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Only 6 to 8 % of the UK adults meet the daily recommendation for dietary fibre. Fava bean processing lead to vast amounts of high-fibre by-products such as hulls. Bean hull fortified bread was formulated to increase and diversify dietary fibre while reducing waste. This study assessed the bean hull: suitability as a source of dietary fibre; the systemic and microbial metabolism of its components and postprandial events following bean hull bread rolls. Nine healthy participants (53·9 ± 16·7 years) were recruited for a randomised controlled crossover study attending two 3 days intervention sessions, involving the consumption of two bread rolls per day (control or bean hull rolls). Blood and faecal samples were collected before and after each session and analysed for systemic and microbial metabolites of bread roll components using targeted LC-MS/MS and GC analysis. Satiety, gut hormones, glucose, insulin and gastric emptying biomarkers were also measured. Two bean hull rolls provided over 85 % of the daily recommendation for dietary fibre; but despite being a rich source of plant metabolites (P = 0·04 v. control bread), these had poor systemic bioavailability. Consumption of bean hull rolls for 3 days significantly increased plasma concentration of indole-3-propionic acid (P = 0·009) and decreased faecal concentration of putrescine (P = 0·035) and deoxycholic acid (P = 0·046). However, it had no effect on postprandial plasma gut hormones, bacterial composition and faecal short chain fatty acids amount. Therefore, bean hulls require further processing to improve their bioactives systemic availability and fibre fermentation.

The consumption of insects “entomophagy” or insect-based foods is increasingly being recognized as an emerging solution to promote diet diversification and address the multiple burden of malnutrition. Although several studies suggest edible insects as valuable nutrient sources, few have evaluated the effects of processing on nutrient bioavailability and bioaccessibility and provided actual evidence on human nutrition. Moreover, there is limited evidence of their actual contribution to improved food and nutrition security. Therefore, the review evaluated existing evidence on human interventions and the effects of processing methods on bioavailability and bioaccessibility of key nutrients since these directly influence food and nutrition security outcomes. Seven human efficacy studies have been conducted to date and these show limited observable effects on nutrition status therefore more research is required. Findings also suggest that the processing method, insect matrix, composition of the food matrix and interaction with other food components can influence nutrient bioavailability and bioaccessibility. Hence these should be considered during formulation and upscaling for entomophagy and insect-based foods to be viable intervention strategies against malnutrition.

Context Sustained hyperglycemia triggers chronic disease, including type 2 diabetes. A considerable volume of research has explored the effects of brown seaweed on plasma glucose control, but equivocal findings have been reported. Objective A systematic review and meta-analysis was conducted to assess the evidence from human randomized controlled trials (RCTs) on the effects of brown seaweed on plasma glucose in healthy, at-risk, and individuals with type 2 diabetes. Data Sources MEDLINE/PubMed, EMBASE, and the Cochrane Library were searched for reports published between 2000 and 2020. Data Extraction Population, intervention, comparator, outcome, and study design data were extracted. Data Analysis Eighteen RCTs met our inclusion criteria. The reported results varied across and between populations. Meta-analyses showed a significant effect, favoring the intervention group for both fasting (mean difference –4.6 [95% CI –7.88, –1.33]) and postprandial (mean difference –7.1 [95% CI –7.4, –6.9]) plasma glucose. Conclusion Brown seaweed and its extracts show potential for preventing and managing hyperglycemia. Our meta-analysis confirms that brown seaweed positively affects plasma glucose homeostasis, with particularly promising postprandial plasma glucose effects. However, further research is needed because no high-quality RCT was identified. Species-specific and dose–response research is also required. Systematic Review Registration PROSPERO registration no. CRD42020187849.

Despite considerable research the evidence around the antidiabetic properties of cinnamon remains equivocal, and this may be due to varietal differences which is an aspect that is understudied. This study systematically compared the anti-hyperglycaemic properties of the four major commercial cinnamon types used around the world (Chinese; Cinnamomum cassia [CC], Indonesian; C. burmanii [IC], Vietnamese; C. loureirii [VC], and Ceylon; C. zeylanicum [SC]). LC-MS analysis showed distinct diffrences in the phytochemical profiles of cinnamon with SC showing the lowest coumarin concentration. CC and IC had the highest polyphenol levels and antioxidant potential, and all four types differed significantly in their content (P

Oil‐in‐water beverage emulsions (pH3.2) with different long‐ to short‐chain triglyceride (LCT to SCT) ratios were used to encapsulate lycopene. Beverages containing 3% w/w oil from carrier lipids were prepared as follows (w/w): 100:0, 75:25, 50:50, 25:75, and 0:100 (corn oil:tributyrin). The beverages prepared using a low LCT to SCT ratio (0:100) were physically unstable mainly due to Ostwald ripening phenomena, as indicated by confocal laser microscopy. The oil droplet size was significantly reduced for emulsions formulated with corn oil (2.6 μm) compared with tributyrin (5.4 μm). Lycopene was not bioaccessible in beverages formulated with tributyrin only and bioaccessibility increased significantly with increasing the LCT to SCT ratio. Data indicated that bioaccessibility for lycopene is 2.7% for emulsions with high LCT ratios (>75). Results indicate that the carrier lipid phase of emulsion‐based systems is critical for the formulation of functional drinks for the delivery of lipophilic bioactive compounds.

Combinable broad beans (Vicia faba) is a major agricultural crop in Europe with annual production around 1.5 million mt. During its milling the seed testa (hull) is removed and is a significant underutilised secondary product. The aim of this study was to examine the nutritional and functional properties of broad bean hull (BBH), specifically for blood glucose control and as a source of fibre for humans.The proximate composition of BBH was assessed using standard AOAC methods and the phytochemical profile using LC-MS(1). BBH extracts were characterised for total polyphenol content, antioxidant potential (FRAP, TEAC)(2), and effects on α-amylase (AA) and α-glucosidase (AG) enzyme activity(3). Bread containing BBH was developed and assessed for glycaemic potential using a standardised in vitro gastro-intestinal digestion model(4). Wheat bran and acarbose were used as comparators.BBH showed a comparable proximate composition to wheat bran but with higher fibre (49 vs 43 g/100g), and lower carbohydrate (19 vs 23 g/100g) and fat contents (1.3 vs 5 g/100g). LC-MS profiling showed that proanthocyanidins were the predominant phytochemicals in the hull with some minor compounds including flavonols. Total polyphenol content and antioxidant potential (FRAP, TEAC) of BBH was significantly higher than in wheat bran (160.1 vs 12.3 μg Gallic acid/mL, 3877.9 vs 75.5 μM Fe Sulphate, and 0.50 vs 0.19 mM Trolox Eq respectively; P < 0.001). Compared to acarbose BBH showed a significantly higher IC50 for α-amylase inhibition (76.6 vs 4.2 μg/mL), and a significantly lower value for α-glucosidase inhibition (2.7 vs 2175.8 μg/mL)(P < 0.001). The addition of BBH significantly reduced starch digestion in bread during the oral, gastric phases and at 20 and 60 min of intestinal digestion (P < 0.005).Broad bean hull is a good source of non-soluble fibre with potential for increasing fibre contents in foods by up to 15g/100 g. Compared to similar material it is a richer source of polyphenols and antioxidants, retards both α-amylase and α-glucosidase activity and shows potential for reducing the glycaemic potential of foods.The work was funded by the Rural and Environment Science and Analytical Services Division of the Scottish government (RESAS).

The addition of vegetable to carbohydrate-based meals has been shown to improve postprandial glucose homeostasis. Inter-individual variation in responses preclude conclusive evidence, particularly in women. The sirtuins and associated genes involved in producing the chemical, nicotinamide adenine dinucleotide (NAD), are emerging as key players in blood glucose control and may contribute to variable responses. This study aimed to investigate effects of co-ingesting green leafy vegetables (GLV) on postprandial glucose regulation following a carbohydrate meal and factors affecting inter-individual variation particularly around the sirtuin system.Twenty-five women (BMI 24.8–30.5 kg/m2) were recruited to ‘The impact of Vegetables’ (VegGI) study on acute glycaemia and Glycaemia induced CVD risk in women: metabolic effects and Inter-individual variations. Postprandial glycaemic responses (GR) following rice (75 g of available carbohydrate), rice with bok choy (150g) or spinach (150g) were measured every 5 minutes for 4 hours using a Continuous Glucose Monitoring system (Medtronic Ltd). Anthropometric, cholesterol (Cholestech LDX, Alere), HbA1c (Afinion AS100, Alere) and insulin (Mercodia AB) measures were made in a fasted state. Oestradiol, progesterone, follicular stimulating hormone and testosterone were measured (ADVIA Centaur). Total RNA was extracted from postprandial blood collected at 0 h, 30 min, 1 h and 2 h in PAXgene blood RNA tubes (PreAnalytiX GmbH) using a Blood RNA Kit (Qiagen, Crawley, UK) and quality assessed by Agilent Bioanalyser (Agilent Technologies, Bracknell, UK). Gene expression was measured using the GenomeLab System and a custom designed multiplex assay, the hSIRTNADPlex (25 targets involved in the sirtuin signalling).Linear mixed models (ver.24.0; SPSS Inc) revealed no effect of GLV consumption on postprandial GR. Principal component analysis (SIMCA-P + 12.0 software, MKS Instruments UK Ltd.) of postprandial GR indicated inter-individual variation in the responses associated with the test meals. Partial Least Square (PLS) stratified the cohort into two subgroups based on sirtuin system gene expression profiles. Postprandial GR was a contributing factor in the stratification observed, together with BMI, plasma lipid, insulin and glucose levels, but not menopausal status.Preliminary evidence indicates that co-ingesting GLV with a carbohydrate meal does not reduce postprandial GR in women (BMI 24.8–30.5 kg/m2) and that significant inter-individual variation in postprandial GR may be linked to the sirtuin system, BMI, plasma lipid, insulin, and glucose levels but not menopausal status. Recruitment and data analysis are ongoing to increase group size and further assess contributing factors.This work was supported by Scottish Government's Rural and Environment Science and Analytical Services Division

Scope Green leafy vegetables (GLV) may improve postprandial glycaemic responses (PGR) and metabolic health. However, inter-individual variations (IIV) preclude conclusive evidence. Sirtuin system is emerging as a key player in blood glucose control. This study investigated IIV in PGR in women co-ingesting GLV with a carbohydrate meal and interactions with the sirtuin system. Methods and results Volunteers (n = 31 women) consumed rice, rice with bok choy or spinach (75g available carbohydrate) on separate occasions. Postprandial glucose, insulin, adropin and lipid levels were measured. Anthropometric measurements and sex hormones were measured. GeXP assay measured whole blood postprandial gene expression profiles of 25 markers involved in sirtuin signalling. GLV consumption had no significant effect on PGR which showed high variation. PGR correlated with age, but no other consistent associations were observed. Sirtuin gene expression profiles revealed distinct stratified subgroups associated with PGR, lipid, insulin, fat mass, waist/hip circumferences and adropin levels. Conclusion PGR to co-ingesting GLV with a carbohydrate meal were highly variable in this cohort and failed to reveal a significant reduction in PGR. Variable responses were largely independent of menopausal status and meal consumed. However, lower expression of sirtuin gene targets was associated with higher PGR and with markers linked to health status. This article is protected by copyright. All rights reserved.

Summary The aim of this study was to compare the efficiency of three different food-grade emulsifiers to form and stabilise an orange oil-in-water emulsion. The emulsifier type and concentration had a profound effect on the initial particle size of the oil droplets with Tween 80 being the most effective in reducing the particle size (1% w/w, 1.88 ± 0.01 μm) followed by sodium caseinate (10% w/w, 2.14 ± 0.03 μm) and gum arabic (10% w/w, 4.10 ± 0.24 μm). The long-term stability of the concentrated beverages was monitored using Turbiscan analysis. The Turbiscan stability indices after 4 weeks of storage followed the order: Tween 80 (1.70 ± 0.08)

Summary Lipophilic bioactive compounds such as lipids, vitamins and phytochemicals serve important antioxidant, functional, nutritional and structural roles in the human body. Colloidal systems such as emulsions are particularly suitable matrices for the protection and delivery of these compounds. This article summarises the principal lipophilic bioactives important for human health and challenges associated with their delivery. It discusses the compositional and physical characteristics of emulsions in relation to bioactive delivery, and chemical stability aspects to consider when engineering efficient emulsion delivery systems. The literature shows that aspects such as oil type, droplet size, interfacial composition and solubilisation capacity impact bioactive availability and that their effects are bioactive specific. Therefore, emulsions must be tailored to the bioactives delivered. Much of the present knowledge is based on in vitro studies, and more data from animal and human models are required to better understand the relationship between emulsion characteristics and bioavailability of lipophilic bioactives.

Obesity and diet-related chronic disease incidence is steadily rising and is now a global issue affecting all countries across the income spectrum. The rise of non-communicable diseases (NCDs) places significant socio-economic strains on countries, governments and communities, and the public health importance of reversing trends is a global priority that is also enshrined within the sustainable development goals. However, despite concerted efforts over the past 40 years, there has been little success in reversing trends, and current estimates show that if present trends continue, then the likelihood of meeting global targets of halting the rise could be as low as 1%. This highlights the importance of identifying innovative approaches for curtailing NCDs.

Oxidation is a significant problem in processed foods affecting their physico-chemical, shelf life and health properties. Natural antioxidants could be viable alternatives to synthetic variants for safely improving antioxidation properties of processed foods. The aim of this study was to assess the singular and combined effects of beetroot and chocolate on the oxidative stability of a high fat and protein processed food (sponge cake) during storage and gastrointestinal digestion. Cakes were prepared and assessed for antioxidant potential, polyphenols, and oxidative stability, and macronutrient oxidation during simulated gastro-intestinal digestion. Beetroot significantly improved the antioxidant and polyphenol profiles of sponge cake which further improved with chocolate addition. Beetroot also significantly increased the oxidative stability and shelf-life of sponge cake, and these effects were enhanced when combined with chocolate. Chocolate significantly reduced lipid oxidation during the gastric phase of digestion. However, both chocolate and beetroot did not curtail lipid oxidation in the intestinal phase, nor protein oxidation at any of the phases. Promisingly, beetroot and chocolate addition did not affect textural parameters and delayed staling by up to 2 days. Overall, the benefits of beetroot and chocolate addition were manifested more in the food system than during its digestion. Beetroot improves the oxidative stability and shelf life of processed foods, and its effects could be enhanced through combining with other natural products.

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.

Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3-89.5% and 81.4-99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.

The present study investigated the impact of heat treatments on the denaturation and oxidative stability of hemp seed protein during simulated gastrointestinal digestion (GID). Heat-denatured hemp protein isolate (HPI) solutions were prepared by heating HPI (2 mg/ml, pH 6.8) to 40, 60, 80 and 100 °C for 10 min. Heat-induced denaturation of the protein isolates was monitored by polyacrylamide gel electrophoresis. Heating HPI at temperatures above 80 °C significantly reduced solubility and led to the formation of large protein aggregates. The isolates were then subjected to in vitro GID and the oxidative stability of the generated peptides was investigated. Heating did not significantly affect the formation of oxidation products during GID. The results suggest that heat treatments should ideally remain below 80 °C if heat stability and solubility of HPI are to be preserved.

Powdered β-glucan extracted from brewer's yeast (Yestimun, Leiber GmbH, Bramsche, Germany) was incorporated into skimmed-milk yogurt at varying concentrations (0.2-0.8% wt/wt) to investigate its potential application as a thickener. The effect of β-glucan fortification on the nutritional profile, microstructure, physicochemical properties, and texture of freshly prepared yogurts was investigated. Sensory evaluation was also conducted and was correlated with instrumental analysis. The addition of Yestimun significantly reduced the fermentation time of the yogurt mix from 4 h to 3 h. Scanning electron microscopy revealed that β-glucan particles formed small spherical clusters within the yogurt matrix. The majority of the physicochemical properties (syneresis, viscosity, color, and titratable acidity) remained unaffected by the incorporation of Yestimun in the recipe. Textural properties showed a gradual increment with increasing β-glucan concentration. Hardness, total work done, adhesive force, and adhesiveness increased by 19.27, 23.3, 21.53, and 20.76%, respectively, when using the highest amount of Yestimun powder. Sensory analysis (n = 40) indicated that fortifying yogurt with Yestimun at 0.8% (wt/wt) concentration may affect overall acceptance ratings, which was attributed to adverse flavor and aftertaste effects. However, the overall liking score of the yogurt (5.0/9.0) shows potential for commercialization of the product.

Previous studies have demonstrated the satiating properties of soups compared with solids; however, the mechanisms controlling soup-induced satiety are unknown. This study aimed to understand the physiological mechanisms causing soup to be more satiating.A total of 12 volunteers were tested on three occasions after a solid meal, chunky soup or smooth soup test meal for gastric emptying (GE) using the sodium [1-¹³C] acetate breath test, satiety using visual analog scales (VAS) and glycaemic response (GR) using finger prick blood samples.There was a significant difference in GE half-time (P=0.022) and GE ascension time (P=0.018), with the longest GE times for the smooth soup and the shortest for the solid meal. The GR area under the curve was significantly different between meals (P=0.040). The smooth soup had the greatest GR (87.0 ± 49.5 mmol/l/min), followed by the chunky soup (65.4 ± 48.0 mmol/l/min), with the solid meal having the lowest GR (61.6 ± 36.8 mmol/l/min). Volunteers were fuller after the smooth soup compared with solid meal (P=0.034).The smooth soup induced greater fullness compared with the solid meal because of a combination of delayed GE leading to feelings of gastric distension and rapid accessibility of nutrients causing a greater glycaemic response.

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.

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.

The objective of the present study was to determine the glycaemic index (GI) and glycaemic load (GL) values of standard portion sizes of Southeast Asian traditional foods. A total of fifteen popular Southeast Asian foods were evaluated. Of these foods, three were soft drinks, while the other twelve were solid foods commonly consumed in this region. In total, forty-seven healthy participants (eighteen males and twenty-nine females) volunteered to consume either glucose at least twice or one of the fifteen test foods after a 10–12 h overnight fast. Blood glucose concentrations were analysed before consumption of the test food, and 15, 30, 45, 60, 90 and 120 min after food consumption, using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value of the test food as a percentage of each participant's average IAUC value, with glucose as the reference food. Among the fifteen foods tested, six belonged to low-GI foods (Ice Green Tea, Beehoon, Pandan Waffle, Curry Puff, Youtiao and Kaya Butter Toast), three belonged to medium-GI foods (Barley Drink, Char Siew Pau and Nasi Lemak), and the other six belonged to high-GI foods (Ice Lemon Tea, Chinese Carrot Cake, Chinese Yam Cake, Chee Cheong Fun, Lo Mai Gai and Pink Rice Cake). The GI and GL values of these traditional foods provide valuable information to consumers, researchers and dietitians on the optimal food choice for glycaemic control. Moreover, our dataset provides GI values of fifteen foods that were not previously tested extensively, and it presents values of foods commonly consumed in Southeast Asia.

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.

Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycemic index (GI) food, however, this depends on varietal, compositional, processing, and accompaniment factors. Being a major contributor to the glycemic load in rice eating populations, there is increasing concern that the rising prevalence of insulin resistance is as a result of the consumption of large amounts of rice. Devising ways and means of reducing the glycemic impact of rice is therefore imperative. This review gathers studies examining the GI of rice and rice products and provides a critical overview of the current state of the art. A table collating published GI values for rice and rice products is also included.

Singapore is an island state that is composed of three major ethnic groups, namely Chinese, Malay and Indian. Its inhabitants consume food either using chopsticks (Chinese), fingers (Malay and Indian) or spoon (Chinese, Malay and Indian). Previous work by our group showed that the degree of mastication significantly influenced the glycemic response. The degree of mastication in turn may depend on the eating method as the amount of food taken per mouthful and chewing time differs between eating methods. Eleven healthy volunteers came in on six non-consecutive days to the laboratory and evaluated three methods of eating white rice (spoon, chopsticks and fingers) once and the reference food (glucose solution) three times in a random order. Their glycemic response (GR) was measured for the subsequent 120 min. Mastication parameters were determined using surface electrode electromyography. The GR to white rice eating with chopsticks was significantly lower than spoon. The GI of eating rice with chopsticks was 68 which is significantly lower than eating with spoon (GI=81). However there were no differences between fingers and spoon, and between fingers and chopsticks either in GR 120 min or GI. The inter-individual number of mouthful, number of chews per mouthful, chewing time per mouthful and the total time taken to consume the whole portion of rice were significantly different between spoon and chopsticks groups. Significant correlations between the number of mouthful to take the entire portion of rice and amount of rice per mouthful during mastication and the GR were observed for eating rice with spoon and chopsticks, but not for fingers. The results suggest that individual differences in number of mouthful and amount of rice per mouthful may be two of the causes for inter-individual differences in the GR between spoon and chopsticks. The present study suggests that eating rice with different feeding tools has different chewing times and amount of food taken per mouthful and then alters the GI of the rice.

White rice is the main staple for the majority in the world. The effects of protein, fat and vegetables on the glycaemic and insulinaemic responses to a white rice-based meal have not been reported. The aim of this study was to determine the effect of co-ingesting a high-protein food (breast chicken), a fat (ground nut oil), a leafy vegetable or all three on the glycaemic and insulinaemic responses of white rice in healthy adults.This was a randomized crossover trial conducted at the Clinical Nutrition Research Centre in Singapore. Twelve healthy volunteers were given five test meals (white rice alone, white rice with chicken, white rice with oil, white rice with vegetable and white rice with chicken, oil and vegetable) once and the reference food (glucose solution) three times in a random order at 1-week intervals. Capillary blood samples were then drawn serially for 3 h, and glucose and insulin were analysed.The glycaemic response (GR) to white rice with chicken breast, ground nut oil and vegetable was significantly lower than to white rice alone. The glycaemic index (GI) of pure white rice was 96, whereas combined with chicken breast, ground nut oil and vegetable, it was 50. The addition of oil delayed the peak glucose response and reduced the iAUC, resulting in a GI value of 67. The addition of chicken and vegetable resulted in a GI value of 73 and 82, respectively. The insulinaemic index (II) of the white rice-based meals varied between 54 and 89. Chicken breast in the meal increased the insulinaemic response and decreased the GR. White rice II was lower than the glucose control, which indicated that the former was not as insulinogenic as the latter. White rice with vegetable had the lowest II.Co-ingesting chicken, oil or vegetable with white rice considerably influences its glycaemic and insulinaemic responses. Co-ingesting white rice with all three components attenuates the GR to a greater degree than when it is eaten with any single one of them, and that this is not at the cost of an increased demand for insulin.

Dietary proteins are essential for the life of all animals and humans at all stages of the life cycle. They serve many structural and biochemical functions and have significant effects on health and wellbeing. Dietary protein consumption has shown an upward trend in developed countries in the past two decades primarily due to greater supply and affordability. Consumption is also on the rise in developing countries as affluence is increasing. Research shows that proteins have a notable impact on glucose homeostasis mechanisms, predominantly through their effects on insulin, incretins, gluconeogenesis, and gastric emptying. Since higher protein consumption and impaired glucose tolerance can be commonly seen in the same population demographics, a thorough understanding of the former's role in glucose homeostasis is crucial both toward the prevention and management of the latter. This chapter reviews the current state of the art on proteins, amino acids, and their effects on blood glucose and insulin secretion.

Dietary proteins are essential for the life of all animals and humans at all stages of the life cycle. They serve many structural and biochemical functions and have significant effects on health and wellbeing. Dietary protein consumption has shown an upward trend in developed countries in the past two decades primarily due to greater supply and affordability. Consumption is also on the rise in developing countries as affluence is increasing. Research shows that proteins have a notable impact on glucose homeostasis mechanisms, predominantly through their effects on insulin, incretins, gluconeogenesis, and gastric emptying. Since higher protein consumption and impaired glucose tolerance can be commonly seen in the same population demographics, a thorough understanding of the former's role in glucose homeostasis is crucial both toward the prevention and management of the latter. This chapter reviews the current state of the art on proteins, amino acids, and their effects on blood glucose and insulin secretion.

Acknowledgment This work is part of the Strategic Research 2011–2016 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS).

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.

Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Recent evidence suggests a role for inulin in enhancing Ca absorption and thereby promoting bone health. Numerous investigations performed using animal models during the past 10 years have consistently shown that inulin stimulates calcium absorption and increases bone mineral content. Short and long term human studies have indicated that inulin increases Ca absorption in adolescents. This article reviews current research studies (both animal and human) that have been conducted to determine inulin's role in enhancing Ca metabolism. Animal studies appear to confirm inulin-type fructans' positive role in enhancing Calcium absorption from the gut while several short-term human studies indicate a similar trend. However, the evidence for the positive effects of inulin on Ca metabolism in man, in particular adults and post-menopausal women, is currently inadequate and awaits well planned long-term human trials before any firm conclusions can be reached. Keywords: : Inulin; Inulin-type fructans; Calcium Absorption; Bone Health DOI: 10.4038/jfa.v1i1.1837 Journal of Food and Agriculture Vol.1(1) 2008 pp.26-35

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.