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BACKGROUND/OBJECTIVES: Foods with high contents of slowly digestible starch (SDS) elicit lower glycemic responses than foods with low contents of SDS but there has been debate on the underlying changes in plasma glucose kinetics, that is, respective contributions of the increase in the rates of appearance and disappearance of plasma glucose (RaT and RdT), and of the increase in the rate of appearance of exogenous glucose (RaE) and decrease in endogenous glucose production (EGP). SUBJECTS/METHODS: Sixteen young healthy females ingested in random order four types of breakfasts: an extruded cereal (0.3% SDS: Lo-SDS breakfast) or one of three biscuits (39-45% SDS: Hi-SDS breakfasts). The flour in the cereal products was labeled with [sup.13]C, and plasma glucose kinetics were measured using [6,6-²[H.sub.2]]glucose infusion, along with the response of plasma glucose, insulin and glucose-dependent insulinotropic peptide (GIP) concentrations. RESULTS: When compared with the Lo-SDS breakfast, after the three Hi-SDS breakfasts, excursions in plasma glucose, the response of RaE, RaT and RdT, and the reduction in EGP were significantly lower (P < 0.05). The amount of exogenous glucose absorbed over the 4.5-h postprandial period was also significantly lower by ~31% (P < 0.001). These differences were associated with lower responses of GIP and insulin concentrations. CONCLUSIONS: Substituting extruded cereals with biscuits slows down the availability of glucose from the breakfast and its appearance in peripheral circulation, blunts the changes in plasma glucose kinetics and homeostasis, reduces excursions in plasma glucose, and possibly distributes the glucose ingested over a longer period following the meal. European Journal of Clinical Nutrition (2015) 69, 740-745; doi: 10.1038/ejcn.2015.50; published online 8 April 2015, INTRODUCTION Diets with a low glycemic index (GI), which are associated with a wide range of health benefits, (1-3) are promoted as part of healthy nutritional habits. (4,5) However, many [...]

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jada.2010.05.004 Byline: Geng Zhang, Vasanti S. Malik, An Pan, Shuba Kumar, Michelle D. Holmes, Donna Spiegelman, Xu Lin, Frank B. Hu Abstract: Whole-grain products, such as brown rice, have been associated with lower risk of diabetes. However, information is lacking on the acceptability of substituting brown rice for white rice. This study assessed the awareness and acceptability of brown rice in Chinese adults, and examined the feasibility of introducing brown rice into the diet through a large, long-term randomized clinical trial to lower risk of type 2 diabetes. Thirty-two Chinese adults residing in Shanghai participated in this quantitative and qualitative study using questionnaires and focus-group discussions. Most participants (30 of 32) consumed white rice daily and only a few (n=8) had tried brown rice previously. Before tasting, most participants considered brown rice inferior to white rice in terms of taste and quality. However, after tasting brown rice and learning about its nutritional value, the majority indicated greater willingness to consume brown rice. Main barriers to acceptance were the perception of rough texture and unpalatable taste, as well as higher price. All participants suggested that large-scale promotion was needed to change societal attitudes toward brown rice. In addition, most participants (27 of 32) expressed willingness to participate in a future long-term brown rice intervention study. These results provide valuable information for the design of the future brown rice intervention trial and highlight the importance of increasing awareness about the nutritional value of brown rice. Article History: Accepted 5 February 2010

To link to full-text access for this article, visit this link: http://dx.doi.org/10.1016/j.jada.2009.07.004 Byline: Ann M. Albertson, Douglas Thompson, Debra L. Franko, Norton M. Holschuh, Robert Bauserman, Bruce A. Barton Abstract: Cereal consumption is a common dietary behavior that has been associated with positive health outcomes. The objective of this study was to examine prospective associations between cereal intake in childhood and percent body fat, waist-to-hip ratio, lipid levels, and physical activity during late adolescence. In this longitudinal investigation (data collected 1987-1997), data were analyzed for the 2,379 girls who participated in the 10-year National Heart, Lung, and Blood Institute Growth and Health Study. The cumulative percent of days that each girl consumed cereal during childhood (based on 3-day food diaries collected during six study visits between ages 11.5 and 18.6 years) was examined in relation to percent body fat, waist-to-hip ratio, lipid levels, and physical activity measured at age 18.6 years. Results indicated that nearly all girls (90.1%) reported eating cereal and 18.7% reported eating cereal on half or more of the days reported in the food diaries. Girls who ate cereal on a greater percentage of days during childhood had lower percent body fat and total cholesterol, and were more likely to exhibit high levels of physical activity and less television viewing during Study Year 10 (P values<0.05). Further research should explore lifestyle issues related to cereal consumption. Article History: Accepted 30 March 2009

Objectives: To examine associations of whole-grain intake with body weight and adiposity in two nationally representative samples of British adults. Subjects/Methods: A total of 2064 adults aged 16-64 years in 1986-1987, 1599 adults aged 19-64 years in 2000-2001. Whole-grain intake (g [day.sup.-1] and 16-g amounts) was estimated from consumption of all foods with [greater than or equal to] 10, [greater than or equal to] 25 or [greater than or equal to] 51% whole-grain content, using 7-day weighed dietary records. Body weight, body mass index (BMI) and, in 2000-2001, waist circumference (WC) were measured. BMI and WC were considered as continuous and categorical variables. For each survey, associations of whole-grain intake with body weight and anthropometric indices were examined in men and women separately, before and after adjustment for age, occupational social class, smoking habit, region, season and, in 2000-2001, misreporting. Results: In 1986-1987, whole-grain intake was inversely associated with percentage of men classified using BMI as obese (P=0.008, trend), independent of other factors. However, intake was not associated with body weight or prevalence of overweight. No corresponding associations were observed among women. In 2000-2001, whole-grain intake was not associated with body weight, BMI or WC. Conclusions: Two national surveys of British adults, with detailed quantitative estimates of whole-grain intake, provide little evidence of an association of whole-grain intake with body weight or measures of adiposity. doi:10.1038/sj.ejcn.1602911; published online 19 September 2007 Keywords: whole grains; body mass index; waist circumference; adults; Great Britain, Introduction Some epidemiological evidence, mainly from large cohort studies conducted in the United States, suggests an inverse association between whole-grain food consumption and body weight, weight gain and indicators of [...]

This study assessed how 8- to 13-year-old children categorized and labeled grain foods and how these categories and labels were influenced by child characteristics. The main hypotheses were that children categorized foods in consistent ways and these food categories differed from the professional food categories. A set of 71 cards with pictures and names of grain foods from eight professionally defined food groups was sorted by each child into piles of similar foods. There were 149 8- to 13-year-old children (133 English-speaking, 16 Spanish-speaking) in this exploratory study. One-way analysis of variance and Robinson matrices for identification of clusters of food items were calculated. Children created a mean ([+ or -] standard deviation) of 8.3 [+ or -] 3.8 piles with 8.6 [+ or -] 9.1 cards per pile. No substantial differences in Robinson clustering were detected across subcategories for each of the demographic characteristics. For the majority of the piles, children provided "taxonomic-professional" (34.5%) labels, such as bread for the professional category of breads, rolls, and tortillas, or "script" (26.1%) labels, such as breakfast for the professional category of pancakes, waffles, and flapjacks. These categories may be used to facilitate food search in a computerized 24-hour dietary recall for children in this age group.

Objective: To evaluate the impact of an extruded muesli product based on [beta]-glucan-rich oat bran on postprandial glycaemia and insulinaemia. Subject/Design: The study is divided in two series. Blood glucose [...]

Whole-grain foods are important components of healthful diets that may help prevent chronic diseases. Consumer beliefs that influence consumption of whole grains are poorly understood. This analysis surveyed three groups regarding their beliefs about whole-grain foods. The groups were food and nutrition professionals (n = 103), health club members (n = 103), and individuals representing various consumer segments of the general population, including participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) and state fair attendees (n = 68). Most respondents were aware of the term whole-grain foods, but less often reported that they use the term. Bread and cereal were most often named as examples of whole-grain foods. Lack of processing and use of the entire grain were the major reasons a food was perceived as being a whole-grain food. The major benefit of eating whole grains was reported to be fiber intake. Food and nutrition professionals provided more differentiated responses, whereas WIC/state fair participants had fewer and less elaborate responses. Assessing beliefs about whole grains offers insights to nutrition professionals for encouraging healthful food consumption.

Carbohydrate foods, which produce low glycemic responses, have been shown to be beneficial in the dietary management of chronic diseases such as diabetes and hyperlipidemia. This study determined the starch digestion rate in vitro and, in a randomised crossover design, the postprandial blood glucose response of 10 healthy and nine type 2 diabetic volunteers to brown rice compared to milled rice from the same batch and variety. The total sugar released in vitro was 23.7% lower in brown rice than in milled rice. In healthy volunteers, the glycemic area and glycemic index were, respectively, 19.8 % and 12.1% lower (p < 0.05) in brown rice than milled rice, while in diabetics, the respective values were 35.2% and 35.6% lower. The effect was partly due to the higher amounts of phytic acid, polyphenols, dietary fiber and oil in brown compared to milled rice and the difference in some physicochemical properties of the rice samples such as minimum cooking time and degree of gelatinisation. In conclusion, brown rice is a more health beneficial food for diabetics and hyperglycemic individuals than milled rice. Keywords: Brown rice, glycemic index, diabetics, starch digestion

Rice flour was proposed as a vehicle for iron and zinc fortification in Sri Lanka. Although widely consumed, rice flour has not been evaluated as a fortified food, and the absorption of minerals including iron and zinc from this flour is unknown. Determination of the bioavailability of these nutrients is a critical step before commencing a fortification program. We randomly divided 53 Sri Lankan schoolchildren ages 6-10 y into 4 groups that consumed a local dish prepared with 25 g of fortified rice flour labeled with one of the following: 1) [sup.58]FES[O.sub.4] 2) [sup.58]FES[O.sub.4] + [Na.sub.2]EDTA 3) [sup.58]FES[O.sub.4] + [sup.67].ZnO or, 4) [sup.58]FES[O.sub.4] + [Na.sub.2]EDTA + [sup.67]ZnO. The levels of iron and zinc were 60 mg/kg; the rice flour also contained folate at 2 mg/kg in each group. [Na.sub.2]EDTA was added at a Fe:[Na.sub.2]EDTA, 1:1 molar ratiO. A total of 48 children completed the trial. Absorption of [sup.58]Fe from a meal was significantly greater (P < 0.01) in the groups administered FeS[O.sub.4] + [Na.sub.2]EDTA (4.7 [+ or -] 3.6%) than in those administered FeS[O.sub.4] without [Na.sub.2]EDTA (2.2 [+ or -] 1.3%). Fractional absorption of Zinc was 13.5 [+ or -] 6.0% in the FeS[O.sub.4] + [Na.sub.2]EDTA group and 8.8 [+ or -] 2.0% in the FeS[O.sub.4] group (P = 0.037). Although zinc absorption was low, our results demonstrated a benefit in using [Na.sub.2]EDTA to improve both iron and zinc absorption. We conclude that the fortification of rice flour is feasible, although additional strategies such as dephytinization or an increase in the level of iron and zinc fortification should be considered to obtain a higher proportion of the daily requirement of total absorbed iron and zinc. KEY WORDS: * fortification * rice flour * Sri Lanka * iron absorption * zinc absorption

Giving a baby cereals containing gluten before the age of six months may increase the baby's risk of developing type 1, or juvenile-onset, diabetes, according to a study of 1,610 babies. Four of the 17 children who were fed gluten cereals before the age of three months developed a precursor of type 1 diabetes. All four had a specific gene called DRB1*03/04, DQB1*0302.

Children who are exposed to cereal before the age of three months and after the age of seven months may have an increased risk of developing type 1, or juvenile-onset, diabetes. This was the conclusion of a study of 1,183 children. The risk was greater in children who had a specific gene called HLA-DRB1*03/04, DQB8.

The fiber in cereals and breads may reduce the risk of cardiovascular disease even in elderly people, according to a study of 3,588 people 65 years old and older who did not have cardiovascular disease. Those who ate the most cereal and bread fiber were 21% less likely to develop cardiovascular disease as those who ate the least. Cereal and bread fiber also lowered the risk of heart attack and stroke.

With reduced intake of meat and increased intake of phytate-containing legumes and whole grains, movement toward plant-based diets reduces dietary iron and zinc absorption. Although vegetarians have lower iron stores, adverse health effects of lower iron and zinc absorption have not been demonstrated with varied, plant-based diets consumed in developed countries. Improved assessment methods and monitoring are needed to detect and prevent possible iron and zinc deficiency with plant-based diets. Key Words: phytate-containing legumes, whole grains, plant-based diet, iron, zinc

Kunun zaki -- a cereal-based non-alcoholic, non-carbonated beverage -- was studied. The ratio of blends of major ingredients, nutrient, amino acid content and sensory qualities of kunun zaki generated with different saccharifying agents were investigated. The main ingredients of the formulations were malted rice, sweet potato, soybeans and Cadaba farinosa (Dangarafa or Legel in Hausa), each used separately with sorghum to produce a kunun zaki type. The weight ratios of the major ingredients were 8:91 for malted rice--sorghum, 7:92 for sweet potato--sorghum, 9:90 for soybean--sorghum and 4:95 for Cadaba farinosa--sorghum blends with ginger contributing 1% in each case as a spice. The nutrient composition of kunun zaki samples from different saccharifying agents ranged from 87 to 91% for moisture, 3.19 to 7.86% for crude protein, 0.37 to 0.75% for fat, 0.93 to 1.20% for ash and 2.69 to 5.84% for carbohydrate. Glutamic acid (4.49-11.66 g) was the most abundant amino acid in the samples while cysteine was the least abundant (0.34-1.45 g) in all the samples. The lowest concentration of all the essential amino acids except for tryptophan occured when malted rice was used (0.44-1.40 g). Among the essential amino acids, cysteine, valine, isoleucine and methionine occurred in extremely low quantities compared with FAO/WHO reference protein values. The dual role (saccharification and enrichment) of soybean in kunun zaki processing is a desirable attribute and offers an advantage over the other agents. The different saccharifying agents had no significant effect (P > 0.05) on colour and flavour of kunun zaki but did influence sweetness, mouthfeel and overall acceptability. The beverage made with malted rice was most liked overall.

Abstract Wholegrain and wholemeal cereal foods are important components of a healthy diet, making a major contribution, via their dietary fibre and associated phytochemicals, to disease prevention. Outer layers of [...]

A new study investigates the amount of vitamin A palmitate lost during storage of vitamin A-fortified corn flakes.

Objective: To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. Design: Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast. Setting: Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark. Results: All three rice samples elicited lower postprandial plasma glucose response (NP: 335 [+ or -] 43; TP: 274 [+ or -] 53; PP: 231 [+ or -] 37 mmol/ 1 * 180 min.; means [+ or -] s.e.m.) than white bread (626 [+ or -] 80; P < 0.001), within rice samples PP tended to be lower than NP (P = 0.07). The glycaemic indices were: NP: 55 [+ or -] 5, TP: 46 [+ or -] 8 and PP: 39 [+ or -] 6, and lower for PP than NP (P < 0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P < 0.001). Differential scanning calorimetry showed the presence of amyloselipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples. Conclusions: All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP. Sponsorship: The Royal Veterinary and Agricultural University, Aarhus University Hospital, Danish International Development Assistance (DANIDA), Ministry of Foreign Affairs and the &apos;Konsul Johannes Fogh-Nielsens og Fru Ella Fogh-Nielsens Legat&apos; foundation. Descriptors: Type 2 diabetes; glycaemic index; glucose; insulin; rice; parboiling; amylose-lipid; lipid complex, Introduction The glycaemic response to cooked rice has been extensively investigated (O'Dea et al, 1980; Wolever et al, 1985; Brand Miller et al, 1992; Rasmussen et al, 1992; Casiraghi et [...]

Regularly eating breakfast cereal can bring a fall in daily intake of total and saturated fat, according to research into the impact of a high carbohydrate breakfast on diet and cardiovascular risk factors, particularly on the energy proportion of the saturated fat in diet and on serum lipids. A reduction in total and saturated fat intake can in turn prompt a fall in serum cholesterol. Reducing serum cholesterol is a key factor in preventing coronary heart disease.

A new study investigates whether adding ascorbic acid to rice cereal enhances the availability of iron and determines the best ratio to optimize iron availability. Results, which include mixing apple juice with the cereal, show a ratio of at least 1.6 parts of ascorbic acid to one part of iron maximises iron availability. Ratios greater than this appear to have no increased benefit, nor does the addition of apple juice fortified with ascorbic acid.

The relationship between low cereal intake on coeliac disease in Estonian infants was investigated. Thirty-two healthy full term infants were recruited for the study to determine whether intake of gluten found in cereals induces the development and progression of coeliac disease. Results showed that cereal intake was linked to the onset of coeliac disease in Estonian infants. It was also found that intake of gluten-containing cereals was lower in Estonian infants than in infants from Sweden and Finland.

Six baby foods based on milk and milk-cereal blends commonly used in Saudi Arabia were tested for their micro and macro nutrient contents. Chemical evaluation of the nutritive value of baby foods showed that calories and nutrients in some baby foods were not proportionate. Protein quality met the protein requirement of infants and toddlers as indicated by NDP allowance values. Furthermore, milk-based products showed a high metabolized energy compared to milk and cereal blends.

Objective To determine metabolic responses to commercially sweetened flaked corn cereal, unsweetened flaked corn cereal, glucose, and sucrose in teenagers and young adults with insulin-dependent diabetes mellitus (IDDM). Design A crossover design in which each subject consumed test meals in random order on 4 separate days at least 72 hours apart. Setting The inpatient setting of the General Clinical Research Center of the Indiana University Medical Center Hospital. Subjects Sixteen males and eight females, aged 14 to 25 years, with IDDM. Interventions After fasting overnight, each subject underwent challenge tests with 50 g carbohydrate per 1.73 [m.sup.2] of body surface area from sweetened flaked corn cereal, unsweetened flaked corn cereal, sucrose, and glucose. All subjects were maintained on continuous intravenous infusion of insulin overnight (euglycemic goal=3.9 to 6.7 mmol/L), with a constant basal insulin dose infused before and throughout a 3-hour postprandial period. Main outcome measures Plasma glucose, free insulin, triglycerides, and free fatty acid levels measured at baseline and 15, 30, 45, 60, 90, 120, 150, and 180 minutes after meals. Statistical analyses performed Comparisons among the four meals were made using two-way repeated measures analyses of variance followed by the Newman-Keuls multiple comparison procedure to identify specific differences among meals. The areas under the response curves were compared using one-way repeated measures analysis of covariance, adjusted for baseline values. Results The response to glucose for the area under the 3-hour blood glucose response curve was significantly greater than the response to sucrose (P=.006 by repeated measures analysis of variance); the areas for the two cereals (not significantly different from one another) were between the glucose and sucrose areas. At 3 hours, glycemia differed significantly among three of the meals: unsweetened flaked corn cereal>sweetened flaked corn cereal[greater than!sucrose (P, Commercially presweetened (sucrose sweetened) ready to-eat cereals are commonly used not only as part of a meal but also as snacks by teenagers and young adults. Teenagers and young adults [...]