Search Results
Results 301 - 350 of 569
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Henry C Jeya K - - 2005
The glycaemic response to eight potato varieties commercially available in Great Britain was compared against a glucose standard in a non-blind, randomised, repeated measure, crossover design trial. Seventeen healthy subjects (three males, fourteen females), mean age 32 (sd 13) years and mean BMI 22.3 (sd 3.6) kg/m2, were recruited to ...
Bennett Nicole - - 2006
This study compared the effects of a moderate carbohydrate-high fiber (MC-HF) food and a low carbohydrate-low fiber (LC-LF) food on glycemic control in cats with diabetes mellitus. Sixty-three diabetic cats (48 male castrated, 15 female spayed) were randomly assigned to be fed either a canned MC-HF (n = 32) food ...
Leeman M - - 2005
OBJECTIVE: To investigate the effects of cold storage and vinegar addition on glycaemic and insulinaemic responses to a potato meal in healthy subjects. SUBJECTS AND SETTING: A total of 13 healthy subjects volunteered for the study, and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. ...
Buyken Anette E - - 2005
Despite intense discussion of the glycaemic index (GI) and glycaemic load (GL) concepts, data on the GI or GL levels in the diet of children are scarce. The present analysis determined trends in the levels of GI or GL of healthy children from 1990 to 2002 and examined the contribution ...
Agatston Arthur S - - 2005
The key to healthy eating is choosing "good fats"--foods high in omega-3 fatty acids and unsaturated fats, and "good carbohydrates"--foods high in fiber and having a low glycemic index. The healthiest diet is the Mediterranean type, consisting of lean meats, fish, nuts, vegetables, whole fruits, and whole grains.
Schulz Mandy - - 2005
The role of dietary glycaemic index (GI) and glycaemic load (GL) in disease aetiology is of increasing interest. However, nutritional factors related to dietary GI and GL are not well understood from a population perspective. We aimed to investigate the relation ship between GI and GL and dietary intake at ...
Alfenas Rita C G - - 2005
OBJECTIVE: High glycemic index (GI)/load (GL) diets reportedly enhance appetite and promote positive energy balance. Support for this hypothesis stems largely from acute feeding trials and longer-term studies lacking control over the macronutrient composition and palatability of test foods. This study evaluated the effects of consuming high- and low-GI/GL meals, ...
Brand-Miller Jennie C - - 2005
BACKGROUND: Growth in normal and malignant tissues has been linked to hyperinsulinemia and insulin-like growth factors (IGFs). We hypothesized that IGF and IGF-binding protein (IGFBP) responses may be acutely affected by differences in the glycemic index (GI) of foods. OBJECTIVE: We compared the postprandial responses of IGFs and IGFBP to ...
Murakami Kentaro - - 2005
We systematically reviewed cohort studies on the effect of nutrient and food intake (except for alcohol) on the incidence of type 2 diabetes, which had been published in English as of May 2004. Using the MEDLINE (PubMed) database as well as reference lists of searched papers, 15 individual cohort studies ...
Englyst Klaus N - - 2005
There is consensus that carbohydrate foods, in the form of fruit, vegetables and whole-grain products, are beneficial to health. However, there are strong indications that highly processed, fibre-depleted, and consequently rapidly digestible, energy-dense carbohydrate food products can lead to over-consumption and obesity-related diseases. Greater attention needs to be given to ...
Sandu Ciprian - - 2005
Xenopus oocyte coexpression experiments revealed the capacity of the serum- and glucocorticoid-inducible kinase isoform 3 (SGK3) to up-regulate a variety of transport systems including the sodium-dependent glucose transporter SGLT1. The present study explored the functional significance of SGK3-dependent regulation of intestinal transport. To this end, experiments were performed in gene ...
Brouns F - - 2005
The glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of >80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified ...
Pennock Tina - - 2005
Dietary management is an important part of the care of people with both Type 1 and Type 2 diabetes. This article examines the latest thinking on diet, including use of the plate model, based on recommended percentages of foods from the five food groups, and dispels some common myths about ...
Velangi Amogh - - 2005
BACKGROUND: Glucose meters are convenient for measuring postprandial glycemic responses. However, their performance for this purpose has not been evaluated. METHODS: Glucose responses of 7 potato meals were measured using the One Touch Ultra(R) (OTU) glucose meter and a reference method (Yellow Springs Instruments Glucose Analyzer, YSI) and the incremental ...
Johnson S K - - 2005
OBJECTIVE: To determine the effect of adding chickpea flour or extruded chickpea flour to white bread on palatability and postprandial glycaemia, insulinaemia and satiety. DESIGN: A randomised, single-blind, cross-over study of four 50 g available carbohydrate breakfasts. SETTING: School of Exercise and Nutrition Sciences, Deakin University. SUBJECTS: In all, 12 ...
Monro John - - 2005
The glycaemic index (GI) was introduced to guide food exchanges within equicarbohydrate food categories, and it expresses the glycaemic potency of the available carbohydrate component in a food relative to that of glucose. As GI is a relative value based on 'available carbohydrate' it cannot guide food choice for glycaemic ...
Carels Robert A - - 2005
The glycemic index (GI) may play an important role in weight management by helping to control appetite and insulin levels. The impact of adding education on the GI of foods to a behavioral weight loss program (BWLP) was examined. Fifty-three obese, sedentary participants were randomly assigned to receive either a ...
Önning, Gunilla
The EU beta-glucan project is discussed together with the important diet related health issues, coronary heart disease and diabetes. Aspects considered include: effects of life-style and diet on the development of disease; the ability of cereal beta-glucans to lower plasma lipid levels and improve glucose tolerence; characteristics of beta-glucans; beta-glucans ...
Nordeidet B - - 2004
The Oslo municipal Water and Sewage Works (VAV) intends to improve the water quality in the Alna watercourse, in particular, with regards to the biological diversity. In order to reduce existing discharges of polluted urban stormwater, a study has been carried out to rank subcatchment areas in descending order of ...
Davis Melissa S - - 2004
OBJECTIVE: Glycemic load represents the total glycemic effect of the diet and may reduce the risk for chronic disease by affecting the risk for obesity and by altering metabolic endpoints. The food choices associated with lower-glycemic-load diets have received little investigation. Therefore, the purpose of this research was to examine ...
Cappendijk Susanne L T - - 2005
Previous findings in our laboratory indicate that food availability and/or the balance of metabolic fuels may play a role in the production of undirected song in singly housed adult male zebra finches (Taeniopygia guttata). In this study, 2-deoxyglucose (2-DG) or 2,5-anhydro-d-mannitol (2,5-AM) were used to attenuate the circadian shift from ...
Xing Jinhong - - 2004
All nutrients are absorbed in the gastrointestinal (GI) system, and GI motility plays a very critical role in the consumption of foods, digestion, and absorption of nutrients. Various segments of the GI tract (esophagus, stomach, and intestines) coordinate in a complex yet precise way to control the process of food ...
Venn B J - - 2004
This review examines the evidence for the role of whole grain foods and legumes in the aetiology and management of diabetes. MedLine and SilverPlatter ('Nutrition' and 'Food Science FSTA') databases were searched to identify epidemiological and experimental studies relating to the effects of whole grain foods and legumes on indicators ...
Trout David L - - 2004
Much research has focused on how the glycemic index (GI) of the diets of healthy people relates to long-term risk for coronary heart disease, stroke, and non-insulin dependent diabetes. Low-GI diets appear to produce some of their beneficial effects largely by moderating insulinemic responses to meals. Wolever and Bolognesi (1996) ...
Amano Y - - 2004
OBJECTIVE: To examine the correlation between dietary glycemic index (GI) and cardiovascular disease (CVD) risk factors among subjects who consume white rice as a staple food. DESIGN: A cross-sectional study was conducted to explore the associations between dietary GI, dietary glycemic load (GL) and dietary intakes, and CVD risk factors. ...
Dewan Shivani - - 2004
BACKGROUND AND AIMS: Hypoglycaemia is assumed to increase food intake, but there is little data on the magnitude or qualitative nature of this effect. We have therefore investigated the effects of insulin-induced hypoglycaemia on food intake at a test meal. METHODS: Sixteen healthy men (age 29.8 +/- 11 years; mean ...
Ciok J - - 2004
Glycemic index (GI) and insulin index (II) scores of six cereal-based foods (biscuits and shortbreads) were determined and the relationship between the glycemic and insulin responses of the foods was examined. The study was conducted using recommended by FAO/WHO methodology using glucose as a standard food. We obtained a range ...
Goldberg Teresia - - 2004
OBJECTIVE: Advanced glycoxidation end products (AGEs), the derivatives of glucose-protein or glucose-lipid interactions, are implicated in the complications of diabetes and aging. The objective of this article was to determine the AGE content of commonly consumed foods and to evaluate the effects of various methods of food preparation on AGE ...
Weyens Guy - - 2004
The consumption of fructans as a low caloric food ingredient or dietary fibre is rapidly increasing due to health benefits. Presently, the most important fructan source is chicory, but these fructans have a simple linear structure and are prone to degradation. Additional sources of high-quality tailor-made fructans would provide novel ...
McKeown Nicola M - - 2004
Observational studies have found that diets rich in whole-grain foods are associated with improved insulin sensitivity. The improved insulin sensitivity may be mediated in part by magnesium and dietary fiber, two nutrients found in whole-grain foods. By incorporating whole-grain foods into the diet, therefore, insulin sensitivity might be improved.
Chlup Rudolf - - 2004
The glycaemic index (GI) is a measure of the food power to raise blood glucose (B-glucose) concentration after a meal. For healthy eating, foods with low GI are recommended. However, for many foods in the European Union the GI has not been defined yet. The aims of this prospective open-label ...
Ramdath D Dan - - 2004
Integrating information about the glycaemic index (GI) of foods into the Caribbean diet is limited by the lack of data. Therefore, we determined the GI of eight staple foods eaten in the Caribbean and the effect on GI of crushing selected tubers. Groups of eight to ten healthy volunteers participated ...
Moyad Mark A - - 2004
Low-carbohydrate diets are not only highly popular but also controversial. The theory or general concept behind the low-carbohydrate dietary approach needs to receive more attention to provide more objectivity to this discussion. The theory or concept that actually has some evidence currently lies in the values of the glycemic index ...
Savoca Margaret R - - 2004
OBJECTIVE: To investigate the food habits of people with type 2 diabetes and to identify those habits related to glycemic control. DESIGN: The purposive sampling plan targeted people (40 to 65 years old) living in two urban communities in the Southeastern United States with type 2 diabetes for >1 year ...
Ritter Robert C - - 2004
Satiation for food comprises the physiological processes that result in the termination of eating. Satiation is evoked by physical and chemical qualities of ingested food, which trigger afferent signals to the brain from multiple sites in the GI tract, including the stomach, the proximal small intestine, the distal small intestine ...
Lako Jimaima - - 2004
Glycemic index (GI) has been widely used in the management of blood sugar levels among diabetes however; in the South Pacific very little information regarding the GI of local foods is made available. The objectives of this research were to determine the glycemic index and the glycemic load of 5 ...
Chau Chi-Fai - - 2004
The pomace of Averrhoa carambola (carambola) was found to possess a high level of insoluble fibre-rich fractions (FRFs) including insoluble dietary fibre, alcohol-insoluble solid, and water-insoluble solid (46.0-58.2 g/100 g of pomace). These FRFs were mainly composed of pectic substances and hemicellulose. The physicochemical properties of these FRFs (e.g., water-holding ...
Wolever Thomas M S - - 2004
To evaluate the suitability for glycaemic index (GI) calculations of using blood sampling schedules and methods of calculating area under the curve (AUC) different from those recommended, the GI values of five foods were determined by recommended methods (capillary blood glucose measured seven times over 2.0 h) in forty-seven normal ...
Berti Cristiana - - 2004
BACKGROUND: Recently there has been increasing interest in the production of gluten-free (GF) foods and studies on minor cereals and pseudocereals without celiac activity in order to fulfill the specific needs of people affected by celiac disease. GF bread, pasta, biscuits are usually manufactured using different combinations of thickenings and ...
Hebibovic Mujo - - 2004
This work is considering three significant factors that affect blood glucose level: food intake, hereditary predisposition and stress. Goal of this paper is to observe blood sugar level in human organism as a dynamic MISO (Multi Input, Single Output) system, and to describe it with differential equations and control system ...
Burke Louise M - - 2004
An important goal of the athlete's everyday diet is to provide the muscle with substrates to fuel the training programme that will achieve optimal adaptation for performance enhancements. In reviewing the scientific literature on post-exercise glycogen storage since 1991, the following guidelines for the training diet are proposed. Athletes should ...
Livesey Geoffrey - - 2003
Abstract Polyols are hydrogenated carbohydrates used as sugar replacers. Interest now arises because of their multiple potential health benefits. They are non-cariogenic (sugar-free tooth-friendly), low-glycaemic (potentially helpful in diabetes and cardiovascular disease), low-energy and low-insulinaemic (potentially helpful in obesity), low-digestible (potentially helpful in the colon), osmotic (colon-hydrating, laxative and purifying) ...
Monro John - - 2003
The glycemic index (GI) is a component-referenced index, defined as the effect on blood glucose of glycemic carbohydrate in a food as a percentage of the effect of an equal amount of glucose. GI is not suitable for dietary management of postprandial glycemia because it refers to glycemic carbohydrate, not ...
Warren Janet M - - 2003
OBJECTIVE: Recent reports have suggested that a low glycemic index (GI) diet may have a role in the management of obesity through its ability to increase the satiety value of food and modulate appetite. To date, no long-term clinical trials have examined the effect of dietary GI on body weight ...
Brand-Miller Jennie - - 2003
We hypothesized that chocolate products elicit higher insulin responses than matched products with alternate flavoring. To test this, we used a within-subject, repeated-measures comparison of six pairs of foods, one flavored with chocolate (cocoa powder) and the other not. Healthy subjects (n = 10, 4 men, 6 women) tested each ...
Liu P - - 2003
BACKGROUND: Glycaemic glucose equivalent (GGE) content of a quantity of a food, based on glycaemic index, food composition and food quantity, is the theoretical weight of glucose that would induce a glycaemic response equivalent to that induced by the given amount of food. OBJECTIVES: To test whether GGE content predicts ...
Brand-Miller J C - - 2003
Dietary glycemic load, the mathematical product of the glycemic index (GI) of a food and its carbohydrate content, has been proposed as an indicator of the glucose response and insulin demand induced by a serving of food. To validate this concept in vivo, we tested the hypotheses that 1). portions ...
Trinidad Trinidad P - - 2003
The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood ...
Davail S - - 2003
When overfed at their maximum (intensive overfeeding) or at only 80% (moderate overfeeding) of food intake capacity, Mule ducks developed strong liver steatosis, whereas Pekin ducks showed very marked extrahepatic fattening. During overfeeding, evolution of plasma glucose and triacylglycerol concentrations suggested a very strong increase in the hepatic lipogenesis as ...
Sugiyama M - - 2003
OBJECTIVE: The objectives were to examine the feasibility of using white rice as a reference food in the study of glycemic index (GI) and to examine the GI values of both single and mixed meal foods among rice species, processed rice products, beans, and dairy products. DESIGN: Subjects were served ...
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