Effects of cultured dairy and nondairy products added to breakfast cereals on blood glucose control, satiation, satiety, and short-term food intake in young women

2020 ◽  
Vol 45 (10) ◽  
pp. 1118-1126
Author(s):  
Kathleen Mather ◽  
Ruth Boachie ◽  
Younes Anini ◽  
Shirin Panahi ◽  
G. Harvey Anderson ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Food Intake ◽  
G Protein ◽  
Repeated Measures ◽  
Dietary Fibre ◽  
Blood Glucose Control ◽  
Fold Increase ◽  
Water Control ◽  
Breakfast Cereals ◽  
Coconut Product

Breakfast cereals are often consumed with dairy products or nondairy alternatives; however, the effect of the combination on blood glucose and food intake control is not well investigated. In a randomized, crossover study, 24 healthy women (age: 22.7 ± 2.5 years; body mass index: 22.1 ± 1.5 kg/m2) consumed, to satiation, 1 of 3 treatments: Greek yogurt with granola (150 kcal, 9.2 g protein, 2.6 g fat, 2.0 g dietary fibre, and 21.5 g available carbohydrate/100 g); cultured coconut product with granola (146 kcal, 3.2 g protein, 3.2 g fat, 5.6 g dietary fibre, and 21.9 g available carbohydrate/100 g); or water control. The data were analyzed with repeated-measures ANOVA. The 2 h blood glucose iAUC was 52% lower after the dairy compared with nondairy treatment (P < 0.0001). While there were no differences in food intake between the caloric treatments consumed to satiation, protein intake was 3 times higher and fibre intake was 4 times lower after the dairy compared with nondairy treatment. Both caloric treatments resulted in similar suppression of ad libitum food intake at 2 h (P < 0.003) and subjective appetite over 2 h (P < 0.0001) compared with water. The cumulative food intake over 2 h was lower after water (P < 0.05). The 1.8-fold increase in postprandial insulin after dairy compared with nondairy treatment may explain the reduction in blood glucose without an increase in subsequent energy intake. Novelty Blood glucose in young females is lower after a breakfast with granola in a high-protein cultured dairy than when in a high-fibre nondairy cultured product. Subjective appetite over 2 h and food intake 2 h later was similarly lower after both breakfasts but cumulative intake was higher compared with breakfast skipping.

scholarly journals Pre- and within-meal effects of fluid dairy products on appetite, food intake, glycemia, and regulatory hormones in children

2017 ◽  
Vol 42 (3) ◽  
pp. 302-310 ◽  
Author(s):  
Shirley Vien ◽  
Bohdan L. Luhovyy ◽  
Barkha P. Patel ◽  
Shirin Panahi ◽  
Dalia El Khoury ◽  
...  
Keyword(s):  
Food Intake ◽  
Repeated Measures ◽  
Dairy Products ◽  
Normal Weight ◽  
Chocolate Milk ◽  
Water Control ◽  
Cumulative Energy ◽  
Sugar Sweetened Beverage ◽  
Repeated Measures Design ◽  
Yogurt Drink

The effect of beverages commonly consumed by children in-between or with meals on short-term food intake (FI) and glycemic control has received little attention. Therefore, 2 experiments were conducted in 9- to 14-year-old children following a randomized repeated-measures design. Experiment 1 (n = 32) compared the effects of water (control) and isocaloric (130 kcal) amounts of 2% milk, chocolate milk, yogurt drink, and fruit punch on subjective appetite and FI. Experiment 2 (n = 20) compared the effects of isocaloric (130 kcal) amounts of 2% milk and fruit punch on subjective appetite, FI, and glycemic and appetite hormone responses. One serving of the beverages was given as a pre-meal drink at baseline (0 min) and a second serving 60 min later with an ad libitum pizza meal. Meal FI in experiment 1 was lower by 14% and 10%, respectively, after chocolate milk and yogurt drink (p < 0.001), but not milk, compared with water. Cumulative energy intake (beverages plus meal) was higher after caloric beverages than water. In experiment 2, no differences occurred in pre-meal but post-meal glucose was 83% higher in overweight/obese than normal-weight children (p = 0.02). Milk led to higher pre-meal glucagon-like peptide-1 and post-meal peptide tyrosine tyrosine (PYY) than fruit punch (p < 0.01) but insulin did not differ between treatments. In conclusion, dairy products consumed before and with a meal have more favourable effects on FI, appetite, and satiety hormones than a sugar-sweetened beverage, but all caloric beverages result in more cumulative calories than if water is the beverage.

scholarly journals Whole foods and increased dietary fibre improve blood glucose control in diabetic children.

1982 ◽  
Vol 57 (3) ◽  
pp. 187-194 ◽  
Author(s):  
A L Kinmonth ◽  
R M Angus ◽  
P A Jenkins ◽  
M A Smith ◽  
J D Baum
Keyword(s):  
Blood Glucose ◽  
Glucose Control ◽  
Dietary Fibre ◽  
Blood Glucose Control ◽  
Diabetic Children ◽  
Whole Foods

scholarly journals Adjunctive Sitagliptin Therapy in Postoperative Cardiac Surgery Patients: A Pilot Study

2012 ◽  
Vol 2012 ◽  
pp. 1-6 ◽  
Author(s):  
Marcia L. Brackbill ◽  
Ateequr Rahman ◽  
Jeffrey S. Sandy ◽  
M. Denton Stam ◽  
Arthur F. Harralson
Keyword(s):  
Cardiac Surgery ◽  
Blood Glucose ◽  
Pilot Study ◽  
Repeated Measures ◽  
Management Practices ◽  
Blood Glucose Control ◽  
Control Group ◽  
Diabetic Patients ◽  
Significant Difference ◽  
Mean Blood Glucose

Aim. We aimed to determine if sitagliptin added to standard postoperative standardized sliding-scale insulin regimens improved blood glucose.Methods. A prospective, randomized, double-blind, placebo-controlled pilot study was conducted in diabetic cardiac surgery patients. Patients received sitagliptin or placebo after surgery for 4 days. The primary endpoint was to estimate the effect of adjunctive sitagliptin versus placebo on overall mean blood glucose in the 4-day period after surgery.Results. Sixty-two patients participated. Repeated measures tests indicated no significant difference between the groups in the overall mean blood glucose level with a mean of147.2±4.8 mg/dL and153.0±4.6 mg/dL for the test and the control group, respectively (P=0.388).Conclusions. Sitagliptin added to normal postoperative glucose management practices did not improve overall mean blood glucose control in diabetic patients in the postoperative setting.

scholarly journals Liraglutide Suppresses Obesity and Hyperglycemia Associated with Increases in Hepatic Fibroblast Growth Factor 21 Production in KKAyMice

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Katsunori Nonogaki ◽  
Miki Hazama ◽  
Noriko Satoh
Keyword(s):  
Body Weight ◽  
Blood Glucose ◽  
Growth Factor ◽  
Food Intake ◽  
Fibroblast Growth Factor ◽  
Fold Increase ◽  
Systemic Administration ◽  
Fibroblast Growth ◽  
Glucose Levels ◽  
Blood Glucose Levels

Social isolation contributes to the development of obesity and insulin-independent diabetes in KKAymice. Here we show that systemic administration of liraglutide, a long-acting human glucagon-like peptide-1 (GLP-1) analog, significantly decreased food intake, body weight, and blood glucose levels at 24 h after its administration while having no significant effects on plasma insulin and glucagon levels in individually housed KKAymice. In addition, the systemic administration of liraglutide significantly increased plasma fibroblast growth factor (Fgf) 21 levels (1.8-fold increase) associated with increases in the expression of hepaticFgf21(1.9-fold increase) andPparγ(1.8-fold increase), while having no effects on the expression of hepaticPparαandFgf21in white adipose tissue. Moreover, systemic administration of liraglutide over 3 days significantly suppressed food intake, body weight gain, and hyperglycemia in KKAymice. On the other hand, despite remarkably increased plasma active GLP-1 levels (4.2-fold increase), the ingestion of alogliptin, a selective dipeptidyl peptidase-4 inhibitor, over 3 days had no effects on food intake, body weight, blood glucose levels, and plasma Fgf21 levels in KKAymice. These findings suggest that systemic administration of liraglutide induces hepatic Fgf21 production and suppresses the social isolation-induced obesity and diabetes independently of insulin, glucagon, and active GLP-1 in KKAymice.

scholarly journals The effect of dairy products consumed with high glycemic carbohydrate on subjective appetite, food intake, and postprandial glycemia in older adults

2017 ◽  
Vol 42 (11) ◽  
pp. 1210-1216 ◽  
Author(s):  
Marron Law ◽  
Ying Ti Lee ◽  
Shirley Vien ◽  
Bohdan L. Luhovyy ◽  
G. Harvey Anderson
Keyword(s):  
Older Adults ◽  
Blood Glucose ◽  
Food Intake ◽  
Dairy Products ◽  
Post Treatment ◽  
Water Control ◽  
Healthy Older Adults ◽  
Postprandial Glycemia ◽  
Semi Solid ◽  
Randomized Crossover Study

The objective was to compare the effect of liquid, semi-solid, and solid dairy products and a nondairy beverage when consumed with glycemic carbohydrate on subjective appetite, food intake (FI), and post-prandial glycemia (PPG) in healthy older adults. Thirty healthy men and women (14 males and 16 females; age: 64.6 ± 2.4 y; BMI: 25.6 ± 2.5 kg/m2) participated in a randomized crossover study. Treatments were one of 250 mL of 2% fat milk and soy beverage, 175 g of 2% Greek yogurt, and 30 g of Cheddar cheese consumed as part of an isocaloric (380 kcal) meal with bread and jam. Water alone served as the energy-free control for subjective appetite. At 180 min after consumption, the participants were fed an ad libitum meal to measure FI. Subjective appetite, blood glucose, and insulin were measured at baseline and at intervals both before (post-treatment) and after the meal (postmeal). Cheese and yogurt resulted in lower post-treatment blood glucose than milk and soy beverage when consumed with carbohydrate (p < 0.0001), but no differences among any treatments were observed postmeal. Treatments led to similar insulin concentrations. Post-treatment appetite was lower than after the water control for all treatments but suppressed more by cheese and yogurt compared with milk (p < 0.0001). There were no differences in FI among treatments. Cheese and yogurt increase satiety and lower PPG more than milk or a soy beverage when consumed with carbohydrate.

scholarly journals The Glycaemic Effect of Blueberry Beverage Prepared with Hydrothermodynamic Processing in Young Adults (FS14-02-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Ruth Boachie ◽  
Alex Martynenko ◽  
Kathleen Mather ◽  
Yougui Chen ◽  
Younes Anini ◽  
...  
Keyword(s):  
Blood Glucose ◽  
G Protein ◽  
Sugar Content ◽  
Blood Glucose Control ◽  
Area Under The Curve ◽  
Healthy Adults ◽  
White Bread ◽  
Sugar Sweetened Beverage ◽  
Wild Blueberries ◽  
High Level

Abstract Objectives Wild blueberries, due to their high level of anthocyanines, may provide multiple health benefits including improved blood glucose (BG) control, however the consumption of fresh berries is limited by their short seasonal availability. Hydrothermodynamic (HTD) processing of whole berries is used to produce pasteurized drinkable puréed products with the amount of anthothyanins comparable with fresh berries. The objective of this study was to investigate glycaemic properties of drinkable puréed wild blueberries produced with HTD processing in young healthy adults. Methods In a randomized controlled cross over, 25 healthy adults (12 females and 13 males) 23.3 ± 4.4 y with a BMI of 22.3 ± 2.2 kg/m2 attended two sessions on separate days. At each session, participants, after an overnight fast, were asked to consume one of two treatments equalized for their available carbohydrate content: (1) drinkable blueberry purée (150 g) and two slices (70 g) of white bread (196 kcal, 11.4 g sugar, 27.7 g starch, 5.3 g fiber, 6.8 g protein, and 0.2 g fat in the treatment), and (2) control: sweetened water (141.5 g water with 10 g of sucrose) and two slices (70 g) of white bread (187 kcal, 11.4 g sugar, 27.7 g starch, 1.8 g fiber, 6.3 g protein, and 0.2 g fat in the treatment). Blueberry drinkable purée was prepared from whole wild blueberries Vaccinium augustifolium using HTD processing at 95 °C for 2 min. Fresh purée was frozen at −20 °C and defrosted overnight before each session. The blood samples were collected before (fasting blood) and at 15, 30, 45, 60, 90, and 120 min after the treatment. BG was analyzed using YSI 2300 STAT Plus Glucose & Lactate Analyzer. Results There was no difference in baseline BG (P = 0.49). There was an effect of time (P < 0.05) but no effect of treatment on mean BG over 120 min (P = 0.6) or 60 min (P = 0.2), or on the incremental area under the curve (AUC) for BG over 120 min (P = 0.7) or over 60 min (P = 0.6). There was an effect of time (P < 0.0001) and treatment on mean BG (P = 0.01) and AUC for BG (P = 0.007) over 30 min. The BG was lower by 8.5% and 6.5% after the treatment with blueberry drinkable purée compared to the control at 15 and 30 min, respectively. Conclusions Blueberry drinkable purée prepared using HTD processing and consumed with a high-carbohydrate food may provide benefits for blood glucose control over 30 min compared to the sugar-sweetened beverage of the same sugar content. Funding Sources Canadian Food Innovators Cluster Program, PEI Berries LTD, Mount Saint Vincent University.

Acute effects of pea protein and hull fibre alone and combined on blood glucose, appetite, and food intake in healthy young men – a randomized crossover trial

2014 ◽  
Vol 39 (12) ◽  
pp. 1360-1365 ◽  
Author(s):  
Rebecca C. Mollard ◽  
Bohdan L. Luhovyy ◽  
Christopher Smith ◽  
G. Harvey Anderson
Keyword(s):  
Blood Glucose ◽  
Food Intake ◽  
Repeated Measures ◽  
Crossover Trial ◽  
Value Added ◽  
Tomato Sauce ◽  
Pea Protein ◽  
Yellow Peas ◽  
Hull Fibre ◽  
And Control

Whether pulse components can be used as value-added ingredients in foods formulated for blood glucose (BG) and food intake (FI) control requires investigation. The objective of this study was to examine of the effects of pea components on FI at an ad libitum meal, as well as appetite and BG responses before and after the meal. In a repeated-measures crossover trial, men (n = 15) randomly consumed (i) pea hull fibre (7 g), (ii) pea protein (10 g), (iii) pea protein (10 g) plus hull fibre (7 g), (iv) yellow peas (406 g), and (v) control. Pea hull fibre and protein were served with tomato sauce and noodles, while yellow peas were served with tomato sauce. Control was noodles and tomato sauce. FI was measured at a pizza meal (135 min). Appetite and BG were measured pre-pizza (0–135 min) and post-pizza (155–215 min). Protein plus fibre and yellow peas led to lower pre-pizza BG area under the curve compared with fibre and control. At 30 min, BG was lower after protein plus fibre and yellow peas compared with fibre and control, whereas at 45 and 75 min, protein plus fibre and yellow peas led to lower BG compared with fibre (p < 0.05). Following the pizza meal (155 min), yellow peas led to lower BG compared with fibre (p < 0.05). No differences were observed in FI or appetite. This trial supports the use of pea components as value-added ingredients in foods designed to improve glycemic control.

scholarly journals Effect of Increasing the Dietary Protein Content of Breakfast on Subjective Appetite, Short-Term Food Intake and Diet-Induced Thermogenesis in Children

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3025
Author(s):  
Nick Bellissimo ◽  
Tammy Fansabedian ◽  
Vincent C.H. Wong ◽  
Julia O. Totosy de Zepetnek ◽  
Neil R. Brett ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Food Intake ◽  
Protein Content ◽  
Dietary Protein ◽  
Repeated Measures ◽  
Short Term ◽  
Low Protein ◽  
Repeated Measures Designs ◽  
Diet Induced Thermogenesis ◽  
And Control

Dietary protein affects energy balance by decreasing food intake (FI) and increasing energy expenditure through diet-induced thermogenesis (DIT) in adults. Our objective was to investigate the effects of increasing the dietary protein in an isocaloric breakfast on subjective appetite, FI, blood glucose, and DIT in 9–14 y children. Two randomized repeated measures designs were used. In experiment 1, 17 children (9 boys, 8 girls) consumed isocaloric meals (450 kcal) on four separate mornings containing: 7 g (control), 15 g (low protein, LP), 30 g (medium protein, MP) or 45 g (high protein, HP) of protein. Blood glucose and subjective appetite were measured at baseline and regular intervals for 4 h, and FI was measured at 4 h. In experiment 2, 9 children (6 boys, 3 girls) consumed the control or HP breakfast on two separate mornings, and both DIT and subjective appetite were determined over 5 h. In experiment 1, all dietary protein treatments suppressed subjective appetite compared to control (p < 0.001), and the HP breakfast suppressed FI compared with the LP breakfast and control (p < 0.05). In experiment 2, DIT was higher after HP than control (p < 0.05). In conclusion, increasing the dietary protein content of breakfast had favorable effects on satiety, FI, and DIT in children.

scholarly journals Beneficial Effects of Consuming a Natural Zero Calorie Sweetener Preload Prior to Lunch on Energy Intake: A Double-blind Randomised Crossover Study (FS18-01-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Nikoleta Stamataki ◽  
Rebecca Elliott ◽  
Shane McKie ◽  
John McLaughlin
Keyword(s):  
Blood Glucose ◽  
Food Intake ◽  
Crossover Study ◽  
Energy Intake ◽  
Sweet Taste ◽  
Water Control ◽  
Cumulative Energy ◽  
Double Blind ◽  
Beneficial Effects ◽  
Cumulative Energy Intake

Abstract Objectives Non-nutritive sweeteners (NNS) are zero- or low-calorie alternatives to caloric sugars and substituting caloric sweeteners with NNS is expected to reduce energy intake. The aim of this study was to examine appetite and food intake following the consumption of a beverage preload containing a natural zero calorie sweetener or caloric sweeteners (sugars). Methods This was a randomised controlled double-blind crossover study. Healthy participants (n = 20, 9 males, mean body mass index 21.8 kg/m2) completed five separate visits, corresponding to five study beverages: 330 mL of water (control-no calories and no taste) and either 330 mL of water containing 40 g glucose or sucrose (sweet taste and calories), maltodextrin (calories and no sweet taste), or 240 ppm all natural sweetener, stevia (Truvia RA-95-sweet taste and no calories). Subjective appetite ratings and blood glucose was measured at baseline and then study beverages were administered, with appetite ratings and blood glucose again measured at 15, 30 and 60 minutes. At 30 minutes participants were offered an ad libitum lunch and food intake was measured. Results Stevia and glucose preloads were rated to have equal sweetness levels, while water and maltodextrin the lowest levels of sweetness. Only glucose, sucrose and maltodextrin elevated blood glucose. Both calories and sweet taste affected appetite as there was a significant effect on suppressed subjective appetite ratings following the stevia and caloric preloads compared to water at 15 and 30 minutes postprandially. Compared to water preload, food intake was significantly lower after the consumption of each of the sweet or caloric preloads. Analysis of cumulative energy intake (preload and lunch) showed that total energy intake was lower after the stevia preload compared to the water preload with no differences between the water and caloric preloads (Figure 1). Conclusions This study, found a beneficial effect of a stevia beverage consumed prior to a meal on appetite and subsequent energy intake compared to water. This study was registered in clinicaltrial.gov as NCT03711084. Funding Sources This research was supported by a BBSRC Case Studentship. Supporting Tables, Images and/or Graphs

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