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Lee Chin How - - 2012
Escherichia coli is commonly found in intestine of human, and any changes in their adaptation or evolution may affect the human body. The relationship between E. coli and food additives is less studied as compared to antibiotics. E. coli within our human gut are consistently interacting with the food additives; ...
Feliciano Lizanel - - 2012
Cross-contamination of ready-to-eat (RTE) foods with pathogens on contaminated tableware and food preparation utensils is an important factor associated with foodborne illnesses. To prevent this, restaurants and food service establishments are required to achieve a minimum microbial reduction of 5 logs from these surfaces. This study evaluated the sanitization efficacies ...
Santivarangkna Chalat - - 2011
High viability of dried probiotics is of great importance for immediate recovery of activity in fermented foods and for health-promoting effects of nutraceuticals. The conventional process for the production of dried probiotics is freeze-drying. However, loss of viability occurs during the drying and storage of the dried powder. It is ...
Malá Zdena - - 2011
Sample stacking is of vital importance for analytical CE since it may bring the required sensitivity of analyses. A lot of new relevant papers are published every year and regular surveys seem to be very helpful for experts and practitioners. The contribution presented here is a continuation of a series ...
Malá Zdena - - 2010
Sample stacking is of vital importance for analytical CE since it may bring the required sensitivity of analyses. A lot of new relevant papers are published every year and regular surveys seem to be very helpful for experts and practitioners. The contribution presented here is a continuation of a series ...
Gwack Jin - - 2010
In Korea, every outbreak of acute gastroenteritis in two or more patients who are epidemiologically related is investigated by local public health centres to determine causative agents and control the outbreak with the support of the Korean Centers for Disease Control and Prevention. The findings and conclusions of each outbreak ...
Kaartinen N E - - 2010
The glycaemic index (GI) is used to describe the blood glucose-raising potential of carbohydrate-containing foods. Only a few descriptions of the addition of GI values to national food composition databases (FCDBs) exist. We tested whether the value documentation framework established within the European Food Information Resource (EuroFIR) Network could be ...
Ranawana Viren - - 2011
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 ...
Lin Meng-Hsueh Amanda - - 2010
To determine the glycemic index (GI), glycemic load (GL) and insulinemic index (II) of five starchy foods that are commonly used in Chinese diets. Ten healthy subjects aged between 20-30 years were recruited. Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference ...
Ventura Emily E - - 2011
The consumption of fructose, largely in the form of high fructose corn syrup (HFCS), has risen over the past several decades and is thought to contribute negatively to metabolic health. However, the fructose content of foods and beverages produced with HFCS is not disclosed and estimates of fructose content are ...
Whelan William J - - 2010
When the glycemic response to consuming digestible carbohydrate is measured, little or no attention appears to have been paid to the possible effect on this response of the rate at which the food is consumed. We compared glycemic responses when volunteers ate or drank foods containing digestible carbohydrate as rapidly ...
Chillo Stefania - - 2011
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. For each type of β-glucan concentrate, six spaghetti samples containing increasing percentages (0%, 2%, 4%, 6%, 8%, and 10%) of β-glucan ...
Cox Gregory R - - 2010
The aim of this study was to investigate the prerace and during-race carbohydrate intakes of elite-level triathletes contesting draft-legal Olympic-distance triathlon (ODT) events. Self-reported prerace and during-race nutrition data were collected at 3 separate ODT events from 51 elite senior and under-23 triathletes. One hundred twenty-nine observations of food and ...
Whelan William J - - 2010
The Glycemic Index (GI) is a measure of the extent of the change in blood glucose content (glycemic response) following consumption of digestible carbohydrate, relative to a standard such as glucose. We have explored whether the reported GIs of foods are a sufficient guide to a person wishing to avoid ...
Hassan Abdelmonem - - 2010
This study determined the glycemic index (GI) of selected carbohydrate-rich foods consumed in Qatar. Recruited volunteers (n = 19) consumed two reference foods, glucose and white bread, and 10 test foods. The foods tested for their GI were Fatayer (cheese, Zaatar, spinach), Tanour white bread, white basmati rice, Shearia, Muhalabea, ...
Karolina Peterson - - 2010
The purpose of this prospective open-label trial was (1) to assess the influence of oral antidiabetic drugs (OAD) on the glycemic index (GI), glucose response curves (GRCs), daily mean plasma glucose (MPG) and (2) to compare the GI of foods in persons with OAD-treated type 2 diabetes mellitus (T2DM) with ...
Louie Jimmy Chun-Yu - - 2011
To describe a standardized method to assign glycemic index (GI) values to food items, obtained from 3 x 24-h recalls among Aboriginal and Torres Strait Islander and non-Indigenous Australian children, which can be adapted for use with simple food composition databases. Four published GI databases were used as the source ...
Whelan William J - - 2010
The glycemic index is used to compare the extent to which the blood glucose level increases following the consumption of foods containing digestible carbohydrate and is considered to be zero, or not measurable, if the food, such as protein, is carbohydrate-free. We have found that after overnight fasting, the consumption ...
Vrolix Ruth - - 2010
Epidemiologic studies suggest that diets with a low glycemic index (GI) or glycemic load (GL) are associated with a decreased risk of developing metabolic syndrome. Intervention studies are inconsistent, however, possibly due to differences in macronutrient and fiber compositions of the experimental diets. We tested side-by-side test foods with similar ...
Noipha K - - 2010
Glucose uptake activity of 11 plant foods was assessed in L6 myotubes. Among them onion and ginger showed potent enhancement of glucose transport. This effect required new protein synthesis of glucose transporters. In addition, onion-induced glucose uptake in L6 myotubes was mediated through activation of phosphoinositide 3-kinase.
Monro John A - - 2010
The relative glycemic impact (RGI), the weight of glucose that would induce a glycemic response equivalent to that induced by a given amount of food, is preferably expressed for reference amounts of foods customarily consumed per eating occasion. But because customarily consumed portions of different foods deliver different glycemic carbohydrate ...
Chlup Rudolf - - 2010
The glycemic index (GI) is routinely measured 120 minutes after food intake (GI120). The purpose of this prospective open label study was to assess (1) the dynamics of glycemia over the 210 minutes following food consumption and (2) the evolution of GIs based on 120-, 150-, 180-, and 210-minute glycemic ...
Janevic Teresa T Department of Epidemiology, Mailman School of Public Health, Columbia University, New York, NY, USA. - - 2010
The association between neighbourhood characteristics and gestational diabetes has not been examined previously. We investigated the relationship between the number of healthy food outlets (supermarkets; fruit/vegetable and natural food stores), and unhealthy food outlets (fast food; pizza; bodegas; bakeries; convenience, candy/nut and meat stores) in census tract of residence, and ...
Charreire Hélène - - 2010
Through a literature review, we investigated the geographic information systems (GIS) methods used to define the food environment and the types of spatial measurements they generate. Review study. Searches were conducted in health science databases, including Medline/Pubmed, PsycINFO, Francis and GeoBase. We included studies using GIS-based measures of the food ...
Mathur Ram K - - 2010
Hyperosmolar food causes atherosclerosis. Hyperosmolal food hypothesis encompasses all the factors involved under one heading and, that is, the generation of heat in the body. The involvement of cigarette smoking is obvious. High glycemic index food and diabetes result in high levels of blood glucose, which raises the core body ...
Chen Ya-Jun - - 2010
AIM: To determine the glycemic index (GI) and glycemic load (GL) values of Chinese traditional foods in Hong Kong. METHODS: Fifteen healthy subjects (8 males and 7 females) volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast. The blood glucose concentrations were analyzed ...
Monro John A - - 2010
Practical values to guide food choices for control of postprandial glycaemia need to refer to entire foods in amounts customarily consumed. We tested an in vitro method for determining the relative glycaemic impact (RGI) of customarily consumed portions of foods. Sugars released during in vitro pancreatic digestion of eighty-three foods ...
Holub Ines - - 2010
The slow digestible disaccharide isomaltulose (iso; Palatinose) is available as novel functional carbohydrate ingredient for manufacturing of low glycaemic foods and beverages. Although basically characterised, various information on physiological effects of iso are still lacking. Thus, the objective of the present study was to expand scientific knowledge of physiological characteristics ...
Furchner-Evanson Allison - - 2010
The effect of different snack foods on satiety and plasma glucose and hormone responses was assessed. Nineteen fasted adult women (mean age: 39.2 + or - 0.7 years, mean BMI: 26.1 + or - 0.8 kg/m(2)) consumed test foods including dried plums, low-fat cookies, white bread and water only on ...
Faresj? Ashild - - 2010
AIM: Nutritional changes are often considered first-line treatment in public health diseases that apply to many gastrointestinal (GI) disorders, as different food and beverages may modulate GI motor and sensory functions, and may provoke GI symptoms. The aim of this study was to examine dietary coping and possible changes in ...
Chillo Stefania - - 2010
Spaghetti is a favoured carbohydrate source because of its low glycaemic impact. The protein quality of semolina spaghetti is not ideal, however, and could be improved by including legume flour. We investigated whether incorporating legume flour in spaghetti, to improve its nutritional value, would affect its cooking quality and glycaemic ...
Sun Fenghua - - 2010
BACKGROUND: The purpose of this study was to evaluate whether the Glucometer Elite((R)) meter (Bayer Diagnostics, Kyoto, Japan) (POG) could be used for determining the glycemic index (GI) values of Chinese traditional foods, compared with the YSI (Yellow Springs, OH) glucose analyzer (YSI). METHODS: After consumption of either glucose or ...
Coruzzi Gabriella - - 2010
The gastrointestinal (GI) tract has the unique feature of having a huge area for exposure to potentially harmful agents, including concentrated acid, food, chemicals, and pathogens. Research over the past decades has identified some of the key events that are involved in mucosal damage and defense. The enteric nervous system, ...
Brambillasca Sebastián - - 2010
Digestibility, fecal characteristics, and levels of glucose and urea in the plasma were determined in 8 dogs that received 2 different dog foods once or 3 times daily. One dog food (A) was 5 times more expensive than the other (B). Fecal pH and consistency, digestibility of dry matter (DM), ...
Radhika Ganesan - - 2010
To compare the glycaemic index (GI) of newly developed 'atta mix' roti with whole wheat flour roti. Eighteen healthy non-diabetic subjects consumed 50 g available carbohydrate portions of a reference food (glucose) and two test foods (whole wheat flour roti and atta mix roti) in random order after an overnight ...
Al Dhaheri Ayesha S - - 2010
AIM: To examine the role of overweight and obesity on the glycaemic response to foods across the whole population. DESIGN: Randomised, repeated measures design. SETTING: Oxford, UK. SUBJECTS AND METHODS: Twenty-seven healthy volunteers, 9 Caucasian, 9 Asian, and 9 African, voluntarily participated in the study. The glycaemic response to two ...
Panlasigui Leonora N - - 2010
Background. Carbohydrates have varied rates of digestion and absorption that induces different hormonal and metabolic responses in the body. Given the abundance of carbohydrate sources in the Philippines, the determination of the glycaemic index (GI) of local foods may prove beneficial in promoting health and decreasing the risk of diabetes ...
Kitamura Akihiko - - 2010
Afferent signals from the olfactory system, gustatory system and gastrointestinal (GI) tract control visceral functions such as oral and gut secretions and several digestive, endocrine, thermogenic, cardiovascular and renal responses via autonomic reflexes. It is well known that odors and tastes, such as umami, can stimulate oral and GI secretions ...
Jenkins Alexandra L - - 2010
Reductions in postprandial glycemia have been demonstrated previously with the addition of the novel viscous polysaccharide (NVP), PolyGlycopleX® (PGX®), to an OGTT or white bread. This study explores whether these reductions are sustained when NVP is added to a range of commonly consumed foods or incorporated into a breakfast cereal. ...
Aston L M LM MRC Human Nutrition Research, Elsie Widdowson Laboratory, Fulbourn Road, Cambridge CB1 9NL, - - 2010
There is growing evidence that the glycaemic index (GI) of the diet is important with respect to body weight and metabolic disease risk. However, research is limited by the paucity of GI values for commonly consumed carbohydrate-rich foods in European countries. A new methodology has been developed for consistent assignment ...
Moeller Suzen M - - 2009
High fructose corn syrup (HFCS) has become an increasingly common food ingredient in the last 40 years. However, there is concern that HFCS consumption increases the risk for obesity and other adverse health outcomes compared to other caloric sweeteners. The most commonly used types of HFCS (HFCS-42 and HFCS-55) are ...
Dray C - - 2009
Fructose is one of the most abundant monosaccharide in nature. It is also the sweetest naturally occurring carbohydrate. Since decades, fructose used for food preparations is not provided by fruit or vegetable but by a chemical process of starch or inulin conversion. We processed a new method of fructose extraction ...
Monro John A - - 2010
Glycaemic responses to foods reflect the balance between glucose loading into, and its clearance from, the blood. Current in vitro methods for glycaemic analysis do not take into account the key role of glucose disposal. The present study aimed to develop a food intake-sensitive method for measuring the glycaemic impact ...
Li Min - - 2010
Consumption of resistant starch (RS)-enriched foods is associated with decrease in the postprandial glycaemic and insulinaemic responses, accompanied by the production of fermentation-related gases in the large bowel. The present study aimed to determine the postprandial glycaemic and insulinaemic responses to the GM RS-enriched rice and the fermentation-related production of ...
van Bakel M M E - - 2009
OBJECTIVES: To describe dietary glycaemic index (GI) and glycaemic load (GL) values in the population participating in the European Prospective Investigation into Cancer and Nutrition (EPIC) study according to food groups, nutrients and lifestyle characteristics. METHODS: Single 24-h dietary recalls (24-HDRs) from 33 566 subjects were used to calculate dietary ...
Reddy K Kodanda Rami - - 2009
The glycemic response to Naturo fruit bar that is commercially available in India was determined against a glucose sta dard in a non-blind, repeated measure, crossover design trial. Eleven healthy subjects (mean age 37.3 (SD 5.5) years and mean BMI 213 (SD 36) kg/m2) were recruited to the study. Subjects ...
Marinangeli Christopher P F - - 2009
A fundamental understanding regarding postprandial glycemic responses to foods containing whole yellow-pea flour (WYPF) remains unknown. This, alongside concerns that WYPF possesses unfavorable sensory characteristics has limited the incorporation of WYPF into new functional food products as a healthy novel ingredient. The objective of this study was to evaluate how ...
Trinidad Trinidad P - - 2010
Dietary fibre has been shown to have important health implications in the prevention of risks of chronic diseases. The objective of the present study was to determine the potential health benefits of legumes as a good source of dietary fibre. Six to ten local legumes were studied as follows: cowpeas, ...
Regand Alejandra - - 2009
To assess the effect of food processing on the capacity of oat beta-glucan to attenuate postprandial glycemia, isocaloric crisp bread, granola, porridge, and pasta containing 4 g of beta-glucan as well as control products with low beta-glucan content were prepared. The physicochemical properties (viscosity, peak molecular weight (M(p)), and concentration ...
Wong Christina L - - 2009
BACKGROUND: Diets containing beans have been associated with a lower risk of obesity and overweight in several dietary surveys. These results suggest a benefit might be derived from beans and other pulses, possibly due to improved satiety or satiation and therefore lowering energy intake. Such a hypothesis has not been ...
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