scholarly journals Glycemic response in nonracing sled dogs fed single starch ingredients and commercial extruded dog foods with different carbohydrate sources

2020 ◽  
Vol 98 (8) ◽  
Author(s):  
Alexandra Rankovic ◽  
Jennifer L Adolphe ◽  
D Dan Ramdath ◽  
Anna K Shoveller ◽  
Adronie Verbrugghe
Keyword(s):  
Blood Glucose ◽  
Repeated Measures ◽  
Interindividual Variation ◽  
White Bread ◽  
Glycemic Response ◽  
Whole Grain ◽  
White Rice ◽  
Time To Peak ◽  
Sled Dogs ◽  
Green Lentils

Abstract This study adapted the established glycemic index (GI) methodology used in human research to perform two studies in sled dogs in order to assess the blood glucose-raising potential of pulse-based dog foods. The first was a pilot study (n = 6 dogs) to determine the GI of single starch sources (white bread, cooked white rice, and cooked green lentils) using a glucose solution as control. Next, the effect on glycemic and insulinemic meal responses and GI of commercial extruded dog foods containing different categories of starch sources (traditional grain, whole grain, grain-free, and vegan) were investigated on 11 dogs using a glucose control. Results were compared using repeated measures analysis of variance (ANOVA). Consumption of 10 g of available carbohydrate (Av CHO) was insufficient to elicit a measurable response in blood glucose for GI determination, and as such, the amount was increased to 25 g for the second study. The GI (±SE) of the single starch sources and dog foods was: white bread: 47 ± 11, cooked white rice: 71 ± 14, cooked green lentils: 60 ± 20 (P = 0.569), traditional grain: 83 ± 17, whole grain: 56 ± 8, grain-free: 41 ± 6, and vegan: 65 ± 15 (P = 0.154). No statistical differences in glycemic response over time were observed between the single starch sources or the extruded diets tested (P = 0.1412; P = 0.2651). The insulinemic response elicited by the extruded diets was also not different (P = 0.079); however, the traditional grain diet did have the slowest time to peak for insulin (P = 0.0078). Among single starch sources and extruded dog foods, there were no differences in the glycemic indices measured in this study. The GI methodology has not been validated for use in canine species, and it is likely that our results were due to higher interindividual variation or inadequate study power. Regardless, this study will serve to better define future studies to investigate the potential physiological benefits of low GI foods for dogs.

scholarly journals Effect of Varying Molecular Weight of Oat β-Glucan Taken just before Eating on Postprandial Glycemic Response in Healthy Humans

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2275
Author(s):  
Thomas M. S. Wolever ◽  
Outi Mattila ◽  
Natalia Rosa-Sibakov ◽  
Susan M. Tosh ◽  
Alexandra L. Jenkins ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Blood Glucose ◽  
Primary Endpoint ◽  
A Priori ◽  
Area Under The Curve ◽  
White Bread ◽  
Glycemic Response ◽  
Time To Peak ◽  
Healthy Humans ◽  
Post Hoc

To see if the molecular weight (MW) and viscosity of oat β-glucan (OBG) when taken before eating determine its effect on postprandial glycemic responses (PPRG), healthy overnight-fasted subjects (n = 16) were studied on eight separate occasions. Subjects consumed 200 mL water alone (Control) or with 4 g OBG varying in MW and viscosity followed, 2–3 min later, by 113 g white-bread. Blood was taken fasting and at 15, 30, 45, 60, 90, and 120 min after starting to eat. None of the OBG treatments differed significantly from the Control for the a-priori primary endpoint of glucose peak-rise or secondary endpoint of incremental area-under-the-curve (iAUC) over 0–120 min. However, significant differences from the Control were seen for glucose iAUC over 0–45 min and time to peak (TTP) glucose. Lower log(MW) and log(viscosity) were associated with higher iAUC 0–45 (p < 0.001) and shorter TTP (p < 0.001). We conclude that when 4 g OBG is taken as a preload, reducing MW does not affect glucose peak rise or iAUC0-120, but rather accelerates the rise in blood glucose and reduces the time it takes glucose to reach the peak. However, this is based on post-hoc calculation of iAUC0-45 and TTP and needs to be confirmed in a subsequent study.

scholarly journals Nutrient content changes from steaming or soaking timothy-alfalfa hay: effects on feed preferences and acute glycemic response in Standardbred racehorses1

2019 ◽  
Vol 97 (10) ◽  
pp. 4199-4207
Author(s):  
Tiana G Owens ◽  
Madeline Barnes ◽  
Vanessa M Gargano ◽  
Louise Julien ◽  
Wilfredo D Mansilla ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Area Under The Curve ◽  
Nutrient Content ◽  
Dust Particles ◽  
Glycemic Response ◽  
Nutrient Losses ◽  
Time To Peak ◽  
Alfalfa Hay ◽  
Average Blood Glucose ◽  
Standardbred Racehorses

Abstract Soaking hay and steaming hay are strategies that are used to reduce respirable dust particles for horses but may result in variable nutrient losses, including nonstructural carbohydrates (NSC) and minerals. Since these losses have not been quantified in Canadian hay yet, the first aim of this study was to identify nutrient losses from first-cut timothy-alfalfa hay grown in southern Ontario, Canada, after soaking for 30 min or steaming for 60 min. It is uncertain whether horses prefer hay when it is dry, soaked, or steamed. To address this, 13 Standardbred racehorses were offered 2 of these hays side by side for 30 min on 6 consecutive occasions until all possible combinations had been offered. Quantity of hay eaten was determined and horses were video recorded during feedings to assess time spent eating and investigating hay. Additionally, consumption of feeds with differing NSC levels has been observed to influence glycemic response in horses; however, this has not been measured in horses consuming steamed hay before and the results from soaked hay studies have been inconclusive. As such, the final aim of this study was to examine acute glycemic response in horses after being fed dry, soaked, and steamed hays. Blood glucose was measured every 30 min from 9 Standardbred racehorses for 6 h following a meal of 0.5% of their body weight of treatment hay on a dry matter basis (DMB). Soaked, but not steamed, hay had lower concentrations of soluble protein, NSC, and potassium in contrast to the same dry hay (P < 0.05). Peak glucose, average blood glucose, total area under the curve, and time to peak did not differ among treatments (P > 0.05). We conclude that acute glycemic response of racehorses was not influenced by soaking or steaming hay. Horses also consumed less soaked hay (DMB) than dry or steamed hay (P < 0.05) and spent less time eating soaked hay than dry or steamed hay (P < 0.05).

scholarly journals The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men

2012 ◽  
Vol 2012 ◽  
pp. 1-9 ◽  
Author(s):  
Anita Mofidi ◽  
Zachary M. Ferraro ◽  
Katherine A. Stewart ◽  
Hilary M. F. Tulk ◽  
Lindsay E. Robinson ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Glucose Homeostasis ◽  
Area Under The Curve ◽  
Glycemic Response ◽  
Whole Grain ◽  
Glucose Response ◽  
Glucagon Like Peptide ◽  
Glucagon Like Peptide 1 ◽  
The Impact ◽  
Randomized Crossover Study

Consumption of whole-grain and sourdough breads is associated with improved glucose homeostasis. We examined the impact of commercial breads on biomarkers of glucose homeostasis in subjects at risk for glucose intolerance. In a randomized, crossover study, overweight or obese males ingested 11-grain, sprouted-grain, 12-grain, sourdough, or white bread on different occasions, matched for available carbohydrate (50 g) in part 1 (n=12) and bread mass (107 g) in part 2 (n=11), and blood glucose, insulin and glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide-1 (GLP-1) were determined for 3 h. In part 1, glucose response for sprouted-grain was lower than 11-grain, sourdough, and white breads. Insulin area under the curve (AUC) for sourdough and white was lower than 11-grain and sprouted-grain breads. GLP-1 response to sourdough was lower than all breads. In part 2, glucose and insulin AUC for sourdough was greater than 11-grain, sprouted-grain, and 12-grain breads. Sprouted-grain bread improved glycemia by lowering glucose response and increasing GLP-1 response. In overweight and obese men, the glycemic response to sprouted grain bread was reduced in both parts 1 and 2 while the other whole-grain test breads did not improve metabolic responses in the acute postprandial state.

scholarly journals Determination of Postprandial Glycemic Responses by Continuous Glucose Monitoring in a Real-World Setting

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2305
Author(s):  
Röhling ◽  
Martin ◽  
Wonnemann ◽  
Kragl ◽  
Klein ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Continuous Glucose Monitoring ◽  
Fasting Blood Glucose ◽  
Glucose Monitoring ◽  
Postprandial Glucose ◽  
Postprandial Blood Glucose ◽  
Oral Glucose ◽  
White Bread ◽  
Whole Grain ◽  
Glucose Testing

Background: Self-monitoring of blood glucose using capillary glucose testing (C) has a number of shortcomings compared to continuous glucose monitoring (CGM). We aimed to compare these two methods and used blood glucose measurements in venous blood (IV) as a reference. Postprandial blood glucose levels were measured after 50 g oral glucose load and after the consumption of a portion of different foods containing 50 g of carbohydrates. We also evaluated the associations between postprandial glucose responses and the clinical characteristics of the participants at the beginning of the study. Methods: 12 healthy volunteers (age: 36 ± 17 years, BMI: 24.9 ± 3.5 kg/m²) ate white bread (WB) and whole grain (WG) bread and drank a 50 g glucose drink as reference. Postprandial glucose responses were evaluated by CGM, IV and C blood glucose measurements. Incremental area under the curve (AUCi) of postprandial blood glucose was calculated for 1 h (AUCi 0-60) and 2 h (AUCi 0-120). Results: After the consumption of white bread and whole grain bread, the AUCi 0-60 min did not differ between CGM and IV or C. AUCi 0-120 min of CGM showed no difference compared to C. Correlation analyses revealed a positive association of age with glucose AUCi 0-120 (r = 0.768; P = 0.004) and WG AUCi 0-120 (r = 0.758; P = 0.004); fasting blood glucose correlated with WG AUCi 0-120 (r = 0.838; P < 0.001). Conclusion: Despite considerable inter-individual variability of postprandial glycemic responses, CGM evaluated postprandial glycemic excursions which had comparable results compared to standard blood glucose measurements under real-life conditions. Associations of AUCi 0-60 and AUCi 0-120 postprandial glucose response with age or fasting blood glucose could be shown.

scholarly journals Influence of the amount of starch on the glycaemic index to rice in non-insulin-dependent diabetic subjects

1992 ◽  
Vol 67 (3) ◽  
pp. 371-377 ◽  
Author(s):  
O. Rasmussen ◽  
S. Gregersen ◽  
K. Hermansen
Keyword(s):  
Blood Glucose ◽  
Insulin Response ◽  
Glycaemic Index ◽  
White Bread ◽  
White Rice ◽  
Insulin Dependent ◽  
Insulin Dependent Diabetic ◽  
Response Area

To test whether the glycaemic index is altered by the amount of carbohydrate, meals containing 25 and 50 g carbohydrate as white rice and white bread were taken by seven non-insulin-dependent diabetic subjects. The glycaemic indices to parboiled white rice corresponding to 25 and 50 g carbohydrate were similar, being 55 (SE 10) and 60 (SE 8) respectively. The incremental areas of blood glucose (above basal) to parboiled white rice were significantly lower than to white bread after both an amount corresponding to 25 g carbohydrate (85 (SE 24) mM × 180 min v. 181 (SE 55) mM × 180 min; P < 0.01) and to 50 g carbohydrate 226 (SE 29) mM × 180 min v. 423 (SE 76) mM × 180 min; P < 0.01). Similar insulin response areas to 25 g carbohydrate given as parboiled white rice and white bread were found, whereas 50 g carbohydrate as white bread caused a significantly higher insulin response area than parboiled white rice (P < 0.05).In conclusion, the glycaemic index of parboiled white rice is not affected by the amount of carbohydrate ingested, at least under the present study conditions.

scholarly journals The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials

2018 ◽  
Vol 108 (4) ◽  
pp. 759-774 ◽  
Author(s):  
Kathy Musa-Veloso ◽  
Theresa Poon ◽  
Laura S Harkness ◽  
Marianne O'Shea ◽  
YiFang Chu
Keyword(s):  
Blood Glucose ◽  
Randomized Controlled Trials ◽  
Postprandial Blood Glucose ◽  
Controlled Trials ◽  
Whole Grain ◽  
Glucose Response ◽  
Potential Health ◽  
White Rice ◽  
Randomized Controlled ◽  
Blood Glucose Response

Abstract Background Whole grains are often referred to collectively, despite differences in their composition, physical structure, processing, and potential health benefits. Objective The aim of this study was to compare the postprandial blood glucose response of whole-grain with refined wheat, rice, or rye, while controlling for the food delivery matrix and the processing of the grain (e.g., grinding, germination). Design Eleven electronic databases were systematically searched to identify studies published up to and including November 2017. Randomized controlled trials comparing the effects of whole-grain wheat, rice, or rye with those of each grain's refined counterpart on postprandial blood glucose area under the curve (AUC) were included. Pooled effect sizes were computed by using the difference in the blood glucose AUC after the consumption of the whole compared with the refined grain. Results Twenty publications were included, with 10, 14, and 5 strata (or active-control comparisons) on whole-grain wheat, rice, and rye, respectively. The consumption of ground (wholemeal) wheat, compared with white wheat, was not associated with a significant reduction in blood glucose AUC (−6.7 mmol/L ⋅ min; 95% CI: −25.1, 11.7 mmol/L ⋅ min; P = 0.477). The consumption of wholemeal rye, compared with endosperm rye, was not associated with a significant reduction in blood glucose AUC (−5.5 mmol/L ⋅ min; 95% CI: −24.8, 13.8 mmol/L ⋅ min; P = 0.576). The consumption of intact (whole-grain) rice, compared with white rice, was associated with a significant reduction in blood glucose AUC (−40.5 mmol/L ⋅ min; 95% CI: −59.6, −21.3 mmol/L ⋅ min; P < 0.001). Conclusions Compared with white rice, whole-grain rice significantly attenuates the postprandial blood glucose response. In most of the studies on wheat and rye, the postprandial blood glucose responses to foods formulated with wholemeal compared with refined flours were compared. Whether reductions in the blood glucose AUC can be achieved with whole-grain (as opposed to wholemeal) wheat and rye requires further investigation.

scholarly journals Effect of Chia (Salvia hispanica L.) Flour on Glycemic Response and Energy Intake in Healthy Adults (P06-099-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Olivia Coelho ◽  
Daniela Rocha ◽  
Barbara Pereira da Silva ◽  
Alessandra Silva ◽  
Ana Paula Caldas ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Food Intake ◽  
Dietary Intake ◽  
Energy Intake ◽  
Repeated Measures ◽  
Normal Weight ◽  
Healthy Adults ◽  
Glycemic Response ◽  
Repeated Measures Anova ◽  
Anova Test

Abstract Objectives Postprandial glycemic control is essential in both healthy and diabetic people, as hyperglycemia predisposes to complications associated with diabetes. The consumption of fiber-rich meals help to prevent and control undesirable glycemic changes. This study aimed to evaluate the effect of one-day consumption of chia on glycemic response and energy intake in healthy adults. Methods Single-blind, randomized, crossover design study involving healthy adults, normal weight (BMI 18.5–24.9 kg/m2), euglycemic (100 mg/dL), with no diabetes family history. They attended to the laboratory after 10–12 h fasting and received either 350 ml of a shake containing 10 g of chia flour (4.44 g of fiber) or 350 ml of a control shake (1.1 g of fiber)- similar in calories and macronutrients, containing 51 g of available carbohydrate - on two non-consecutive days (washout period). At each testing day, 60 minutes after shake intake a glucose solution (25 g) was provided. Capillary blood glucose was measured in fasting state (−60 min), immediately before (0 min), and 15, 30, 45, 60, 90, 120 minutes after glucose load. In addition, food intake was assessed 24-hour dietary recall was performed after each testing day. Habitual dietary intake was estimated using the semi-quantitative QFCA. The study was approved by the Local Ethics Committee. Repeated-measures ANOVA test was used to compare habitual dietary intake and consumption after shake. Two-way repeated measures ANOVA test followed by Bonferroni's post-hoc was used to assess the differences in postprandial blood glucose. Incremental area under the curve (AUC) of postprandial glycemia was calculated using the trapezoidal rule and paired sample t-test was used to compare them. All analyses were conducted using SPSS software. Statistical significance was set as p < 0.05. Results Fifteen subjects completed the study (14 female and 1 male). Consumption of chia (10 g of chia flour) did not change the blood glucose (p > 0.05) nor food intake (p > 0.05) among adults (25 ± 1 years), euglycemic (87.88 ± 1.21 mg/dL), normal weight (21.06 ± 0.28 kg/m2 and 23.23 ± 1.19% body fat percentual). Conclusions The one-day consumption of chia flour did not affect the glycemic response and did not interfere in energy intake in healthy individuals. The long-term effect of chia should be assessed. Funding Sources CNPq, CAPES, FAPEMIG, FUNARBE, DNS-UFV. Supporting Tables, Images and/or Graphs

scholarly journals Effects of Eggs and Egg Components on Cognitive Performance, Glycemic Response, and Subjective Appetite in Children Aged 9–14 Years (P14-017-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Michaela Kucab ◽  
Terence Boateng ◽  
Neil Brett ◽  
Alexander Schwartz ◽  
Julia Totosy de Zepetnek ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Learning And Memory ◽  
Cognitive Performance ◽  
Repeated Measures ◽  
Essential Fatty Acids ◽  
Critical Time ◽  
Word Recall ◽  
Glycemic Response ◽  
Repeated Measures Design ◽  
Egg Yolks

Abstract Objectives Childhood is a critical time for regular intake of high-quality nutrients to aid developing brains. Dietary protein and fat independently and additively enhance cognitive performance in adults, however there are limited studies in children. The objective of this study was to determine the effects of whole eggs and its components (egg whites [protein-rich, fat-free] vs. egg yolks [containing protein and essential fatty acids]) on cognitive performance, glycemic response, and subjective appetite in children. Methods Using a randomized within-subject repeated-measures design, 19 children (age: 12.2 ± 0.4 years) completed five test conditions, at least seven days apart. Following the consumption of a standardized breakfast 3 h prior to arriving at the laboratory, children consumed one of the following treatments: whole eggs (147 kcal), egg yolks (112 kcal), egg whites (35 kcal), full fat yogurt (147 kcal), or continued to fast. Cognitive performance, blood glucose, and subjective appetite were assessed at baseline and 15, 30, 60, and 90-min post-treatment. A battery of cognitive performance tests assessed attention, learning and memory, executive functioning, and spatial working memory. Results Word recall (learning and memory) was higher after egg yolks (Δ = 1.7 ± 0.6 words; P = 0.03) compared with egg whites. Change from baseline cognitive processing test scores (attention) were significantly higher (P < 0.05) after egg yolks by 1.11, 1.25, and 1.21 trials compared with whole eggs, egg whites, and yogurt, respectively. Change from baseline subjective average appetite was lower after yogurt compared with snack skipping (Δ = 9.7 ± 2.9 mm; P = 0.01). Change from baseline blood glucose was lower after yogurt compared with egg yolks (P = 0.001) and egg whites (P = 0.01); and blood glucose was lower after whole eggs compared with egg yolks (P = 0.02). Conclusions Egg yolks resulted in higher short-term learning and memory scores compared with egg whites, and attention was higher after egg yolks compared with egg whites, whole eggs and yogurt. In conclusion, consumption of egg yolks may be beneficial for supporting cognitive performance in children. Funding Sources Egg Nutrition Center.

scholarly journals Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic response

2015 ◽  
Vol 114 (11) ◽  
pp. 1845-1851 ◽  
Author(s):  
Yean Yean Soong ◽  
Joseph Lim ◽  
Lijuan Sun ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Amino Acids ◽  
Blood Glucose ◽  
Amino Acid ◽  
Glycaemic Index ◽  
Amino Acid Mixture ◽  
Postprandial Blood Glucose ◽  
Acid Mixture ◽  
White Rice ◽  
Amino Acid Mixtures

AbstractConsumption of high glycaemic index (GI) and glycaemic response (GR) food such as white rice has been implicated in the development of type 2 diabetes. Previous studies have reported the ability of individual amino acids to reduce GR of carbohydrate-rich foods. Because of the bitter flavour of amino acids, they have rarely been used to reduce GR. We now report the use of a palatable, preformed amino acid mixture in the form of essence of chicken. In all, sixteen healthy male Chinese were served 68 or 136 ml amino acid mixture together with rice, or 15 or 30 min before consumption of white rice. Postprandial blood glucose and plasma insulin concentrations were measured at fasting and every 15 min after consumption of the meal until 60 min after the consumption of the white rice. Subsequent blood samples were taken at 30-min intervals until 210 min. The co-ingestion of 68 ml of amino acid mixture with white rice produced the best results in reducing the peak blood glucose and GR of white rice without increasing the insulinaemic response. It is postulated that amino acid mixtures prime β-cell insulin secretion and peripheral tissue uptake of glucose. The use of ready-to-drink amino acid mixtures may be a useful strategy for lowering the high-GI rice diets consumed in Asia.

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