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Summary Reliably generating rice varieties with low glycaemic index (GI) is an important nutritional intervention given the high rates of Type II diabetes incidences in Asia where rice is staple diet. We integrated a genome‐wide association study (GWAS) with a transcriptome‐wide association study (TWAS) to determine the genetic basis of the GI in rice. GWAS utilized 305 re‐sequenced diverse indica panel comprising ~2.4 million single nucleotide polymorphisms (SNPs) enriched in genic regions. A novel association signal was detected at a synonymous SNP in exon 2 of LOC_Os05g03600 for intermediate‐to‐high GI phenotypic variation. Another major hotspot region was predicted for contributing intermediate‐to‐high GI variation, involves 26 genes on chromosome 6 (GI6.1). These set of genes included GBSSI, two hydrolase genes, genes involved in signalling and chromatin modification. The TWAS and methylome sequencing data revealed cis‐acting functionally relevant genetic variants with differential methylation patterns in the hot spot GI6.1 region, narrowing the target to 13 genes. Conversely, the promoter region of GBSSI and its alternative splicing allele (G allele of Wx a) explained the intermediate‐to‐high GI variation. A SNP (C˃T) at exon‐10 was also highlighted in the preceding analyses to influence final viscosity (FV), which is independent of amylose content/GI . The low GI line with GC haplotype confirmed soft texture, while other two low GI lines with GT haplotype were characterized as hard and cohesive. The low GI lines were further confirmed through clinical in vivo studies. Gene regulatory network analysis highlighted the role of the non‐starch polysaccharide pathway in lowering GI.

Rising obesity in Southeast Asia, one consequence of economic growth, has been linked to a rising consumption of energy from added sugars. This symposium, organized by ILSI Southeast Asia, explored regional issues related to dietary sugars and health and identified ways in which these issues could be addressed by regional regulatory agencies, food producers, and the consumer.Papers on the following topics were presented: 1) current scientific evidence on the effects of sugars and non-caloric sweeteners on body weight, health, and eating behaviors; 2) innovations by food producers to reduce sugar consumption in the region; 3) regional dietary surveillance of sugar consumption and suggestions for consumer guidance. A panel discussion explored effective approaches to promote healthy eating in the region.Excessive consumption of energy in the form of added sugars can have adverse consequences on diet quality, lipid profiles, and health. There is a need for better surveillance of total and added sugars intakes in selected Southeast Asian countries. Among feasible alternatives to corn sweeteners (high fructose corn syrup) and cane sugar are indigenous sweeteners with low glycemic index (e.g., coconut sap sugar). Their health benefits should be examined and regional sugar consumption tracked in detail. Product reformulation to develop palatable lower calorie alternatives that are accepted by consumers continues to be a challenge for industry and regulatory agencies.Public-private collaborations to develop healthy products and effective communication strategies can facilitate consumer acceptance and adoption of healthier foods.

Sweet potato (kamote) and cassava are good sources of dietary fiber and resistant starch and are staple foods in the Philippines. The objective of the study is to determine changes in glucose and lipid profile after consumption of sweet potato and cassava in humans with moderately raised serum glucose and lipid profile. Sweet potato (Ipomoea batatas, Super Taiwan variety), and cassava (Manihot esculenta) were used as test foods while white bread was used as the control food. Fifty-nine apparently healthy human adults were fed with the test foods for 90 days and grouped into three: Control, Sweet potato and Cassava. After an overnight fast, 10 mL blood samples were taken from the study participants for total cholesterol, HDL-C, LDL-C, triglycerides, glucose and hemoglobin A1C measurements. Height/weight and percent fat mass were also determined. The groups given sweet potato and cassava significantly increased HDL-C (P 0.05). There was a significant decrease in LDL-C in the cassava group (P 0.05). The group given slice bread significantly increased serum triglycerides (P 0.05). No significant results were observed with regards to BMI, percent fat, glucose, HbA1C, and total cholesterol. In conclusion, sweet potato and cassava increased HDL-C and decreased LDL-C in humans with moderately raised serum glucose and cholesterol levels. Sustainable intake of sweet potato and cassava may be promising in the prevention for risk of cardiovascular diseases as well as obesity and type 2 diabetes mellitus.

Background: Zingiberofficinale and Curcuma longa are rhizomes used as traditional medicine for gastrointes- tinal illnesses, motion sickness and inflammatory diseases. However, there is scarcity of data regarding its nutritional com- position and functions. Objective:To characterize Zingiberofficinale and Curcuma longa as potential functional food/ in- gredients Materials and Methods: Zingiberofficinale and Curcuma longa were analyzed for proximate composition, minerals, dietary fiber and phytonutrients. Mineral availability and fermentability in vitro, and antioxidant activity was also determined. Results: Curcuma longa has greater ash, fat, protein, carbohydrates and dietary fiber while Zingiberofficinale has greater moisture and s-carotene. Both samples were good sources of dietary fiber and when fermented in vitro, the only short chain fatty acid produced was propionate. Zingiberofficinale has significantly greater iron and calcium content.The availability of zinc (11.9±0.4%) and calcium (56.9±4.7%) for absorption was significantly higher in Curcuma longa but not iron (1.7±0.1%; P

Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Milled and brown rice were used as test foods. They were fed to 9-10 human volunteers containing 50 g available carbohydrate after an overnight fast. GR and the glycemic index (GI) were determined. Results found that Sinandomeng with the lowest AC had a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50. Sinandomeng with a low DF had GI = 75, while its brown rice had GI = 55. Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents.

To develop and cross-validate bioelectrical impedance analysis (BIA) prediction equations of total body water (TBW) and fat-free mass (FFM) for Asian pre-pubertal children from China, Lebanon, Malaysia, Philippines and Thailand.Height, weight, age, gender, resistance and reactance measured by BIA were collected from 948 Asian children (492 boys and 456 girls) aged 8-10 years from the five countries. The deuterium dilution technique was used as the criterion method for the estimation of TBW and FFM. The BIA equations were developed using stepwise multiple regression analysis and cross-validated using the Bland-Altman approach.The BIA prediction equation for the estimation of TBW was as follows: TBW=0.231 × height(2)/resistance+0.066 × height+0.188 × weight+0.128 × age+0.500 × sex-0.316 × Thais-4.574 (R (2)=88.0%, root mean square error (RMSE)=1.3 kg), and for the estimation of FFM was as follows: FFM=0.299 × height(2)/resistance+0.086 × height+0.245 × weight+0.260 × age+0.901 × sex-0.415 × ethnicity (Thai ethnicity =1, others = 0)-6.952 (R (2)=88.3%, RMSE=1.7 kg). No significant difference between measured and predicted values for the whole cross-validation sample was found. However, the prediction equation for estimation of TBW/FFM tended to overestimate TBW/FFM at lower levels whereas underestimate at higher levels of TBW/FFM. Accuracy of the general equation for TBW and FFM was also valid at each body mass index category.Ethnicity influences the relationship between BIA and body composition in Asian pre-pubertal children. The newly developed BIA prediction equations are valid for use in Asian pre-pubertal children.

The glycemic index (GI), is a classification of food based on the blood glucose response to a food relative to a standard glucose solution and has been proposed as a therapeutic principle for diabetes mellitus. The objective of the study is to determine the GI of some commonly consumed carbohydrate foods in the Philippines. Forty foods categorized into biscuits/bakery/rice products, noodles, starchy roots/tubers, nuts/beans, fruits/dried fruit, vegetables, sugar/syrup and the standard glucose drink were used in the study. Foods were fed in 10 apparently healthy humans. The control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected and read for glucose in a Clinical Chemistry Analyzer. Biscuits/bakery/rice products were considered high GI (⩾70) foods except for biscuit fortified with dietary fibre and mammon. Except for sotanghon considered medium GI (56–69), all noodles were classified as low GI foods (⩽55) similarly with starchy root crops, nuts and beans, vegetables, and coconut sap sugar/syrup. The GI of foods studied ranged from low to high. Dietary fibre/complex carbohydrates, form of food and starch structures are important determinants of low GI foods.

Milled rice is the staple food among Filipinos and is mostly consumed three times a day. Rice as a source of iron could therefore have an important role in the existing 37% prevalence of iron-deficiency anemia in the country. Previous iron absorption studies in Filipinos from rice and rice-based meals were carried out on milled rice but no research was done on brown rice of the same variety. This leads to the hypothesis that brown rice may be better than milled rice in terms of iron content.To determine iron absorption from brown rice and brown rice-based meal, and from milled rice and milled rice-based meal of the same variety.The rice variety used in the study was F(2) seeds of PSB Rc72H. Iron absorption from brown/milled rice and brown/milled rice-based meals was determined in 12 healthy human subjects from the incorporation of radioisotopes of iron into erythrocytes 14 days after administration of the labeled rice/rice-based meals. The above samples were also analyzed for nutrient content, including dietary fiber, and iron.The iron content of brown rice was significantly higher (1.1 +/- 0.1 mg/100 g) than that of milled rice (0.6 +/- 0.1 mg/100 g). Brown rice has significantly greater amounts of total dietary fiber (5.4 +/- 0.4%) than milled rice (1.7 +/- 0.2%; P0.05). Both tannic acid and phytic acid contents in brown rice (56.9 +/- 3.2 mg/100 g and 290.1 +/- 18.0 mg/100 g, respectively) were significantly higher than those of milled rice (21.3 +/- 2.3 mg/100 g and 84.0 +/- 12.4 mg/100 g, respectively; P0.05). The amount of iron absorbed from brown rice (0.13 +/- 0.02 mg) did not differ significantly from that from milled rice (0.14 +/- 0.02 mg). However, the amount from brown rice-based meal (0.36 +/- 0.04 mg) differed significantly from that from brown rice (P0.05) as well as that from milled rice-based meal (0.35 +/- 0.03 mg) from that from milled rice (P0.05). Moreover, brown rice-based meal did not differ significantly from milled rice-based meal (P0.05).Iron absorbed from milled rice and brown rice did not differ significantly, as well as that from brown rice-based meal and milled rice-based meal. Differences in iron absorbed from brown/milled rice and brown/milled rice-based meals may be due to the iron content of the test foods and the presence of iron enhancers in the meal (e.g. fish, vegetables and citrus fruit).

Dietary fibre has been shown to have important health implications in the prevention of risks of chronic diseases. The objective of the present study was to determine the potential health benefits of legumes as a good source of dietary fibre. Six to ten local legumes were studied as follows: cowpeas, mung beans, pole sitao, chickpeas, green peas, groundnuts, pigeon peas, kidney beans, lima beans and soyabeans. The following studies were conducted: (a) mineral availability,in vitro; (b) glycaemic index (GI) in non-diabetic and diabetic human subjects; (c) the cholesterol-lowering effect in human subjects with moderately raised serum cholesterol levels. The highest Fe availability among legumes was for lima beans (9·5 (sem0·1)) while for Zn and Ca, the highest availability was for kidney beans (49·3 (sem4·5)) and pigeon peas (75·1 (sem7·1)), respectively. Groundnuts have the lowest Fe (1·3 (sem1·1)), Zn (7·9 (sem1·3)) and Ca (14·6 (sem2·8)) availability. Legumes are low-GI foods ( P

The dietary fibre and fermentability characteristics of local root crops and legumes were determined. Total, soluble and insoluble fibre were determined in six root crops (kamote, gabi, potato, tugi, ube, cassava) and ten legumes (mungbean, soyabean, peanut, pole sitao, cowpea, chickpea, green pea, lima bean, kidney bean and pigeon pea) using Association of Official Analytical Chemists methods. The dietary fibre from test foods was isolated and fermented in vitro using human faecal inoculum simulating conditions in the human colon. The SCFA, e.g. acetate, propionate, butyrate, produced after fibre fermentation was measured using HPLC. The dietary fibre content of root crops ranged from 4.6 to 13.5 g/100 g while legumes ranged from 20.9 to 46.9 g/100 g, suggesting that root crops and legumes are good sources of dietary fibre. Significant amounts of SCFA were produced after in vitro fermentation of the fibre isolate of both root crops and legumes. The best sources (as mmol/g fibre isolate) of acetate among the legumes were pole sitao (5.6 (sem 0.5)) and mungbean (5.3 (sem 0.1)) and among the root crops, tugi (2.5 (sem 0.4)) and cassava (2.4 (sem 0.1)); of propionate, kidney bean (7.2 (sem 1.5)) and pigeon pea (3.3 (sem 0.2)) for legumes, and tugi (1.8 (sem 0.2)) for root crops; and of butyrate, peanut (6.0 (sem 0.2)) and cowpea (5.4 (sem 0.2)) for legumes, and tugi (0.8 (sem 0.0)) and cassava (0.8 (sem 0.0)) for root crops. In conclusion, root crops and legumes are good sources of dietary fibre and produced SCFA after fibre fermentation, such as acetate, propionate and butyrate. SCFA production after in vitro fermentation can be estimated using human faecal inoculum and can be used to model the human colon.

Background Carbohydrates are commonly referred to as ‘sugars’. However, all sugars are not created equal. Simple sugars are readily digestible in the small intestine while complex sugars are not. Complex sugar may be a good sugar substitute and may have a significant role in the proper control and management of diabetes mellitus and in the prevention for risk of obesity. Objectives The study characterized coconut sap sugar and syrup in terms of nutrient composition, dietary fiber/sugar composition and its fermentability characteristics, and physicochemical and microbiological properties. Methods Physicochemical/ microbiological properties, nutrient composition, simple/complex sugar composition, dietary fiber and fermentability characteristics of coconut sap sugar/syrup were determined using standard methods. Result Results showed that both products have acceptable water activity with time. Salmonella and Coliform were within the acceptance criteria of the Philippine National Standards. The color was attributed to the effects of temperature, relative humidity and pH. The moisture of coco sugar was within CODEX Standards (1.7–1.8 g/100g). Significant amounts of minerals and vitamins were obtained. Both products contained sucrose, glucose, fructose and mannose. No dietary fiber was detected from coconut sap sugar but has significant amounts of inulin (4.7 g/100g). Coconut sap syrup has both dietary fiber and inulin. Fermentable inulin produced short chain fatty acids with propionate>acetate>butyrate (P Conclusion The significant amounts of inulin and propionate are added nutritional values of coconut sap sugar/syrup and may be considered as a promising functional food/ingredient.

To determine the effectiveness of dietary fiber present in coconut flour as a functional food, the following studies were conducted: (a) Dietary Fiber Composition and Fermentability of Coconut Flour; (b) The Effect of Coconut Flour on Mineral Availability from Coconut Flour Supplemented Foods; (c) Glycemic Index of Coconut Flour Supplemented Foods in Normal and Diabetic Subjects; and (d) The Cholesterol Lowering Effect of Coconut Flakes in Moderately Raised Cholesterol Levels of Humans. The dietary fiber content of coconut flour was 60.0 ± 1.0 g/100 g sample, 56% insoluble and 4% soluble. Fermentation of coconut flour produced short chain fatty acids with butyrate (1.73 ± 0.07 mmol/g fiber isolate) > acetate (1.40 ± 0.12; (P propionate (0.47 ± 0.01; P < 0.05). Iron and zinc availability were highest for carrot cake (Fe, 33.3 ± 0.7%; Zn, 12.6 ± 0.1%) supplemented with 20% coconut flour while multigrain loaf supplemented with 10% and macaroons with 25% coconut flour were highest for calcium availability (63.4 ± 8.0% and 38.7 ± 1.1%, respectively). Increasing concentrations of dietary fiber from coconut flour did not affect mineral availability from all test foods. The significantly low glycemic index foods (< 60 mmol × min/l) investigated were: macaroons (45.7 ± 3.0), carrot cake (51.8 ± 3.3) and brownies (60.1 ± 5.4) with 20–25% coconut flour. The test foods containing 15% coconut flour has a glycemic index ranging from 61 to 77 mmol × min/l. Among the test foods, pan de sal (87.2 ± 5.5) and multigrain loaf (85.2 ± 6.8) gave significantly higher glycemic index with 5% and 10% coconut flour. On the other hand, granola bar and cinnamon which contained 5% and 10% coconut flour, respectively gave a glycemic index ranging from 62 to 76 mmol × min/l and did not differ significantly from the test foods containing 15% coconut flour (P < 0.05). A very strong negative correlation (r = − 85, n = 11, P < 0.005) was observed between the glycemic index and dietary fiber content of the test foods supplemented with coconut. There was a significant reduction (%) in serum total and LDL cholesterol for: oat bran flakes, 8.4 ± 1.4 and 8.8 ± 6.7, respectively; 15% coconut flakes, 6.9 ± 1.1 and 11.0 ± 4.0, respectively; and 25% coconut flakes, 10.8 ± 1.3 and 9.2 ± 5.4, respectively (P < 0.05). Serum triglycerides were significantly reduced for all test foods: corn flakes, 14.5 ± 6.3%; oat bran flakes, 22.7 ± 2.9%; 15% coconut flakes, 19.3 ± 5.7%; and 25% coconut flakes, 21.8 ± 6.0% (P < 0.05). Results from the above study can be a basis in the development of coconut flour as a functional food.

The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 (sem 3·0)) and carrot cake (GI 51·8 (sem 3·3)), with 200–250 g coconut flour/kg (Psem 5·5)) and multigrain loaf (GI 85·2 (sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (PP < 0·05). A very strong negative correlation (r– 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus.

Iron absorption from rice fortified with different iron fortificants, e.g., ferrous sulfate (FeS04), sodium iron EDTA (NaFeEDTA), ferrous fumarate (FeFum), and ferrous bisglycinate (FeBis) was determined using an in vitro enzymatic digestion method simulating conditions in the small intestine and an in vivo method using radioisotope techniques. The in vitro method showed that the percentage of dialyzable iron from NaFeEDTA (15.7 ± 0.9) and FeS04-fortified rice (13.2 ± 1.5) was significantly greater than that from FeFum (6.4 ± 0.6; p < .05) and FeBis fortified rice (3.3 ± 0.8; p < .05). Iron absorption in vivo was investigated from FeS04 and NaFeEDTA fortified rice with and without fish and vegetables in 10 borderline iron-deficient subjects. Iron absorption (mg) from NaFeEDTA fortified rice (0.44 ± 0.11) was significantly greater than from FeS04-fortified rice (0.22 ± 0.05; p < .05) and the unfortified rice (0.17 ± 0.02; p < .05). Iron absorption (mg) from a meal consisting of iron-fortified rice, fish, and vegetables was significantly greater from NaFeEDTA (0.88 ± 0.24) and FeS04 (0.67 ± 0.10) -fortified rice than from the unfortified rice (0.41 ± 0.08; p < .05). This study concluded that both NaFeEDTA and FeS04 are effective iron fortificants for rice. The binder used in the study may have a significant role in the release of iron from iron-fortified rice for absorption. Further studies on the use of other binders to maximize iron release and minimize iron loss during cooking should be conducted to improve iron absorption from the fortified rice/rice-fish-vegetable meals. Results from this study can be used as a basis for food iron fortification programs as well as in the establishment of recommended dietary allowances for iron among Filipinos.

Bioavailability refers to that fraction of nutrients which is utilized by the body out of the total indigested amount. Various direct and indirect methods for the determination of bioavailability are available. We determined the bioavailability of iron from fortified wheat flour using both in vitro and in vivo methods. The bioavailability data will be used to make the recommendation for a fortification strategy in Pakistan. The in vitro bioavailability of iron from fortified wheat flour was determined using in vitro enzymatic digestion and fermentation by simulating the condition of the small intestine and colon in the laboratory. Different products were prepared from the fortified ferrous sulfate (FeSO4) and unfortified wheat flour. The total iron of the samples was measured by the wet-digestion method and analyzed on an atomic absorption spectrometer (AAS). To obtain the percentage of iron released, the samples were subjected to pepsin digestion and dialysis. The dialysate was collected at 3, 6, 9, and 12 hours and read on an AAS. The retentates from the above were subjected to the fermentation condition of the colon by inoculating it with human fecal inoculum and incubating it for 24 hours at 37°C under anerobic conditions. The dialysate was collected at 3- and 6-hour intervals and read on an AAS. More iron was released from fortified wheat flour (4.6%), leavened chapati (6.8%), and Nan (15.1%) than from the unfortified control samples. Fermentation and leavening resulted in a better release, which was evident from in vitro digestion results.

Background: Food fortification is the best long-term approach for reducing the incidence of iron deficiency. Objective: To determine iron absorption from NaFeEDTA-fortified oat beverages without and with vitamin C. Materials and methods: Iron absorption in 19 apparently healthy 6-year-old children was studied. Two oat beverages fortified with iron (labeled with stable isotopes of NaFeEDTA), zinc, and vitamin A, without and with vitamin C was consumed in two consecutive days in random order. Blood samples were taken 14 days later for stable isotope measurements. Results: The mean fractional iron absorption from the fortified oat beverage without vitamin C (5.65 ± 0.54%) was significantly lower than that from the beverage with vitamin C (7.14 ± 0.90%; p

To determine the effects of acetate and propionate on calcium absorption from the human distal colon and rectum, six healthy human subjects were given rectal infusions containing 50 mmol CaCl2/L on four separate occasions. Addition of 56.3 mmol acetate/L, 18.7 mmol propionate/L, or acetate and propionate together increased calcium disappearance (expressed as the change in the ratio of calcium to polyethylene glycol) from -5.5 +/- 1.4 to -22.6 +/- 2.8, -23.2 +/- 3.2, and -19.7 +/- 4.6, respectively; P0.05. To determine the effects of different acetate and propionate concentrations, six different subjects were studied further. The effects of 18.7 or 56.3 mmol acetate/L on calcium absorption were the same as those of 18.7 mmol propionate/L (-15.7 +/- 1.4), and less than those of 56.3 mmol propionate/L (-20.3 +/- 2.4, P0.05). We conclude that both acetate and propionate enhance calcium absorption from the human distal colon, but that propionate has a greater effect at higher concentrations. Further studies are needed to determine the mechanism of calcium absorption from the colon.

An in vitro method simulating conditions in the small intestine and colon was used to study the effects of various carbohydrates on Ca release from basal diet (BD) containing dairy products. During enzymatic digestion of BD, 28.5 +/- 0.3% of the Ca was released. This was reduced by 3, 22 and 27% by adding bread, psyllium or pectin to BD, respectively (P0.05). After enzymatic digestion, the residue from BD was fermented releasing 11.9 +/- 1.2% of the Ca, a value which was significantly less than with pectin (13.7 +/- 0.9%) and greater than with psyllium (4.4 +/- 0.2%) addition. The total Ca release ranged from 26.5 +/- 0.8 to 42.2 +/- 1.0% with breadBDpectinpsyllium. Lactulose did not differ significantly from BD. These results suggest that carbohydrates may bind Ca and reduce its availability for absorption in the small intestine. However, if the carbohydrate is fermented, bound Ca may be released for potential absorption in the colon, whereas less fermented carbohydrates may continue to bind Ca in the colon. The in vitro method described may be useful for estimating total Ca availability. However, studies in humans are required to validate these results.

Our purpose was to conduct a preliminary study to see if propionate and calcium affected acetate absorption, and acetate and calcium affected propionate absorption from the human distal colon.We studied six healthy subjects on eight occasions in randomized order after overnight fasts. Test solutions (300 ml) were infused into the rectum, retained for 30 minutes, and then the infusion fluid was collected for analysis. The infusion solutions contained combinations of sodium acetate (56.25 mmol/L), sodium propionate (18.75 mmol/L) and calcium chloride (50 mmol/L) plus polyethylene glycol (PEG) as an unabsorbable marker.The reduction in the acetate:PEG concentration ratio over 30 minutes after acetate alone, 4.1 +/- 4.2, was significantly less than after acetate plus propionate, 40.2 +/- 11.9, and acetate plus calcium, 34.0 +/- 8.9 (p0.05). However, the change in acetate:PEG ratio when acetate, propionate and calcium were all infused together, 13.2 +/- 4.6, was no different from acetate alone. The reduction in the propionate:PEG concentration ratio after propionate alone was 15.7 +/- 3.3, and this was not significantly affected by adding acetate and calcium either alone or together.We conclude that the absorption of acetate in the rectum and distal colon of humans may be influenced by the presence of calcium and propionate. More detailed kinetic studies are required to confirm these results and characterize the transport mechanisms involved.

Prevalence of anemia is 19.5% in the Filipino population. The objective was to determine iron bioavailability from oat drinks fortified with iron, zinc, and vitamin A with/without vitamin C. The st...

Overweight and obesity in Asian children are increasing at an alarming rate; therefore a better understanding of the relationship between BMI and percentage body fat (%BF) in this population is important. A total of 1039 children aged 8–10 years, encompassing a wide BMI range, were recruited from China, Lebanon, Malaysia, The Philippines and Thailand. Body composition was determined using the 2H dilution technique to quantify total body water and subsequently fat mass, fat-free mass and %BF. Ethnic differences in the BMI–%BF relationship were found; for example, %BF in Filipino boys was approximately 2 % lower than in their Thai and Malay counterparts. In contrast, Thai girls had approximately 2·0 % higher %BF values than in their Chinese, Lebanese, Filipino and Malay counterparts at a given BMI. However, the ethnic difference in the BMI–%BF relationship varied by BMI. Compared with Caucasian children of the same age, Asian children had 3–6 units lower BMI at a given %BF. Approximately one-third of the obese Asian children (%BF above 25 % for boys and above 30 % for girls) in the study were not identified using the WHO classification and more than half using the International Obesity Task Force classification. Use of the Chinese classification increased the sensitivity. Results confirmed the necessity to consider ethnic differences in body composition when developing BMI cut-points and other obesity criteria in Asian children.

Dietary fibers may entrap or bind with minerals and inhibit their absorption in the small intestine. Nevertheless, their fermentation by bacteria present in the colon may produce short chain fatty acids (SCFA) and release the minerals for potential absorption. To determine whether SCFA can enhance calcium absorption from the colon, six healthy male subjects were given rectal infusions of isotonic solutions of saline with and without the addition of Ca and SCFA. The results showed a significant increase in serum Ca after the addition of graded doses of SCFA to rectal infusions containing 30 mmoles Ca (mean increments of serum Ca in mmoles/L: 0 mmoles SCFA=0.02±.04, 22.5 mmoles SCFA=0.05±.05, 45 mmoles SCFA=0.27±.02; P

Publisher Summary Dietary fiber comes from the family of carbohydrates, a non-starch polysaccharide that is not digested in the small intestine but is fermented in the colon into short chain fatty acids such as acetate, propionate, and butyrate. Root crops are good sources of dietary fiber and fermentable in the colon. The soluble fiber in root crops may have a physiological effect related to glucose and cholesterol metabolism. Soluble fibers have a tendency to have long-term effects associated with better glycemic control and lower insulin requirements due to increased insulin sensitivity or changes in insulin receptors as well as cholesterol-lowering effects. In terms of short chain fatty acid production, a good source of butyrate may have some important role in the prevention of risk of colon cancer, e.g., tugi and cassava. Mineral availability from root crops differed and may be attributed to the mineral content, mineral–mineral interaction, and the presence of phytic and tannic acid in the test foods. The utilization of root crops as a functional food will not only solve the problem of chronic diseases now prevailing in almost all countries but also encourage the industry and farmers to produce value-added or healthy products from root crops. This will increase production and promotion of root crops.

A combination of dietary and host-related factors determines iron and zinc absorption, and several in vitro methods have been developed as preliminary screening tools for assessing bioavailability. An expert committee has reviewed evidence for their usefulness and reached a consensus. Dialyzability (with and without simulated digestion) gives some useful information but cannot predict the correct magnitude of response and may sometimes predict the wrong direction of response. Caco-2 cell systems (with and without simulated digestion) have been developed for iron availability, but the magnitude of different effects does not always agree with results obtained in human volunteers, and the data for zinc are too limited to draw conclusions about the validity of the method. Caco-2 methodologies vary significantly between laboratories and require experienced technicians and good quality cell culture facilities to obtain reproducible results. Algorithms can provide semi-quantitative information enabling diets to be classified as high, moderate, or low bioavailability. While in vitro methods can be used to generate ideas and develop hypotheses, they cannot be used alone for important decisions concerning food fortification policy, selection of varieties for plant breeding programs, or for new product development in the food industry. Ultimately human studies are required for such determinations.

This study investigated the effect of coconut flakes on serum cholesterol levels of humans with moderately raised serum cholesterol in 21 subjects. The serum total cholesterol of subjects differed and ranged from 259 to 283 mg/dL. The study was conducted in a double-blind randomized crossover design on a 14-week period, consisting of four 2-week experimental periods, with each experimental period separated by a 2-week washout period. The test foods were as follows: corn flakes as the control food, oat bran flakes as the reference food, and corn flakes with 15% and 25% dietary fiber from coconut flakes (made from coconut flour production). Results showed a significant percent reduction in serum total and low-density lipoprotein (LDL) cholesterol (in mg/dL) for all test foods, except for corn flakes, as follows: oat bran flakes, 8.4 +/- 1.4 and 8.8 +/- 6.0, respectively; 15% coconut flakes, 6.9 +/- 1.1 and 11.0 +/- 4.0, respectively; and 25% coconut flakes, 10.8 +/- 1.3 and 9.2 +/- 5.4, respectively. Serum triglycerides were significantly reduced for all test foods: corn flakes, 14.5 +/- 6.3%; oat bran flakes, 22.7 +/- 2.9%; 15% coconut flakes, 19.3 +/- 5.7%; and 25% coconut flakes, 21.8 +/- 6.0%. Only 60% of the subjects were considered for serum triglycerides reduction (serum triglycerides170 mg/dL). In conclusion, both 15% and 25% coconut flakes reduced serum total and LDL cholesterol and serum triglycerides of humans with moderately raised serum cholesterol levels. Coconut flour is a good source of both soluble and insoluble dietary fiber, and both types of fiber may have significant role in the reduction of the above lipid biomarker. To our knowledge, this is the first study conducted to show a relationship between dietary fiber from a coconut by-product and a lipid biomarker. Results from this study serves as a good basis in the development of coconut flakes/flour as a functional food, justifying the increased production of coconut and coconut by-products.

The Fourth National Nutrition Survey of the Food and Nutrition Research Institute conducted in 1993 showed an increasing prevalence of micronutrient-related diseases in various age groups. Hence, the daily diet consumed by the average Filipino was examined for its nutrient content. A total of 19 regional diet samples were collected and analyzed for phosphorous, iron, zinc, magnesium, manganese, calcium, potassium, and sodium by using inductively coupled plasma atomic emission spectrometry (ICP-AES). Iodine was determined by inductively coupled plasma mass spectrometry (ICP-MS). Benchmark data for the abovementioned micronutrients showed decreased intake values as compared to the recommended dietary allowance established in 1989. The information will be useful in assessing the existing nutritional status so that appropriate nutrient interventions can possibly be put in place.

Background: Brown rice has greater mineral content than milled rice. However, due to high dietary fiber and phytic acid content, mineral absorption may be suppressed. Objective: To determine the dietary fiber characteristics and mineral availability from treated and non-treated brown rice. Materials and Methods: Four varieties of cooked brown rice were used in the study and the same treated to extend the shelf-life of brown rice. Freeze-dried samples were analysed for proximate composition, dietary fiber, phytic acid, iron, zinc and calcium content using standard methods. Mineral availability and dietary fiber fermentation were determined in vitro. Results: The dietary fiber content of treated brown rice (11.0±0.6 – 11.7±0.1) was significantly greater than that of non-treated brown rice (5.5±0.5 -6.4±0.2; P

Previous studies have shown that the short-chain fatty acids acetate (Ac) and propionate (Pr) enhance the absorption of calcium (Ca) in the rectum and distal colon of humans, with Pr being more effective than Ac. To investigate the effect of Ac and Pr on the kinetics of Ca absorption from the human rectum and distal colon, six healthy subjects were studied. Solutions containing various concentrations of CaCl2.H2O with 56.3 mmol/L Ac, Pr, or NaCl were rectally infused to each subject. Rectal fluid was sampled at the end of the infusion (0 min), and 30 min later colonic contents were collected. Ca absorption for all treatments increased linearly with Ca concentration. For Ca + NaCl, the slope of regression line was 62 mumol.mmol-1.L Ca. With Ac + Ca, the slope of Ca absorption increased significantly to 113 mumol.mmol-1.L Ca, and with Pr + Ca, the slope increased to 159 mumol.mmol-1.L (P = 0.043 versus Ac + Ca) Ac and Pr absorption were increased by Ca. The data suggest that, over a physiologic range of Ca concentration, in the absence or presence of Ac and Pr, Ca is absorbed in the human rectum and distal colon by a non-saturable diffusion process, and that Ca absorption is enhanced by Ac and Pr. The data also suggest that both Ac and Pr absorption is stimulated by Ca.

Increased intake of dietary fiber is now being recommended for the prevention and management of chronic diseases. However, dietary fiber can bind with minerals and reduce mineral availability. We hypothesize that although some fibers may bind minerals in the small intestine, fermentation of the fiber in the colon releases the bound minerals which then are absorbed in the presence of the product of fermentation, short chain fatty acid (SCFA). Thus, fermentable fibers may not cause a reduction in mineral availability, but may shift a portion of the mineral absorption from the small intestine to the colon.