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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 YJ Department of Sports Science and Physical Education, The Chinese University of Hong Kong, Shatin, Hong Kong, - - 2010
To determine the glycemic index (GI) and glycemic load (GL) values of Chinese traditional foods in Hong Kong. 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 immediately before, ...
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 ...
Lok Kris Y - - 2010
The objective of the present paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commonly consumed in Hong Kong and expand on the international GI table of Chinese foods. Fasted healthy subjects were given 50 g of available carbohydrate servings ...
Vrolix Ruth - - 2010
BACKGROUND: Many studies on the health effects of the glycemic index (GI) are confounded by differences in the intakes of other macronutrients and fibre. Little data exist about the within- and between-subject variability of the GI. OBJECTIVE: Our objectives were therefore (i) to calculate the GI of eight commonly used ...
Mohd Yusof Barakatun Nisak - - 2009
This study was carried out to determine the blood glucose response and glycaemic index (GI) values of four types of commercially available breads in Malaysia. Twelve healthy volunteers (six men, six women; body mass index, 21.9±1.6 kg/m(2); age, 22.9±1.7 years) participated in this study. The breads tested were multi-grains bread ...
Lightowler Helen J - - 2009
Potatoes generally have one of the highest glycemic index values of any food. Relatively small differences in the glycemic response (GR) of regularly consumed starch foods have shown beneficial effects on health. Lowering the GR of a potato-based meal has potentially wide-reaching health benefits. High-viscosity hydroxypropylmethylcellulose (HV-HPMC) is a modified ...
Forbes Laura E - - 2009
The purpose of this study was to assess the dietary glycemic index (GI) and glycemic load (GL) of adolescents, based on a Web-based 24-h recall, and to investigate dietary predictors of GI and GL. In addition, the relationship between GI and GL and weight status was examined. A Web-based 24-h ...
Thondre Pariyarath S - - 2009
Food products incorporated with soluble dietary fiber beta-glucan have shown varying effects on postprandial glycemia. The objective of the present study was to test the hypothesis that a food product fortified with barley beta-glucan and subjected to minimum processing and mild cooking might be effective in lowering glycemic response. In ...
Giacco R - - 2010
BACKGROUND AND AIM: The intake of wholemeal foods is consistently associated with reduced risk of type 2 diabetes and cardiovascular diseases in epidemiological studies, although the mechanisms of this association are unclear. Here we aim to compare in healthy subjects the metabolic effects of a diet rich in wholemeal wheat ...
Niwano Yoshimi - - 2009
This review assesses the feasibility of using glycemic index (GI) as a predictor of appetite, hunger and satiety by surveying published human intervention studies. We also discuss the relationship between GI and two appetite/satiety control hormones, leptin and ghrelin. Ingestion of high-GI food increased hunger and lowered satiety in short-term ...
Wolever T M S - - 2009
BACKGROUND/OBJECTIVES: Glycaemic responses are influenced by carbohydrate absorption rate, type of monosaccharide absorbed and the presence of fat; the effect of some of these factors may be modulated by metabolic differences between subjects. We hypothesized that glycaemic index (GI) values are affected by the metabolic differences between subjects for foods ...
Aldughpassi Ahmed - - 2009
Coffee and tea may influence glycaemic responses but it is not clear whether they affect the glycaemic index (GI) value of foods. Therefore, to see if coffee and tea affected the mean and SEM of GI values, the GI of fruit leather (FL) and cheese puffs (CP) were determined twice ...
Aziz Alfred - - 2009
The glycemic index (GI) is an experimental system that classifies carbohydrates (CHO) and CHO-containing foods according to their blood glucose-raising potential. It is based on the glycemic response following the ingestion of a test food containing a defined amount of available CHO relative to that of an equi-carbohydrate portion of ...
Moran Timothy H - - 2009
A role for the increased intake of dietary fructose in general and high-fructose corn syrup (HFCS) in particular in the current obesity epidemic has been proposed. Consumed fructose and glucose have different rates of gastric emptying, are differentially absorbed from the gastrointestinal tract, result in different endocrine profiles, and have ...
Wallace Alison J - - 2009
Measurements of blood glucose response to food are highly variable. We determined whether within-individual variability in data for blood glucose responses were reduced if individuals consumed a standard meal 2 hours before testing and investigated the effect of serving size. Blood glucose responses to muesli and macaroni cheese were determined ...
Gellar Lauren - - 2009
PURPOSE: This pilot study investigated the acceptability of whole grain and legume foods in youths with type 1 diabetes and determined demographic and behavioral factors associated with their acceptability. METHODS: Youths with type 1 diabetes (7.0 to 16.9 years) were recruited during a diabetes camp and completed self-report measures of ...
Miller Carla K - - 2009
The glycemic index (GI) reflects the postprandial glucose response of carbohydrate-containing foods, and adoption of a lower-GI diet may be beneficial in diabetes management. The purpose of this study was to evaluate change in food-group intake by participants after completing an intervention that included instruction about carbohydrate and the GI ...
Trone R J RJ Department of Clinical Research, Campbell University, Morrisville, NC 27560, - - 2009
The goal of this study was to determine if brain lesion volume was correlated with dietary glycemic index and glycemic load in elderly individuals. This cross-sectional study was performed at an academic medical center as part of a clinical study of late-life depression. Subjects (n=137) were age 60 or over, ...
van Bakel Marit M E - - 2009
Associations between the glycemic index (GI) or glycemic load (GL) and diseases are heterogeneous in epidemiological studies. Differences in assigning GI values to food items may contribute to this inconsistency. Our objective was to address methodological issues related to the use of current GI and GL values in epidemiological studies. ...
Chechlacz M - - 2009
AIMS/HYPOTHESIS: We hypothesised that living with type 2 diabetes would enhance responses to pictures of foods in brain regions known to be involved in learnt food sensory motivation and that these stronger activations would relate to scores for dietary adherence in diabetes and to measures of potential difficulties in adherence. ...
Widanagamage Rahal D - - 2009
The glycaemic index (GI) ranks foods according to their acute glycaemic impact and is used in planning meals for patients invoking glycaemic control through diet. Kurakkan (Eleusine coracana) flour roti, rice flour roti, atta flour roti, boiled breadfruit (Artocarpus altilis/Artocarpus communis) and boiled legumes (mungbean, cowpea and chickpea) were categorized ...
Ranawana D V - - 2009
The glycaemic response to nine types of rice (white basmati, brown basmati, white and brown basmati, easy-cook basmati, basmati and wild rice, long-grain rice, easy-cook long-grain rice, Thai red rice, Thai glutinous rice) and two types of rice vermicelli (Guilin rice vermicelli, Jiangxi rice vermicelli) commercially available in the United ...
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