scholarly journals The macronutrient composition of the evening meal before glycemic index testing has no effect on glycemic response

2009 ◽  
Vol 23 (S1) ◽  
Author(s):  
Rachel Clare Brown ◽  
Boris Ning ◽  
Sheila Williams ◽  
Bernard Venn ◽  
Tim John Green
Keyword(s):  
Glycemic Index ◽  
Glycemic Response ◽  
Evening Meal ◽  
Macronutrient Composition

Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response

1988 ◽  
Vol 48 (4) ◽  
pp. 1041-1047 ◽  
Author(s):  
T M Wolever ◽  
D J Jenkins ◽  
A M Ocana ◽  
V A Rao ◽  
G R Collier
Keyword(s):  
Glycemic Index ◽  
Glycemic Response ◽  
Meal Effect ◽  
Low Glycemic Index

Glycemic Index Versus Glycemic Response: Nonsynonymous terms

Diabetes Care ◽  
1992 ◽  
Vol 15 (10) ◽  
pp. 1436-1437 ◽  
Author(s):  
T. M. S. Wolever
Keyword(s):  
Glycemic Index ◽  
Glycemic Response

scholarly journals Influence of Glycemic Index/Load on Glycemic Response, Appetite, and Food Intake in Healthy Humans

Diabetes Care ◽  
2005 ◽  
Vol 28 (9) ◽  
pp. 2123-2129 ◽  
Author(s):  
R. C.G. Alfenas ◽  
R. D. Mattes
Keyword(s):  
Food Intake ◽  
Glycemic Index ◽  
Glycemic Response ◽  
Healthy Humans

The clinical utility of the glycemic index and its application to mixed meals

1991 ◽  
Vol 69 (1) ◽  
pp. 100-107 ◽  
Author(s):  
Clarie B. Hollenbeck ◽  
Ann M. Coulston
Keyword(s):  
Glycemic Index ◽  
Clinical Utility ◽  
Postprandial Glucose ◽  
Dependent Diabetes Mellitus ◽  
Glycemic Response ◽  
Glucose Response ◽  
Number Of Factors ◽  
Carbohydrate Intolerance ◽  
Low Glycemic Index

A classification of carbohydrate-containing foods based on their glycemic response to 50-g carbohydrate portions has recently been developed. The relative glycemic potency of many of these carbohydrate-containing foods have been compared, and these data have been published in the form of a glycemic index. It has been suggested that meals containing low glycemic index foods will result in a lower postprandial glucose response than meals with a higher glycemic index. However, whether or not these data will lead to a clinically useful reduction in postprandial hyperglycemia in individuals with carbohydrate intolerance remains controversial. In this review, we will try to delineate why we believe that the glycemic index, as currently developed, may be a specious issue. In addition, we will briefly discuss a number of factors that may explain the apparent discrepancy in viewpoints on this issue.Key words: glycemic index, noninsulin-dependent diabetes mellitus, glycemic response, dietary carbohydrate.

scholarly journals Macronutrient Level and Glycemic Index Value of Femented and Unfermented Suweg (Amorphophallus campanulatus) Tuber Fluor

2019 ◽  
Vol 17 (1) ◽  
pp. 40
Author(s):  
Dian Ratih Laksmitawati ◽  
Umi Marwati ◽  
Vergie Indriani
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glycemic Index ◽  
Total Acid ◽  
Macronutrient Composition ◽  
Protein Levels ◽  
Macronutrient Content ◽  
Significant Difference ◽  
Index Value ◽  
Carbohydrate Contents

Low-glycemic indexed foods are increasingly in demand. The glycemic index value is influenced by macronutrient composition. Fermentation can change macronutrient levels of foods. This study aims to analize  the effect of lactic acid bacteria fermentation on macronutrient content (protein, fat, carbohydrate) and glycemic index of suweg (Amorphophallus campanulatus) tuber flour. Tuber were thinly sliced, fermented with 10% lactic acid bacteria T1-2 isolated from previous studies, then incubated at room temperature for 4 days. The fermented tuber was then made into flour. The fermented suweg flour was tested to determine the glycemic index using experimental mice. Macronutrient levels of carbohydrates, fats and proteins are chemically determined. The results showed that during the lactate acid bacteria fermentation process 0-4 days there was an increase of lactat acid bacteria viability from day 0 to day 2 (3,64x108- 20,38x108 cells / ml) and decreased after day 2 (14,63x108- 7,91x108 cells / ml), the total acid count increased (0,2066% -1,2599%) as the pH decreased (5,43-4,37). The determination respectively result of protein, fat and carbohydrate contents of fermented suweg fluor was  7,41%, 0,46% and 0,38% and 6,05%, 0,38% ,  82,15% in non fermented suweg fluor. The glycemic index value of fermented suweg flour was 64,6 and  69,4 in non fermented fluor.  Based on statistical test, macronutrient content (fat, carbohydrate, protein) and glycemic index showed no significant difference between fermented and non fermented suweg fluor (P> 0,05). Fermentation of the lactic acid bacteria on suweg tuber for four days had no effect on the glycemic index and carbohydrate, fat and protein levels on the tubers.

scholarly journals Assessment of Glycemic Response to Model Breakfasts Varying in Glycemic Index (GI) in 5–7-Year-Old School Children

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4246
Author(s):  
Sandra I. Sünram-Lea ◽  
Gertrude Gentile-Rapinett ◽  
Katherine Macé ◽  
Andreas Rytz
Keyword(s):  
Energy Release ◽  
Cognitive Performance ◽  
School Children ◽  
Glycemic Index ◽  
Glucose Monitoring ◽  
Area Under The Curve ◽  
Healthy Children ◽  
Glycemic Response ◽  
Open Label ◽  
Skimmed Milk

Reduced Glycemic Index (GI) of breakfast has been linked to improved cognitive performance in both children and adult populations across the morning. However, few studies have profiled the post-prandial glycemic response (PPGR) in younger children. The aim of this study was to assess PPGR to breakfast interventions differing in GI in healthy children aged 5–7 years. Eleven subjects completed an open-label, randomized, cross-over trial, receiving three equicaloric test beverages (260 kcal) consisting of 125 mL semi-skimmed milk and 50 g sugar (either glucose, sucrose, or isomaltulose). On a fourth occasion, the sucrose beverage was delivered as intermittent supply. PPGR was measured over 180 min using Continuous Glucose Monitoring (CGM). The incremental area under the curve (3h-iAUC) was highest for the glucose beverage, followed by intermittent sucrose (−21%, p = 0.288), sucrose (−27%, p = 0.139), and isomaltulose (−48%, p = 0.018). The isomaltulose beverage induced the smallest Cmax (7.8 mmol/L vs. >9.2 mmol/L for others) and the longest duration with moderate glucose level, between baseline value and 7.8 mmol/L (150 vs. <115 min for others). These results confirm that substituting mid-high GI sugars (e.g., sucrose and glucose) with low GI sugars (e.g., isomaltulose) during breakfast are a viable strategy for sustained energy release and glycemic response during the morning even in younger children.

scholarly journals Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1410
Author(s):  
Carla Graça ◽  
Joana Mota ◽  
Ana Lima ◽  
Ricardo Boavida Ferreira ◽  
Anabela Raymundo ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Glycemic Index ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Total Phenolic ◽  
Glycemic Response ◽  
Gluten Free ◽  
Antioxidant Power ◽  
Bioactive Properties ◽  
Anti Inflammatory

The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

scholarly journals Extra-Virgin Olive Oil Reduces Glycemic Response to a High–Glycemic Index Meal in Patients With Type 1 Diabetes: A Randomized Controlled Trial

Diabetes Care ◽  
2016 ◽  
Vol 39 (4) ◽  
pp. 518-524 ◽  
Author(s):  
Lutgarda Bozzetto ◽  
Antonio Alderisio ◽  
Marisa Giorgini ◽  
Francesca Barone ◽  
Angela Giacco ◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Type 1 Diabetes ◽  
Glycemic Index ◽  
Controlled Trial ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Glycemic Response ◽  
Randomized Controlled ◽  
High Glycemic Index
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