Search

Less refined sugar (LRS) is a less refined natural sweetener that retains some polyphenols and minerals naturally occurring in the sugarcane, and its metabolic impact still needs to be studied. The present work compared the glycaemic response of three doses (Low, L; Medium, M; and High, H) of LRS and refined sugar (RS), in 54 normal and STZ-induced diabetic rats (n = 6/group). The metabolic response was also evaluated after two weeks of acute intervention in diabetic rats. The peak of glycaemia and global glucose response was lower after oral LRS administration than RS at corresponding doses, in normal and type 1 diabetic rats. After two weeks of interventions, fasting serum glucose level was found to be lower but not significant (p > 0.05) for groups receiving LRS-L, LRS-M, and LRS-H (at 11.53 ± 2.51, 12.68 ± 5.09, and 14.88 ± 1.46 mmol/L, respectively) in comparison with a corresponding dose of RS-L, RS-M, and RS-H (at 12.48 ± 0.74, 15.02 ± 1.28, and 15.70 ± 0.05 mmol/L, respectively). Consumption of LRS showed lower insulin resistance (IR), as revealed by reduced fasting insulin and homeostatic model assessment of insulin resistance (HOMA-IR) compared to RS treatment groups. This suggested that the consumption of LRS could be a less harmful alternative to RS in normal and diabetic condition, which may encourage both the industry and the public to substitute RS with LRS in food preparation and products. However, further detailed research is recommended to conclude the outcomes. [ABSTRACT FROM AUTHOR]

Introduction: Crackers, one of the most consumed baked products, primarily contain refined wheat flour and have a moderate glycaemic index (GI). Nut and legume powders are used in baked goods to help regulate postprandial glycaemia; however, their glycaemic responses remain controversial. Our study aimed to compare the postprandial glycaemic responses between crackers with 30% wheat flour substitution by white kidney beans, cashew nuts, and almonds versus standard wheat crackers. Methods: Twelve adults were recruited for a five-session randomised controlled crossover study. In each session, they were randomly assigned to receive 50g carbohydrates from either a glucose solution or one of the four crackers. Plasma glucose levels were measured at baseline and 15, 30, 45, 60, 90, and 120 minutes after consumption. Satiety and hunger were evaluated using 100mm visual analogue scales at baseline and every 30 minutes until 120 minutes. Results: Mean incremental area under the curve (IAUC) for plasma glucose did not differ between the alternatives and wheat crackers, but was lowest for almond crackers. Compared with GI value of glucose solution, that of wheat, cashew nut, white kidney bean, and almond crackers were 39.97±23.13, 37.66±24.66, 35.85±10.86, and 28.09±17.92, respectively. Almond cracker consumption resulted in the highest mean IAUC for satiety and lowest for hunger, though non-significant. Conclusion: Crackers with 30% wheat flour substitution by nut and legume powders tended to improve postprandial glycaemia more than the standard crackers; however, acute responses on insulin and glucagon-like peptide-1 require further examination. [ABSTRACT FROM AUTHOR]

Snack consumption contributes significantly to daily energy and nutrient intake. Low glycaemic index (GI) and glycaemic load (GL) snacks help modulate postprandial glucose (PPG) rise in prediabetes and diabetes. Masala Vadai (MS) and Medu Vadai (MD) are traditional Indian snacks made from pulses, where their GI and GL values and the effect on PPG remain unexplored. In this randomised cross-over trial, healthy adults (n=13, 19-30 years old, 22.3±2.3 kg/m2) consumed either MS, MD, or glucose solution as reference food (RF) containing 12.5g of available carbohydrate on three occasions with one week apart between each test. Capillary blood was measured at 0, 15, 30, 45, 60, 90, and 120 minutes to calculate incremental area under the curve (iAUC) and to estimate the GI. The results showed that when compared to RF, MD but not MS had significantly lower iAUC at 30-min (p=0.013) and 45-min (p=0.001). Both snacks had low peak blood glucose (p<0.001) and incremental peak blood glucose (p<0.001), wherein MD exhibited a more delayed effect than MS. However, time to peak blood glucose did not differ between the test foods and RF. MD and MS had low- medium GI (MD=47, MS=63) and low GL (MD=6, MS=8), respectively. In conclusion, MD attenuated PPG significantly more than MS in comparison to glucose solution, offering an advantage of glycaemic control. Even within similar pulse-based snacks, the GI value is important in influencing PPG. These findings will add to the GI compendium for Asian foods and will be useful to healthcare professionals in providing sound nutritional advice. [ABSTRACT FROM AUTHOR]

Minor millets play an important role in achieving food and nutritional security and also address life style disorders. Millets including kodo contains a high proportion of complex carbohydrate, dietary fiber and possess low to medium GI which helps in lowering blood glucose response among diabetic patients. Hence, the present study was undertaken to formulate kodo millet pulav and to assess the postprandial glycaemic response in normal healthy volunteers. Kodo millet pulav was standardized by incorporating kodo millet rice with broken rice/rice grits at 50 per cent (KPT1), 75 per cent (KPT2) and 100 per cent (KPT3) and control pulav was prepared from 100 per cent broken rice (KPC). Among the variations highest scores for sensory attributes were recorded for KPT1 and hence was selected for the development of kodo millet pulav mix, which was safe for consumption for three months when packed in MPP (multi layered polypropylene) covers at ambient temperature. Except carbohydrate and energy content all macro nutrients and micro nutrients were higher in test pulav (KPT1) compared to control pulav. Test food (kodo millet pulav) was effective in reducing the mean blood glucose levels at 30 and 60 minutes (115 mg/dL and 104 mg/ dL) compared to reference (126.3 and 118.1mg/dL, respectively) and control pulav (121 and 110.5mg/dL, respectively). Test pulav had the moderate glycemic index (67.66) when compared to the standard white bread (100) and control pulav (84.69) and test pulav can be classified under moderate glycemic index food. [ABSTRACT FROM AUTHOR]

Non-communicable diseases (NCDs) are becoming an increasingly important health concern due to a rapidly ageing global population. The fastest growing NCD, type 2 diabetes mellitus (T2DM), is responsible for over 2 million deaths annually. Lifestyle changes, including dietary changes to low glycemic response (GR) foods, have been shown to reduce the risk of developing T2DM. The aim of this study was to investigate whether three different doses of Reducose®, a mulberry leaf extract, could lower the GR and insulinemic responses (IR) to a full meal challenge in healthy individuals. A double-blind, randomised, placebo-controlled, repeat-measure, crossover design trial was conducted by the Oxford Brookes Centre for Nutrition and Health; 37 healthy individuals completed the study. Participants consumed capsules containing either 200 mg, 225 mg, 250 mg Reducose® or placebo before a test meal consisting of 150 g white bread and egg mayo filler. Capillary blood samples were collected at 15-min intervals in the first hour and at 30-min intervals over the second and third hours to determine glucose and plasma insulin levels. The consumption of all three doses of Reducose® resulted in significantly lower blood glucose and plasma insulin levels compared to placebo. All three doses of Reducose® (200 mg, 225 mg, 250 mg) significantly lowered glucose iAUC 120 by 30% (p = 0.003), 33% (p = 0.001) and 32% (p = 0.002), respectively, compared with placebo. All three doses of Reducose® (200 mg, 225 mg, 250 mg) significantly lowered the plasma insulin iAUC 120 by 31% (p = 0.024), 34% (p = 0.004) and 38% (p < 0.001), respectively. The study demonstrates that the recommended dose (250 mg) and two lower doses (200 mg, 225 mg) of Reducose® can be used to help lower the GR and IR of a full meal containing carbohydrates, fats and proteins. [ABSTRACT FROM AUTHOR]

Introduction: Crackers, one of the most consumed baked products, primarily contain refined wheat flour and have a moderate glycaemic index (GI). Nut and legume powders are used in baked goods to help regulate postprandial glycaemia; however, their glycaemic responses remain controversial. Our study aimed to compare the postprandial glycaemic responses between crackers with 30% wheat flour substitution by white kidney beans, cashew nuts, and almonds versus standard wheat crackers. Methods: Twelve adults were recruited for a five-session randomised controlled crossover study. In each session, they were randomly assigned to receive 50g carbohydrates from either a glucose solution or one of the four crackers. Plasma glucose levels were measured at baseline and 15, 30, 45, 60, 90, and 120 minutes after consumption. Satiety and hunger were evaluated using 100mm visual analogue scales at baseline and every 30 minutes until 120 minutes. Results: Mean incremental area under the curve (IAUC) for plasma glucose did not differ between the alternatives and wheat crackers, but was lowest for almond crackers. Compared with GI value of glucose solution, that of wheat, cashew nut, white kidney bean, and almond crackers were 39.97±23.13, 37.66±24.66, 35.85±10.86, and 28.09±17.92, respectively. Almond cracker consumption resulted in the highest mean IAUC for satiety and lowest for hunger, though non-significant. Conclusion: Crackers with 30% wheat flour substitution by nut and legume powders tended to improve postprandial glycaemia more than the standard crackers; however, acute responses on insulin and glucagon-like peptide-1 require further examination. [ABSTRACT FROM AUTHOR]

Aims/hypothesis: A type 2 diabetes-risk-increasing variant, MTNR1B (melatonin receptor 1B) rs10830963, regulates the circadian function and may influence the variability in metabolic responses to dietary carbohydrates. We investigated whether the effects of carbohydrate quantity and dietary glycaemic index (GI) on glycaemic response during OGTTs varied by the risk G allele of MTNR1B-rs10830963. Methods: This study included participants (n=150) of a randomised crossover-controlled feeding trial of four diets with high/low GI levels and high/low carbohydrate content for 5 weeks. The MTNR1B-rs10830963 (C/G) variant was genotyped. Glucose response during 2 h OGTT was measured at baseline and the end of each diet intervention. Results: Among the four study diets, carrying the risk G allele (CG/GG vs CC genotype) of MTNR1B-rs10830963 was associated with the largest AUC of glucose during 2 h OGTT after consuming a high-carbohydrate/high-GI diet (β 134.32 [SE 45.69] mmol/l × min; p=0.004). The risk G-allele carriers showed greater increment of glucose during 0–60 min (β 1.26 [0.47] mmol/l; p=0.008) or 0–90 min (β 1.10 [0.50] mmol/l; p=0.028) after the high-carbohydrate/high-GI diet intervention, but not after consuming the other three diets. At high carbohydrate content, reducing GI levels decreased 60 min post-OGTT glucose (mean –0.67 [95% CI: –1.18, –0.17] mmol/l) and the increment of glucose during 0–60 min (mean –1.00 [95% CI: –1.67, –0.33] mmol/l) and 0–90 min, particularly in the risk G-allele carriers (pinteraction <0.05 for all). Conclusions/interpretation: Our study shows that carrying the risk G allele of MTNR1B-rs10830963 is associated with greater glycaemic responses after consuming a diet with high carbohydrates and high GI levels. Reducing GI in a high-carbohydrate diet may decrease post-OGTT glucose concentrations among the risk G-allele carriers. [ABSTRACT FROM AUTHOR]

Background: Diabetes is one of the leading causes of death in the world especially in developing nations and nutritional management of blood glucose levels is a targeted tool in its prevention and management. Objective: To determine the nutrient composition and glycaemic response of varieties of tubers diascoreaspp(yams) commonly consumed in south-eastern Nigeria Methods: The study adopted a cross sectional design and simple random techniques. Forty participants were recruited for the study andfive species of yam Dioscoreaspp (D.rotundata, D.cavennesis, D. alata and D. dumetoru (white and yellow)) were purchased from new market in Enugu and from a farm in Umuahia, Nigeria. They were sorted, peeled, washed, cooked to tender and analyzed using AOAC method. Glycemic response was determined by the method described by Joint FAO/WHO ExpertConsultation.A structured questionnaire was used to elicit information on socio-demographic and anthropometric indices from the respondents. The blood glucose test was done using Accu-check Active meter and strips. Results: The mean BMI of respondents was 21.05±1.39kgm-2 and 24.75±3.71kgm-2 for male and female respectively. A significant differences (p<0.05) was found in the proximate and micronutrient (vitamins and minerals) composition of the varieties of yam. The study revealed that white yam(D.rotundata) gave the highest glucose response (110.8mg/dl±6.63 and 102.4mg/dl±4.12)after 60 and 90 minutes respectively, while after 120 minutes, water yam(D.cavennesis)gave the highest (104mg/dl±6.10). However, both species of “Una”dioscoreadumentorumgave the lowest glucose response. Conclusion: The variations in the nutrient composition and glycemic response of the varieties of yam can be explored for better dietary management especially for diabetes patients. [ABSTRACT FROM AUTHOR]

We previously reported that the addition of a specified mulberry fruit extract (MFE) to rice consistently reduces post-prandial glycaemic (PPG) and post-prandial insulinemic (PPI) responses. This research tested whether this effect generalises to a broad range of rice types, reflecting the wide variation in rice characteristics known to influence glycaemic responses. In a randomised, balanced, partial factorial crossover design, Sona Masoori (SM), Bora Saul (BS), Gobindobogh (Gb) and Banskati (Bn) rices were tested with and without 0·37 g MFE. Healthy, normal-weight Indian adults (N 120) each consumed four of the eight possible boiled rice meals, all containing about 50 g available carbohydrate. The primary outcome was the effect of MFE on PPG, expressed as the percentage change in the positive, incremental AUC over 2 h. The mean effect of MFE on PPG for all rice types combined was −11·4 % (P < 0·003). The reduction in PPG was in a qualitatively similar range for all rice types (–9·8 to −15·1 %), and this was statistically significant for Bn. MFE also reduced the corresponding PPI response to all rice types combined by a mean of 10·1 % (P < 0·001; range −6·1 to −13·4 %), and the reduction in PPI was statistically significant for SM, Gb and BS. In conclusion, addition of 0·37 g MFE modestly reduced PPG and PPI responses to rices in general, and the effects were statistically significant for specific rice types. [ABSTRACT FROM AUTHOR]

To assess the glycaemic response after ingestion of two specialised oral and enteral nutrition formulas for glycaemic control. The participants were sixteen healthy volunteers, aged 21–49 years, with normal glucose tolerance. The volunteers attended the tests fasting for 10 h, for 5 weeks, and consumed the reference food – glucose solution – for 3 weeks, and the two formulas DiamaxO and DiamaxIG in the following weeks, in amounts equivalent to 25 g of available carbohydrates. During the period of 120 min, seven blood samples were taken through capillary blood sampling to determine the glycaemic response. The glycaemic index (GI) was calculated according to the trapezoidal rule, ignoring areas below the fasting line. The glycaemic load (GL) was determined by the formula GL = ((GI(glucose = reference) × 'g' of available carbohydrate per serving]/100. The formulas showed low GI and GL. GI = 37·8 and GL = 6·6 for DiamaxO and GI = 21·5 and GL = 3·5 for DiamaxIG. The peak of the glycaemic response occurred 30 min after ingestion, with a marked difference in blood glucose between the Diamax products in relation to glucose. Differences were also significant at times 15, 45, 60 and 90 min in relation to glucose (ANOVA with post hoc Bonferroni, P < 0·005), but not between the two products. However, the AUC and the GI of DiamaxIG are significantly smaller than that of the DiamaxO second t test (P = 0·0059). The glycaemic response to the products is quite reduced, presenting a curve with a little accentuated shape, without high peak, especially in the modified product. [ABSTRACT FROM AUTHOR]

The present study investigates the effects of α‐amylase (6 and 10 ppm), xylanase (70 and 120 ppm), and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bun (CSB) incorporated with 15% wheat bran (WB). Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.50 mL/g) and decreased the hardness to the minimum value (299.61 g) when the concentration was 6, 120, 35 ppm. Additionally, the combined enzymes (6, 120, and 35 ppm) significantly (p < 0.05) decreased the total dietary fiber from 14.65% to 13.10% and hence increased the area under the reducing sugar release curve during in vitro digestion from 302.12 to 357.26 mg/g. Consequently, enzymes combination can significantly improve the quality of WB CSB, whereas reduce the nutritional value of WB CSB. [ABSTRACT FROM AUTHOR]

High noodle consumption is associated with an increased risk of generative diseases due to noodles' relatively high glycaemic response. Plants containing high phenolic compounds can reduce the glycaemic response of carbohydrate-rich foods. The present work thus aimed to evaluate the physical properties and glycaemic response of tapioca noodles fortified with a mixture of turmeric (T), cinnamon (C), and guava leaves (G) powder. The proportions of herbs (T: C: G) were 0.00: 0.00: 0.00 g (C1); 1.00: 0.50: 1.50 g (C2); 1.33: 0.67: 1.00 g (C3); 1.67: 0.83: 0.50 g (C4); and 2.00: 1.00: 0.00 g (C5). Herb mixtures increased the total phenolic and flavonoid contents of the noodles. Noodles with higher tensile strength (TS) were harder and less swollen because the water absorption capacity (WAC) was lower, but effect of the formulas on the oil absorption capacity (OAC) varied. Area under the curve (AUC) of blood sugar levels showed that C2 noodles had the smallest area (2,321 units) as compared to C1 (3,066 units) and C5 (3,241 units) noodles, but the difference was not statistically significant, thus indicating that the glycaemic responses of these noodles were similar to that of the original noodles when consumed by healthy volunteers. [ABSTRACT FROM AUTHOR]

Postprandial glycaemic response amplitude plays a critical role in diabetic complications, but is subject to food order and temporal separation within a meal. Effects of partial fruit-for-cereal carbohydrate exchange on glycaemic and appetite responses, as affected by food order and separation, were examined using kiwifruit (KF) and wheaten breakfast cereal biscuit (WB). In a randomized cross-over intervention study, 20 subjects ingested 51.7 g of available carbohydrate as 74 g WB alone, or as 200 g KF and 37 g WB, each delivering 25.85 g of available carbohydrate. The 200 g KF was partially exchanged for 37 g of WB, at 90 min and 30 min before, at the same time as, or 30 min after, ingesting WB. Incremental satiety responses were derived from appetite scores measured using a visual analogue scale, and capillary blood glucose responses were monitored. In all exchanges, KF reduced the glycaemic response (iAUC) by 20–30% with no loss of total satiation. The incremental glycaemic and satiety responses to food ingestion followed each other closely. Glycaemic response amplitudes were reduced almost 50% compared with 74 g WB when KF ingestion preceded WB ingestion by 30 min, and less when the KF was ingested with or 30 min after the cereal. The results suggest that fruit most effectively suppresses the digestion of cereal carbohydrates if ingested long enough before the cereal to prevent overlap of the glycaemic responses, but close enough for fruit components that impede carbohydrate digestion or uptake to interact with the ingested cereal in the gut. Ethics approval was obtained from the Human and Disabilities Ethics Committee (HDEC) of the New Zealand Ministry of Health. The trial was registered with the Australian New Zealand Clinical Trials Registry (Trial ID: ACTRN12615000744550). [ABSTRACT FROM AUTHOR]

Aims: To examine whether simple clinical features can predict the 1‐year glycaemic response to glucose‐lowering drugs (GLDs) among Chinese with type 2 diabetes. Materials and Methods: We used data from a diabetes risk assessment and complication screening programme and electronic medical records. We used linear regression models to examine the association between clinical features and 1‐year glycaemic response to GLDs. Results: Use of metformin (n = 15,433), sulphonylureas (SU) (n = 15,190), dipeptidyl peptidase‐4 inhibitor (DPP‐4i) (n = 7947), thiazolidinedione (TZD) (n = 4107), and sodium‐glucose cotransporter 2 inhibitors (SGLT‐2i) (n = 1883) were associated with a mean reduction of HbA1c ranging from 0.7% to 1.3% at one year. Men had a greater response to SU but a poorer response to metformin and TZD. Older age predicted a better response to all GLDs but not SGLT‐2i, whereas increasing diabetes duration was associated with a poorer response to all GLDs except for DPP‐4i. Obese patients responded greater to TZD and SGLT‐2i but poorer to SU than those with normal weight. Patients with a higher level of triglycerides to high‐density lipoprotein cholesterol ratio had a greater glycaemic response to TZD but a smaller response to SU and DPP‐4i. Conclusions: Glycaemic response to GLDs differed considerably by clinical features among Chinese patients with type 2 diabetes. [ABSTRACT FROM AUTHOR]

To summarize current knowledge and gaps regarding the role of postprandial glycaemic response in the paediatric population, a workshop was organized in June 2021 by the European branch of the International Life Science Institute (ILSI). This virtual event comprised of talks given by experts followed by in-depth discussions in breakout sessions with workshop participants. The main pre-specified topics addressed by the workshop organizing committee to the invited speakers and the workshop participants were: (1) the role of glycaemic responses for paediatric health, based on mechanistic insights from animal and human data, and long-term evidence from observational and intervention studies in paediatric populations, and (2) changes in metabolism and changes in dietary needs from infancy to adolescence. Each talk as well as the discussions were summarised, including the main identified research gaps. The workshop led to the consensus on the crucial role on health of postprandial glycaemic response in paediatric population. However, a lack of scientific data has been identified regarding detailed glucose and insulin profiles in response to foods commonly consumed by paediatric populations, as well as a lack of long-term evidence including the need for suitable predictors during childhood and adolescence to anticipate health effects during adulthood. [ABSTRACT FROM AUTHOR]

Extracts of mulberry have been shown to reduce post-prandial glucose (PPG) and insulin (PPI) responses, but reliability of these effects and required doses and specifications are unclear. We previously found that 1·5 g of a specified mulberry fruit extract (MFE) significantly reduced PPG and PPI responses to 50 g carbohydrate as rice porridge, with no indications of intolerance. The trials reported here aimed to replicate that work and assess the efficacy of lower MFE doses, using boiled rice as the carbohydrate source. Two separate randomised controlled intervention studies were carried out with healthy Indian males and females aged 20–50 years (n 84 per trial), with PPG area under the curve over 2 h as the primary outcome. Trial 1 used doses of 0, 0·37, 0·75, 1·12 and 1·5 g MFE in boiled rice and 0 or 1·5 g MFE in rice porridge. Trial 2 used doses of 0, 0·04, 0·12, 0·37 g MFE in boiled rice. In trial 1, relative to control, all MFE doses significantly decreased PPG (–27·2 to −22·9 %; all P ≤ 0·02) and PPI (–34·6 to −14·0 %, all P < 0·01). Breath hydrogen was significantly increased only at 1·5 g MFE (in rice porridge), and self-reported gastrointestinal symptoms were uniformly low. In trial 2, only 0·37 g MFE significantly affected PPG (–20·4 %, P = 0·002) and PPI (–17·0 %, P < 0·001). Together, these trials show that MFE in doses as low as 0·37 g can reliably reduce PPG and PPI responses to a carbohydrate-rich meal, with no apparent adverse effects. [ABSTRACT FROM AUTHOR]

Millet is a grain high in polyphenols and antioxidants, which are bioactive compounds known to influence blood glucose response. The aim of this study was to compare the effect of finger millet muffin and wheat muffin on glycaemic response (GR), insulin response (IR), gastric emptying (GE) and satiety in healthy individuals and people with prediabetes. In a single-blind randomised controlled crossover trial at Oxford Brookes Centre for Nutrition and Health, fifteen healthy individuals and fourteen individuals with prediabetes were recruited between May and December 2017. The participants' GR (3 h), IR (3 h), GE (4 h) and satiety (4 h) were measured before and after the consumption of muffins. A mixed method ANOVA was used to compare GE and the incremental AUC (iAUC) for GR and IR between the participant groups and muffins. There was a significant interaction between participants and muffins on IR iAUC at 180 min (P = 0·042). A significant effect of muffins was found on the GR peak (P = 0·013). The millet muffin decreased the GR peak and IR iAUC compared with the wheat muffin in participants with prediabetes. A significant interaction between participants and muffins for GE ascension time Tasc (P = 0·017) was observed, with no effect of muffins on satiety AUC in the participant groups. This study suggested that polyphenol and fibre-rich finger millet may have the potential to influence the management of prediabetes. [ABSTRACT FROM AUTHOR]

Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health. [ABSTRACT FROM AUTHOR]

Introduction: Boba milk tea, also recognised as bubble tea, is a popular beverage in Asia. The primary component in bubble tea is "boba" or "pearl" balls, made of tapioca starch. However, much remains to be seen if tapioca boba pearls have a profound impact on blood glucose. Methods: In a randomised, controlled crossover, single-blinded design study, 12 healthy Chinese male adults (body mass index 21±14 kgm-2) attended four sessions. At each session, bubble tea consisting of boba pearls made from tapioca starch (TS), sago starch (SS), high-amylose starch + sago starch (HA), or kithul flour + sago starch (KF) were served. Boba milk tea was served at breakfast, with volunteers consuming them in a fasted state at each session. The postprandial glycaemic response and insulin response were compared within participants. Results: There were observed differences at time 180min for incremental glucose between HA and SS (p=0.005), and for TS and SS for incremental insulin (p=0.004). Glucose iAUC was lower for TS compared to the other boba pearl treatments, although not significantly (p=0.093). There was no significant difference in iAUC of insulin (p=0.104) between the four boba pearl milk teas. Conclusion: With limited scientific research conducted on bubble milk tea, our study was the first to document the glycaemic responses of tapioca starch boba pearls and boba pearls made using unconventional flours and starches. The findings from this study is an important first step for future work to develop healthier boba pearls for bubble tea. [ABSTRACT FROM AUTHOR]

Jabuticaba is a Brazilian berry rich in polyphenols, which may exert beneficial effects on metabolic diseases. This randomised crossover study aimed to determine the effects of jabuticaba juice (250 ml in a portion) on postprandial response. Sixteen healthy subjects (eleven women; five men; 28·4 (sd 3·8) years old; BMI 21·7 (sd 2·3) kg/m−2) consumed two test products after fasting overnight in a randomised controlled crossover design. Each test product portion had a similar composition of sugar components: 250 ml water with glucose, fructose, coloured with artificial non-energetic food colourings (placebo), and 250 ml of jabuticaba juice. Beverages were administered immediately before a carbohydrate meal. Blood samples were collected at 0, 15, 30, 45, 60, 90 and 120 min after each test product to analyse the concentrations of glucose, insulin, C-peptide, antioxidant capacity, plasma glucagon-like peptide-1 (GLP-1) and appetite sensations. Compared with the placebo, the intake of jabuticaba juice resulted in a higher GLP-1 response as the AUC and peaking at 60 min. Jabuticaba juice also resulted in higher antioxidant capacity. Postprandial glucose, insulin, C-peptide levels and appetite sensations were not significantly different between tests. In conclusion, 250 ml of jabuticaba juice before a carbohydrate meal was able to improve the antioxidant status and GLP-1 concentrations in healthy subjects. [ABSTRACT FROM AUTHOR]

Background: Diets inducing high fluctuations in plasma glucose levels are linked to type 2 diabetes. L-arabinose and D-xylose have been hypothesized to inhibit intestinal sucrase activity, delay sucrose digestion, and reduce glycaemic and insulinaemic responses. However, few human studies have assessed this using realistic foods. Objective: We investigated the effects of the addition of L-arabinose and D-xylose on glucose homeostasis using a fruit-based drink and the effect of L-arabinose using a muffin. Design: Fifteen males participated in two double-blind, randomized cross-over experiments. In experiment A, three drinks were tested: (1) L-arabinose, (2) D-xylose and (3) control drink. In experiment B, two muffins were tested: (1) L-arabinose and (2) control muffin. All products consisted of ~50 g available carbohydrates, and L-arabinose or D-xylose was added as 10% of sucrose. Pre- and post-ingestive plasma glucose and insulin levels were measured at fixed time points up to 180 min after consumption. Results: Glucose and insulin peaks were lower after the L-arabinose and D-xylose drink than the control drink (P < 0.01). After consumption of the muffin, glucose responses were not significantly different; however, the insulin peak and incremental area under the curve (iAUC) tended to be lower for the L-arabinose muffin. Conclusion: L-arabinose and D-xylose are functional ingredients that can potentially lower the post-ingestive glycaemic and insulinaemic responses when added to realistic foods. However, the efficacy of applying L-arabinose appears to depend on the food matrix. Addition of these compounds needs further testing in other foods and in other populations, such as pre-diabetics.

The purpose of this study was to compare the effect of the glycaemic index of breakfast on metabolic parameters and performance of cyclists with different types of hydration (water or isotonic beverage). Twelve male recreational cyclists participated in four experimental trials where they consumed either a high glycaemic index (HGI) or low glycaemic index (LGI) meal, 30 min before exercise on a cycle ergometer. Exercise was performed at 70% maximal oxygen uptake for 90 min followed by a 6 km performance. During each trial, 3 mL.kg-1 body mass of either water or isotonic beverage was provided. The postprandial glycaemic response and areas under the blood glucose curve 30 min after ingestion were higher after the consumption of the HGI meals than that after the consumption of the LGI meals. The glycaemic response and carbohydrate oxidation during the trials with isotonic beverage consumption were higher than that in trials with water consumption during exercise (p

Introduction: Low glycaemic snacks may help to improve blood glucose control. However, data on the effect of soybean snack bars on postprandial glucose levels of the diabetic population is scarce. Therefore, the current study aimed to examine the effect of consuming soy flour snack bars on glycaemic response (GR) over a 180-minute period in individuals with diabetes by estimating postprandial glucose levels variation and total area under the curve (AUC). Methods: Nine subjects (age: 54.6±4.0 years; BMI: 25.0±2.5 kg/m2) with type 2 diabetes mellitus (T2DM) diagnoses without complication enrolled in this randomised, open-label, cross-over trial. On three separate sessions, they consumed glucose standard solution, soy flour snack bar (SF), and wheat flour snack bar (WF) containing 25 g of available carbohydrate, respectively. Finger prick capillary method was executed to measure blood glucose levels at 30, 60, 90, 120, 150, 180 minutes after test product ingestion. Results: Overall, significantly lower postprandial glucose levels were observed at 30, 60, 90, and 120 minutes (122.3±17.6, 136.3±24.9, 125.7±25.3, and 107.2±24.1 mg/dL; p<0.001) in those who consumed SF snack bars than WF snack bars (147.9±41.3, 168.0±43.6, 152.6±30.0, and 140.6±33.4 mg/dL). The AUC level after the ingestion of SF snack bar was 2044.8±503.1 mg.min/dL, >20% lower compared to ingestion of WF snack bar (4735.0±666.8 mg.min/dL), p<0.001. These glycaemic control benefits can be explained due to the high fibre and protein content linked to the physicochemical properties of SF. Conclusion: With high nutritional properties, SF snack bar has a low GR and might help control blood glucose in T2DM subjects. [ABSTRACT FROM AUTHOR]

Non-sugar components of kiwifruit reduce the amplitude of the glycaemic response to co-consumed cereal starch. We determined the relative contribution of different non-sugar kiwifruit components to this anti-glycaemic effect. Healthy participants (n = 9) ingested equal carbohydrate meals containing 20 g starch as wheat biscuit (WB, 30 g), and the sugar equivalent of two kiwifruit (KFsug, 20.4 g), either intrinsic or added as glucose, fructose and sucrose (2:2:1). The meals were WB+KFsug (control, no non-sugar kiwifruit components), WB + whole kiwifruit pulp (WB+KF), WB + neutralised kiwifruit pulp (WB+KFneut), WB + low-fibre kiwifruit juice (WB+KFjuice) and WB+KFsug + kiwifruit organic acids (WB+KFsug+OA). All meals were spiked with 100 mg sodium [1-13C] acetate to measure intestinal absorption. Each participant ingested all meals in random order. Blood glucose and breath 13CO2 were measured at ingestion and at 15 min intervals up to 180 min. Compared with WB+KFsug, whole kiwifruit pulp (WB+KF) almost halved glycaemic response amplitude (p < 0.001), reduced incremental area under the blood glucose response curve (iAUC) at 30 min (peak) by 50% (p < 0.001), and averted late postprandial hypoglycaemia. All other treatments suppressed response amplitude half as much as whole kiwifruit and averted acute hypoglycaemia, with little effect on iAUC. Effects on 13CO2 exhalation paralleled effects on blood glucose (R2 = 0.97). Dietary fibre and organic acids contributed equally to the anti-glycaemic effect of kiwifruit by reducing intestinal absorption rate. Kiwifruit flesh effectively attenuates glycaemic response in carbohydrate exchange, as it contains fructose, dietary fibre and organic acids. [ABSTRACT FROM AUTHOR]

Abstract Background There are many benefits of maintaining healthy blood glucose levels, and studies have shown that lifestyle changes such as changes to diet can successfully restore normoglycaemia in participants with dysglycaemia. Significant health-related lifestyle changes are often difficult to implement and functional ingredients that can reduce glycaemic and insulaemic responses may help at risk populations. The aim of this study was to investigate whether a mulberry leaf extract could lower the glycaemic and insulinaemic responses to 75 g sucrose in healthy individuals. Methods A double-blind, randomised, placebo-controlled, crossover design trial was conducted by the Oxford Brookes Centre for Nutrition and Health. Thirty-eight participants were recruited into the trial and, after an overnight fast, were given 75 g sucrose + white mulberry leaf extract, or 75 g sucrose alone. Capillary blood samples were collected at 15-min intervals in the first hour and at 30-min intervals over the second hour to determine glucose and plasma insulin levels. Data analysis was conducted using a paired samples T test or a Wilcoxon signed rank test. Results The addition of mulberry leaf extract to sucrose resulted in a significantly lower glycaemic response and insulinaemic response compared to a matched placebo (sucrose alone). The change in blood glucose measurements were significantly lower at 15 min (p

This research investigated the effects of gluten free diet (GFD) on nutritional intake, glycaemic and insulin response. In a cross-sectional study, participants who consumed gluten-containing diet (GCD; n = 11) and GFD (n = 11) completed a food diary, blood glucose and insulin measurements. In a pre-post intervention study (n = 11), glycaemic and insulin responses were tested before and after four weeks of a GFD. Food intake was recorded before and after two weeks. No significant differences in nutrient intake, glycaemic or insulin responses were found in the cross-sectional study. In the intervention study, there was a significant reduction in body weight (p =.007) and body mass index (BMI) (p =.004) after four weeks and lower thiamine intake (p =.021) after two weeks of GFD. Glycaemic response was significantly higher (p <.05) following GFD with no differences in insulin response. These differences were not evident if GFD was followed for a longer period, possibly due to improved food choices. [ABSTRACT FROM AUTHOR]

Summary: The nutritional quality of gluten‐free products is important to the health of individuals with coeliac disease. Mushrooms are good sources of vitamins, dietary fibres and proteins, and are a low‐calorie option that can be used in gluten‐free diets to improve their nutritional value. The effects of incorporating dried mushrooms on the hydration and pasting properties of sorghum flour, as well as the physicochemical characteristics and in vitro glycaemic response of sorghum biscuits were studied. Sorghum flour enriched with mushroom powders exhibited higher water absorption capacity and swelling power compared with the control (P < 0.05). The addition of shiitake (Lentinula edodes) mushroom significantly decreased the pasting viscosities, while the addition of black ear (Auricularia auricula) and silver ear (Tremella fuciformis) mushroom increased viscosity values (P < 0.05). Biscuit diameter, thickness and weight loss were reduced with increasing mushroom powder addition, and the colour parameters of biscuits were affected significantly. Enrichment with shiitake and black ear mushroom increased the hardness of biscuits (P < 0.05). Inclusion of mushroom powders significantly reduced the predicted glycaemic response of sorghum biscuits (P < 0.05). Correlation analysis was conducted to illustrate that hydration dynamics (such as water absorption capacity and swelling power) were negatively correlated with glycaemic response (P < 0.001). [ABSTRACT FROM AUTHOR]

Dietary starch contains rapidly (RAG) and slowly available glucose (SAG). To establish the relationships between the RAG:SAG ratio and postprandial glucose, insulin and hunger, we measured postprandial responses elicited by test meals varying in the RAG:SAG ratio in n 160 healthy adults, each of whom participated in one of four randomised cross-over studies (n 40 each): a pilot trial comparing six chews (RAG:SAG ratio 2·4–42·7) and three studies comparing a test granola (TG1-3, RAG:SAG ratio 4·5–5·2) with a control granola (CG1–3, RAG:SAG ratio 54·8–69·3). Within studies, test meals were matched for fat, protein and available carbohydrate. Blood glucose, serum insulin and subjective hunger were measured for 3 h. Data were subjected to repeated-measures analysis of variance (ANOVA). The relationships between the RAG:SAG ratio and postprandial end points were determined by regression analysis. In the pilot trial, 0–2 h glucose incremental areas under the curve (iAUC0–2; primary end point) varied across the six chews (P = 0·014) with each 50 % reduction in the RAG:SAG ratio reducing relative glucose response by 4·0 %. TGs1-3 elicited significantly lower glucose iAUC0–2 than CGs1–3 by 17, 18 and 17 %, respectively (similar to the 15 % reduction predicted by the pilot trial). The combined means ± sem (n 120) for TC and CG were glucose iAUC0–2, 98 ± 4 v. 118 ± 4 mmol × min/l (P < 0·001), and insulin iAUC0–2, 153 ± 9 v. 184 ± 11 nmol × h/l (P < 0·001), respectively. Neither postprandial hunger nor glucose or hunger increments 2 h after eating differed significantly between TG and CG. We concluded that TGs with RAG:SAG ratios 54. However, compared with CG, TG did not reduce postprandial hunger or delay the return of glucose or hunger to baseline.

Introduction: Diabetes poses a heavy economic burden in Sri Lanka. High glycaemic index (GI) diets are known to promote a higher risk of diabetes. This study was aimed to determine the GI values of nine improved and three traditional rice varieties of Sri Lanka including Bg406, H.H.Z.36, Ld368, Bw367, Bg94-1, At405, At362, Bg300, Bg352, Sudu heenati, Madathawalu, and Pachchaperumal. Furthermore, comparisons of GI values between improved and traditional varieties, as well as the effect of subject gender and colour of pericarp on GI were described. Methods: Fourteen healthy subjects consisting of seven males and seven females were fed with a reference food and cooked rice varieties containing 50 g available carbohydrate; GI were calculated. Results: The GI of 12 rice varieties varied from 40-69. All traditional varieties including Sudu heenati, Madathawalu and Pachchaperumal were in the low GI category presenting GI values of 51, 54, and 41, respectively. Rice with red pericarp obtained significantly lower GI compared to those with white pericarp. Yet, GI values obtained in males were significantly higher than females. Conclusion: The result of this study suggested that all traditional varieties and improved rice H.H.Z 36, Ld368, and Bg406 could have beneficial effects on lowering the glycaemic response in healthy subjects. Glycaemic index can be predicted from the colour of the rice grain. Gender should be considered in the determination of GI. [ABSTRACT FROM AUTHOR]

Auricularia cornea, or wood ear mushroom (WEM), is an edible macrofungus that is popular as a delicacy and for various biological activities. This study aims to determine the nutrient composition, in vitro antioxidant activities and the effect on postprandial blood glucose in human subjects after consuming instant noodles incorporated with 5% WEM powder. The proximate composition of WEM powder was 9.76% moisture, 2.40% ash, 7.52% protein, 0.15% fat, 37.96% crude fibre, 42.21% carbohydrate, and a total dietary fibre was 69.43%. Meanwhile, the proximate composition of 5% WEM noodles was 10.21% moisture, 2.87% ash, 11.37% protein, 0.16% fat, 5.68% crude fibre and 68.96% carbohydrates, while the total dietary fibre was 13.30%. The mineral content of WEM powder in decreasing order: potassium > calcium > magnesium > sodium > iron > zinc > manganese > copper > selenium > chromium. The incorporation of 5% WEM powder significantly (p < 0.05) reduced carbohydrates and increased the ash, crude fibre and total dietary fibre, antioxidant activities and total phenolic content of the instant noodles. Furthermore, the incorporation of 5% WEM significantly increased potassium, calcium, magnesium, iron, and zinc content. The addition of WEM powder reduced the postprandial glycaemic response and produced a moderate glycaemic index (GI). In conclusion, the incorporation with WEM powder could be an effective way of developing nutritious and low GI instant noodles, thus, improving nutrient intake and human health.

Summary: Phenolic compounds have been shown to deliver numerous health benefits. Research has also shown that starch and phenolic compounds interact. This study aimed to investigate the effects of blackcurrant and strawberry powder on the physicochemical and in vitro predicted glycaemic response of sweet potato and potato starches. Sweet potato, or potato, starches were mixed with 0%, 5%, 10% and 15% (w/w) of blackcurrant, or strawberry, powder, to form blackcurrant and strawberry‐enriched starch pastes. The results showed that enrichment with 5%, 10% and 15% blackcurrant or strawberry powder for sweet potato and potato starch significantly altered the pasting viscosity and colour profiles (P < 0.05), increased the phenolic content and antioxidant activities of starch pastes (P < 0.05). Blackcurrant or strawberry powders mixed with sweet potato or potato starches reduced amount of reducing sugar released during in vitro digestion. Addition of 15% blackcurrant powder for the starch exerted stronger in vitro antioxidant and hypoglycaemic properties than that of 15% strawberry powder. Collectively, these findings suggested that addition of blackcurrant or strawberry powder into sweet potato and potato starches manipulated the hypoglycaemic property of pastes. [ABSTRACT FROM AUTHOR]

In a previous trial in Mali, we showed that traditional pearl millet couscous and thick porridge delayed gastric emptying (about 5 h half-emptying times) in a normal-weight population compared with non-traditional carbohydrate-based foods (pasta, potatoes, white rice; about 3 h half-emptying times), and in a gastric simulator we showed millet couscous had slower digestion than wheat couscous. In light of these findings, we tested the hypothesis in a normal-weight US population (n 14) that millet foods would reduce glycaemic response (continuous glucose monitor), improve appetitive sensations (visual analogue scale ratings), as well as reduce gastric emptying rate (13C-octanoic acid breath test). Five carbohydrate-based foods (millet couscous – commercial and self-made, millet thick porridge, wheat couscous, white rice) were fed in a crossover trial matched on available carbohydrate basis. Significantly lower overall glycaemic response was observed for all millet-based foods and wheat couscous compared with white rice (P ≤ 0·05). Millet couscous (self-made) had significantly higher glycaemic response than millet couscous (commercial) and wheat couscous (P < 0·0001), but as there were no differences in peak glucose values an extended glycaemic response was indicated for self-made couscous. Millet couscous (self-made) had significantly lower hunger ratings and higher fullness ratings (P < 0·05) than white rice, millet thick porridge and millet couscous (commercial). A normal gastric emptying rate (<3 h half-emptying times) was observed for all foods, with no significant differences among them. In conclusion, some traditionally prepared pearl millet foods show the potential to reduce glycaemic response and promote satiety. [ABSTRACT FROM AUTHOR]

Summary: Incorporation of bioactive‐containing fruits and/or vegetables into the carbohydrate‐rich food matrix are effective strategies to develop food products with functional health benefits. In this study, blackcurrant powder was added into pea starch and mung bean starch to form pastes to investigate the effects of blackcurrant powder on physicochemical and nutritional properties of the starch pastes. The predictive in vitro glycaemic response of the pastes was highlighted by in vitro glycaemic glucose equivalent assay and alpha‐amylase inhibitory activity assay. Both assays showed that blackcurrant powder attenuated (P < 0.05) reducing sugar released, through the inhibition of α‐amylase. The colour profiles and textural properties of the pastes were modified by the additions of blackcurrant berry powder at different levels. Nutritional characteristics of the pastes, including total phenolic content and antioxidant activity, were significantly changed (P < 0.05) with the addition of blackcurrant powder. [ABSTRACT FROM AUTHOR]

Background: Medical nutrition therapy is an important aspect of managing diabetes mellitus (DM). Foods with low glycemic index are encouraged in individuals with DM. Despite the good glycemic indices associated with beans, glycemic responses of bean meals in persons with DM is unknown. The aim of this study is to determine whether there are differences in the glycemic responses of local beans (Vigna unguiculata [Linn Walp] varieties) in persons with Type 2 DM (T2DM) and healthy controls. Methods: This was an experimental study done at Lagos University Teaching Hospital over 12 weeks. Twelve consenting T2DM persons and 12 healthy controls participated in this study. Peak plasma glucose (PPG), the maximum increase in plasma glucose (MIPG), 2-h postprandial glucose (2HPPG), and incremental area under glucose curve (IAUGC) of three different varieties (V. unguiculata [Linn Walp] varieties) “oloyin,” “drum” and “sokoto white” were measured. Results: Among healthy participants “Oloyin” bean meal had the lowest values of PPG, MIPG, and IAUGC, while “drum” bean meal had the highest values of MIPG and IAUGC (P = 0.039). Among persons with DM, “Oloyin” bean meal had the highest 2HPPG, PPG but lowest MIPG values when compared with other bean meals while “drum” bean meal had the highest MIPG and IAUGC with the lowest 2HPPG of the three-bean meals. Conclusion: There were differences in the glycaemic responses of V. unguiculata (Linn Walp) varieties studied in persons with T2DM and controls. Glycaemic responses, in addition to glycemic indices of meals, should be considered in the management of persons with DM.

Millets (including sorghum) are known to be highly nutritious besides having a low carbon footprint and the ability to survive in high temperatures with minimal water. Millets are widely recognised as having a low Glycaemic Index (GI) helping to manage diabetes. This systematic review and meta-analyzes across the different types of millets and different forms of processing/cooking collated all evidences. Of the 65 studies that were collected globally, 39 studies with 111 observations were used to analyze GI outcomes and 56 studies were used to analyze fasting, post-prandial glucose level, insulin index and HbA1c outcomes in a meta-analysis. It is evident from the descriptive statistics that the mean GI of millets is 52.7 ± 10.3, which is about 36% lower than in typical staples of milled rice (71.7 ± 14.4) and refined wheat (74.2 ± 14.9). The descriptive, meta and regression analyses revealed that Job's tears, fonio, foxtail, barnyard, and teff were the millets with low mean GI (69). A meta-analysis also showed that all millets had significantly (p < 0.01) lower GI than white rice, refined wheat, standard glucose or white wheat bread except little millet which had inconsistent data. Long term millet consumption lowered fasting and post-prandial blood glucose levels significantly (p < 0.01) by 12 and 15%, respectively, in diabetic subjects. There was a significant reduction in HbA1c level (from 6.65 ± 0.4 to 5.67 ± 0.4%) among pre-diabetic individuals (p < 0.01) who consumed millets for a long period. Minimally processed millets were 30% more effective in lowering GI of a meal compared to milled rice and refined wheat. In conclusion, millets can be beneficial in managing and reducing the risk of developing diabetes and could therefore be used to design appropriate meals for diabetic and pre-diabetic subjects as well as for non-diabetic people for a preventive approach.

Copyright of RICYDE. Revista Internacional de Ciencias del Deporte is the property of Revista Internacional de Ciencias del Deporte and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: There are many benefits of maintaining healthy blood glucose levels, and studies have shown that lifestyle changes such as changes to diet can successfully restore normoglycaemia in participants with dysglycaemia. Significant health-related lifestyle changes are often difficult to implement and functional ingredients that can reduce glycaemic and insulaemic responses may help at risk populations. The aim of this study was to investigate whether a mulberry leaf extract could lower the glycaemic and insulinaemic responses to 75 g sucrose in healthy individuals. Methods: A double-blind, randomised, placebo-controlled, crossover design trial was conducted by the Oxford Brookes Centre for Nutrition and Health. Thirty-eight participants were recruited into the trial and, after an overnight fast, were given 75 g sucrose + white mulberry leaf extract, or 75 g sucrose alone. Capillary blood samples were collected at 15-min intervals in the first hour and at 30-min intervals over the second hour to determine glucose and plasma insulin levels. Data analysis was conducted using a paired samples T test or a Wilcoxon signed rank test. Results: The addition of mulberry leaf extract to sucrose resulted in a significantly lower glycaemic response and insulinaemic response compared to a matched placebo (sucrose alone). The change in blood glucose measurements were significantly lower at 15 min (p < 0.001), 30 min (p < 0.001), 45 min (p = 0.008), and 120 min (p < 0.001) and plasma insulin measurements were significantly lower at 15 min (p < 0.001), 30 min (p < 0.001), 45 min (p < 0.001), 60 min (p = 0.001) and 120 min (p < 0.001). The glucose iAUC (− 42%, p = 0.001), insulin iAUC (− 40%, p < 0.001), peak glucose (− 40.0%, p < 0.001) and peak insulin (− 41%, p < 0.001) from baseline were significantly lower for white mulberry leaf extract compared with the placebo. White mulberry leaf extract was well tolerated and there were no reported adverse events. Conclusions: Mulberry leaf extract can be used as part of lifestyle changes that may lead to healthy blood glucose levels. Trial registration: ISRCTN99601810 (23 October 2020, retrospectively registered) [ABSTRACT FROM AUTHOR]

With an increasing prevalence of diabetes worldwide, effective dietary strategies for blood glucose control are crucial. As carbohydrates make up approximately 50% of the diet, it is neither practical nor advisable to avoid them altogether. Most of the carbohydrate in the diet is derived from starch, found in potatoes, pasta, rice and bread. These foods are often processed in some way before consumption, yet little is known about the effects processing, such as chilling and reheating, has on the glycaemic response, particularly when the food is consumed in the context of a mixed meal. This article introduces the SPUD project, a BBSRC DRINC‐funded initiative. Taking the potato as the model carbohydrate, this project will investigate, via in vitro and in vivo studies, the effects of domestic food processing techniques on the glycaemic response. A final study, utilising intrinsically labelled potato and a dual stable isotope methodology, will model glucose flux data to determine the underlying mechanisms of action. [ABSTRACT FROM AUTHOR]

Conventional (CB) and apple-pomace-reformulated (RB) biscuits were administered to healthy rats. Although the areas under curve (AUC) of glucose concentration were comparable between samples, differences in the glycaemic profile of CB and RB were observed. RB caused an initial steeper increase in glycaemia but a shift in the glycaemic peak from 45 to 60 min, as compared to CB. When CB or RB was ingested with apple juice (AJ) no differences were observed as compared to their ingestion with a soft drink (SD) simulating AJ sugar content, indicating that reformulation, more than the presence of AJ, was crucial in affecting the glycaemic response. Consumer acceptability towards reformulation was assessed through conjoint analysis, by simulating labels reporting information on reformulation. Consumers preferred information generally referring to the health-promoting effect (i.e. "low sugar" and "high fibre" contents), despite directly relating to a specific disease (i.e. "suitable for diabetics" and "low glycaemic index"). [ABSTRACT FROM AUTHOR]

Seaweed including brown seaweeds with rich bioactive components may be efficacious for a glycaemic management strategy and appetite control. We investigated the effects of two brown edible seaweeds, Laminaria digitata (LD) and Undaria pinnatifida (UP), on postprandial glucose metabolism and appetite following a starch load in a human meal study. Twenty healthy subjects were enrolled in a randomized, 3-way, blinded cross-over trial. The study was registered under ClinicalTrials.gov Identifier no. NCT00123456. At each test day, the subjects received one of three meals comprising 30 g of starch with 5 g of LD or UP or an energy-adjusted control meal containing pea protein. Fasting and postprandial blood glucose, insulin, C-peptide and glucagon-like peptide-1 (GLP-1) concentrations were measured. Subjective appetite sensations were scored using visual analogue scales (VAS). Linear mixed model (LMM) analysis showed a lower blood glucose, insulin and C-peptide response following the intake of LD and UP, after correction for body weight. Participants weighing ≤ 63 kg had a reduced glucose response compared to control meal between 40 and 90 min both following LD and UP meals. Furthermore, LMM analysis for C-peptide showed a significantly lower response after intake of LD. Compared to the control meal, GLP-1 response was higher after the LD meal, both before and after the body weight adjustment. The VAS scores showed a decreased appetite sensation after intake of the seaweeds. Ad-libitum food intake was not different three hours after the seaweed meals compared to control. Concomitant ingestion of brown seaweeds may help improving postprandial glycaemic and appetite control in healthy and normal weight adults, depending on the dose per body weight. Clinicaltrials.gov (ID# NCT02608372). [ABSTRACT FROM AUTHOR]

Glycaemic control is important in metabolic diseases such as diabetes and impaired glucose tolerance. L-arabinose inhibits the hydrolysis of sucrose into glucose and fructose. So far little is known about its functionality in different food matrices. We assessed the effect of replacing sucrose with L-arabinose in drinks and in cereal foods on blood glucose and insulin in healthy adults. Glucose and insulin responses were reduced when sucrose was replaced by L-arabinose in drinks. Replacement of sucrose in cereal foods did not affect glucose responses, however it reduced the insulin peak. L-arabinose without sucrose in a drink did not affect glucose responses. Therefore, replacing sucrose with L-arabinose is potentially a good strategy to lower glycaemic and insulin responses. However, the effects depend on the food matrix and the nutritional composition of the food. More research is warranted on the functionality of L-arabinose in different food matrices and in other populations.

Background: Diets inducing high fluctuations in plasma glucose levels are linked to type 2 diabetes. L-arabinose and D-xylose have been hypothesized to inhibit intestinal sucrase activity, delay sucrose digestion, and reduce glycaemic and insulinaemic responses. However, few human studies have assessed this using realistic foods. Objective: We investigated the effects of the addition of L-arabinose and D-xylose on glucose homeostasis using a fruit-based drink and the effect of L-arabinose using a muffin. Design: Fifteen males participated in two double-blind, randomized cross-over experiments. In experiment A, three drinks were tested: (1) L-arabinose, (2) D-xylose and (3) control drink. In experiment B, two muffins were tested: (1) L-arabinose and (2) control muffin. All products consisted of ~50 g available carbohydrates, and L-arabinose or D-xylose was added as 10% of sucrose. Pre- and post-ingestive plasma glucose and insulin levels were measured at fixed time points up to 180 min after consumption. Results: Glucose and insulin peaks were lower after the L-arabinose and D-xylose drink than the control drink (P < 0.01). After consumption of the muffin, glucose responses were not significantly different; however, the insulin peak and incremental area under the curve (iAUC) tended to be lower for the L-arabinose muffin. Conclusion: L-arabinose and D-xylose are functional ingredients that can potentially lower the post-ingestive glycaemic and insulinaemic responses when added to realistic foods. However, the efficacy of applying L-arabinose appears to depend on the food matrix. Addition of these compounds needs further testing in other foods and in other populations, such as pre-diabetics. [ABSTRACT FROM AUTHOR]

We sought to determine whether design of carbohydrate-based microspheres to have different digestion rates, while retaining the same material properties, could modulate gastric emptying through the ileal brake. Microspheres made to have three slow digestion rates and a rapidly digested starch analogue (maltodextrin) were administrated to rats by gavage and starch contents in the stomach, proximal and distal small intestine, and caecum were measured 2 h post-gavage. A stepwise increase in the amount of starch retained in the stomach was found for microspheres with incrementally slower rates of digestion. Postprandial glycaemic and insulinaemic responses were incrementally lower for the different microspheres than for the rapidly digestible control. A second-meal effect was observed for slowly digestible starch (SDS) microspheres compared to glucose. Thus, dietary slowly digestible carbohydrates were designed to elicit incremental significant changes in gastric emptying, glycaemic and insulinaemic responses, and they may be a means to trigger the ileal brake. [ABSTRACT FROM AUTHOR]

Studies over the decades highlighted the role of lipids in modulating inherent glycaemic response of rice, still much needed to elucidate how the chain length and saturation of fatty acid (FA) influence this. Hence in this study, we investigated the in vitro glycaemic response, starch-lipid complexing ability and resistant starch (RS) formation in three rice types [white rice (WR), black rice (BR) and red rice (RR)] cooked with four fats [ ghee , coconut oil (CO), virgin coconut oil (VCO) and rice bran oil (RBO)], with three cooking conditions (' before ', ' during ' and ' after '). Inherent glycaemic response was found least in RR (81.9%) and among the fats used, RBO rich in long chain unsaturated FA (72.6%) further reduced the least glycaemic response with maximum complexing ability and enriched RS content. Cooking conditions also resulted significant variation in the parameters studied, the most significant effect with complexing ability (28.67%) and RS (2.26%) observed when RBO added ' during ' with RR. FTIR fingerprint within 950 to 1200 cm−1 region validated the complex interactions of amylose among FA, alcohols and acids present in the RBO. This is the first report proposing a ' lipid induced resistance towards glycaemic response ' model highlighting the importance of FA type towards modulating the molecular configuration, complexing ability and RS-V formation. Unlabelled Image • Cooking fat alters the inherent glycaemic response of rice based on the fatty acid (FA) present. • Red rice cooked in rice bran oil under 'during' condition was superior in limiting glycaemic spike. • Study highlights how FA mediates complexing and RS formation which in turn affect glycaemic response. • First report proposing "lipid induced resistance towards glycaemic response model" in niche red rice [ABSTRACT FROM AUTHOR]

What is known and objective: Exenatide is widely used in the treatment of type 2 diabetes mellitus (T2DM) because of its established effect on lowering glucose and promotion of weight loss. However, therapeutic response to exenatide varies considerably among patients with T2DM. The purpose of this study was to determine which variables can predict the response to exenatide and to individualize specific therapies for patients with T2DM who need treatment with exenatide. Methods: This is a retrospective cohort study of patients with T2DM who were treated with exenatide twice daily as a part of their diabetes care for at least 12 months. Patients were categorized into two cohorts based on glycaemic response to exenatide use: responders and non‐responders. Results and discussion: One hundred forty‐eight patients met the inclusion criteria; among them, 92 responded with an HbA1C reduction ≥1.0% from baseline HbA1C and 56 did not respond to exenatide after 6 months of exenatide treatment. Binary logistic regression analysis revealed that baseline HbA1C and duration of diabetes were identified as predictors of HbA1C reduction ≥1% at 6 months (P <.05). Linear regression analysis further identified that patients with a higher baseline HbA1C (≥7.4%) and shorter duration of diabetes (≤15.0 years) were likely to respond to exenatide, whereas those with a lower baseline HbA1C (<7.4%) and longer duration of diabetes (>15.0 years) were not likely to respond to exenatide. What is new and conclusion: Our data indicate that T2DM patients with a higher baseline HbA1C and a shorter duration of diabetes are more likely to have a glycaemic response to exenatide than those with a lower baseline HbA1C and a longer duration of diabetes. The identification of predictors of therapeutic response to exenatide can provide clinically useful information for characterizing the patients who could receive the greatest benefit from exenatide. [ABSTRACT FROM AUTHOR]