Glycemic Index Foods Research Articles

Evaluation of the Importance of Yam Cossettes Flour Couscous (wassa-wassa tchigan) in the Diabetics Diet in Benin

The measurement of food glycemic index constitutes a considerable advance in medicine because it makes it possible to orient the choice of foods according to the health of a patient. This study aims to improve the diet of diabetics in Benin. It consisted in the determination of the total sugar content and the glycemic index of the yam chips flour couscous (wassa-wassa tchigan) and then the evaluation of the influence of this food on the glycemic index of the subjects. This cross-sectional study covered 7 apparently healthy subjects. In the first test each subject consumed a dish of wassa-wassa tchigan containing 50g of carbohydrate. Each subject was tested twice for a period of one week. A week later, in the second test, bread crumb containing 50 g of carbohydrate was ingested. Each glycemic test was measured at regular intervals of 30 minutes for 3 hours. The study on the determination of the total sugar content of wassa-wassa tchigan revealed that one gram (1 g) of wassa-wassa tchigan contained 483.55mg of carbohydrate. The peak of blood glucose increase in subjects was reached from the thirtieth minute postprandial. The area under the curve of the subjects varied from the reference food to the test food and from one subject to another. The glycemic index of the wassa-wassa tchigan determined was 36.83% which made this meal a meal with very low glycemic index.

Glycemic Index Biscuits Formulation of Pedada Flour (Sonneratia caseolaris) with Tubers Starch

The glycemic index of food is the level of food according to its effect on blood glucose levels. Foods with low glycemic index have been shown to improve glucose and fat levels in people with diabetes mellitus and improve insulin resistance. Pedada Fruits (Sonneratia caseolaris) is the one of mangrove fruits has a high fiber content, so it can be used as a raw material in biscuits production. The aim of this research to evaluate the glycemic index on the formula biscuit from the pedada flour and starch from white sweet potato, arrowroot, taro, potato and cassava mixed. This research used completely randomized design in factorial patern with one factor and five levels on formulation biscuit of pedada flour with tubers starch (20% : 80%). The biscuits product were measured of the proximate, crude fiber, glycemic index and glycemic load on wistar rats. The best treatment was 20% of pedada flour with 80% of taro starch which produced biscuit with 76.24% of yield, 2.58% of protein, 15.55% of fat, 2.72% of crude fiber, 48.83 of glycemic index and 7.39 of glycemic load.

Glycemic Index in the Development of Functional Beverage

Background: Due to the prevalence of diabetes in Jamaica, an understanding of the glycemic index (GI) and glycemic load (GL) values of beverages and food can aid dieticians in guiding consumers to choose sensibly. It is reported that consumption of low GI and GL foods may reduce the risk of type 2 diabetes, coronary heart disease and obesity. However, low GI snacks/food available to diabetic patients in Jamaica are very limited. This study was conducted to develop a low GI and GL vegetable drink that could be commercialized. Methods: Ten (10) healthy Jamaican subjects (5 males and 5 females) with mean age 30 ± 2 years and mean BMI 25 ± 1 kg/m2 were recruited to the study. Using a non-blind, crossover design trial, the subjects consumed equicarbohydrate amounts (25 g of total available carbohydrate) of the vegetable (beetroot – Beta vulgaris, cucumber – Cucumis sativus and carrot – Daucus carota) drink and twice glucose as reference food (25 g of total carbohydrate). Blood glucose was determined after overnight fasting (0 hours) and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. The glycemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. Results: The GI and GL values of the vegetable drink were found to be 34 ± 10 and 4.4, respectively. As per the Food and Agriculture Organization, GI cut-off values are as follows: low 70 and for GL, low ≤ 10, medium 10 to 20 or high ≥ 20. Hence the vegetable drink could be classified under low glycemic food/ nutrient. Conclusion: Identification of beverages and other foods with low glycemic responses may have practical applications in controlling blood glucose levels. This study provides scientific evidence of the blood glucose response of the formulated vegetable drink. The complex carbohydrates in beetroot, carrot and cucumber may be responsible for the low postprandial glycemic response. This will lead to a low demand for insulin secretion from the pancreatic β cells, which are often impaired in type 2 diabetic individuals.

Glycemic Index of Some Traditional Fruits in Jamaica

Background: Fruits and vegetables, for their complex carbohydrates, dietary fiber and micronutrients, should form an essential part of every diet. In order to give good dietary advice to diabetic patients, it is necessary to know the glycemic index of foods commonly consumed locally. The objective of this study was to determine the glycemic index (GI) and glycemic load (GL) of commonly available and consumed June plum (Spondias dulcis), Otaheite apple (Syzygium malaccense), Pineapple (Ananas comosus), and Cucumber (Cucumis sativus) in Jamaica. Methods: Ten (10) healthy Jamaican subjects (5 males, 5 females) with mean age 30 ± 2 years and mean BMI 25 ± 1 kg/m2 were recruited to the study. Using a non-blind, crossover design trial, the subjects consumed 50 (or 25) grams of available carbohydrate portions of glucose (standard food) and test foods after an overnight fast. Their serum glucose levels were then determined at 0, 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. Glucose was tested on three separate occasions, and the test foods once. The GI value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) for the test foods as a percentage of each subject's average IAUC for the standard food. Results: The results indicated that the IAUC for Pineapple (96 ± 15) and Otaheite apple (122 ± 29) were significantly higher (p < 0.05) than that of June plum (23 ± 6) and Cucumber (40 ± 14). Similarly the GI of Pineapple (80 ± 20) and Otaheite apple (64 ± 15) were significantly higher than June plum (13 ± 5) and Cucumber (21 ± 6). Conclusion: June plum, Cucumber, were shown to have low glycemic index values, whereas Otaheite apple was intermediate and Pineapple high.

Effect of finger millet (Eleusine coracana) buns supplementation on serum glucose and serum lipids level in type 2 diabetics

The present study was conducted to show the long term effect of low glycemic index (GI) finger millet (Eleusine coracana) buns (GI = 36.57) on diabetics. This case control clinical trial was conducted on 30 type 2 diabetic subjects who were equally divided into 2 groups: experimental group (EG) and control group (CG). The EG patients were supplemented with four (200 g) finger millet flour buns for 60 days in comparison to control group without having any buns supplementation. All the samples supplemented to experimental group provided 23-25g of total dietary fibre per day. The metabolic parameters studied were serum glucose, serum cholesterol, serum LDL, serum HDL, serum triglycerides and serum VLDL. Blood glucose levels (both fasting and post prandial) and lipid profile (at fasting) of the subjects were assessed at baseline and after 60 days of supplementation. Significant reduction was recorded in fasting blood glucose (13.75%), post prandial blood glucose (14.43%), serum cholesterol (4.41%) and serum LDL (11.22%) and also a decrease in serum triglycerides (5.11%) and VLDL (4.74%). Serum HDL increased significantly by 14.98 per cent. Thus, it is concluded that finger millet as a low GI food product leads to modest improvement in long-term glycemic and lipidemic control in type 2 diabetics.

Glycemic index and glycemic load of the diets of Japanese adults: the 2012 National Health and Nutrition Survey, Japan.

The aim of this study was to examine the dietary glycemic index (GI) and glycemic load (GL) of Japanese adults, as well as their nutritional correlates, in the 2012 National Health and Nutrition Survey, Japan. Dietary data from 15 618 adults aged ≥20y, collected using a 1-d weighed dietary record, were analyzed. The GI of foods was assigned based on a stepwise published strategy using values from common GI databases. Mean (SD) dietary GI and GL were 65.9 (4.9) and 190.1 (59.7), respectively, for men and 63.9 (5) and 149.1 (44.1), respectively, for women. Regardless of sex, the top contributor to dietary GL was white rice (GI=76; >50%), followed by bread (6-8%), noodles (5-6%), and confectioneries (4-7%). White rice was not only positively associated with dietary GI but also contributed most (∼38%) to interindividual variation in dietary GI. For dietary GL, ∼90% of the interindividual variation was explained by carbohydrate-rich foods (mainly white rice; ∼50%), all of which were positive predictors. At the nutrient level, only carbohydrate intake was positively associated with dietary GI and GL, whereas intakes of all other nutrients including saturated fatty acid and sodium showed inverse associations (with some exceptions). Dietary GI and GL of Japanese adults were primarily determined by the high GI food white rice, and were thus relatively high compared with values observed in Western countries. A low GI and GL diet was associated with both favorable (higher intakes of micronutrients) and unfavorable (higher intakes of saturated fatty acid and sodium) aspects of dietary intake patterns.

Dietary glycemic index, glycemic load, and cancer risk: results from the EPIC-Italy study

Factors linked to glucose metabolism are involved in the etiology of several cancers. High glycemic index (GI) or high glycemic load (GL) diets, which chronically raise postprandial blood glucose, may increase cancer risk by affecting insulin-like growth factor. We prospectively investigated cancer risk and dietary GI/GL in the EPIC-Italy cohort. After a median 14.9 years, 5112 incident cancers and 2460 deaths were identified among 45,148 recruited adults. High GI was associated with increased risk of colon and bladder cancer. High GL was associated with: increased risk of colon cancer; increased risk of diabetes-related cancers; and decreased risk of rectal cancer. High intake of carbohydrate from high GI foods was significantly associated with increased risk of colon and diabetes-related cancers, but decreased risk of stomach cancer; whereas high intake of carbohydrates from low GI foods was associated with reduced colon cancer risk. In a Mediterranean population with high and varied carbohydrate intake, carbohydrates that strongly raise postprandial blood glucose may increase colon and bladder cancer risk, while the quantity of carbohydrate consumed may be involved in diabetes-related cancers. Further studies are needed to confirm the opposing effects of high dietary GL on risks of colon and rectal cancers.

Short-term effects of a low glycemic index carob-containing snack on energy intake, satiety, and glycemic response in normal-weight, healthy adults: Results from two randomized trials.

The potential positive health effects of carob-containing snacks are largely unknown. Therefore, the aims of these studies were to determine the glycemic index (GI) of a carob snack compared with chocolate cookie containing equal amounts of available carbohydrates and to compare the effects of a carob versus chocolate cookie preload consumed as snack before a meal on (a) short-term satiety response measured by subsequent ad libitum meal intake, (b) subjective satiety as assessed by visual analog scales and (c) postprandial glycemic response. Ten healthy, normal-weight volunteers participated in GI investigation. Then, 50 healthy, normal-weight individuals consumed, crossover, in random order, the preloads as snack, with 1-wk washout period. Ad libitum meal (lunch and dessert) was offered. Capillary blood glucose samples were collected at baseline, 2h after breakfast, just before preload consumption, 2h after preload, 3h after preload, just before meal (lunch and dessert), 1h after meal, and 2h after meal consumption. The carob snack was a low GI food, whereas the chocolate cookie was a high GI food (40 versus 78, respectively, on glucose scale). Consumption of the carob preload decreased the glycemic response to a following meal and to the individual's feelings of hunger, desire to eat, preoccupation with food, and thirst between snack and meal, as assessed with the use of visual analog scales. Subsequently, participants consumed less amounts of food (g) and had lower total energy intake at mealtimes. The carob snack led to increased satiety, lower energy intake at meal, and decreased postmeal glycemic response possibly due to its low GI value. Identifying foods that promote satiety and decrease glycemic response without increasing the overall energy intake may offer advantages to body weight and glycemic control.

PERBEDAAN POLA KONSUMSI DAN STATUS GIZI ANTARA REMAJA DENGAN ORANG TUA DIABETES MELITUS (DM) DAN NON DM

Adolescents prefer to consume high fat and high sugar food compare to healthy food such as fruit and vegetable. High fat and high sugar food are risk factor of diabetes mellitus development, especially in adolescents whose parents had diabetes mellitus. The aim of this study was to analyze the difference of eating habit and nutritional status between adolescents with DM parents and non DM parents. This was a cross-sectional research included 42 adolescents as sample that divided into 21 adolescents with DM parents and 21 adolescents with non DM parents. The sample was chosen randomly using simple random sampling technique. The difference of each variable was analyzed using Independent T-test and Mann Whitney (α = 0,05). The result showed that there was no difference of high glycemic index food consumption (p = 0,229) and fruit – vegetable consumption (p = 0,14) between adolescents with DM parents and non DM parents. However, adolescents with DM parents were eat high GI food more often compared to adolescents with non DM parents. There was a difference of BMI (Body Mass Index) between adolescents with DM parents and non DM parents (p = 0,036). The research concludes that most of adolescents with DM parents were obese. The adolescents need to reduce the frequency of high glycemic index (GI) food consumption, increase fruits and vegetable consumption, and also increase physical activities, particularly for adolescent with DM parents.Keywords: Diabetes Mellitus, genetic factor, consumption patterns, nutritional status

Development and pilot testing of a novel behavioral intervention for adults with type 2 diabetes using intervention mapping

ABSTRACTPurpose: A healthy diet and consistent physical activity (PA) form the foundation for effective self-management in adults with type 2 diabetes mellitus (T2DM). Behavioral interventions, which target diet and PA, can facilitate effective diabetes self-management practices. Greater clarity regarding the ‘active ingredients’ incorporated into behavioral interventions is needed to inform the evidence base about effective intervention techniques to advance behavioral theories and to improve clinical practice. The use of intervention mapping (IM) to develop a novel diabetes intervention to increase consumption of low glycemic index (GI) foods and to increase moderate-to-vigorous intensity PA is presented.Methods: Determinants from self-regulation and the Health Action Process Approach theoretical framework formed the foundation of the intervention. The IM taxonomy of behavior change methods and strategies from Hope Therapy (e.g. goal maps) were used to guide techniques for changing selected theoretical determinants of behavior. A pilot study of the intervention among adults with T2DM (n = 12) was conducted using a pre-/post-test design to evaluate intervention components and participant acceptability.Results: Participants attended a mean (±SD) of 8 (±1.4) of the 10 weekly 90-minute, group-based sessions. The magnitude of effect was moderate (d > 0.50) for the change in behavioral intentions, action control, and action and coping planning for engaging in PA and large (d > 0.80) for the change in action self-efficacy and action and coping planning for eating low GI foods post-intervention.Conclusions: Greater emphasis on value-based decision-making, the goal mapping process, and successively progressive exercise goals should be included in future versions of the intervention. Based on pilot testing, a larger randomized controlled trial that incorporates these intervention modifications is warranted and the modified intervention has a greater likelihood for success.

Comparative Glycemic Index and Glycemic Load of Local Pounded Yam and Instant Pounded Yam Flours Consumed with Telfairia Occidentalis (Ugwu) Soup in Test Human Subjects

Aim: The concept of glycemic index (GI) was introduced to classify carbohydrates and carbohydrate-rich diets, which are major staple foods in Nigeria. This study evaluates the glycemic index and glycemic load (GL) of local pounded yam and four instant pounded yam flours consumed with Telfairia occidentalis soup in test human subjects. Materials and Methods: Thirty human subjects were fed with D- glucose on the first day of the experiment and the test meals; local pounded yam (LPY), local pounded yam with Telfairia occidentalis soup (LPYTOS), Ayoola poundo yam with Telfairia occidentalis soup (APYTOS), Endy’s poundo yam with Telfairia occidentalis soup (EPYTOS), Iyan poundo yam with Telfairia occidentalis soup (IPYTOS) and Ola-Ola poundo yam with Telfairia occidentalis soup (OPYTOS) in the 2nd, 3rd, 4th, 5th, 6th and 7th day respectively after 12 h of overnight fasting. The blood glucose levels were determined at 30 min interval for 2 h, and were used to determine the incremental areas under the curves (IUACs) for the various meals, which in turn were used to determine their GIs, while GLs were calculated from GIs. Results: The GIs and GLs (46.00 ± 2.08%; 23.33 ± 1.20%), (48.67 ± 0.88; 25.00 ± 0.58) and (50.33 ± 1.45%; 26.00 ± 0.58%) of APYTOS, IPYTOS and EPYTOS respectively were significantly lesser than the GI and GL of the other meals. Conclusion: APYTOS, IPYTOS and EPYTOS are low GI foods with high GL values, while LPY is a moderate GI food with high GL also although, its’ GL is higher.

Using Ecological Momentary Assessment to Track Goal Progress Toward the Adoption of a Low Glycemic Index Diet Among Adults With Type 2 Diabetes

Goal setting is an integral component of nutritional counseling. Lower glycemic index (GI) diets can improve outcomes among adults with type 2 diabetes mellitus. Intraindividual variability in intake occurs during goal pursuit and could be captured through mobile ecological momentary assessment (EMA) to develop algorithms for personalized medical nutrition therapy. EMA assessed goal progress toward a lower GI diet among adults with type 2 diabetes mellitus using an n-of-1 design. Mean (standard deviation) intake of low GI foods increased by 1.2 (0.1) servings for all participants combined. Three participants met or exceeded their GI goal repeatedly based on EMA reports. Mobile technology through EMA holds promise for the field of personalized medical nutrition therapy.

Effect of Wheat Flour Noodles with Bombyx mori Powder on Glycemic Response in Healthy Subjects.

Recent trial results suggest that the consumption of a low glycemic index (GI) diet is beneficial in the prevention of high blood glucose levels. Identifying active hypoglycemic substances in ordinary foods could be a significant benefit to the management of blood glucose. It has been hypothesized that noodles with Bombyx mori powder are a low GI food. We evaluated GI and changes in postprandial glucose levels following consumption of those noodles and compared them with those following consumption of plain wheat flour noodles (control) and glucose (reference) in healthy subjects. Thirteen males (age: 34.2±4.5 years, body mass index: 23.2±1.1 kg/m2) consumed 75 g carbohydrate portions of glucose and the 2 kinds of noodle after an overnight fast. Capillary blood was measured at time 0 (fasting), 15, 30, 45, 60, 90, 120, and 180 min from the start of each food intake. The GI values were calculated by taking the ratio of the incremental area under the blood glucose response curve (IAUC) for the noodles and glucose. There was a significant difference in postprandial glucose concentrations at 30 and 45 min between the control noodles and the noodles with Bombyx mori powder: the IAUC and GI for the noodles with Bombyx mori powder were significantly lower than those for glucose and plain wheat flour noodles. The wheat flour noodles with Bombyx mori powder could help prevent an increase in postprandial glucose response and possibly provide an alternative to other carbohydrate staple foods for glycemic management.

Glycaemic response of traditional breakfast foods in adults with type 2 diabetes mellitus

Traditional Sri Lankan breakfast foods such as rotti, pittu, thosai, hopper and wandu made using 100% rice flour (RF) or 25% soy flour and 75% rice flour mixture (SFRF), alone or mixed with a mixed vegetable curry were tested for their available carbohydrate content (ACH) and Glycaemic index (GI). The mixed vegetable curry was prepared with Solanum melongena (eggplant), Solanum lycopersicum (tomato), Cucurbita maxima (pumpkin) and Ipomoea aquatica (kankun/water spinach). Rotti, pittu, thosai, hopper and wandu were analyzed for their ACH content by Megazyme assay kit. A total of 12, type 2 diabetic subjects participated in the GI study. The ACH of rotti, pittu, thosai, hopper and wandu made with RF were 45.2, 45.3, 41.8, 43.7 and 40.2 g/100g respectively without the curry, and 33.7, 35.0, 31.3, 32.9 and 28.2 g/100g with the vegetable mixed curry. The ACH of rotti, pittu, thosai, hopper and wandu made with SFRF were 28.5, 28.0, 25.5, 29.0 and 23.0 g/100g respectively without the curry, and 22.5, 25.9, 21.8, 24.0 and 20.4 g/100g with the vegetable mixed curry. Addition of vegetable mixed curry showed significant reduction (p<0.05) in ACH content of all test meals. GI of rotti, pittu, thosai, hopper and wandu made with SFRF were 54.4, 51.4, 50.1, 49.3 and 45.1 respectively and hence could be considered as low GI foods. The present study showed that substitution of rice flour with 25% soy flour in a mixed meal reduced the post prandial blood glucose response in diabetics. Consumption of rotti, pittu, thosai, hopper and wandu made with SFRF and mixed vegetable curry together might be beneficial in the dietary management of type 2 diabetes.

Development of Low Glycemic Index (GI) Foods by Incorporating Pulse Ingredients into Cereal‐ based Products: Use of in vitro screening and in vivo GI determination

Pulses are environmentally sustainable, highly nutritional and energy efficient crops. Pulse ingredients (pea and lentil flour, pea protein concentrate and pea fiber) were incorporated into food products to develop low Glycemic Index (GI) products. Over 100 different products were formulated including pastas, breads, crackers, extruded snacks, cookies, cereal bars and muffins. Products were screened for estimated GI (eGI) using an in vitro method. Total starch and resistant starch content were also determined using an assay method. Based on the screening results, five products (pasta, bread, cracker, granola bar, and cookie) were selected for in vivo GI testing. For each control (containing 100 % wheat flour), a pulse variant (containing up to 50 % of pulse flour) was developed. 10 healthy subjects (5M, 5F; 36±14y, 23±4kg/m2 ) tested each test meal (5 control and 5 pulse variant) in addition to 3 control dextrose meals on separate days and blood samples were collected over 2 hours. GI values of the control and pulse variant meals were 61.3±5.1 vs. 54.6±7.6 (pasta), 61.4±5.6 vs. 53.4±4.7 (focaccia bread), 46.0±4.2 vs. 41.5±3.1 (cracker), 35.4±3.6 vs. 34.8±5.0 (granola bar), and 41.6±3.8 vs. 37.6±3.0 (cookie). Mean GI difference between control and pulse variant was 4.8±2.6 with all pulse variant falling into the low GI category. The greatest reduction occurred in pasta and bread products containing 50% and 30% of lentil flour, respectively. Resistant starch was significantly higher in the pulse variant except granola bar where a mean of control and pulse variant were 0.42±0.096 and 0.79±0.23 (p&lt;0.05), respectively. Palatability scores showed no significant difference between control and pulse variant. The data supports that substituting wheat flour with pulse ingredients reduces the GI value without changing palatability of the products.

Traditional and novel foods from indigenous flours: Nutritional quality, glycemic response, and potential use in food industry

Starchy plant sources traditionally utilized for preparing breakfast foods are currently vastly underutilized. The present study investigated the proximate composition, glycemic index (GI), and factors affecting the GI of breakfast foods such as roti, pittu, porridge, and a novel food, muffin made with flour from some such underutilized plant sources. The glycemic responses were estimated according to FAO/WHO guidelines. Non-diabetic apparently healthy individuals aged 22–30 years (n = 10) participated in the study. The crude protein in foods ranged from 1.2 to 8.0 g/100g fresh weight (FW) basis. Muffin made with Caryota urens flour had the highest fat content with other foods having fat above 6 g/100 g FW except for C. urens porridge. Insoluble (IDF) and soluble (SDF) dietary fiber contents in foods were low, ranging from 1.2 to 5.7 g/100 g FW and 0.8 to 3.0 g/100 g FW, respectively. Roti made with C. urens, Cycas circinalis, and pittu made with Vateria copallifera were categorized as low GI foods (relative to white bread), with corresponding GI ± standard error of the mean values of 57 ± 4, 66 ± 6, and 67 ± 7, respectively. C. circinalis pittu elicited a medium GI (72 ± 4), whereas C. urens porridge and muffin elicited a high GI (92 ± 9 and 128 ± 11), respectively. If not counteracted by factors such as high fiber or protein, wet processing elicited higher glycemic responses. The starch granular structures and molecular weight distribution patterns correlated with corresponding GI values obtained in this study. The data prove that the traditional flour sources elicit health benefits and could be utilized in food preparation as a substitute for wheat and rice flour.

Effects of community-based health education in food glycemic index on dietary modification of patients with type 2 diabetes mellitus

Objective To evaluate the effects of dietary intervention with low glycemic index (LGI) and low glycemic load (LGL) on dietary knowledge and dietary modification of patients with type 2 diabetes mellitus (T2DM). Methods This study was a cluster randomized controlled study. From June to September 2010, 105 T2DM patients were randomly sampled from 3 residential areas (n=35 in each) in Jin Pen Ling community, Changsha, Hunan province and divided into three groups with a random number table: whole-day dietary intervention group (group A, n=35), breakfast dietary intervention group (group B, n=35), and control group (group C, n=35). Interventions included 3-month health education and dietary intervention. Dietary knowledge, dietary oils, glycemic index (GI), and glycemic load (GL) of the three groups were compared before and after intervention. Results Before intervention, all the three groups showed a low level of knowledge about GI (57.7%), and high levels of average GI value of each meal (69.71±8.55), GL value per day (132.45±16.25), and daily cooking oil intake [(39.95±20.64)g]. The average knowledge level about GI increased after intervention in both group A (96.3% vs. 57.1%, P 0.05). The reduction of daily cooking oil intake in group A was larger than those in group B and group C [(7.81±3.91)g vs. (-5.12±1.37)g, (7.81±3.91)g vs. (-3.45±5.95)g, both P<0.05]; so was the average GI value of each meal [group A, (5.95±2.27); group B (-0.85±1.87); group C, (-2.87±1.93); all P<0.05]. The changes of GL values in group A (11.31±4.31) was better than in group B (1.23±27.82) and group C (-0.43±18.40) (both P<0.05). Conclusions The average GI value, GL value, and daily cooking oil intake of T2DM patients were all at a high level before intervention, while the level of knowledge about GI was at a low level. Health education providing GI knowledge may effectively improve the knowledge about GI in T2DM patients, while LGI and LGL dietary intervention may promote diet modification. Whole-day dietary intervention may be more effective than breakfast intervention. Key words: Type 2 diabetes mellitus; Glycemic index; Glycemic load; Dietary modification

The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children.

Background:The effect of carbohydrate (CHO) foods on blood glucose (BG) is ranked by their glycemic index (GI). Boiled and mashed potatoes (BMPs) are ranked as high GI foods, whereas pasta and rice have moderate GI rankings. The objective of this study was to compare ad libitum consumption of common CHO dishes consumed with meat on meal-time food intake and post-meal satiety, BG, insulin and gut hormones in 11- to 13-year-old normal weight children.Methods:Two randomized crossover studies were conducted. At weekly intervals, children (experiment 1: 12 males (M), 8 females (F); experiment 2: 6M, 6 F) received in random order 1 of 5 CHO side dishes of rice, pasta, BMP, fried French fries (FFF) or baked French fries (BFF) eaten freely together with a fixed amount of lean beef (100 g). In experiment-1, food intake over 30 min and subjective appetite were measured for 120 min. In experiment-2, the same outcomes were measured along with BG, plasma insulin and gut hormones.Results:The results for boys and girls were pooled as sex was not a factor. In both experiments, children consumed 30–40% less calories at meals with BMP (P<0.0001) compared with all other treatments, which were similar. BMP increased satiety, expressed as a change in appetite per kilocalorie, more than all other treatments (P<0.0001). FFF resulted in the lowest (P<0.0001) glucose and insulin at meal end and post-meal and peptide YY (PYY) post-meal. Blood measures were similar among all other treatments.Conclusions:The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI.

Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta

AbstractTo improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF) at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI) and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of this compound.With the addition of 30% of WMAF, where the technological quality of pasta remained acceptable, protein and fibre contents resulted in 23 and 50% higher than control pasta. Pasta presented a significant enrichment of squalene content at all levels of substitution with WMAF. In addition, all samples remained in the range of low GI foods, and protein digestibility values were even higher than control pasta.

Hypoglycaemia after gastric bypass: mechanisms and treatment

Hypoglycaemia after gastric bypass can be severe, but is uncommon, and is sometimes only revealed through monitoring glucose concentrations. The published literature is limited by the heterogeneity of the criteria used for diagnosis, arguing in favour of the Whipple triad with a glycaemia threshold of 55 mg/dl as the diagnostic reference. Women who lost most of their excess weight after gastric bypass, long after the surgery was performed, and who did not have diabetes before surgery are at the greatest risk. In this context, hypoglycaemia results from hyperinsulinism, which is either generated by pancreas anomalies (nesidioblastosis) and/or caused by an overstimulation of β cells by incretins, mainly glucagon-like peptide-1 (GLP-1). Glucose absorption is both accelerated and increased because of the direct communication between the gastric pouch and the jejunum. This is a post-surgical exaggeration of a natural adaptation that is seen in patients who have not undergone surgery in whom glucose is infused directly into the jejunum. There is not always a correspondence between symptoms and biological traits; however, hyperinsulinism is constant if hypoglycaemia is severe and there are neuroglucopenic symptoms. The treatment relies firstly on changes in eating habits, splitting food intake into five to six daily meals, slowing gastric emptying, reducing the glycaemic load and glycaemic index of foods, using fructose and avoiding stress at meals. Pharmacological treatment with acarbose is efficient, but other drugs still need to be validated in a greater number of subjects (insulin, glucagon, calcium channel blockers, somatostatin analogues and GLP-1 analogues). Lastly, if the surgical option has to be used, the benefits (efficient symptom relief) and the risks (weight regain, diabetes) should be weighed carefully.