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Swarnamali H, Medara N, Chopra A, Spahr A, Jayasinghe TN. Role of Dietary Fibre in Managing Periodontal Diseases-A Systematic Review and Meta-Analysis of Human Intervention Studies. Nutrients 2023; 15:4034. [PMID: 37764817 PMCID: PMC10536522 DOI: 10.3390/nu15184034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/09/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
BACKGROUND Periodontitis is a chronic multifactorial inflammatory disease, that leads to tooth loss and is associated with other systemic diseases. The role of dietary fibre in the prevention and management of periodontal diseases is not well understood. The objective of this systematic review and meta-analysis was to assess how an intake of dietary fibre affects periodontal diseases in humans and any concomitant effects on systemic inflammation. METHODOLOGY Human interventional studies investigating the effects of oral fibre intake on various clinical parameters of periodontal diseases were included. Search strategy with MeSH and free-text search terms was performed on the following database: CINAHL Complete, EMBASE, MEDLINE, SciVerse Scopus®, and Web of Science Core Collection on 21 October 2021 and updated on 19 February 2023 to identify relevant studies. Articles were filtered using the Covidence© web-based platform software. Data were pooled using random effects meta-analysis. RESULTS From all databases, a total of 19,971 studies were obtained. Upon title and abstract screening, 101 studies were included for full-text screening. Upon full-text screening, six studies were included for analysis. Of these, five were randomised controlled trials, and one was a sequential feeding trial involving fibre-rich daily diet for a 4-8 weeks period. Fibre-rich dietary intervention significantly reduced Clinical Attachment Loss/Level by 0.48 mm/tooth (95% CI, -0.63 to -0.33, p < 0.001), Bleeding On Probing by 27.57% sites/tooth (95% CI -50.40 to -4.74, p = 0.02), Periodontal Inflamed Surface Area by 173.88 mm2 (95% CI -288.06 to -59.69, p = 0.003), Plaque Index by 0.02 (95% CI -0.04 to -0.00, p = 0.04), and Gingival Index by 0.41 (95% -0.67 to -0.16, p= 0.002). A non-significant reduction was observed for Probing Depth (-0.17 mm/tooth; 95% CI, -0.37 to 0.02, p = 0.09). CONCLUSIONS Fibre-rich dietary interventions are associated with a reduction of clinical and particularly inflammatory markers of periodontal diseases. This shows a promising effect of dietary fibre as an intervention for inflammatory conditions like periodontal diseases.
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Affiliation(s)
- Hasinthi Swarnamali
- The Liggins Institute, The University of Auckland, 85 Park Road, Grafton, Auckland 1023, New Zealand
| | - Nidhi Medara
- Sydney Dental School, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (N.M.); (A.S.); (T.N.J.)
| | - Aditi Chopra
- Department of Periodontology, Manipal College of Dental Sciences, Manipal, Manipal Academy of Higher Education, Manipal 576104, India;
| | - Axel Spahr
- Sydney Dental School, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (N.M.); (A.S.); (T.N.J.)
| | - Thilini N. Jayasinghe
- Sydney Dental School, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (N.M.); (A.S.); (T.N.J.)
- The Charles Perkins Centre, The University of Sydney, Camperdown, NSW 2006, Australia
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Lange E, Kęszycka PK, Pałkowska-Goździk E, Billing-Marczak K. Comparison of Glycemic Response to Carbohydrate Meals without or with a Plant-Based Formula of Kidney Bean Extract, White Mulberry Leaf Extract, and Green Coffee Extract in Individuals with Abdominal Obesity. Int J Environ Res Public Health 2022; 19:12117. [PMID: 36231426 PMCID: PMC9566345 DOI: 10.3390/ijerph191912117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/21/2022] [Accepted: 09/22/2022] [Indexed: 06/16/2023]
Abstract
Due to the rising prevalence of obesity and type 2 diabetes, a strategy that can positively influence diet quality in a simple way is being explored, since a low glycemic index (GI) diet is advised in the dietoprophylaxis and diet therapy of diabetes. Methods: Twenty-three women with abdominal obesity participated in the study. The postprandial glycemic response and glycemic index were determined after three carbohydrate meals (noodle soup, white rice, strawberry sorbet) without or with the addition of a plant-base supplement (extracts of kidney bean, white mulberry leaf, and green coffee) with a potentially hypoglycemic effect. For two products (instant noodle soup and white rice), the addition of the plant supplement resulted in a reduction in glicemic iAUC values (respectively, by: 17.1%, p = 0.005 and 5.3%; p = 0.03; 40.6%, p = 0.004 and 5.3%, p = 0.019). However, this effect was not observed for strawberry sorbet. The blood glucose concentrations 30 min after the consumption of instant noodle soup and white rice with the plant-based formula addition significantly affected the GI value of tested meals (p = 0.0086, r = 0.53; p = 0.0096, r = 0.53), which may indicate the effect of this plant supplement on enterohormone and/or insulin secretion. Conclusion: A formula containing kidney bean, white mulberry leaves, and green coffee extracts may therefore be a notable factor in lowering postprandial glycemia and the GI of carbohydrate foods. However, further research is needed to determine for which food groups and meals its use may be most effective.
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Affiliation(s)
- Ewa Lange
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159 C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Paulina Katarzyna Kęszycka
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159 C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Ewelina Pałkowska-Goździk
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159 C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Katarzyna Billing-Marczak
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159 C Nowoursynowska Street, 02-776 Warsaw, Poland
- MarMar Investment LLC, ul. Słomińskiego 15/509, 00-195 Warsaw, Poland
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Yang L, Wang S, Zhang W, Zhang H, Guo L, Zheng S, Du C. Effect of black soybean flour particle size on the nutritional, texture and physicochemical characteristics of cookies. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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5
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Oguntuase SO, Ijarotimi OS, Oluwajuyitan TD, Oboh G. Nutritional, antioxidant, carbohydrate hydrolyzing enzyme inhibitory activities, and glyceamic index of wheat bread as influence by bambara groundnut substitution. SN Appl Sci 2022; 4. [DOI: 10.1007/s42452-022-05018-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Abstract
AbstractThe research was designed to ascertain the potential of bambara groundnut inclusion in wheat bread to improve antioxidant activity, modulate carbohydrate hydrolyzing enzyme activities, and lower glyceamic index/ load. Protein (g/100 g) (11.2—11.73) and energy value (kcal/100 g) (421.5—435.5) of the bread were significantly higher than commercial wheat flour bread (CWF—10.45; 388.7). However, developed experimental bread samples exhibited higher growth performance in rats, free radical scavenging potentials, inhibitory activities against carbohydrate hydrolyzing enzymes and low glycemic index than other bread samples. Nevertheless, experimental bread samples were rated lower compared with the controls samples as regards organoleptic properties. The study authenticates that WBO3—25% wheat, and 75% bamabara groundnut WBO3 exhibits higher potentials as regards nutritional composition, growth indices, free radical scavenging potentials, ability to modulate carbohydrate hydrolyzing enzyme and lower glycemic index/ load. Hence, WBO3 may be recommended as functional bread for hyperglycemia prevention/ management.
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Gaesser GA, Miller Jones J, Angadi SS. Perspective: Does Glycemic Index Matter for Weight Loss and Obesity Prevention? Examination of the Evidence on "Fast" Compared with "Slow" Carbs. Adv Nutr 2021; 12:2076-2084. [PMID: 34352885 PMCID: PMC8634321 DOI: 10.1093/advances/nmab093] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 06/28/2021] [Accepted: 07/07/2021] [Indexed: 02/01/2023] Open
Abstract
High-glycemic index (high-GI) foods (so-called fast carbs) have been hypothesized to promote fat storage and increase risk of obesity. To clarify whether dietary GI impacts body weight, we searched PubMed and the Cochrane Database of Systematic Reviews for observational studies reporting associations between BMI and dietary GI, and for meta-analyses of randomized controlled trials (RCTs) comparing low-GI and high-GI diets for weight loss. Data on 43 cohorts from 34 publications, totaling 1,940,968 adults, revealed no consistent differences in BMI when comparing the highest with the lowest dietary GI groups. In the 27 cohort studies that reported results of statistical comparisons, 70% showed that BMI was either not different between the highest and lowest dietary GI groups (12 of 27 cohorts) or that BMI was lower in the highest dietary GI group (7 of 27 cohorts). Results of 30 meta-analyses of RCTs from 8 publications demonstrated that low-GI diets were generally no better than high-GI diets for reducing body weight or body fat. One notable exception is that low-GI diets with a dietary GI at least 20 units lower than the comparison diet resulted in greater weight loss in adults with normal glucose tolerance but not in adults with impaired glucose tolerance. While carbohydrate quality, including GI, impacts many health outcomes, GI as a measure of carbohydrate quality appears to be relatively unimportant as a determinant of BMI or diet-induced weight loss. Based on results from observational cohort studies and meta-analyses of RCTs, we conclude that there is scant scientific evidence that low-GI diets are superior to high-GI diets for weight loss and obesity prevention.
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Affiliation(s)
| | - Julie Miller Jones
- Department of Family, Consumer, and Nutritional Science, St. Catherine University, Minneapolis, MN, USA
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Walters M, Mowbray C, Jubelirer T, Jacobs S, Kelly KM, Smith K, Yao Y, Jin Z, Ladas EJ. A bilingual dietary intervention early in treatment is feasible and prevents weight gain in childhood acute lymphoblastic leukemia. Pediatr Blood Cancer 2021; 68:e28910. [PMID: 33590674 DOI: 10.1002/pbc.28910] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 01/04/2021] [Accepted: 01/05/2021] [Indexed: 02/02/2023]
Abstract
BACKGROUND Childhood acute lymphoblastic leukemia (ALL) is the most common pediatric malignancy. The onset of obesity during childhood ALL has been well established and is associated with inferior survival rates and increased treatment-related toxicities. This pilot study sought to determine if a dietary intervention is feasible and minimizes weight gain during the initial phases of treatment for ALL. METHODS Participants were recruited from four institutions, fluent in English or Spanish, between 5 and 21 years old, and enrolled within 3 days of starting induction therapy. Participants were counseled for 6 months to follow a low glycemic diet. Dietary and anthropometric data were collected at diagnosis, end of induction, and end of month 6 (NCT03157323). RESULTS Twenty-three of 28 participants (82.1%) were evaluable and included in the analysis. Dietary changes targeted by the nutrition intervention were successful; sugar intake declined (P = .003), whereas vegetable intake increased (P = .033). The majority of participants were able to adhere to the dietary principles prescribed: ≥70.0% reduced glycemic load and ≥60.0% increased fiber intake and decreased sugar intake. Importantly, we did not observe an increase in body mass index z-score during induction or over the 6-month intervention period. Most families found the nutrition intervention easy to follow (60%) and affordable (95%) despite simultaneous initiation of treatment for ALL. CONCLUSIONS A 6-month nutrition intervention initiated during the initial phase of treatment for childhood ALL is feasible and may prevent weight gain. Our preliminary findings need to be confirmed in a larger clinical trial.
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Affiliation(s)
- Michelle Walters
- Division of Pediatric Hematology/Oncology/Stem Cell Transplant, Columbia University Irving Medical Center, New York, New York
| | - Catriona Mowbray
- Division of Oncology, Children's National Hospital, District of Columbia, Washington
| | - Tracey Jubelirer
- Division of Oncology and Center for Childhood Cancer Research, Children's Hospital of Philadelphia, Philadelphia, Pennsylvania.,Department of Pediatrics, University of Pennsylvania Perelman School of Medicine, Philadelphia, Pennsylvania
| | - Shana Jacobs
- Division of Oncology, Children's National Hospital, District of Columbia, Washington
| | - Kara M Kelly
- Department of Pediatrics, Roswell Park Comprehensive Cancer Center and University at Buffalo Jacobs School of Medicine and Biomedical Sciences, Buffalo, New York
| | - Karen Smith
- Division of Oncology and Center for Childhood Cancer Research, Children's Hospital of Philadelphia, Philadelphia, Pennsylvania
| | - Yujing Yao
- Department of Biostatistics, Columbia University Irving Medical Center, New York, New York
| | - Zhezhen Jin
- Department of Biostatistics, Columbia University Irving Medical Center, New York, New York
| | - Elena J Ladas
- Division of Pediatric Hematology/Oncology/Stem Cell Transplant, Columbia University Irving Medical Center, New York, New York.,Institute of Human Nutrition, Columbia University, New York, New York.,Department of Epidemiology, Mailman School of Public Health, Columbia University Irving Medical Center, New York, New York
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8
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Pawar T, Pavan Kumar P, Ashwin Kumar MS, Jyothi Lakshmi A, Sakhare SD, Dasappa I, Inamdar AA. Milling interventions for the production of atta for Indian flat bread with low carbohydrate digestibility. J Food Sci Technol 2020; 57:3400-8. [PMID: 32728287 DOI: 10.1007/s13197-020-04373-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/06/2020] [Accepted: 03/27/2020] [Indexed: 10/24/2022]
Abstract
Study was aimed to produce atta for chapati, an Indian flat bread with low carbohydrate digestibility through different milling interventions; processing and formulating a functional ingredient mix (FM). Granulation, physico-chemical, rheological and chapati making characteristics of chakki atta, CA (control), roller mill atta (RA); RA replaced with 5, 10 and 15% FM (5, 10 and 15% RAFM) were evaluated. RA and RAFM samples showed lower water absorption, higher dough stability, pasting temperature and peak viscosity than CA. Evaluation of carbohydrate digestive profile showed differences in the pattern of carbohydrate digestibility and glucose release between the chapatis prepared from CA, RA and 10% RAFM. Rapidly available glucose (RAG), an indicator of glycemic response in vivo, was found to be lower in the 10% RAFM than CA. It can be concluded that milling interventions and compositional differences together determine the carbohydrate digestibility of the atta.
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9
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Hefni ME, Thomsson A, Witthöft CM. Bread making with sourdough and intact cereal and legume grains - effect on glycaemic index and glycaemic load. Int J Food Sci Nutr 2020; 72:134-142. [PMID: 32466685 DOI: 10.1080/09637486.2020.1769568] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The concept of glycaemic index (GI) has led to efforts to develop low-GI foods. Bread contributes around one-quarter of carbohydrate intake in the Swedish diet. In this study, we sought to develop low-GI bread prototypes and examined the effects of bread making on content of total dietary fibre (TDF) and resistant starch (RS). Five bread prototypes were made in a commercial bakery, using sourdough fermentation and intact cereal and legume kernels. Predicted (p-GI) and in vivo GI values were determined, and TDF and RS were quantified. The p-GI value of the five prototypes was between 56 and 68. The confirmed in vivo GI value was 65 and 67 for two of the breads. The TDF content (≥17%) was not affected by bread making, but RS content was increased by three-fold. All breads were categorised as medium-GI, but with low glycaemic load (GL).
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Affiliation(s)
- Mohammed E Hefni
- Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden.,Department of Food Industries, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
| | - Anette Thomsson
- Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden
| | - Cornelia M Witthöft
- Department of Chemistry and Biomedical Sciences, Linnaeus University, Kalmar, Sweden
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Raczkowska E, Łoźna K, Bienkiewicz M, Jurczok K, Bronkowska M. Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads. Foods 2019; 8:E377. [PMID: 31480598 PMCID: PMC6769818 DOI: 10.3390/foods8090377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/25/2019] [Accepted: 08/30/2019] [Indexed: 12/12/2022] Open
Abstract
The aim of the study was to evaluate the glycaemic indices (GI) and glycaemic loads (GL) of four food dishes made from yeast dough (steamed dumplings served with yoghurt, apple pancakes sprinkled with sugar powder, rolls with cheese and waffles with sugar powder), based on their traditional and modified recipes. Modification of the yeast dough recipe consisted of replacing wheat flour (type 500) with whole-wheat flour (type 2000). Energy value and the composition of basic nutrients were assessed for every tested dish. The study was conducted on 50 people with an average age of 21.7 ± 1.1 years, and an average body mass index of 21.2 ± 2.0 kg/m2. The GI of the analysed food products depended on the total carbohydrate content, dietary fibre content, water content, and energy value. Modification of yeast food products by replacing wheat flour (type 500) with whole-wheat flour (type 2000) contributed to the reduction of their GI and GL values, respectively.
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Affiliation(s)
- Ewa Raczkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland.
| | - Karolina Łoźna
- Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Maciej Bienkiewicz
- Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Karolina Jurczok
- Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
| | - Monika Bronkowska
- Department of Human Nutrition, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
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Zhong Y, Mogoginta J, Gayin J, Annor GA. Starch hydrolysis kinetics of intermediate wheatgrass (
Thinopyrum intermedium
) flour and its effects on the unit chain profile of its resistant starch fraction. Cereal Chem 2019. [DOI: 10.1002/cche.10156] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Yingxin Zhong
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
| | - Juan Mogoginta
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
| | - Joseph Gayin
- Department of Food Science University of Guelph Guelph Ontario Canada
| | - George Amponsah Annor
- Department of Food Science and Nutrition University of Minnesota Saint Paul Minnesota
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HOSSAIN BELLAL, INAM S, MAMUN MA, SUZAUDDULA M. Studies on the Effect of Low Glycemic Index for Multi-Whole Grain Formulated Flour Samples in Type 2 Diabetic Patients. Curr Res Nutr Food Sci 2018. [DOI: 10.12944/crnfsj.6.3.09] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Different types of corns are used as staple food in Bangladesh, core source of nutrients from food stuffs for metabolic energy. Ready to eat or processed food stuffs that contains totally different macro and micronutrients such as Tocopherol , Thiamine , Riboflavin , Pyroxene, Mg and Zn etc. within the recipes for sample preparation, were incorporated different whole grains of wheat, wheat bran, rye, maize, soya, barley, chickpeas and plantain husk in numerous ratios. Developed flours were subjected to nutritionally active diet for diabetic patients, the extent of glucose when consumption of diets could be an essential issue. Protein, fat, crude fiber and energy values of developed multi grains combined and market flours were MFS- 1: (11.00%, 3.77%, 2.69%, 387.25); MFS- 2:(14.16%, 3.71%,3.21%, 385.73); MFS-3:(12.40%, 3.33%, 2.87%,385.24);MFS- 4: (11.31%, 2.16%, 2.45%, 382.83) and market flour samples CS-A: (12.04%, 2.05%,1.64%,358.37) and CS-B:(14.90%,2.06%,1.46%,350.82) respectively. Amongst, MFS- 3 sample resulted the preferences in hedonic sensory evaluation. Glycemic index (GI) resolved mistreatment normal methodology for MFS-3 and normal sugar. The GI worth of MFS- 3 sample (46.86) showed lowest postprandial aldohexose like compared to plain. once the analysis of all four mixed recipes compared to market samples, it showed that MFS- 3sample possessed the simplest preferences because the different useful diet for type- 2 diabetic patients. Aims of the analysis works were recipe preparation of samples, product acceptances and determination of Glycemic Index (GI) for four mixed multi-wholegrain flours compared with 2 market multi-grain flours within the market.
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Affiliation(s)
- BELLAL HOSSAIN
- Dept. of Nutrition and Food Engineering, Daffodil International University, Dhaka-1207, Bangladesh
| | - S. INAM
- Dept. of Nutrition and Food Engineering, Daffodil International University, Dhaka-1207, Bangladesh
| | - M. A. MAMUN
- Ispahani Foods Ltd, Gazipur-1340, Bangladesh
| | - M. SUZAUDDULA
- Dept. of Nutrition and Food Engineering, Daffodil International University, Dhaka-1207, Bangladesh
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Saltaouras G, Shaw PK, Fraser AC, Hawes C, Smith H, Handley L, Whitby H, Thondre SP, Lightowler HJ. Glycaemic index, glycaemic load and dietary fibre characteristics of two commercially available fruit smoothies. Int J Food Sci Nutr 2018; 70:116-123. [PMID: 29889581 DOI: 10.1080/09637486.2018.1481201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Abstract
In light of the updated Eatwell Guide and the corresponding change in the consumption of fruit smoothies, the aim of this study was to measure the glycaemic index and load of two commercial fruit smoothies and to investigate the retention of dietary fibre following production. In vitro analysis was performed to identify fibre material (cellulose and pectins) using calcofluor staining and immunocytochemical labelling. A repeated measures cross-over study was conducted (n 10) to determine the glycaemic index (GI) and glycaemic load (GL) of the smoothies. Results showed that dietary fibre was still present in the smoothies after processing (16.9-17.5% cellular material by dry weight). The GI was low for both smoothies (39 and 36), whereas the GL was medium and borderline-low, respectively (11.4 and 9.7). The retention of fibre in these smoothies may have a potential positive effect on glycaemic response and may contribute to daily fibre requirements.
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Affiliation(s)
- Georgios Saltaouras
- a Department of Sport Health Sciences and Social Work, Oxford Brookes Centre for Nutrition and Health , Oxford Brookes University , Oxford , UK
| | - Patricia K Shaw
- a Department of Sport Health Sciences and Social Work, Oxford Brookes Centre for Nutrition and Health , Oxford Brookes University , Oxford , UK
| | - Ann C Fraser
- a Department of Sport Health Sciences and Social Work, Oxford Brookes Centre for Nutrition and Health , Oxford Brookes University , Oxford , UK
| | - Chris Hawes
- b Plant Cell Biology, Department of Biological and Medical Sciences , Oxford Brookes University , Oxford , UK
| | - Harry Smith
- b Plant Cell Biology, Department of Biological and Medical Sciences , Oxford Brookes University , Oxford , UK
| | | | - Helen Whitby
- c Innocent Drinks Ltd Fruit Towers , London , UK
| | - Sangeetha P Thondre
- a Department of Sport Health Sciences and Social Work, Oxford Brookes Centre for Nutrition and Health , Oxford Brookes University , Oxford , UK
| | - Helen J Lightowler
- a Department of Sport Health Sciences and Social Work, Oxford Brookes Centre for Nutrition and Health , Oxford Brookes University , Oxford , UK
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Wu NN, Tan B, Li SS, Zhang M, Tian XH, Zhai XT, Liu M, Liu YX, Wang LP, Gao K. Quality Characteristics of Extruded Brown Rice Noodles with Different Amylose Contents. FSTR 2018. [DOI: 10.3136/fstr.24.311] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Na-Na Wu
- Academy of State Administration of Grain
| | - Bin Tan
- Academy of State Administration of Grain
| | - Sha-Sha Li
- Academy of State Administration of Grain
- Hebei University of Science and Technology
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU)
| | | | | | - Ming Liu
- Academy of State Administration of Grain
| | | | | | - Kun Gao
- Academy of State Administration of Grain
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15
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Meng H, Matthan NR, Ausman LM, Lichtenstein AH. Effect of prior meal macronutrient composition on postprandial glycemic responses and glycemic index and glycemic load value determinations. Am J Clin Nutr 2017; 106:1246-1256. [PMID: 28903959 PMCID: PMC5657290 DOI: 10.3945/ajcn.117.162727] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Accepted: 08/18/2017] [Indexed: 12/22/2022] Open
Abstract
Background: The potential impact of prior meal composition on the postprandial glycemic response and glycemic index (GI) and glycemic load (GL) value determinations remains unclear.Objective: We determined the effect of meals that varied in macronutrient composition on the glycemic response and determination of GI and GL values of a subsequent standard test food.Design: Twenty healthy participants underwent 6 test sessions within 12 wk. The subjects received each of 3 isocaloric breakfast meals (i.e., high carbohydrate, high fat, or high protein) on separate days in a random order, which was followed by a standard set of challenges (i.e., white bread and a glucose drink) that were tested on separate days in a random order 4 h thereafter. Each challenge provided 50 g available carbohydrate. Arterialized venous blood was sampled throughout the 2-h postchallenge period. GI, GL, and insulin index (II) values were calculated with the use of the incremental area under the curve (AUCi) method, and serum lipids were determined with the use of standard assays.Results: The consumption of the high-protein breakfast before the white-bread challenge attenuated the rise in the postprandial serum glucose response (P < 0.0001) and resulted in lower glucose AUCi (P < 0.0001), GI (P = 0.0096), and GL (P = 0.0101) values than did the high-carbohydrate and high-fat breakfasts. The high-protein breakfast resulted in a lower insulin AUCi (P = 0.0146) for white bread than did the high-fat breakfast and a lower II value (P = 0.0285) than did the high-carbohydrate breakfast. The 3 breakfasts resulted in similar serum lipid responses to the white-bread challenge.Conclusions: These data indicate that the macronutrient composition of the prior meal influences the glycemic response and the determination of GI and GL values for white bread. Future studies are needed to determine whether the background food macronutrient composition influences mean dietary GI and GL values that are calculated for eating patterns, which may alter the interpretation of the associations between these values and chronic disease risk. This trial was registered at clinicaltrials.gov as NCT01023646.
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Affiliation(s)
| | | | | | - Alice H Lichtenstein
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA
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Martinez-Saez N, Hochkogler CM, Somoza V, Del Castillo MD. Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion. Nutrients 2017; 9:nu9070694. [PMID: 28677657 PMCID: PMC5537809 DOI: 10.3390/nu9070694] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Revised: 06/16/2017] [Accepted: 06/28/2017] [Indexed: 12/03/2022] Open
Abstract
This study assessed the in vitro effects of the bioaccessible food components released during the simulated human digestion of a coffee fibre-containing biscuit (CFB) on α-glucosidase activity, antioxidant capacity and satiety hormones. Digest of CFB presented a significantly (p < 0.05) lower amount of sugar (68.6 mg/g) and a higher antioxidant capacity (15.1 mg chlorogenic acid eq./g) than that of a sucrose-containing biscuit (SCB). The CFB significantly reduced (p < 0.05) α-glucosidase activity (IC50 = 3.3 mg/mL) compared to the SCB (IC50 = 6.2 mg/mL). Serotonin and glucagon-like peptide-1 (GLP-1) release by differentiated Caco-2 and HuTu-80 cells, respectively, was stimulated by the CFB (355% at a concentration of 0.5 mg/mL and 278% at a concentration of 0.05 mg/mL) to the same order of magnitude as those of the SCB. To summarize, the CFB was demonstrated to reduce monosaccharide bioaccessibility, to inhibit a diabetes-related digestive enzyme, and to improve the release of satiety hormones.
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Affiliation(s)
- Nuria Martinez-Saez
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Christina Maria Hochkogler
- Department of Nutritional and Physiological Chemistry, Christian Doppler Laboratory for Bioactive Aroma Compounds, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
| | - Veronika Somoza
- Department of Nutritional and Physiological Chemistry, Christian Doppler Laboratory for Bioactive Aroma Compounds, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
| | - Maria Dolores Del Castillo
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, UAM-CSIC), C/ Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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17
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Kondo K, Morino K, Nishio Y, Ishikado A, Arima H, Nakao K, Nakagawa F, Nikami F, Sekine O, Nemoto KI, Suwa M, Matsumoto M, Miura K, Makino T, Ugi S, Maegawa H. Fiber-rich diet with brown rice improves endothelial function in type 2 diabetes mellitus: A randomized controlled trial. PLoS One 2017; 12:e0179869. [PMID: 28662074 PMCID: PMC5491061 DOI: 10.1371/journal.pone.0179869] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2016] [Accepted: 06/03/2017] [Indexed: 01/15/2023] Open
Abstract
Background & Aims A fiber-rich diet has a cardioprotective effect, but the mechanism for this remains unclear. We hypothesized that a fiber-rich diet with brown rice improves endothelial function in patients with type 2 diabetes mellitus. Methods Twenty-eight patients with type 2 diabetes mellitus at a single general hospital in Japan were randomly assigned to a brown rice (n = 14) or white rice (n = 14) diet and were followed for 8 weeks. The primary outcome was changes in endothelial function determined from flow debt repayment by reactive hyperemia using strain-gauge plethysmography in the fasting state. Secondary outcomes were changes in HbA1c, postprandial glucose excursions, and markers of oxidative stress and inflammation. The area under the curve for glucose after ingesting 250 kcal of assigned rice was compared between baseline (T0) and at the end of the intervention (T1) to estimate glucose excursions in each group. Results Improvement in endothelial function, assessed by fasting flow debt repayment (20.4% vs. −5.8%, p = 0.004), was significantly greater in the brown rice diet group than the white rice diet group, although the between-group difference in change of fiber intake was small (5.6 g/day vs. −1.2 g/day, p<0.0001). Changes in total, HDL-, and LDL-cholesterol, and urine 8-isoprostane levels did not differ between the two groups. The high-sensitivity C-reactive protein level tended to improve in the brown rice diet group compared with the white rice diet group (0.01 μg/L vs. −0.04 μg/L, p = 0.063). The area under the curve for glucose was subtly but consistently lower in the brown rice diet group (T0: 21.4 mmol/L*h vs. 24.0 mmol/L*h, p = 0.043, T1: 20.4 mmol/L*h vs. 23.3 mmol/L*h, p = 0.046) without changes in HbA1c. Conclusions Intervention with a fiber-rich diet with brown rice effectively improved endothelial function, without changes in HbA1c levels, possibly through reducing glucose excursions.
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Affiliation(s)
- Keiko Kondo
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
- Department of Public Health, Shiga University of Medical Science, Otsu, Shiga, Japan
| | - Katsutaro Morino
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
- * E-mail:
| | - Yoshihiko Nishio
- Department of Diabetes and Endocrine Medicine, Kagoshima University Graduate School of Medical and Dental Sciences, Kagoshima, Japan
| | - Atsushi Ishikado
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
- R&D Department, Sunstar Inc., Takatsuki, Osaka, Japan
| | - Hisatomi Arima
- Department of Public Health, Shiga University of Medical Science, Otsu, Shiga, Japan
- Department of Preventive Medicine and Public Health, Faculty of Medicine, Fukuoka University, Fukuoka, Japan
| | - Keiko Nakao
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
| | - Fumiyuki Nakagawa
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
- Osaka Laboratory, CMIC Pharma Science Co., Osaka, Japan
| | - Fumio Nikami
- R&D Department, Sunstar Inc., Takatsuki, Osaka, Japan
| | - Osamu Sekine
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
| | - Ken-ichi Nemoto
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
| | - Makoto Suwa
- R&D Department, Sunstar Inc., Takatsuki, Osaka, Japan
| | | | - Katsuyuki Miura
- Department of Public Health, Shiga University of Medical Science, Otsu, Shiga, Japan
| | | | - Satoshi Ugi
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
| | - Hiroshi Maegawa
- Department of Medicine, Shiga University of Medical Science, Otsu, Shiga, Japan
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Meng H, Matthan NR, Ausman LM, Lichtenstein AH. Effect of macronutrients and fiber on postprandial glycemic responses and meal glycemic index and glycemic load value determinations. Am J Clin Nutr 2017; 105:842-853. [PMID: 28202475 PMCID: PMC5366046 DOI: 10.3945/ajcn.116.144162] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Accepted: 01/18/2017] [Indexed: 01/19/2023] Open
Abstract
Background: The potential confounding effect of different amounts and proportions of macronutrients across eating patterns on meal or dietary glycemic index (GI) and glycemic load (GL) value determinations has remained partially unaddressed.Objective: The study aimed to determine the effects of different amounts of macronutrients and fiber on measured meal GI and GL values.Design: Four studies were conducted during which participants [n = 20-22; women: 50%; age: 50-80 y; body mass index (in kg/m2): 25-30)] received food challenges containing different amounts of the variable nutrient in a random order. Added to the standard 50 g available carbohydrate from white bread was 12.5, 25, or 50 g carbohydrate; 12.5, 25, or 50 g protein; and 5.6, 11.1, or 22.2 g fat from rice cereal, tuna, and unsalted butter, respectively, and 4.8 or 9.6 g fiber from oat cereal. Arterialized venous blood was sampled for 2 h, and measured meal GI and GL and insulin index (II) values were calculated by using the incremental area under the curve (AUCi) method.Results: Adding carbohydrate to the standard white-bread challenge increased glucose AUCi (P < 0.0001), measured meal GI (P = 0.0066), and mean GL (P < 0.0001). Adding protein (50 g only) decreased glucose AUCi (P = 0.0026), measured meal GI (P = 0.0139), and meal GL (P = 0.0140). Adding fat or fiber had no significant effect on these variables. Adding carbohydrate (50 g), protein (50 g), and fat (11.1 g) increased the insulin AUCi or II; fiber had no effect.Conclusions: These data indicate that uncertainty in the determination of meal GI and GL values is introduced when carbohydrate-containing foods are consumed concurrently with protein (equal amount of carbohydrate challenge) but not with carbohydrate-, fat-, or fiber-containing foods. Future studies are needed to evaluate whether this uncertainty also influences the prediction of average dietary GI and GL values for eating patterns. This trial was registered at clinicaltrials.gov as NCT01023646.
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Affiliation(s)
| | | | | | - Alice H Lichtenstein
- Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA
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19
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Phimolsiripol Y, Siripatrawan U, Teekachunhatean S, Wangtueai S, Seesuriyachan P, Surawang S, Laokuldilok T, Regenstein JM, Henry CJ. Technological properties,in vitrostarch digestibility andin vivoglycaemic index of bread containing crude malva nut gum. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13369] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
| | - Ubonrat Siripatrawan
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok 10330 Thailand
| | | | - Sutee Wangtueai
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
| | | | - Suthat Surawang
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
| | | | - Joe M. Regenstein
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
- Department of Food Science; Cornell University; Ithacha NY 14853-7201 USA
| | - Christiani Jeyakumar Henry
- Clinical Nutritional Research Centre; Singapore Institute for Clinical Sciences; Singapore 117609 Singapore
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20
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Tubili C, Di Folco U, Hassan OMS, Agrigento S, Carta G, Pandolfo MM, Nardone MR. Fiber enriched protein-free pasta and bread: Is it a useful tool in chronic kidney disease in type 2 diabetes? MNM 2016. [DOI: 10.3233/mnm-160062] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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21
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Schuchardt JP, Wonik J, Bindrich U, Heinemann M, Kohrs H, Schneider I, Möller K, Hahn A. Glycemic index and microstructure analysis of a newly developed fiber enriched cookie. Food Funct 2016; 7:464-74. [DOI: 10.1039/c5fo01137j] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A diet with a high glycemic index (GI) is associated with an elevated risk for obesity or type 2 diabetes.
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Affiliation(s)
| | - Jasmin Wonik
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Ute Bindrich
- Center of Food Physics
- German Institute of Food Technologies
- Quakenbrück
- Germany
| | - Michaela Heinemann
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Heike Kohrs
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Inga Schneider
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Katharina Möller
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
| | - Andreas Hahn
- Institute of Food Science and Human Nutrition
- Leibniz University of Hannover
- Germany
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22
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Stamataki NS, Yanni AE, Karathanos VT. Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence. Food Funct 2016; 7:2926-36. [DOI: 10.1039/c6fo00440g] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Enrichment of bread with non-cereal ingredients could favourably influence postprandial glucose response to bread.
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Affiliation(s)
- Nikoleta S. Stamataki
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
| | - Vaios T. Karathanos
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods
- Department of Nutrition and Dietetics
- Harokopio University of Athens
- Athens
- Greece
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23
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Briganti S, Ermetici F, Malavazos AE, Dozio E, Giubbilini P, Rigolini R, Goggi S, Morricone L, Corsi Romanelli MM. Effect of an isocaloric diet containing fiber-enriched flour on anthropometric and biochemical parameters in healthy non-obese non-diabetic subjects. J Clin Biochem Nutr 2015; 57:217-22. [PMID: 26566307 PMCID: PMC4639584 DOI: 10.3164/jcbn.14-133] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Accepted: 03/02/2015] [Indexed: 12/20/2022] Open
Abstract
We studied the effect of soluble fiber-enriched products on anthropometric and biochemical variables in 30 healthy non-obese, non-diabetic subjects. This was a randomized, controlled crossover, single-blind, dietary intervention study performed for 8 weeks. Subjects received an isocaloric diet with fiber-enriched products for the first 4 weeks and with regular flour products for the following 4 weeks, or vice versa. Weight, height, measures of fat distribution (waist, hip circumference), glucose, insulin and triglycerides were measured at baseline, after 4 and 8 weeks of intervention. BMI and insulin sensitivity indices were calculated. Weight and BMI decreased in the first period of isocaloric diet in both groups, regardless of the type of flour consumed (weight p<0.01, p<0.001 respectively; BMI p = 0.01, p<0.001 respectively). At the end of the 8 weeks, weight and BMI further decreased in the group consuming the fiber-enriched diet (p<0.01). Insulin resistance, estimated with the Homeostasis Model Assessment index and the Lipid Accumulation Product index, improved in all subjects after the fiber-enriched flour diet (p = 0.03, p = 0.02, respectively). In conclusion, an isocaloric diet supplemented with fiber-enriched products may improve measures of fatness and insulin sensitivity in healthy non-obese non-diabetic subjects. We might hypothesize a similar effect also in subjects with metabolic abnormalities.
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Affiliation(s)
- Silvia Briganti
- Diabetology and Metabolic Diseases Unit, I.R.C.C.S. Policlinico San Donato, P.za E. Malan 2, 20096, San Donato Milanese, Milan, Italy
| | - Federica Ermetici
- Diabetology and Metabolic Diseases Unit, I.R.C.C.S. Policlinico San Donato, P.za E. Malan 2, 20096, San Donato Milanese, Milan, Italy
| | - Alexis E Malavazos
- Diabetology and Metabolic Diseases Unit, I.R.C.C.S. Policlinico San Donato, P.za E. Malan 2, 20096, San Donato Milanese, Milan, Italy
| | - Elena Dozio
- Department of Biomedical Sciences for Health, Chair of Clinical Pathology, Università degli Studi di Milano, Milan, Italy
| | - Paola Giubbilini
- Service of Laboratory Medicine 1-Clinical Pathology, Department of Health Services of Diagnosis and Treatment-Laboratory Medicine, I.R.C.C.S. Policlinico San Donato, P.za E. Malan 2, 20096, San Donato Milanese, Milan, Italy
| | - Roberta Rigolini
- Service of Laboratory Medicine 1-Clinical Pathology, Department of Health Services of Diagnosis and Treatment-Laboratory Medicine, I.R.C.C.S. Policlinico San Donato, P.za E. Malan 2, 20096, San Donato Milanese, Milan, Italy
| | - Silvia Goggi
- Diabetology and Metabolic Diseases Unit, I.R.C.C.S. Policlinico San Donato, P.za E. Malan 2, 20096, San Donato Milanese, Milan, Italy
| | - Lelio Morricone
- Diabetology and Metabolic Diseases Unit, I.R.C.C.S. Policlinico San Donato, P.za E. Malan 2, 20096, San Donato Milanese, Milan, Italy
| | - Massimiliano Marco Corsi Romanelli
- Department of Biomedical Sciences for Health, Chair of Clinical Pathology, Università degli Studi di Milano, Milan, Italy ; Service of Laboratory Medicine 1-Clinical Pathology, Department of Health Services of Diagnosis and Treatment-Laboratory Medicine, I.R.C.C.S. Policlinico San Donato, P.za E. Malan 2, 20096, San Donato Milanese, Milan, Italy
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25
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Macháň P, Ehrenbergerová J, Cerkal R. Barley grain non-starch polysaccharides with malting and nutritional significance. Kvasny Prum 2014; 60:258-265. [DOI: 10.18832/kp2014025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Yang L, Shu L, Jiang J, Qiu H, Zhao G, Zhou Y, Jiang Q, Sun Q, Qin G, Wu H, Yang L, Ruan X, Xu WH. Long-term effect of dietary fibre intake on glycosylated haemoglobin A1c level and glycaemic control status among Chinese patients with type 2 diabetes mellitus. Public Health Nutr 2014; 17:1858-64. [PMID: 23883570 PMCID: PMC10282387 DOI: 10.1017/s1368980013002000] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2012] [Revised: 06/05/2013] [Accepted: 06/12/2013] [Indexed: 11/07/2022]
Abstract
OBJECTIVE Dietary fibre has been linked to lower levels of glycosylated haemoglobin A1c (HbA1c) among diabetes patients. The present study aimed to evaluate the long-term effect of dietary fibre on HbA1c levels among Chinese patients with type 2 diabetes mellitus. DESIGN Two cross-sectional surveys were conducted in 2006 and 2011, with the second one being a repeat survey on a sub-sample from the initial one. In both surveys, an in-person interview was conducted to collect information on demographic characteristics and lifestyles following a similar protocol. Dietary intake was assessed with a validated FFQ. Anthropometric measures and biochemical assays were performed at the interview. SETTING Communities in Pudong New Area of Shanghai, China. SUBJECTS Chinese patients (n 934) with type 2 diabetes mellitus. RESULTS An inverse association was observed between dietary fibre and glycaemic status indicated by HbA1c level in both surveys, although it was significant only in the first survey. Among 497 patients participating in both surveys, dietary fibre intake at the first survey was inversely associated with uncontrolled glycaemic status at the second survey, with adjusted odds ratios across the tertiles of intake being 1·00, 0·72 (95 % CI 0·43, 1·21) and 0·58 (95 % CI 0·34, 0·99; P trend = 0·048). The change in fibre intake was slightly associated with glycaemic status, with each increase in tertile scores of intake linked to a 0·138 % (β = -0·138; 95 % CI -0·002, 0·278) decrease in HbA1c value and a 19 % (OR = 0·81; 95 % CI 0·65, 1·02) reduced risk of uncontrolled glycaemic status at the second survey. CONCLUSIONS Dietary fibre may have a long-term beneficial effect on HbA1c level among Chinese diabetes patients.
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Affiliation(s)
- Luxi Yang
- Department of Epidemiology, School of Public Health, Key Laboratory of Public Health Safety, Ministry of Education, Fudan University, 138 Yi Xue Yuan Road, Shanghai 200032, People's Republic of China
| | - Le Shu
- Department of Epidemiology, School of Public Health, Key Laboratory of Public Health Safety, Ministry of Education, Fudan University, 138 Yi Xue Yuan Road, Shanghai 200032, People's Republic of China
| | - Junyi Jiang
- Department of Chronic Disease Prevention, Pudong New Area Centers for Disease Control and Prevention, 3039 Zhang Yang Road, Shanghai 200136, People's Republic of China
| | - Hua Qiu
- Department of Chronic Disease Prevention, Pudong New Area Centers for Disease Control and Prevention, 3039 Zhang Yang Road, Shanghai 200136, People's Republic of China
| | - Genming Zhao
- Department of Epidemiology, School of Public Health, Key Laboratory of Public Health Safety, Ministry of Education, Fudan University, 138 Yi Xue Yuan Road, Shanghai 200032, People's Republic of China
| | - Yi Zhou
- Department of Chronic Disease Prevention, Pudong New Area Centers for Disease Control and Prevention, 3039 Zhang Yang Road, Shanghai 200136, People's Republic of China
| | - Qingwu Jiang
- Department of Epidemiology, School of Public Health, Key Laboratory of Public Health Safety, Ministry of Education, Fudan University, 138 Yi Xue Yuan Road, Shanghai 200032, People's Republic of China
| | - Qiao Sun
- Department of Chronic Disease Prevention, Pudong New Area Centers for Disease Control and Prevention, 3039 Zhang Yang Road, Shanghai 200136, People's Republic of China
| | - Guoyou Qin
- Department of Biostatistics, School of Public Health, Fudan University, Shanghai, People's Republic of China
| | - Hongyan Wu
- Department of Chronic Disease Prevention, Pudong New Area Centers for Disease Control and Prevention, 3039 Zhang Yang Road, Shanghai 200136, People's Republic of China
| | - Liming Yang
- Department of Chronic Disease Prevention, Pudong New Area Centers for Disease Control and Prevention, 3039 Zhang Yang Road, Shanghai 200136, People's Republic of China
| | - Xiaonan Ruan
- Department of Chronic Disease Prevention, Pudong New Area Centers for Disease Control and Prevention, 3039 Zhang Yang Road, Shanghai 200136, People's Republic of China
| | - Wang Hong Xu
- Department of Epidemiology, School of Public Health, Key Laboratory of Public Health Safety, Ministry of Education, Fudan University, 138 Yi Xue Yuan Road, Shanghai 200032, People's Republic of China
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Sozer N, Cicerelli L, Heiniö R, Poutanen K. Effect of wheat bran addition on in vitro starch digestibility, physico-mechanical and sensory properties of biscuits. J Cereal Sci 2014; 60:105-13. [DOI: 10.1016/j.jcs.2014.01.022] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Kondo K, Ishikado A, Morino K, Nishio Y, Ugi S, Kajiwara S, Kurihara M, Iwakawa H, Nakao K, Uesaki S, Shigeta Y, Imanaka H, Yoshizaki T, Sekine O, Makino T, Maegawa H, King GL, Kashiwagi A. A high-fiber, low-fat diet improves periodontal disease markers in high-risk subjects: a pilot study. Nutr Res 2014; 34:491-8. [PMID: 25026916 DOI: 10.1016/j.nutres.2014.06.001] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2013] [Revised: 04/24/2014] [Accepted: 06/04/2014] [Indexed: 01/29/2023]
Abstract
Periodontal disease is related to aging, smoking habits, diabetes mellitus, and systemic inflammation. However, there remains limited evidence about causality from intervention studies. An effective diet for prevention of periodontal disease has not been well established. The current study was an intervention study examining the effects of a high-fiber, low-fat diet on periodontal disease markers in high-risk subjects. Forty-seven volunteers were interviewed for recruitment into the study. Twenty-one volunteers with a body mass index of at least 25.0 kg/m(2) or with impaired glucose tolerance were enrolled in the study. After a 2- to 3-week run-in period, subjects were provided with a test meal consisting of high fiber and low fat (30 kcal/kg of ideal body weight) 3 times a day for 8 weeks and followed by a regular diet for 24 weeks. Four hundred twenty-five teeth from 17 subjects were analyzed. Periodontal disease markers assessed as probing depth (2.28 vs 2.21 vs 2.13 mm; P < .0001), clinical attachment loss (6.11 vs 6.06 vs 5.98 mm; P < .0001), and bleeding on probing (16.2 vs 13.2 vs 14.6 %; P = .005) showed significant reductions after the test-meal period, and these improvements persisted until the follow-up period. Body weight (P < .0001), HbA1c (P < .0001), and high-sensitivity C-reactive protein (P = .038) levels showed improvement after the test-meal period; they returned to baseline levels after the follow-up period. In conclusion, treatment with a high-fiber, low-fat diet for 8 weeks effectively improved periodontal disease markers as well as metabolic profiles, at least in part, by effects other than the reduction of total energy intake.
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Affiliation(s)
- Keiko Kondo
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan.
| | - Atsushi Ishikado
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan; R&D Department, Sunstar Inc, 3-1 Asahi-machi, Takatsuki, Osaka 569-1195, Japan.
| | - Katsutaro Morino
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan.
| | - Yoshihiko Nishio
- Division of Diabetes, Metabolism and Endocrinology, Department of Graduate School of Medical and Dental Sciences, Kagoshima University, 8-35-1 Sakuragaoka, Kagoshima City, Kagoshima 890-8544, Japan.
| | - Satoshi Ugi
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan.
| | - Sadae Kajiwara
- Sunstar Foundation for Oral Health Promotion, 3-1 Asahi-machi, Takatsuki, Osaka 569-1195, Japan.
| | - Mika Kurihara
- Division of Clinical Nutrition, Shiga University of Medical Science, Seta-Tsukinowa-cho, Otsu, Shiga 520-2192, Japan.
| | - Hiromi Iwakawa
- Division of Clinical Nutrition, Shiga University of Medical Science, Seta-Tsukinowa-cho, Otsu, Shiga 520-2192, Japan.
| | - Keiko Nakao
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan.
| | - Syoko Uesaki
- R&D Department, Sunstar Inc, 3-1 Asahi-machi, Takatsuki, Osaka 569-1195, Japan.
| | - Yasutami Shigeta
- R&D Department, Sunstar Inc, 3-1 Asahi-machi, Takatsuki, Osaka 569-1195, Japan.
| | - Hiromichi Imanaka
- R&D Department, Sunstar Inc, 3-1 Asahi-machi, Takatsuki, Osaka 569-1195, Japan.
| | - Takeshi Yoshizaki
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan.
| | - Osamu Sekine
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan.
| | - Taketoshi Makino
- R&D Department, Sunstar Inc, 3-1 Asahi-machi, Takatsuki, Osaka 569-1195, Japan.
| | - Hiroshi Maegawa
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan.
| | - George L King
- Section on Vascular Cell Biology, Research Division, Joslin Diabetes Center, Harvard Medical School, One Joslin Place, Boston, MA 02215, USA.
| | - Atsunori Kashiwagi
- Division of Endocrinology and Metabolism, Department of Medicine, Shiga University of Medical Science, Seta-Tsukinowa-Cho, Otsu, Shiga 520-2192, Japan.
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Gil A, Ortega RM, Maldonado J. Wholegrain cereals and bread: a duet of the Mediterranean diet for the prevention of chronic diseases. Public Health Nutr 2011; 14:2316-22. [PMID: 22166190 DOI: 10.1017/S1368980011002576] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE The promotion of healthy lifestyles is one of the major goals of governments and international agencies all over the world. Wholegrain cereals are rich in nutrients and many phytochemical compounds, with recognised benefits for health, including dietary fibre, a number of phenolic compounds, lignans, vitamins and minerals and other bioactive components. The aim of the present work is to review the fundamental studies that support the consumption of wholegrain cereals and bread to prevent chronic diseases. DESIGN Descriptive review considering human studies. SETTING AND SUBJECTS Subjects included in randomised intervention trials and cohort studies from different countries published up to 2010. RESULTS Several studies show consistently that subjects who ingest three or more portions of foods per day based on wholegrain cereals have a 20-30 % lower risk of CVD than subjects who ingest low quantities of cereals. This level of protection is not observed with the ingestion of refined cereals, these being even higher than with the intake of fruit and vegetables. Likewise, high intake of wholegrain cereals and their products, such as whole-wheat bread, is associated with a 20-30 % reduction in the risk of type 2 diabetes. Finally, protection against the risk of colorectal cancer and polyps, other cancers of the digestive tract, cancers related to hormones and pancreatic cancer has been associated with the regular consumption of wholegrain cereals and derived products. CONCLUSIONS The regular intake of wholegrain cereals can contribute to reduction of risk factors related to non-communicable chronic diseases.
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Verardo V, Riciputi Y, Messia MC, Vallicelli M, Falasca L, Marconi E, Caboni MF. Dietary fiber and flavan-3-ols in shortbread biscuits enriched with barley flours co-products. Int J Food Sci Nutr 2010; 62:262-9. [DOI: 10.3109/09637486.2010.530596] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Tubili C, Morviducci L, Nardone MR, Agrigento S, Villani N. Addition of different soluble fiber fractions to oven baked products is not always a successful tool for reducing the Glycemic Index. Nutr Metab Cardiovasc Dis 2010; 20:e2-e3. [PMID: 19692218 DOI: 10.1016/j.numecd.2009.04.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/23/2009] [Accepted: 04/29/2009] [Indexed: 11/15/2022]
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Jung EY, Suh HJ, Hong WS, Kim DG, Hong YH, Hong IS, Chang UJ. Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students. Nutr Res 2009; 29:457-61. [DOI: 10.1016/j.nutres.2009.07.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2009] [Revised: 07/02/2009] [Accepted: 07/06/2009] [Indexed: 11/23/2022]
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