as a food crop during famine periods in Darfur state in Sudan. Atotal of 132 respondents purposely selected from Alfashir, the capital of north Darfur were interviewed using a semi-structured questionnaire. Also, key informants and focus group discussions with local leaders of the area were engaged in data collection. A total of 82.6% attested the existence of the Corape plant in Darfur; while 49.2% confirmed its significance as a famine crop in Darfur. Corape seed is used to prepare different types of meals and its seed stores for 15 - 20 years. Corape vegetation is also used as animal fodder, which according to 28% of the respondents can be stored for 6 to 12 months without significant deterioration in quality. This study concluded that the Corape plant has a good potential as food and fodder plant and can contribute significantly to household food security and livelihoods of local communities, if the problems of storage and pests were tackled.

Importance of Gastric Secretion and the Rapid Gastric Emptying of Ingested Water along the Lesser Curvature ("Magenstraße") in Predicting the In Vivo Performance of Liquid Oral Dosage Forms in the Fed State Using a Modeling and Simulation.

The objective of the present study was to develop an in silico model of the stomach for predicting oral drug absorption in fed humans. We focused on a model capable of simulating dynamic fluid volume changes and included a simulated Magenstraße "stomach road," a route along the lesser curvature that often carries fluids rapidly to assess the gastric emptying of drugs. Two types of model liquid drug formulations, liquid-filled soft gelatin capsules (enzalutamide, cyclosporine, and nifedipine) and oral solutions (levofloxacin and fenfluramine), were used. An in silico model was assembled, and simulations were performed using Stella Professional software. The secretion rate of the gastric juice induced by food ingestion was assessed along with the gastric emptying of the ingested water via the Magenstraße in the fed state. The model for the fed state successfully described the in vivo performance of the model drug formulations. These results clearly indicate the importance of including gastric secretion and the kinetics of Magenstraße when predicting the in vivo performance of dosage forms using an in silico modeling and simulation of fed humans. This simulation model should be further optimized to allow for the different physiological mechanisms following the ingestion of different types of meals, as well as modifications for interindividual and intraindividual variabilities in gastrointestinal physiology in the fed state in the future.

A Critical Review on Tarpanadikrama and its Practical Implimentation on Various Conditions

Panchakarma is the fivefold purification procedure explained in Ayurveda. Langhana the broad spectrum of treatment comes under Dwividhaupakrama which consists of both Samana and Sodhana procedures. Sodhana mainly aims in the elimination of Doshas from the body and thus restore health and prevent the recurrence of diseases. Samana is the treatment were Doshas get pacified by different modalities of treatment. After Sodhana immediate decrease of digestive fire will occur which get restored in the Paschat karma. A specific dietetic schedule must be followed after Sodhana especially after Vamana and Virechana to improve Agni and Bala. This specific food regimen containing different types of meals in a specific order after Sodhana for a particular duration according to the grade of Sudhi is known as Samsarjana krama. Peyadikrama is the most popular and extensively implementing one in common clinical practice but in conditions of Kapha dominance after Sodhana, Peyadi will not work because of the Abhishyandi nature of Peya. In conditions of less eliminated Kapha-Pitta dosha, Tarpanadi krama (graduated nutritive dietetic protocol) should be adopted after Sodhana. It consists of Laja, Sakthu, Yusha and Mamsa rasa in sequential order. The first day of Tarpanadi krama is given with Laja a converted form of rice by the process of puffing provide instant energy by quick digestion and easy absorption. The person who belongs to vulnerable group such as child, old aged, pregnant women etc. and those are physically weak due to depleted Dhatu can be administered Tarpanadi krama after Sodhana therapy.

A New Meal Absorption Model for Artificial Pancreas Systems.

Artificial pancreas (AP) systems reduce the treatment burden of Type 1 Diabetes by automatically regulating blood glucose (BG) levels. While many disturbances stand in the way of fully closed-loop (automated) control, unannounced meals remain the greatest challenge. Furthermore, different types of meals can have significantly different glucose responses, further increasing the uncertainty surrounding the meal. Effective attenuation of a meal requires quick and accurate insulin delivery because of slow insulin action relative to meal effects on BG. The proposed Variable Hump (VH) model adapts to meals of varying compositions by inferring both meal size and shape. To appropriately address the uncertainty of meal size, the model divides meal absorption into two disjoint regions: a region with coarse meal size predictions followed by a fine-grain region where predictions are fine-tuned by adapting to the meal shape. Using gold-standard triple tracer meal data, the proposed VH model is compared to three simpler second-order response models. The proposed VH model increased model fit capacity by 22% and prediction accuracy by 12% relative to the next best models. A 47% increase in the accuracy of uncertainty predictions was also found. In a simple control scenario, the controller governed by the proposed VH model provided insulin just as fast or faster than the controller governed by the other models in four out of the six meals. While the controllers governed by the other models all delivered at least a 25% excess of insulin at their worst, the VH model controller only delivered 9% excess at its worst. The VH Model performed best in accuracy metrics and succeeded over the other models in providing insulin quickly and accurately in a simple implementation. Use in an AP system may improve prediction accuracy and lead to better control around mealtimes.

An integrated assessment of the environmental and nutritional impacts of different types of meals using life cycle assessment

An integrated assessment of the environmental and nutritional impacts of different types of meals using life cycle assessment

Food habits of the population of Kenitra city

&lt;p class="Mabstract"&gt;The Moroccan diet is the Mediterranean characterized by a nutritional model that has remained constant in time and space (main ingredients are olive oil, cereals, fresh or dried fruits, and vegetables...). This study's main objective is to reveal the eating habits, the food combination, and the different types of meals that the Kenitra city population is most adopted through a questionnaire filled in by the participants. An investigation is being carried out from June to August 2018 in Kenitra city. This gives information about the composition of meals taken in Moroccan households. The study covered a sample of 510 homes. Analysis of the results showed that the consumption of raw vegetables in salads and an acidic character was the most frequent. It represents 41.2% of the rest of the salads consumed by the target population. The inclusion in the salad of ingredients with an acid-base character takes second place with a percentage of 19.6%. Salads with essential characteristics took third place, with 17.1%.&lt;/p&gt;&lt;p class="Mabstract"&gt;Regarding the consumption of salads in which specific ingredients are cooked. It emerges from the results that salads with an acid character are the most consumed. The percentage obtained in this case is 54.1%. The salads with acid-base characteristics are consumed by the respondents, with a ratio of 26.5% to occupy the second position. Salads of this category having a primary character are eaten with a frequency of 19.4%. The combinations are characterized by their acidity, which can cause serious digestive problems for the consumer.&lt;/p&gt;

A digital meal nutritional score may influence food choices in a workplace restaurant: A pilot study

AbstractIntroductionFood choice is complex. Digital nutrition applications are emerging to help decisions about food choices. Nestlé's Meal Nutritional Score (MNS) is a number between 0 and 100 that provides a measure of the extent to which a meal meets US dietary recommendations. The objective was to evaluate if the MNS influences food choices in a workplace restaurant.Materials and MethodsA workplace education campaign ran over two weeks in order to introduce the MNS to employees. This was done during the lunch break at the entrance to the cafeteria of Nestlé's research centre, which serves around 250 hot meals at lunchtime every day. Employees choose between a typical Western meal, a healthy meal and a vegetarian meal. During the campaign, and for three weeks afterwards, LED screens displayed the MNS for the three different types of meal, every day. Employees’ voluntary feedback on the MNS was collected using a closed-ended questionnaire. Descriptive analyses were done for the scores and sales of each type of meals for one week before the education campaign, immediately after the campaign and three weeks later. Data are reported as mean ± 1 standard deviation.ResultsFeedback was obtained from 152 employees, of whom 96% said the MNS helped them to understand the nutritional balance of the meals, and 38% said the MNS influenced their meal choices. The MNS scores pre-campaign, post-post campaign and 3 weeks later were 52 ± 14, 50 ± 16 and 56 ± 11 for the Western meal; 54 ± 14, 62 ± 6 and 67 ± 6 for the healthy meal and 64 ± 11, 57 ± 14 and 57 ± 12 for the vegetarian meal, respectively. The percentage of sales pre-campaign, post-post campaign and 3 weeks later were 48 ± 10%, 43 ± 9% and 33 ± 9% for the Western meal; 25 ± 10%, 30 ± 8% and 36 ± 10% for the healthy meal, and 27 ± 4%, 27 ± 4% and 30 ± 8% for the vegetarian meal, respectively.DiscussionThe number of people selecting the healthy meal, which usually had the best score, increased during the three weeks following the education campaign, suggesting that the MNS positively influences food choices. The MNS may also help chefs to design more nutritionally balanced meals. Longer-term follow up is necessary to evaluate if these are sustained behaviour changes as well as to test the impact of the MNS in a different workplace environment.

Genes Involved in Oxidative Stress Pathways Are Differentially Expressed in Circulating Mononuclear Cells Derived From Obese Insulin-Resistant and Lean Insulin-Sensitive Individuals Following a Single Mixed-Meal Challenge.

Background: Oxidative stress induced by nutritional overload has been linked to the pathogenesis of insulin resistance, which is associated with metabolic syndrome, obesity, type 2 diabetes and diabetic vascular complications. Postprandial changes in expression of oxidative stress pathway genes in obese vs. lean individuals, following intake of different types of meals varying in macronutrient composition have not been characterized to date. Here we aimed to test whether/how oxidative stress responses in obese vs. lean individuals are modulated by meal composition.Methods: High-carbohydrate (HC), high-fat (HF), or high-protein (HP) liquid mixed meals were administered to study subjects (lean insulin-sensitive, n = 9 and obese insulin-resistant, n = 9). Plasma levels of glucose and insulin, lipid profile, urinary F2-isoprostanes (F2-IsoP), and expression levels of genes of oxidative stress pathways were assessed in mononuclear cells (MNC) derived from fresh peripheral blood, at baseline and up to 6-h postprandial states. Differences in these parameters were compared between insulin-sensitive/resistant groups undergoing aforementioned meal challenges.Results: Obese individuals exhibited increased pro-oxidant (i.e., CYBB and CYBA) and anti-oxidant (i.e., TXN RD1) gene expression in the postprandial state, compared with lean subjects, regardless of meal type (P interaction for group × time < 0.05). By contrast, lean subjects had higher expression of NCF-4 gene (pro-oxidant) after HC meal and SOD1 gene (anti-oxidant) after HC and HF meals (P interaction for group × meal < 0.05). There was an increase in postprandial level of urinary F2-IsoP in the obese (P < 0.05) but not lean group.Conclusions: These findings may represent an adaptive oxidative response to mitigate increased stress induced by acute nutritional excess. Further, the results suggest an increased predisposition of obese subjects to oxidative stress. Chronic nutritional excess resulting in increases in body weight and adiposity might lead to decompensation leading to worsening insulin resistance and its sequel. Insights from this study could impact on nutritional recommendations for obese subjects at high-risk of cardiovascular diseases.

Appetite ratings of foods are predictable with an in vitro advanced gastrointestinal model in combination with an in silico artificial neural network

The expected increase of global obesity prevalence makes it necessary to have information about the effects of meal intakes on the feeling of appetite. Because human clinical studies are time and cost intensive, there is a need for a reliable alternative. The aim of this study was to develop and evaluate an in vitro-in silico technology to predict the feelings of fullness and hunger after consumption of different types of meals. In this technology the results from an in vitro gastrointestinal model (tiny-TIMagc) on gastric viscosity and intestinal digestion of different meals were used as input data for an in silico artificial neural network (ANN). The predictions of the feeling of fullness and hunger were compared with actual human scores for these parameters after intake of the same type of meals. From these first series of experiments, with a relatively small number of in vitro digestive parameters as input for in silico modeling, a reasonable prediction of appetite rating for foods can be realized at a time- and cost-effective way.

Cooking plant foods in the northern Aegean: Microbotanical evidence from Neolithic Stavroupoli (Thessaloniki, Greece)

Intensive archaeobotanical research in northern Greece and other circum-Mediterranean regions over the last two decades has demonstrated an extensive spectrum of domestic and wild plants consumed by Neolithic communities. However, macrobotanical remains are seldom associated with the artefact in which they were cooked, and therefore we know the list of ingredients but not what ingredients were cooked together or how were they cooked. By focusing on remains recovered from cooking vessels, this paper explores the culinary practices of the inhabitants of the Neolithic settlement at Stavroupoli (Thessaloniki, Greece) through combined starch grain and phytolith analyses from charred food crusts adhering to the inner walls of 17 late Middle and early Late Neolithic vessels (ca. 5600-5000 cal. BC). The results show that the food represented by burnt remains included domestic wheat(s) and lentils, as well as weedy Setaria sp. and other wild plants. The presence of Setaria weeds suggests high soil fertility and disturbed growing conditions. These results further indicate that the inhabitants of different areas of the settlement had differential access to food resources (more vs. less valued food), which might be related to a) different types of meals being prepared in separated areas of the site, or b) different preferences or economic status of its inhabitants expressed through culinary practices. Further research at Stavroupoli and other contemporary sites will help to unravel the role of food in shaping social identity and human-environment interactions in the Neolithic northern Aegean.

Changes in the social context and conduct of eating in four Nordic countries between 1997 and 2012

How have eating patterns changed in modern life? In public and academic debate concern has been expressed that the social function of eating may be challenged by de-structuration and the dissolution of traditions.We analyzed changes in the social context and conduct of eating in four Nordic countries over the period 1997–2012. We focused on three interlinked processes often claimed to be distinctive of modern eating: delocalization of eating from private households to commercial settings, individualization in the form of more eating alone, and informalization, implying more casual codes of conduct.We based the analysis on data from two surveys conducted in Denmark, Finland, Norway and Sweden in 1997 and 2012. The surveys reported in detail one day of eating in representative samples of adult populations in the four countries (N = 4823 and N = 8242). We compared data regarding where, with whom, and for how long people ate, and whether parallel activities took place while eating.While Nordic people's primary location for eating remained the home and the workplace, the practices of eating in haste, and while watching television increased and using tablets, computers and smartphones while eating was frequent in 2012. Propensity to eat alone increased slightly in Denmark and Norway, and decreased slightly in Sweden. While such practices vary with socio-economic background, regression analysis showed several changes were common across the Nordic populations. However, the new practice of using tablets, computers, and smartphones while eating was strongly associated with young age. Further, each of the practices appeared to be related to different types of meal. We conclude that while the changes in the social organization of eating were not dramatic, signs of individualization and informalization could be detected.

Taste and meaning

AbstractA basic anthropological fact is that, although hunger is a constant experience in human history, not everything that from a biochemical point of view could be nutritious, in fact is eaten. In every human culture, food, not unlike language, is controlled by rich sets of rules that establish obligations and prohibitions, contextual bonds to time, and circumstances and syntactic structures for different types of meal. Often these rules – as well as linguistic ones – are unconscious, taken as “natural.” All of these rules detach food from its simple and natural properties, and give it some meaning, although this meaning is not easy to define, making food more similar to a self-referential mark than to a regular text. In this paper I analyze a specific case of these almost linguistic alimentary systems, the set of the dietary laws in the Jewish tradition and in particular its complex alimentary interdictions. The hierarchical structure of these rules is discussed and the problem of the connected effects of sense is addressed.

A special dish from traditional Turkish Cuisine: Stuffed lamb ribs

&lt;p&gt;Turkish people, who have a long historical background, have a rich culture in terms of cuisine. “Dolma” (meal made by stuffing/wrapping) is one of the most important dishes of the Turkish Cuisine. Turks produced very different types of meals made by stuffing or wrapping and by combining herbals, meat and offals products. Stuffed Lamb Ribs (in Turkish; Kaburga Dolması or Sura) is a special dish that is known in many regions of Turkey. Since it is a dish whose preparation is hard and requires virtuosity, it is generally cooked as a feast meal on religious holidays, and commonly cooked on the Feast of Sacrifice for Muslims. This study aims to present how “Stuffed Lamb Ribs” are prepared, which is one of the traditional dishes of Turkish Cuisine and is one stuffed dish that has started to become forgotten. In this study, the data was collected by personal interviews with source people who are over 60 years old, live in different provinces of Turkey, and traditionally cook this dish. This study ensures the promotion of a very special taste, which has begun to be forgotten and is not known widely even in Turkey, at an international level.&lt;/p&gt;

Biochemical composition of the promising live feed tropical calanoid copepod Pseudodiaptomus annandalei (Sewell 1919) cultured in Taiwanese outdoor aquaculture ponds

Abstract The use of copepods as live feed has shown good potential, and in Taiwan copepods are harvested specifically as live feed for fin-fish production. The calanoid copepod Pseudodiaptomus annandalei is a species found typically in Taiwanese aquaculture and in the rest of the Indo-Pacific region. The copepods, as well as seston, were sampled from outdoor large-scale aquaculture ponds in southern Taiwan during a three week period in the summer, and their somatic biomass, fatty acid and amino acid profiles were examined. The resulting fatty acid profiles of the copepods and pond seston were compared. The analyses reveal high contents of fatty acids in the adult females (approx. 16% of dry weight) with moderate content in the nauplii (approx. 5% of dry weight). Relative abundance of HUFAs was also high. The ratio of fatty acids C22:6 n − 3 (DHA) and C20:5 n − 3 (EPA) stayed above 1.4 with the lowest combined relative abundance of 21.8% of total fatty acid content. The fatty acid C20:4 n − 6 (ARA) was present in adult females and late stage nauplii. Overall, P. annandalei demonstrated good trophic transfer capabilities of HUFAs. Discrepancies between adult female and seston fatty acid profiles indicate possible fatty acid chain alteration mechanisms and/or alternative dietary input. Frequent addition of different types of meal and manure by the farmers, in order to stimulate productivity in the ponds, may provide adults with additional fatty acids that are not found in the pond seston. Also, amino acid compositions in adult females and late stage nauplii reveal high abundances of lysine, arginine and histidine, which is a further indication of an intake of alternative particles to phytoplankton. Overall, the amino acid profile of P. annandalei reveals an abundance of essential amino acids above 53.8 ± 1.2%, combined with an estimated protein content of 57% of dry weight for adult females. Both the fatty and amino acid profiles show favourable nutritional values towards fish larvae rearing. Further investigation into P. annandalei's potential biosynthetic capabilities and intake of particles other than pelagic seston could pave the way for further manipulation of its nutritional value to suit a range of species of fish larvae.

Effects of nateglinide and acarbose on glycemic excursions in standardized carbohydrate and mixed-meal tests in drug-naïve type 2 diabetic patients

The aim of this study was to compare the effects of nateglinide and acarbose on glycemic excursions and postprandial glucose profiles with different types of meals (standardized carbohydrate and mixed meals) in drug-naïve type 2 diabetic patients. A randomized, parallel-group prospective design clinical trial was conducted and a total of 39 drug-naïve patients (16 males and 23 females, aged 56.7±10.2 years) were enrolled. The patients were randomly divided into group A [nateglinide 120 mg three times daily (t.i.d.), n=19] and group B (acarbose 50 mg t.i.d., n=20). The standardized carbohydrate and mixed-meal tests were performed at baseline and at the end of study. Continuous glucose monitoring system (CGMS) data were recorded. Various parameters that measure glucose variability were derived from the CGMS data. In the standardized carbohydrate meal tests, the postprandial glucose excursions (PPGEs) were significantly decreased in the two groups after 12 weeks of treatment (P<0.05), whereas the decrease was more prominent in the acarbose compared to the nateglinide group (P=0.138). In the mixed-meal tests, the mean sensor glucose values [24-h mean blood glucose (MBG)] were significantly decreased in the two groups after 12 weeks of treatment (P<0.05) and the parameters of glucose excursions, including standardized deviation (SD), largest amplitude of glycemic excursion (LAGE), mean of daily differences (MODD) and mean amplitude of glycemic excursion (MAGE), were reduced in the two groups. However, the decreases in SD and LAGE in the nateglinide group were statistically significant, whereas in the acarbose group only the decreases in LAGE were statistically significant. The efficiency of nateglinide or acarbose in lowering postprandial 120-min hyperglycemia were similar in the standardized carbohydrate meal test. However, acarbose was more efficient in lowering postprandial 30- and 60-min hyperglycemia (P<0.05) compared to nateglinide. The fasting and postprandial total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) had a tendency to decrease from the baseline after 12 weeks of treatment with nateglinide, whereas fasting and postprandial high-density lipoprotein cholesterol (HDL-C) had a tendency to increase. Acarbose did not affect the fasting or postprandial lipid profiles after 12 weeks of treatment (P>0.05). In conclusion, nateglinide and acarbose effectively improved postprandial glycemic control, although acarbose was shown to be more efficient in controlling early (30 and 60 min) postprandial glucose excursions in the carbohydrate meal test, whereas nateglinide was shown to be superior to acarbose in controlling postprandial glucose excursions in the mixed-meal test.

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

The overall aim of this study was to explore long-term consumer acceptance of new environmentally sustainable alternatives to meat. We investigated whether meat substitutes, which are relatively new food products, would be better appreciated after repeated consumption. Eighty-nine non-vegetarian participants joined an in-home use test and consumed one type of product with their self-selected hot meal for 20 times during 10weeks: Quorn (meat-like), tofu (not meat-like) or a meat reference (chicken filet). Initial liking (100-mm line scale) for chicken was higher (81±19) than for Quorn (60±28) and tofu (68±21). On a product group level, boredom occurred with all three products and after 20 exposures there were no significant differences in product liking anymore. However, there were noticeably different individual responses within the three product groups, showing both ‘boredom’ and ‘mere exposure’ patterns. Mere exposure occurred significantly more frequent with tofu, with more than half of the participants showing an increased liking over time. We also found that meal patterns were related to boredom: bored persons used more different types of meals, probably to alleviate product boredom. This study demonstrates that liking of meat substitutes can be increased by repeated exposure for a segment of consumers. In addition, it indicates that the meal context should be considered in future in-home repeated exposure studies.