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This study aimed to investigate the impacts of vegetables with different textures on food oral processing behavior, food intake and satiety. Broccoli cooked by microwave for different periods of time were tested in this study. The oral processing behavior of simultaneous and sequential consumption of cooked broccoli and rice, ad libitum food intake and postprandial satiety were measured in healthy subjects. Results showed that compared with co-ingestion of soft broccoli and seasoned rice (SSR), sequential ingestion of hard broccoli followed by seasoned rice (H + SR) increased the number of chews, the oral sensory exposure time and the number of chews per gram by 44%, 34% and 57%, respectively, and reduced the eating rate by 25% and the rice intake by 20%. Moreover, compared with SSR, H + SR effectively suppressed the perception of postprandial hunger. In conclusion, hard-cooked broccoli helped to reduce food intake and inhibit subjective hunger by enhancing oral processing, and this effect was more significant when the vegetable was first consumed cooked by cooked.

Purpose: To compare the glycaemic response of whole grain oat kernels and pearled oats cooked under normal pressure or higher pressure and examine whether replacing half of the rice in a given meal with either of the two oat grains could make a difference in acute glycaemic responses. Methods: In a randomised crossover trial, ten healthy subjects consumed two groups of test meals: (1) oat grain-only, including whole grain oats cooked under normal pressure (WONP) and higher pressure (WOHP) as well as their pearled oat counterparts, PONP and POHP; and (2) mixed meals of aforementioned oat grains and cooked rice (OG + R), including WONP + R, WOHP + R, PONP + R and POHP + R. A postprandial blood glucose test, texture profile analysis and in vitro carbohydrate digestion assay were carried out for each test meal. Results: Compared with the rice reference, oat grain-only meals induced lower glucose levels at all time points, lower peak values and smaller glucose excursions at 120 min (P < 0.05), but OG + Rs did not have the abovementioned effects. The oat grain-only meals had glycaemic indexes (GIs) ranging from 51 to 58, while those of OG + Rs ranged from 59 to 70. WONP + R had a 21% lower iAUC0–60 and a 40% lower iAUC60–120 value than those of rice (P < 0.05). Oat-rice mixed meals had lower iAUC0–60 values compared with that of the rice control (P < 0.05), except for POHP + R. Excellent consistency between the hydrolysis index and the GI was observed (r = 0.969, P < 0.001) in oat grain-only meals. Conclusions: All oat grain-only meals could be included in the glycaemic management diet, regardless of the oat grain type or cooking treatment. In oat-rice mixed meals, whole grain oats and normal pressure cooking ensured a favourable glycaemic effect. [ABSTRACT FROM AUTHOR]

Degradation behavior of ethylthionocarbamate by activated sludge coupled with interior microelectrolysis (ASCIE) was investigated. Degradation kinetics and removal efficiency of ethylthionocarbamate were also discussed in comparison with traditional activated sludge (AS) and interior microelectrolysis (IE), respectively. The results showed that the degradation rate decreased sharply when most ethylthionocarbamate was removed from the solution of these three different processes, the degradation rate of ethylthionocarbamate was ranked from high to low as ASCIE > IE > AS, and the corresponding maximum degradation rate was 5.705, 4.185, and 1.90 mg/(L d), respectively. The degradation of ethylthionocarbamate under these three different processes can be accurately described by first-order exponential decay kinetics. [ABSTRACT FROM PUBLISHER]

Background and Objectives: The variation in glycemic responses to white rice caused by the circadian rhythm has been widely investigated but remain controversial. This study investigated diurnal differences in the effect of rice meals on glycemic responses, insulin responses, satiety, and acute cognitive function.Methods and Study Design: A total of 20 healthy participants in Group 1 and 14 in Group 2 were served identical servings of cooked white rice containing 50 g of available carbohydrates at 8:00 a.m. (rice at breakfast), 12:30 p.m. (rice at lunch), and 5:00 p.m. (rice at early supper) in a randomized order. Postprandial blood glucose, insulin, satiety, and cognitive performance tests were conducted for each test meal.Results: The rice at an early supper elicited significantly milder glycemic responses than did the rice at lunch and resulted in a lower insulin sensitivity than did rice at breakfast. No difference was observed among the test meals in terms of hunger and prospective food intake. Diurnal acute cognitive performance did not differ considerably among the meals. A correlation analysis indicated that low variability in glycemic responses was positively associated with superior cognitive performance.Conclusions: A high-glycemic index white rice supper at 5:00 p.m. may facilitate daily glycemic management. [ABSTRACT FROM AUTHOR]

Introduction: While the research on improving individual health literacy by promoting individual skills and abilities is increasing, less attention has been paid to the complexities of the healthcare environment that may influence patients' ability to access, understand, and apply health information and health services to make health decisions. This study aimed to develop and validate a Health Literacy Environment Scale (HLES) that is suitable for Chinese culture., Methods: This study was conducted in two phases. First, using the Person-Centered Care (PCC) framework as a theoretical framework, initial items were developed by using the existing health literacy environment (HLE) related measurement tools, literature review, qualitative interviews, and the researcher's clinical experience. Second, scale development was based on two rounds of Delphi expert consultation and a pre-test conducted with 20 hospitalized patients. Using 697 hospitalized patients from three sample hospitals, the initial scale was developed after item screening and its reliability and validity were evaluated., Results: The HLES comprised 30 items classified into three dimensions as follows: interpersonal (11 items), clinical (9 items), and structural (10 items) dimensions. The Cronbach's α coefficient of the HLES was 0.960 and the intra-class correlation coefficient was 0.844. The confirmatory factor analysis verified the three-factor model after allowing for the correlation of five pairs of error terms. The goodness-of-fit indices signified a good fit for the model ( χ 2 /df = 2.766, RMSEA = 0.069, RMR = 0.053, CFI = 0.902, IFI = 0.903, TLI = 0.893, GFI = 0.826, PNFI = 0.781, PCFI = 0.823, PGFI = 0.705). The item-content validity index ranged from 0.91 to 1.00, and the scale-content validity index was 0.90., Conclusion: The HLES had good reliability and validity and provides a patient perspective tool for evaluating HLE and a new perspective for improving health literacy in China. That is, healthcare organizations make it easier for patients to access, understand, and use health information and service. Further studies about the validity and reliability of HLE should include other districts and different tiers or types of healthcare organizations., Competing Interests: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest., (Copyright © 2023 Tong, Wu, Han, Xue, Wei, Lai, Chen, Wang and Chen.)

This study aimed to investigate the possible glycemic effect of apple preload on acute postprandial glycemic responses (GRs) of a following rice meal, comparing with its co-ingestion counterpart and an apple sugar solution preload, based on equal carbohydrates intake. In a randomized crossover trial, 18 healthy female subjects consumed (1) rice, (2) co-ingestion of apple and rice (A+R), (3) apple preload and rice (PA+R), and (4) rice with sugar solution preload (same sugar profile as in apple) (PSS+R). Acute postprandial GR tests and subjective satiety tests were carried out for each test food. Compared with rice reference, the PA+R achieved a 50% reduction of the iAUC 0-120 , a 51.4% reduction of the average peak value, and a 52.6% reduction of glycemic excursion in 240 min, while the PSS+R showed 29.7% and 31.6% reduction of peak value and glycemic excursion, respectively. No significant differences were found between R and PA+R in any of the satiety characteristics. Compared with rice control, apple preload of 15 g available carbohydrates remarkably lowered the acute postprandial GR without negative effect on satiety. The sugar component may partly contribute to the glycemic suppressing effect of the apple preload.