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UNLABELLED Limited research exists on how different oil types and time of addition affect starch digestibility of rice. This study aimed to assess the starch digestibility of white and red rice prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process ("before": frying raw rice in oil before boiling, "during": adding oil during boiling, and "after": stir-frying cooked rice in oil). Red rice produced a slower digestion rate than white rice. White rice digestibility was not affected by oil type, but was affected by addition time of oil. Adding oil "after" (stir-frying) to white or red rice resulted in higher slowly digestible starch. Red rice cooked using ghee showed the lowest amount of glucose release during in vitro digestion. The addition of ghee "during" (that is boiling with ghee) or "before" (that is frying rice raw with ghee then boiling) cooking showed potential for attenuating the postprandial glycemic response and increasing resistant starch content. This is the first report to show healthier ways of preparing rice. White rice with oil added "after" (stir-fried) may provide a source of sustained glucose and stabilize blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations, and improve colonic health. The encouraging results of the present study justify extending it to an in vivo investigation to conclusively determine the effect of time of addition of fat when rice is cooked on blood glucose homeostasis. PRACTICAL APPLICATION Rice is a predominant source of energy in most of Asia with excessive consumption of rice being implicated in the rise of type 2 diabetes. Stir-frying white rice can be a source of sustained glucose and provide a stabilizing effect on blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations. This suggests how a single technique of adding fat in the cooking of rice at certain time points may be a useful method in providing taste and lowering glycemia.

The local manufacture of ready-to-use therapeutic foods (RUTFs) is increasing, and there is a need to develop methods to ensure their safe production. We propose the application of Hazard Analysis Critical Control Point (HACCP) principles to achieve this goal. The basic principles of HACCP in the production of RUTFs are outlined. It is concluded that the implementation of an HACCP system in the manufacture of RUTFs is not only feasible but also attainable. The introduction of good manufacturing practices, coupled with an effective HACCP system, will ensure that RUTFs are produced in a cost-effective, safe, and hygienic manner.

In the factorial estimation of total energy expenditure it is assumed that the intra-individual variation in RMR is small. Little is known about the intra-individual variation in RMR in older subjects. The present study investigated the intra-individual variation in RMR in older people. Measurements of RMR were made in twenty-seven older subjects, mean age 71·6 (sd 6·1) years, on two separate occasions (T1 and T2) and on a third occasion (T3) in nineteen of the subjects. Measurements of height and weight were taken in all subjects. RMR measurements were made in the laboratory using a Deltatrac™ (ventilated-hood indirect calorimeter; Datex, Helsinki, Finland). All subjects had fasted overnight for 12h and refrained from strenuous exercise before measurements. The intra-individual CV in RMR (kJ/d) after T1 and T2 was 2·5% in women and 3·6% in men and was 2·6% in women and 3·4% in men after all three sets of measurements. Although mean RMR did not vary across T1, T2 and T3, there was significant ‘crossing tracks’ across the three measurement occasions in some individuals, reflecting a high degree of within-subject variability. The methods used had a significant measurement error associated with them (high R value; significant F ratio in three-way ANOVA). In conclusion, the results from the present study indicate that intra-individual variation in RMR was low in older people. The intra-individual variation in the elderly is similar to that seen in younger age groups.

Capsaicin, the active ingredient of chilli, and medium-chain triglycerides (MCT) have been shown to increase diet-induced thermogenesis (DIT), improve satiety and decrease energy intake. Combinations of thermogenic ingredients have previously been investigated such as mustard and chilli, or capsaicin and green tea with positive effects. The aim of this study was to investigate the combined effects of chilli and MCT feeding on DIT and satiety in healthy volunteers.Seven healthy volunteers were tested on four occasions following an overnight fast. Volunteers were fed a breakfast containing chilli and MCT oil, chilli and sunflower oil, bell pepper and sunflower oil or bell pepper and MCT oil. Satiety and gastrointestinal comfort were measured using visual analogue scales (VAS) and category scales. Baseline energy expenditure, and DIT and fat oxidation were measured for 6 h using indirect calorimetry.There were significant differences in DIT between the meals (P = 0.003) which increased from 7.0 % for pepper-sunflower oil to 10.7 % for chilli-MCT oil. The predominant differences existed between the chilli-MCT oil and chilli-sunflower oil (P = 0.013), between chilli-MCT oil and pepper-sunflower oil (P = 0.007) and between pepper-sunflower oil and pepper-MCT oil (P = 0.004). There was a significant difference in fat oxidation between the pepper-sunflower oil and pepper-MCT oil (P = 0.032). There were no differences in any VAS satiety parameters or gastrointestinal comfort ratings.Adding chilli and MCT to meals increases DIT by over 50 % which over time may cumulate to help induce weight loss and prevent weight gain or regain.

Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representing the most popular brands and types were evaluated. The results showed that white and enriched white breads had a greater glycaemic potential than wholemeal breads (rapidly digestible starch (RDS) content450 mg of glucose/g of sample). The lowest glycaemic potential was observed for wholegrain breads (RDS content375 mg of glucose/g of sample). The glycaemic impact of some specialty breads such as pandan bread, milk bread and corn loaf was also examined. Whist the data show that South-east Asian breads have notably differential effects on glycaemia, it highlights the need to formulate Asian dietary guidelines for bread which will enable better food choice and glycaemic control.

article i nfo Article history: Received 7 October 2011 Accepted 25 February 2012 In vitro, the addition of lipids to a carbohydrate food has been found to increase the digestibility of starch. In contrast, in vivo studies have shown that the addition of fat to a food can reduce the glycaemic response (GR). The aim of this study was to assess if delayed gastric emptying (GE) causes reduced GR with the addition of lipids to a carbohydrate food and if a relationship between GR and in vitro digestion of starch exists for high fat foods. Ten healthy volunteers were tested on five occasions after consuming pancakes containing 50 g of available carbohydrate and 202 kcal of sunflower oil, olive oil, butter, medium chain triglyceride (MCT) oil or a control containing no oil. GR was measured using fingerpick blood samples, satiety using visual analogue scales and GE using the 13 C octanoic acid breath test. There was a significant difference in GR between the different pancake breakfasts (p=0.05). The highest GR was observed following the control pancakes and the lowest following the olive oil pancakes. There were significant differences in GE half time, lag phase and ascension time (pb0.05) between the different pancakes with the control pancakes having the shortest GE time and the MCT pancakes the longest. There was a significant difference in satiety parameters fullness (p=0.003) and prospective consumption (p=0.050), with satiety being lowest following the control pancakes. There was a significant inverse correlation between the GR and all satiety parameters. A significant inverse correlation (p=0.009) was also observed between the digestibility of starch in vitro and GR in vivo. The paper indicates that the digestibility of starch in vitro does not predict the GR for high fat containing foods.

The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze–thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated (p

The glycemic response (GR) to food is influenced by both intrinsic and extrinsic factors. A consistent observation in GR studies is the wide within- and between-individual variations. The authors hypothesize that between-individual variations in the GR, insulin response (IR) and gastric emptying occur even when food particle size is standardized. Volunteers were tested on 2 nonconsecutive days after an overnight fast in randomized order. On 1 day, the volunteers consumed large (>2000 μm) rice particles, and on the second day, small rice particles (500-1000 μm). Subsequently, gastric emptying using the sodium [(13)C] acetate breath test (for 240 minutes) and GR and IR (for 120 minutes) from finger-prick blood samples were measured. The incremental area under the curve (IAUC) for the GR for small particles varied 45% more compared with whole rice. The small particles elicited a significantly greater GR IAUC than the large particles. The standard deviations associated with the IR IAUC for the small particles was 140% greater than that of the large particles. The total IAUC for IR was also significantly greater for the small particles than the large particles. The between-individual variations associated with gastric emptying times were similar for both samples. The gastric emptying latency phase, lag, and half time were significantly shorter for the small particles. Ingesting small particles causes faster gastric emptying and produces greater glycemic and IRs. Between-individual variations in GR and IR can be observed even when all the food associated factors including ingested particle size (mastication) are controlled for in humans.

The degree of mastication varies significantly between individuals and may be a cause for the considerable interindividual variation observed in the glycemic response (GR) to a single food. Using rice as the model, the aim of this study was to determine if interindividual differences in mastication and resulting degree of particle breakdown affected in vitro and in vivo glycemic potency. In a randomized crossover design, using 15 subjects, the particle size distribution and in vitro digestibility of individuals' chewed rice were determined along with their in vivo blood GR. The rapidly digested starch (RDS) content in the masticated boluses, moreover, was measured during in vitro digestion. The particle size distribution of masticated rice differed significantly interindividually. In vitro digestion of rice decreased as particle size increased. The degree of particle size breakdown as a result of mastication correlated with the RDS content in the chewed food bolus and initial digestion rate in vitro. The quantity of undigested material remaining at the end of 120-minute in vitro digestion correlated significantly with the percentage of particles greater than 2000 microm in masticated rice. The percentage of particles smaller than 500 microm correlated significantly with in vivo GR at 30 minutes postingestion but not with the total incremental area under the blood glucose curve. The degree of habitual mastication may therefore potentially influence both the magnitude and pattern of the GR and may partly explain interindividual differences in it. Although the study sets the base for future research, firm conclusions can be reached only upon the completion of additional work.

Aim: To examine the role of overweight and obesity on the glycaemic response to foods across the whole population. Design: Randomised, repeated measures design. Setting: Oxford, UK. Subjects and Methods: Twenty-seven healthy volunteers, 9 Caucasian, 9 Asian, and 9 African, voluntarily participated in the study. The glycaemic response to two breakfast cereals and two bread types was determined in obese and overweight subjects. Results: The current study shows that a very strong correlation exists between fasting blood glucose, peak change in glucose and the IAUC for glucose with each of BMI and WC (r = 0.88, 0.92; 0.82, 0.82; 0.91, 0.81; p = 0.01, respectively) for the Caucasian group. In addition, there was a strong significant negative association between the mean GI values of the four foods and the BMI for the Caucasian subjects (r = 0.61, p < 0.05). Furthermore, there was a strong positive significant association between the mean GI values of the four foods and the percentage body fat mass for the Asian subjects (r = 0.67, p < 0.05). Conclusions: This study has shown that the GI values of foods are affected by body composition in Asian and Caucasian subjects.

The objective of the present paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commonly consumed in Hong Kong and expand on the international GI table of Chinese foods. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods of various brands of noodles (n5), instant cereals (n3) and breads (n2), which were tested once, on separate occasions. For each test food, tests were repeated in ten healthy subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects ( − 5, 0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of GI values of foods tested were medium (a GI value of 56–69) to high (a GI value of 70 or more) and compared well with previously published values. More importantly, our dataset provides GI values of ten foods previously untested and presents values for foods commonly consumed in Hong Kong.

Food products incorporated with soluble dietary fiber beta-glucan have shown varying effects on postprandial glycemia. The objective of the present study was to test the hypothesis that a food product fortified with barley beta-glucan and subjected to minimum processing and mild cooking might be effective in lowering glycemic response. In a randomized, single-blind, controlled crossover trial, 8 healthy human subjects (3 men, 5 women; aged 26-50 years; body mass index

The purpose of this present study was to investigate the prevalence of overweight and obesity in adult females in the United Arab Emirates. A total number of 724 females, age 20-90 years, were recruited from the seven Emirates. The sample was divided into three age groups, 20 to30 years, 30 to60 years and60 years. Height, weight and mid-upper-arm circumference were measured in each subject. Overweight and obesity were defined as a body mass index of 25.0-29.9 kg/m2 and30 kg/m2, respectively. The prevalence of overweight and obesity were 27% and 16%, respectively. The age group between 30 and60 years had the highest prevalence of overweight (33%) and obesity (24%). In conclusion, the findings from our study suggest that a high proportion of adult females in the United Arab Emirates are overweight and obese. The consequences of this are a serious concern for public health and need to be addressed.

Four out of eight 'healthier' oils-namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil. Grape seed oil, rice barn oil (marketed recently), toasted sesame oil and walnut oil contained high levels of essential fatty acids. The order of oxidative stability determined by Rancimat measuring of the induction period at four temperatures (90 degrees C, 100 degrees C, 110 degrees C, and 120 degrees C) was found to be macadamia oil > rice bran oil approximately toasted sesame oil > avocado oil > almond oil > hazelnut oil > grape seed oil > walnut oil. High-level monounsaturated fatty acid oils gave a linear relationship between 100 times the reciprocal of the induction period against the total unsaturated fatty acid content obtained as %C18:2 + 0.08 x C18:1 + 2.08 x %C18:3, while the polyunsaturated fatty acid oils gave an exponential relationship. In the case of rice bran and hazelnut oils, shelf-life prediction from the extrapolation of the Arrhenius plots and the Q(10) factors was compared well with that of storage time given by the oil producers. In the cases of the other oils (with an exception of macadamia nut oil), the predicted shelf-lives were significantly lower than that of the storage times; especially, walnut oil (very prone to oxidation) gave 15-20 times lower shelf-life than the best-before storage life.

The aim of this study was to examine the effect of three different fats of varying degrees of saturation on the glycaemic response of white bread. Standard white bread was served alone or with 30 g butter, 24.8 g olive oil or 24.8 g grape-seed oil. On separate occasions, 15 subjects consumed the four test foods and reference food (glucose) in 50 g available carbohydrate amounts. Capillary blood glucose was measured from finger-prick samples in fasted subjects (-5 and 0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat. All fats lowered the glycaemic response of bread; however, no significant differences in glycaemic index were recorded between the types of fat used when ingested with bread. The results of the present study suggest that the glycaemic response of bread can be lowered using any type of fat; therefore, the use of unsaturated fat is recommended for its potential lipidaemic advantage.

Limited research exists on how different oil types and time of addition affect starch digestibility of rice. This study aimed to assess the starch digestibility of white and red rice prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process ("before": frying raw rice in oil before boiling, "during": adding oil during boiling, and "after": stir-frying cooked rice in oil). Red rice produced a slower digestion rate than white rice. White rice digestibility was not affected by oil type, but was affected by addition time of oil. Adding oil "after" (stir-frying) to white or red rice resulted in higher slowly digestible starch. Red rice cooked using ghee showed the lowest amount of glucose release during in vitro digestion. The addition of ghee "during" (that is boiling with ghee) or "before" (that is frying rice raw with ghee then boiling) cooking showed potential for attenuating the postprandial glycemic response and increasing resistant starch content. This is the first report to show healthier ways of preparing rice. White rice with oil added "after" (stir-fried) may provide a source of sustained glucose and stabilize blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations, and improve colonic health. The encouraging results of the present study justify extending it to an in vivo investigation to conclusively determine the effect of time of addition of fat when rice is cooked on blood glucose homeostasis.Rice is a predominant source of energy in most of Asia with excessive consumption of rice being implicated in the rise of type 2 diabetes. Stir-frying white rice can be a source of sustained glucose and provide a stabilizing effect on blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations. This suggests how a single technique of adding fat in the cooking of rice at certain time points may be a useful method in providing taste and lowering glycemia.

The glycaemic response to eight potato varieties commercially available in Great Britain was compared against a glucose standard in a non-blind, randomised, repeated measure, crossover design trial. Seventeen healthy subjects (three males, fouteen females), mean age 32 (sd 13) years and mean BMI 22·3 (sd 3·6) kg/m2, were recruited to the study. Subjects were served portions of eight potato varieties and a standard food (glucose), on separate occasions, each containing 50 g carbohydrate. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. For each potato variety, the glycaemic 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. The eight potato varieties exhibited a wide range in GI values from 56 to 94. A trend was seen whereby potatoes with waxy textures produced medium GI values, whilst floury potatoes had high GI values. Considering the widespread consumption of potatoes in Great Britain (933–1086 g per person per week), this information could be used to help lower the overall GI and glycaemic load of the diets of the British population.

The purpose of the study was to investigate the prevalence of overweight in adolescent females in the United Arab Emirates (UAE). A total of 898 females, ages 11–18 years, were recruited from five of the seven Emirates with the highest resident Emirati population. Height, weight, triceps skinfold thickness (TSF), and mid-upper-arm circumference were measured in each subject. Reference data from the National Health and Nutrition Examination Surveys (NHANES) were used for comparison. At risk for overweight or overweight were defined as a body mass index (BMI, kg/m2) ≥85–95th percentile and ≥95th percentile, respectively. Mean values for BMI and TSF at all ages were higher than the 50th percentile (median) of the NHANES reference data. Using the BMI classification, 14% and 9% of all subjects were classified as at risk for overweight or overweight, respectively. The proportion of subjects at risk for overweight ranged between 7–19% and the prevalence of overweight ranged between 6–15%. The proportion of subjects with a BMI ≥85 percentile ranged from 15% at age 17 years to 33% at age 11 years. Furthermore, 27% and 28% of subjects ages 11 and 12 years, respectively, were above the TSF 90th percentile. These two age groups also showed a high prevalence of overweight using the BMI classification. In conclusion, the findings from our study suggest that a high proportion of adolescent females in the UAE are overweight or at risk for overweight. The consequences of this are a serious concern for public health and need to be addressed. Am. J. Hum. Biol. 15:758–764, 2003. © 2003 Wiley-Liss, Inc.

The present study investigated the effect of natural food flavours on food and nutrient intake in hospitalized elderly patients in Hong Kong. Food intake was directly measured for breakfast, lunch and dinner over five consecutive days -- two control days and three experimental days. For the three experimental days, six natural food flavours, based on familiarity of use and wide acceptance to the patient population, were added to each standard lunch and dinner meal. Each food item provided to each patient was weighed before and after consumption. Fourteen elderly subjects (/=65 years; seven males) from Shatin Hospital in Hong Kong participated in the study. The use of natural food flavours in the hospitalized elderly promoted increased food and macronutrient intakes. Total food, energy and fat intakes on day 3 were significantly increased (P=0.037, P=0.008 and P=0.019, respectively). Although total energy and protein intakes were increased by 13-26% and 15-28%, respectively, nutrient intakes remained low compared with requirements. Findings from this pilot study suggest a role for natural food flavours in the elderly. Whether food and nutrient intakes would have shown an increase in the absence of any intervention could not be determined. Further work to investigate the long-term effect of natural food flavours on food and nutrient intakes in the elderly is required.

The present study investigated energy and protein intake in 17 hospitalized elderly patients in Hong Kong. Food intake was directly measured for breakfast, lunch and dinner over two consecutive days. Energy intakes were low--the meals provided, on average, 57% and 45% of the calculated basal metabolic rate (BMR) and energy requirement (1.27 x BMR), respectively. Protein intake per kilogram of body weight was below 0.75 g in eight subjects. The type of meat served at both lunch and dinner influenced energy and protein intakes. Energy intake was significantly higher when the meals contained pork, and protein intake was significantly higher when chicken was served. The present study highlights the importance of meat in the diet of the hospitalized elderly patient and indicates the influence that this food may have on energy and protein intakes. Effective strategies to increase energy and protein intakes in the hospitalized elderly are urgently required.

This cross-sectional study of age matched (10-11 years), pre-menarcheal girls in England and Malaysia investigated the effect of ethnicity on resting metabolic rate (RMR). The children were recruited from schools in Oxford, England, and Kuala Lumpur, Malaysia, and all measurements were conducted in the schools. The Malaysian girls were shorter (143.7 +/- 6.5 cm and 140.1 +/- 5.3 cm (mean +/- SD) for the English and Malaysian girls respectively) and lighter (32.5 +/- 5.3 kg compared with 38.0 +/- 8.7 kg for the English girls) with a smaller fat mass and fat free mass (FFM) than the English girls. Energy expenditure was lower in the Malaysian girls (4555 +/- 531 kJ/day compared with 5178 +/- 688 kJ/day for the English girls). Although a difference in RMR was observed between the two groups, when corrected for body composition the difference was no longer significant. No effect of ethnicity on the relationship of FFM and RMR was shown when the data were analyzed using analysis of covariance.

In Asia, rice and rice products are the main sources of carbohydrate contributing to both dietary energy and glycaemic load. It is known that complexation of starch with lipids could potentially reduce the availability of starch to enzymatic degradation. The aim of this study was to investigate the effect of capric, lauric, myristic, palmitic and stearic acids, ranging from 0 to 2 mmol/g starch, on complexing index and in vitro digestibility of gelatinized rice starch. The results revealed that the ability of rice starch to complex with saturated fatty acids increased with increasing concentration; but reduced with increasing lipid chain length. The complexation of rice starch with capric, lauric, myristic and stearic acids did not reduce the in vitro starch digestibility, except rice starch–palmitic acid complexes.

Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose on short-term satiety and energy intake.In a repeated-measures randomized blind cross-over design, 26 healthy males consumed a 400-g fruit smoothie containing 12 g (3 %) of polydextrose, and a buffet lunch 60 min after the smoothie. Motivational ratings for satiety and palatability and lunch energy intake were measured. The effects of the polydextrose-containing smoothie were compared against a polydextrose-free control smoothie.Polydextrose did not significantly alter the taste and palatability of the fruit smoothie. Consuming the polydextrose-containing smoothie resulted in a significantly lower energy intake at lunch (102 kcal less) compared to the control.Polydextrose may be a good fortificant for reducing short-term food intake.

It is speculated that the physical form (liquid or solid) of the food substrate has an independent effect on the body's satiety mechanisms. Using a balanced and controlled design, the objective of the present study was to determine the glycemic response (GR), insulin response (IR) and subjective feelings of satiety to two solid (rice [BR] and spaghetti) and two liquid (orange juice and a sugar-sweetened fruit drink [SSD]) foods. Ten healthy participants consumed volume (576 ml) and carbohydrate (50 g) matched portions of the above test foods following a 12-h fast. Blood samples were obtained for the ensuing 120 min for glucose and insulin determination. The subjects also completed visual analog scales (VAS) providing data on subjective feelings of hunger, fullness and satiety. Although there were some significant differences in the total incremental areas under the curve for the GR and IR to liquids and solids, there were notable distinctions in the pattern of the response curves. The BR and SSD elicited significantly different levels of subjective hunger, fullness and satiety. The VAS ratings for all four treatments were at or below baseline by 30 min post-consumption. There were no associations between the GR/IR and VAS ratings. Although the GR and IR were not different between liquids and solids, their differential response patterns could have an impact on satiety and merits further investigation.

Consumption of a low glycemic index (GI) diet may be helpful in the management and prevention of diabetes and cardiovascular disease. The investigation of GI has been predominantly confined to white subjects. We hypothesized that differences in glycemic response (GR) may be observable in subjects of different ethnic origin. The objective of the present study was to determine GR to a high GI (glucose) and low GI (maltitol) test drink in subjects of different ethnic origin. In a randomized, single-blind crossover trial, 10 whites, 10 South Indians and 10 Chinese subjects consumed either glucose or maltitol test drink containing 50 g of one of the test products on different occasions. Capillary blood glucose samples were taken at 15 and 10 minutes before and 0, 15, 30, 45, 60, 90, 120, 150, and 180 minutes after consumption of the test drink. The incremental area under the curve of glucose and maltitol were not significantly different between the 3 groups. The mean GR for maltitol was 33.5% in whites, 32.9% in Chinese, and 23.1% in South Indians. The results presented here confirmed that there are no observable differences noted in GR to a high-GI or low-GI test drink between the 3 ethnically diverse groups. We conclude that different ethnic groups exhibit similar GR to low- and high-GI drinks, and GR to maltitol is similar irrespective of ethnic background.

Horace Fletcher (1849-1919) spread his doctrine to chew each mouthful thoroughly in order to prevent gaining weight. We sought to test this idea by manipulating chewing instructions whilst using electromyography to monitor chewing behaviour. Comparing 35 with 10 chews per mouthful, we showed that higher chewing counts reduced food intake despite increasing chewing speed, and despite doubling meal duration for achieving a subjective reference point for feeling 'comfortably full'. Although limited by a low sample size, our preliminary findings confirm Mr. Fletcher's doctrine, and provide a basis for further research in this area. Outcomes and implications are discussed.

Objective The postprandial glycemic response and glycemic index (GI) of spaghetti made with semolina and the addition of two β-glucan barley concentrates, Glucagel (GG) and Barley Balance (BB), was studied. Methods For each type of β-glucan concentrate, six spaghetti samples containing increasing percentages (0%, 2%, 4%, 6%, 8%, and 10%) of β-glucan were made. Nine healthy subjects were recruited for measuring the glycemic response and GI. Subjects were served portions of the test foods (50 g of available carbohydrates) and a reference food (50 g of glucose) on separate occasions. Capillary blood glucose was measured up to 120 min after consuming the spaghetti. The total glycemic response was calculated geometrically as the incremental areas under the curve (IAUC) using the trapezoid rule. The GI was calculated geometrically by expressing the IAUC for the test food as a percentage of each subject’s average IAUC for the glucose. Results The IAUC for spaghetti with and without β-glucan was significantly less compared with glucose. The GG spaghetti had IAUC values similar to the spaghetti without β-glucan concentrate. The BB spaghetti showed IAUC values lower than that of the spaghetti without β-glucan. In particular, the spaghetti with 10% BB had an IAUC 52% lower ( P ≤ 0.017) than the spaghetti with β-glucan. The GI values for spaghetti with GG were statistically similar to the control. The GI of BB spaghetti decreased with increasing BB concentrations. In particular, the GI of 10% BB spaghetti was 54% lower ( P ≤0.02; GI = 29) than that of the control (GI = 64). Conclusion The BB concentrate significantly decreases the IAUC and GI of spaghetti at a dose of 10%. GI at the same concentrations does not.

Potatoes generally have one of the highest glycemic index values of any food. Relatively small differences in the glycemic response (GR) of regularly consumed starch foods have shown beneficial effects on health. Lowering the GR of a potato-based meal has potentially wide-reaching health benefits. High-viscosity hydroxypropylmethylcellulose (HV-HPMC) is a modified cellulose dietary fiber extensively used in the food industry. We hypothesized that the GR of a high-glycemic index product such as mashed potato would be lower with the addition of HV-HPMC. In a nonblind, randomized, repeat-measure, crossover controlled trial, 15 healthy adults consumed portions of mashed potato with different doses (0%, 1%, 2%, and 4%) of a specially selected and optimized HV-HPMC and a reference food (glucose) on separate occasions. Five subjects were excluded from the final analysis due to noncompliance with study procedures. Capillary blood glucose was measured in fasted subjects and at 15, 30, 45, 60, 90, and 120 minutes after starting to eat. For each sample, the incremental area under the blood glucose response curve was calculated and the GR determined. There was a significant lowering effect of HV-HPMC on GR (P < .001) of mashed potato. Glycemic responses for all mashed potato samples with the HV-HPMC were significantly lower than the standard mashed potato: 1% level (P < .05), 2% level (P < .05), and 4% level (P < .05). However, there was no significant effect of the HV-HPMC dose on GR. We conclude that addition of select HV-HPMC to mashed potato blunts GR.

Background/Aims: Evidence related to the influence of the menstrual cycle on energy and nutrient intakes is inconclusive. The purpose of the present study was to investigate energy and nutrient intakes during different phases of the menstrual cycle in adult females in the United Arab Emirates. Methods: Forty-three females, aged between 18 and 30 years, were recruited to the study. Subjects were not using oral contraceptive pills and experienced regular menstrual cycles. Food and beverage intake was recorded, using the estimated daily record method, for 2 days of each menstrual cycle phase (pre-menstrual, menstrual and post-menstrual). Energy and nutrient intakes were analysed using Diet5 for Windows. Results: Mean energy intake was significantly lower in the menstrual phase compared to the pre-menstrual phase (p = 0.002), but not the post-menstrual phase. Intakes of macronutrients and micronutrients were higher in the pre-menstrual phase compared to the menstrual and post-menstrual phases. Intakes of carbohydrates, protein and fat were significantly higher in the pre-menstrual phase than in the menstrual phase (p = 0.008, p = 0.001, p = 0.013, respectively). Similarly, intakes of vitamin C and B vitamins were significantly higher in the pre-menstrual phase than in the menstrual phase (p = 0.019, p = 0.05, respectively). Conclusion: Energy and nutrient intakes varied during the different phases of the menstrual cycle. These results confirm the hypothesis that food intake differs between different phases of the menstrual cycle.

The aim of the present study was to investigate the effects of long-term intervention of low-glycaemic-index (GI) v. high-GI breakfasts on energy and macronutrient intakes in children aged 8–11 years. Preadolescent children were assigned to one of two groups in a random cross-over design. Each group was given low-GI and high-GI breakfasts on two non-consecutive days per week for 10 weeks per breakfast type. Each breakfast provided approximately 1273 kJ (300 kcal) and was closely matched for macronutrient and dietary fibre content. Subsequent food intake at an ad libitum buffet lunch was recorded and daily energy and macronutrient intakes were measured by 24 h recall and 3 d food diaries. There was a tendency towards a reduced energy intake at lunch following the low-GI breakfast compared with the high-GI breakfast, although the mean difference of 75 kJ (18 kcal) was not significant (P = 0·406). In particular, there was a trend towards a reduced energy intake in the low-GI arm compared with the high-GI arm among boys. In addition, data from the 3 d food diaries showed that there was a tendency towards a reduced energy intake during the low-GI compared with the high-GI study period. In conclusion, although the difference in energy intake following the low-GI and high-GI breakfasts was not statistically significant, the reduced energy intake following the low-GI breakfast is encouraging. Both dietary fibre and carbohydrate type may affect GI, thus their potential and relative modulating effect on appetite requires further investigation.

There is currently an increased global interest in the published glycaemic index (GI) values of foods. The aim of the present work was to supplement a previous study on the glycaemic response of 140 foods available in the UK by studying a further forty-four foods. One hundred and twenty-two healthy subjects, with a mean age of 32·4 (sd 11·4) years and a mean BMI of 23·6 (sd 3·6) kg/m2, were recruited to the study. Subjects were served equivalent available carbohydrate amounts (50 or 30 g) of test foods (cereal products and weight-management meals) and a standard food (glucose) on separate occasions. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat each test food. For each test food, the GI value was determined, and the glycaemic load was calculated as the product of the GI and the amount of available carbohydrate in a reference serving size. The GI values of the foods tested ranged from 23 to 83. Of the forty-four foods tested, thirty-three were classified as low-GI, eight as medium-GI and three as high-GI foods. Most GI values of the foods tested compared well with previously published values for similar foods. In summary, this study provides reliable GI and glycaemic load values for a range of foods, further advancing our understanding of the glycaemic response of different foods. The data reported here make an important addition to published GI values.

The objective of this paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commercially available in the UK and to compare these with previously published values. Fasted subjects were given isoglucidic (50 or 25 g carbohydrate) servings of a glucose reference at least two to three times, and test foods once, on separate occasions. For each test food, tests were repeated in at least eight subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of GI values of foods tested in the current study compare well with previously published values. More importantly, our data set provides GI values of several foods previously untested and presents values for foods produced commercially in the UK.

Little information exists on the extent of day-to-day intra-individual variation in resting metabolic rate (RMR) in women. The present study has investigated the intra-individual variation in RMR of women during the menstrual cycle. Nineteen women (naturally cycling non-pill users) were recruited to the study. Anthropometric and RMR measurements were taken at least three times per week for the duration of one complete menstrual cycle; measurements were taken for a second, consecutive cycle in eight of the nineteen subjects. RMR was measured by indirect calorimetry using a ventilated hood system under standardized conditions. The measurements made throughout each complete menstrual cycle were averaged and the levels of inter- and intra-individual variation in RMR were assessed by determining the CV (%). Mean RMR of the group was 5686 (SD 674) kJ/d; inter-individual variation in RMR was 11·8 %. There were wide differences in the intra-individual variation in RMR of women (CV range 1·7–10·4 %). The CV in ten subjects was small (2–4 %), while the CV in nine women was high (5–10 %), indicating a significant variation in RMR during the menstrual cycle in certain subjects. Using statistical models, it has been shown that there was a significant effect on RMR due to a subject-specific level of variability; this was the case even when accounting for a possible training effect. In conclusion, the findings from our present study show that RMR cannot be assumed to be ‘stable’ in all women. The implications of intra-individual variation in RMR and its impact on energy balance needs further research.

Objective:This study aimed to determine the accuracy with which children aged 5 to 7 years were able to report the food eaten at a school lunch.Subjects/setting:Two hundred and three children (103 boys, 100 girls) aged 5–7 years were recruited from three primary schools in Oxford.Design:Trained investigators made observational records of the school dinner and packed lunch intakes of four or five children per session. Children were interviewed within two hours of finishing the lunchtime meal and asked to provide a free recall of their meal. When the child had completed the recall, non-directive prompts were used to assess if the child was able to remember anything else. Foods recalled were classified as matches (recalled food agreed with observation), omissions (failed to report a food observed) or phantoms (recalled food was not observed).Results:The percentage of accurate recall was significantly higher (PConclusions:This study indicated that there was a wide range in the ability of children aged 5–7 years to recall intake from a packed lunch and/or school dinner. This dietary assessment method is unlikely to be suitable at an individual level. Investigators using dietary recall to estimate food intake in children aged 5–7 years need to be aware of the limitations of this method.

Conflicting results have been reported on the ability of dietary carotenoids to improve vitamin A status in lactating women. Red palm oil is one of the richest dietary sources of beta-carotene. We aimed to determine the efficacy of red palm oil in increasing retinol and provitamin A status in pregnant and lactating women. Ninety rural, pregnant Tanzanian women from 3 randomly selected villages were recruited during their third trimester to participate in 3 dietary intervention groups: a control group, who were encouraged to maintain the traditional practice of eating staples with dark-green leafy vegetables, and 2 study groups, who were given either sunflower or red palm oil for use in household food preparations. The intervention lasted 6 mo. Plasma samples were collected at the third trimester and 1 and 3 mo postpartum, and breast-milk samples were collected 1 and 3 mo postpartum. Supplementation with red palm oil, which is rich in provitamin A, increased alpha- and beta-carotene concentrations significantly (P < 0.001) in both plasma and breast milk. Plasma retinol concentrations were similar in all dietary groups. Breast-milk retinol concentrations tended to decrease from 1 to 3 mo postpartum in the control group, but were maintained in both oil groups. The difference in change in breast-milk retinol concentration between the red palm oil group and the control group was significant (P = 0.041). Consumption of red palm oil increases concentrations of alpha- and beta-carotene in both breast milk and serum and maintains breast-milk retinol concentrations. Sunflower oil consumption seems to conserve breast-milk retinol similarly to consumption of red palm oil. Breast-milk retinol might be maintained through increased dietary intake of these vegetable oils and use of mild cooking preparation methods (such as the addition of oil at the end of cooking and avoidance of frying).

This study was conducted to examine how subjects modulate their food intake and energy balance when they migrate from a low energy density food intake pattern to one of high energy density. It was hypothesised that an increase in the energy density of food consumed would result in increased body weight of the migrating subjects unless food intake and energy balance could be modulated. Food selection, food intake, basal metabolic rate (BMR) and anthropometric measurements were made on 53 female and 56 male newly arrived overseas students. All subjects were from Malaysia, but the data was collected at Oxford Brookes University where the subjects were studying. Food intake using 3-day food diaries and food frequency questionnaires (FFQs). BMR and anthropometric measurements including body weight were measured on arrival in the UK and after 3 and 6 months' stay. Student's t-tests and analysis of variance (ANOVA) were used to compare the data. A significant difference (P < 0.05) was found between the energy density of the foods consumed in Malaysia and after 3 and 6 months in the UK. There was also a significant decrease (P < 0.05) in protein consumed. However, there were no differences in total energy intake. From results of the FFQs, differences were found in food selection due mainly to the lack of availability of certain foods in UK supermarkets. No significant differences were found in the BMR and anthropometric measurements made at the start of the study and later assessments. It appears that Malaysian students are able to remain in energy balance and are weight stable at least during the first 6 months of residence in the UK, despite the wider choice of energy dense food available. This suggests that at least in the short term, subjects are able to modulate their food intake in response to changes in the energy densities and free choice of food.

This study presents anthropometric data on 192 elderly males and 342 elderly females from two contrasting population settings in rural Thailand. Sixty per cent of the subjects lived in with relatives and 40% in a residential home. The elderly population in the present study had BMI values of 21 kg/m 2 for men and 22–23 kg/m 2 for women. Due to different age distributions in the two groups studied, the anthropometric values were adjusted for age. There was a negative correlation between age and weight for men and women at both sites. Both males and females were shorter with smaller armspan in the residential home. There were significant differences in the distribution of adipose tissue, after adjustment for age, between the two communities. Men in the residential home had larger waist circumference, triceps and biceps skinfold thicknesses but smaller subscapular skinfold thicknesses than the men in the rural community. Women in the residential home were heavier with larger biceps and triceps skinfold thicknesses and smaller arm circumferences than the women in the rural community. The elderly in the residential home had a general reduction in body fat with age, unlike the elderly in the rural community who showed a decrease in mainly peripheral fat. The likely impact of lifestyle and feeding practices in the two sites on body composition is also discussed.

Objective. Recent reports have suggested that a low glycemic index (GI) diet may have a role in the management of obesity through its ability to increase the satiety value of food and modulate appetite. To date, no long-term clinical trials have examined the effect of dietary GI on body weight regulation. The majority of evidence comes from single-day studies, most of which have been conducted in adults. The purpose of this study was to investigate the effect of 3 test breakfasts—low-GI, low-GI with 10% added sucrose, and high-GI—on ad libitum lunch intake, appetite, and satiety and to compare these with baseline values when habitual breakfast was consumed. Methods. A 3-way crossover study using block randomization of breakfast type was conducted in a school that already ran a breakfast club. A total of 37 children aged 9 to 12 years (15 boys and 22 girls) completed the study. The proportion of nonoverweight to overweight/obese children was 70:30. Children were divided into 5 groups, and a rolling program was devised whereby, week by week, each group would randomly receive 1 of 3 test breakfasts for 3 consecutive days, with a minimum of 5 weeks between the test breakfasts. Participants acted as their own control. The 3 test breakfasts were devised to match the energy and nutritional content of an individual’s habitual breakfast as far as possible. All test breakfasts were composed of fruit juice, cereal, and milk with/without bread and margarine; foods with an appropriate GI value were selected. After each test breakfast, children were instructed not to eat or drink anything until lunchtime, except water and a small serving of fruit supplying approximately 10 g of carbohydrate, which was provided. Breakfast palatability, satiation after breakfast, and satiety before lunch were measured using rating scales based on previously used tools. Lunch was a buffet-style meal, and children were allowed free access to a range of foods. Lunch was served in the school hall where the rest of the schoolchildren were eating. Food intake at lunch was unobtrusively observed and recorded. Leftovers and food swapping were recorded, and plate waste was estimated. Lunch intakes were analyzed using a multilevel regression model for repeated measures data. The likelihood ratio statistic was used to determine whether the type of breakfast eaten had a significant effect on lunch intake after allowing for sex and weight status. Results. The type of breakfast eaten had a statistically significant effect on mean energy intake at lunchtime: lunch intake was lower after low-GI and low-GI with added sucrose breakfasts compared with lunch intake after high-GI and habitual breakfasts (which were high-GI). Overweight and sex did not have a significant effect on lunch intake. Pairwise comparisons among the 3 types of test breakfasts and between each test breakfast and habitual breakfast were made. Lunch intake after the high-GI breakfast was significantly higher than after the low-GI breakfast and low-GI breakfast with added sucrose. The details of the pairwise comparisons were as follows: high-GI versus low-GI = 145 ± 54 kcal; high-GI versus low-GI plus sucrose = 119 ± 53 kcal; low-GI plus sucrose versus low-GI = 27 ± 54 kcal. Lunch intake after the low-GI breakfast and the low-GI breakfast with added sucrose was significantly lower than after the habitual breakfast. The details of the pairwise comparisons were as follows: low-GI versus habitual = −109 ± 75 kcal; low-GI plus sucrose versus habitual = −83 ± 75 kcal; high-GI versus habitual = 36 ± 75 kcal. There were no significant differences between the test breakfasts in immediate satiation. The high-GI breakfasts were rated to be more palatable than the low-GI breakfasts. At lunchtime, hunger ratings were greater after the high-GI breakfast compared with the other 2 test breakfasts on 2 of the 3 experimental days. Prelunch satiety scales were inversely related to subsequent food intake. Conclusions. These results suggest that low-GI foods eaten at breakfast have a significant impact on food intake at lunch. This is the first study to observe such an effect in a group of normal and overweight children and adds to the growing body of evidence that low-GI foods may have an important role in weight control and obesity management. The potentially confounding effect of differences in the macronutrient and dietary fiber content of the test breakfasts warrants additional study. In addition, the impact of GI on food intake and body weight regulation in the long term needs to be investigated.

Background: Many laboratories offer glycemic index (GI) services. Objective: We assessed the performance of the method used to measure GI. Design: The GI of cheese-puffs and fruit-leather (centrally provided) was measured in 28 laboratories (n = 311 subjects) by using the FAO/WHO method. The laboratories reported the results of their calculations and sent the raw data for recalculation centrally. Results: Values for the incremental area under the curve (AUC) reported by 54% of the laboratories differed from central calculations. Because of this and other differences in data analysis, 19% of reported food GI values differed by > 5 units from those calculated centrally. GI values in individual subjects were unrelated to age, sex, ethnicity, body mass index, or AUC but were negatively related to within-individual variation (P = 0.033) expressed as the CV of the AUC for repeated reference food tests (refCV). The between-laboratory GI values (mean +/- SD) for cheese-puffs and fruit-leather were 74.3 +/- 10.5 and 33.2 +/- 7.2, respectively. The mean laboratory GI was related to refCV (P = 0.003) and the type of restrictions on alcohol consumption before the test (P = 0.006, r(2) = 0.509 for model). The within-laboratory SD of GI was related to refCV (P < 0.001), the glucose analysis method (P = 0.010), whether glucose measures were duplicated (P = 0.008), and restrictions on dinner the night before (P = 0.013, r(2) = 0.810 for model). Conclusions: The between-laboratory SD of the GI values is approximate to 9. Standardized data analysis and low within-subject variation (refCV < 30%) are required for accuracy. The results suggest that common misconceptions exist about which factors do and do not need to be controlled to improve precision. Controlled studies and cost-benefit analyses are needed to optimize GI methodology. The trial was registered at clinicaltrials.gov as NCT00260858.