scholarly journals Effect of resistant starch in rice on postprandial glucose response and appetite in humans

2011 ◽  
Vol 25 (S1) ◽  
Author(s):  
Yu‐Ting Chiu ◽  
Justin Kai Iwasaki ◽  
Jonathan Valdez ◽  
Maria L. Stewart
Keyword(s):  
Resistant Starch ◽  
Postprandial Glucose ◽  
Glucose Response

scholarly journals Precision Nutrition Model Predicts Glucose Control of Overweight Females following the Consumption of Potatoes High in Resistant Starch

Nutrients ◽  
2022 ◽  
Vol 14 (2) ◽  
pp. 268
Author(s):  
Joy V. Nolte Fong ◽  
Derek Miketinas ◽  
Linda W. Moore ◽  
Duc T. Nguyen ◽  
Edward A. Graviss ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Postprandial Glucose ◽  
Dietary Recommendations ◽  
Glucose Response ◽  
Overweight Women ◽  
Physiological Processes ◽  
Α Diversity ◽  
Dietary Records ◽  
Baseline Characteristics ◽  
Trial Participants

Individual glycemic responses following dietary intake result from complex physiological processes, and can be influenced by physical properties of foods, such as increased resistant starch (RS) from starch retrogradation. Predictive equations are needed to provide personalized dietary recommendations to reduce chronic disease development. Therefore, a precision nutrition model predicting the postprandial glucose response (PPGR) in overweight women following the consumption of potatoes was formulated. Thirty overweight women participated in this randomized crossover trial. Participants consumed 250 g of hot (9.2 g RS) or cold (13.7 g RS) potatoes on two separate occasions. Baseline characteristics included demographics, 10-day dietary records, body composition, and the relative abundance (RA) and α-diversity of gut microbiota. Elastic net regression using 5-fold cross-validation predicted PPGR after potato intake. Most participants (70%) had a favorable PPGR to the cold potato. The model explained 32.2% of the variance in PPGR with the equation: 547.65 × (0 [if cold, high-RS potato], ×1, if hot, low-RS potato]) + (BMI [kg/m2] × 40.66)—(insoluble fiber [g] × 49.35) + (Bacteroides [RA] × 8.69)—(Faecalibacterium [RA] × 73.49)—(Parabacteroides [RA] × 42.08) + (α-diversity × 110.87) + 292.52. This model improves the understanding of baseline characteristics that explain interpersonal variation in PPGR following potato intake and offers a tool to optimize dietary recommendations for a commonly consumed food.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

2018 ◽  
Vol 8 (5) ◽  
pp. 78-84
Author(s):  
Uyen Tran Thi Ngoc ◽  
Nam Nguyen Khac ◽  
Dung Tran Huu
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Starch Content ◽  
Degree Of Substitution ◽  
Wheat Starch ◽  
Diabetes Treatment ◽  
Glucose Response ◽  
Swelling Capacity ◽  
Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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 Can the Sequence of Food Presentation Influence Postprandial Glycaemia? (P10-072-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Christiani Henry ◽  
Lijuan Sun ◽  
Priya Govindharajulu ◽  
Melvin Khee-Shing Leow
Keyword(s):  
Random Order ◽  
Postprandial Glucose ◽  
Food Presentation ◽  
Chinese Adults ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Randomized Controlled ◽  
Funding Sources ◽  
Postprandial Glycaemia ◽  
Different Order

Abstract Objectives The study was to investigate how a rice-based meal composed of rice, vegetable (green leaf) and meat (breast of chicken) when presented in different order of sequence, impacts on postprandial glycaemia. Methods In a randomized controlled crossover trial, sixteen healthy Chinese adults participated in this study (13 males and 3 females). Subjects consumed in random order 5 experimental meals. The 5 test meal were: (1) vegetables first followed by meat and rice (V-MR), (2) meat first followed by vegetables and rice (M-VR), (3) vegetables first, meat second followed by rice (V-M-R), (4) vegetables, meat and rice together (VMR), (5) rice followed by vegetables and meat (R-VM). Vegetable consumed first followed by meat and rice (V-MR), finally vegetable consumed first, followed by meat and followed by rice (V-M-R). Results In comparison to rice consumed first followed by vegetable and meat (R-VM), the overall postprandial glucose response was significantly lower after the consumption of vegetable first, followed by meat and rice (V-MR) or meat first, followed by vegetable and rice (M-VR) or vegetable followed by meat and followed by rice (V-M-R) or vegetable, meat and rice consumed together (VMR). The insulin iAUC (0–60) was significantly lower after V-M-R than M-VR, VMR and R-VM. V-M-R food sequence intake stimulated higher GLP-1 release than other meal sequence. However, GIP response was lower after V-MR and V-M-R than M-VR and R-MR food sequence. Conclusions Food sequence can considerably influence a meals response to glycaemic, insulinaemic and incretin. V-M-R food sequence intake lowered the glycaemic response significantly with an increased stimulation of GLP1. The order of food presentation has a great potential to alter the glycaemic response of rice-based diets. Our results provide a simple but effective way to reduce postprandial glucose and may help prevent the transition from pre-diabetics to diabetics Funding Sources Singapore Institute for Clinical Sciences, A*STAR, Singapore. Supporting Tables, Images and/or Graphs

scholarly journals Nutrient Extraction Lowers Postprandial Glucose Response of Fruit in Adults with Obesity as well as Healthy Weight Adults

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 766
Author(s):  
Rabab Alkutbe ◽  
Kathy Redfern ◽  
Michael Jarvis ◽  
Gail Rees
Keyword(s):  
Fruit Juice ◽  
Disease Risk ◽  
Risk Group ◽  
Postprandial Glucose ◽  
Glycemic Response ◽  
Healthy Weight ◽  
Glucose Response ◽  
Eating Fruit ◽  
Nutrient Extraction

Fruit consumption is recommended as part of a healthy diet. However, consumption of fruit in the form of juice is positively associated with type 2 diabetes risk, possibly due to resulting hyperglycemia. In a recent study, fruit juice prepared by nutrient extraction, a process that retains the fiber component, was shown to elicit a favorable glycemic index (GI), compared to eating the fruit whole, in healthy weight adults. The current study expanded on this to include individuals with obesity, and assessed whether the nutrient extraction of seeded fruits reduced GI in a higher disease risk group. Nutrient extraction was shown to significantly lower GI, compared to eating fruit whole, in subjects with obesity (raspberry/mango: 25.43 ± 18.20 vs. 44.85 ± 20.18, p = 0.034 and passion fruit/mango (26.30 ± 25.72 vs. 42.56 ± 20.64, p = 0.044). Similar results were found in those of a healthy weight. In summary, the current study indicates that the nutrient-extraction of raspberries and passionfruit mixed with mango lowers the GI, not only in healthy weight individuals, but also in those with obesity, and supports further investigation into the potential for nutrient extraction to enable increased fruit intake without causing a high glycemic response.

scholarly journals Twenty Minute Moderate-Intensity Post-Dinner Exercise Reduces the Postprandial Glucose Response in Chinese Patients with Type 2 Diabetes

2018 ◽  
Vol 24 ◽  
pp. 7170-7177 ◽  
Author(s):  
Zheng Li ◽  
Yun Hu ◽  
Rengna Yan ◽  
Huiqin Li ◽  
Danfeng Zhang ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Postprandial Glucose ◽  
Chinese Patients ◽  
Moderate Intensity ◽  
Glucose Response

scholarly journals Postprandial Glucose and Insulin Response to a Cookie with or Without Added RS4 Wheat Starch After 3 Days of Pre-Feeding: A Double Blind, Randomized, Controlled Clinical Trial (P08-081-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Alexandra Jenkins ◽  
Clodualdo Maningat ◽  
Paul Seib ◽  
Janice Campbell ◽  
Adish Ezatagha ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Resistant Starch ◽  
Healthy Subjects ◽  
Postprandial Glucose ◽  
Wheat Starch ◽  
Feeding Period ◽  
Double Blind ◽  
Blood Samples ◽  
Glucose Levels ◽  
Gi Symptoms

Abstract Objectives Research on the effect of resistant starch on postprandial glucose levels has mainly focused on the attenuation achieved by substituting it for the available carbohydrate (avCarb), few studies have looked at the effect on glucose levels when the resistant starch is added to avCarb. The objective of this study was therefore to investigate the acute effect on postprandial glycemia and insulinemia of a cross-linked RS4 wheat starch (Fibersym® RW) in a test cookie compared to a control cookie matched for available carbohydrate after a 3-day habituation period. Methods This study used a double blind, randomized, cross-over design. Nineteen healthy subjects were screened of which 16 were eligible and randomized into the study. A total of 15 subjects completed the study (5M:10F; 32 ± 11y; 24.9 ± 2.5 kg/m2; BP 112/70 mmHg). After 3-day pre-feeding of Control (dietary fiber 1.6 g/d) or Fibersym sugar snap cookies (dietary fiber 29 g/d), the subjects, after an overnight fast, consumed either the respective Control or Fibersym cookie, both meals contained 40 g avCarb. Blood samples were collected over 2 h. Gastrointestinal (GI) symptoms were recorded during the pre-feeding period and during the postprandial visit. Subjective appetite scores were measured at the same time points when blood samples were collected. Results The 90-min blood glucose incremental area under the curve (IAUC) was statistically significantly lower after ingesting the Fibersym cookie (71.9 ± 8.5 mmolxmin/L) compared to the Control cookie (86.7 ± 9.3 mmolxmin/L) (P < 0.02). In addition, the peak glucose concentrations at 30 and 45 min after consumption of the Fibersym cookie was significantly lower than the Control cookie (P < 0.05). Insulin levels at 90-min (P < 0.016) and the 2-h (P < 0.02) insulin IAUC's were significantly lower after consumption of the Fibersym cookie compared to the Control cookie. There were no significant differences in GI symptoms over the 3-day pre-feeding period and during the 2 h postprandial visit between the two cookies and neither did the appetite scores differ significantly. Conclusions The cross-linked RS4 wheat starch, Fibersym, when formulated into a cookie, is well tolerated and attenuates blood glucose and insulin levels in healthy subjects compared to a Control cookie containing the same amount of available carbohydrate. Funding Sources MGP Ingredients, Inc.

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