scholarly journals Glycaemic Profile and Insulin Response after Consuming Triticale Flakes

2017 ◽  
Vol 71 (6) ◽  
pp. 434-439
Author(s):  
Guna Havensone ◽  
Laila Meija ◽  
Līga Balode ◽  
Ieviņa Stūrīte ◽  
Aivars Lejnieks
Keyword(s):  
Metabolic Diseases ◽  
Glucose Solution ◽  
Daily Intake ◽  
Insulin Response ◽  
Postprandial Blood Glucose ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Healthy Young People ◽  
Cereal Product ◽  
Solution Intake

Abstract Daily intake of cereal fibre reduces incidence and progression of metabolic diseases. Very little is known on how triticale (Triticosecale) influences human health and its role in regulating carbohydrate metabolism. The aim of the study was to investigate glycaemic and insulin response in blood after consuming whole grain triticale cereal flakes. A group of twelve healthy, young people, aged from 18 to 30 years participated in the test. The participants in fasted state were given equivalent carbohydrate amounts of triticale cereal and reference food (glucose solution). Postprandial blood glucose and plasma insulin concentrations were measured according to Brouns et al. (2005). Whole grain triticale cereal flakes elicited lower metabolic responses compared to glucose solution. Intake of the triticale cereal flakes induced significantly lower incremental insulin area (iAUC 0–120 min) 1672.9 ± 619.85 than glucose solution 2646.65 ± 1260.56 and showed lower insulinemic indices (II) 68 ± 19.0 (p < 0.05). A low insulin incremental peak was associated with less severe late post-prandial hypoglycaemia. Our study showed that triticale cereal product caused low acute insulinemic response and improved glycaemic profiles, similarly to the rye products studied before. The results also suggested that the triticale cereal flakes could have beneficial appetite regulating properties. Thus, triticale flakes would be a wonderful option for functional breakfast cereal mixtures that might influence course of metabolic syndrome prevention

scholarly journals Postprandial Glycaemic and Insulinaemic Responses after Consumption of Activated Wheat and Triticale Grain Flakes

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Laila Meija ◽  
Guna Havensone ◽  
Aivars Lejnieks
Keyword(s):  
Healthy Subjects ◽  
Metabolic Disorders ◽  
Glucose Solution ◽  
Serum Insulin ◽  
Insulin Response ◽  
Whole Grains ◽  
Whole Grain ◽  
Glycaemic Response ◽  
Bioactive Substances ◽  
Prevention And Treatment

Increasing evidence shows that whole grain consumption is protective against metabolic disorders. Protective bioactive substances of whole grains include fibre and antioxidants. Activation of grains can increase the amount of phenolic compounds and their bioavailability, but there is little evidence about their effect on glycaemic and insulinemic responses. Therefore, the aim of this study was to investigate glycaemic and insulinemic responses after consumption of flakes made from activated wheat and activated triticale grains. Eighteen healthy subjects (7 men and 11 women) were given activated wheat or activated triticale flakes. As a reference, a standard glucose solution was used. Plasma glucose and serum insulin were measured during 120 minutes. Both, activated wheat and activated triticale flakes, show improved glycaemic profile, inducing a lower and more stable glycaemic response. However, statistically significant differences in insulin response were found only in the group who have taken activated triticale flakes and not in the group who have taken activated wheat flakes. Activated triticale flakes induced lower insulin response in all postprandial phases and a more stable concentration of insulin. Thus, activated triticale flakes could be beneficial for the prevention and treatment of metabolic disorders.

scholarly journals Back in Time for Breakfast: An Analysis of the Changing Breakfast Cereal Aisle

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 489
Author(s):  
Emilie Croisier ◽  
Jaimee Hughes ◽  
Stephanie Duncombe ◽  
Sara Grafenauer
Keyword(s):  
Dietary Fibre ◽  
Saturated Fat ◽  
Health Claims ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Full Data ◽  
Data Set ◽  
Time Points ◽  
Total Fat ◽  
Over Time

Breakfast cereal improves overall diet quality yet is under constant scrutiny with assertions that the category has not improved over time. This study aimed to comprehensively analyse the category of breakfast cereals, the nutritional values, and health claims across eight distinct sub-categories at four time points (2013, 2015, 2018, and 2020). An audit of products from four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA, and Woolworths) collected ingredient lists, nutrition information, claims and Health Star Rating (HSR) for biscuits and bites; brans; bubbles, puffs, and flakes; granola and clusters; hot cereal flavoured; hot cereal plain; muesli; breakfast biscuits. The median (IQR) were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre, and sodium for comparisons over time points by nutrient. Data from 2013 was compared with 2020 (by sub-category and then for a sub-section of common products available at each time point). Product numbers between 2013 (n = 283) and 2020 (n = 543) almost doubled, led by granola and clusters. Whole grain cereals ≥ 8 g/serve made up 67% of products (↑114%). While there were positive changes in nutrient composition over time within the full data set, the most notable changes were in the nutrition composition of cereals marketed as the same product in both years (n = 134); with decreases in mean carbohydrate (2%), sugar (10%) and sodium (16%) (p < 0.000), while protein and total fat increased significantly (p = 0.036; p = 0.021). Claims regarding Dietary Fibre and Whole Grain doubled since 2013. Analysis of sub-categories of breakfast cereal assisted in identifying some changes over time, but products common to both timeframes provided a clearer analysis of change within the breakfast category, following introduction of HSR. Whole grain products were lower in the two target nutrients, sodium and sugars, and well-chosen products represent a better choice within this category.

scholarly journals Experimental BPA Exposure and Glucose-Stimulated Insulin Response in Adult Men and Women

2018 ◽  
Vol 2 (10) ◽  
pp. 1173-1187 ◽  
Author(s):  
Richard W Stahlhut ◽  
John Peterson Myers ◽  
Julia A Taylor ◽  
Angel Nadal ◽  
Jonathan A Dyer ◽  
...  
Keyword(s):  
Environmental Protection Agency ◽  
Metabolic Diseases ◽  
Insulin Response ◽  
Percentage Change ◽  
Oral Glucose ◽  
Insulinogenic Index ◽  
Strong Positive Correlation ◽  
Control Session ◽  
Cross Sectional ◽  
C Peptide

Abstract Context Human cross-sectional and animal studies have shown an association of the chemical bisphenol A (BPA) with insulin resistance, type 2 diabetes, and other metabolic diseases, but no human experimental study has investigated whether BPA alters insulin/C-peptide secretion. Design Men and postmenopausal women (without diabetes) were orally administered either the vehicle or a BPA dose of 50 µg/kg body weight, which has been predicted by US regulators (Food and Drug Administration, Environmental Protection Agency) to be the maximum, safe daily oral BPA dose over the lifetime. Insulin response was assessed in two cross-over experiments using an oral glucose tolerance test (OGTT; experiment 1) and a hyperglycemic (HG) clamp (experiment 2). Main outcomes were the percentage change of BPA session measures relative to those of the control session. Results Serum bioactive BPA after experimental exposure was at levels detected in human biomonitoring studies. In the OGTT, a strong positive correlation was found between hemoglobin A1c(HbA1c) and the percentage change in the insulinogenic index (Spearman = 0.92), an indicator of early-phase insulin response, and the equivalent C-peptide index (Pearson = 0.97). In the HG clamp study, focusing on the later-phase insulin response to a stable level of glucose, several measures of insulin and C-peptide appeared suppressed during the BPA session relative to the control session; the change in insulin maximum concentration (Cmax) was negatively correlated with HbA1c and the Cmax of bioactive serum BPA. Conclusions This exploratory study suggests that BPA exposure to a dose considered safe by US regulators may alter glucose-stimulated insulin response in humans.

scholarly journals Intake of whole grain foods and risk of type 2 diabetes: results from three prospective cohort studies

BMJ ◽  
2020 ◽  
pp. m2206 ◽  
Author(s):  
Yang Hu ◽  
Ming Ding ◽  
Laura Sampson ◽  
Walter C Willett ◽  
JoAnn E Manson ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Brown Rice ◽  
Whole Grains ◽  
Health Study ◽  
Whole Grain ◽  
Breakfast Cereal ◽  
Hazard Ratios ◽  
Grain Foods

Abstract Objective To examine the associations between the intake of total and individual whole grain foods and the risk of type 2 diabetes. Design Prospective cohort studies. Setting Nurses’ Health Study (1984-2014), Nurses’ Health Study II (1991-2017), and Health Professionals Follow-Up Study (1986-2016), United States. Participants 158 259 women and 36 525 men who did not have type 2 diabetes, cardiovascular disease, or cancer at baseline. Main outcome measures Self-reports of incident type 2 diabetes by participants identified through follow-up questionnaires and confirmed by a validated supplementary questionnaire. Results During 4 618 796 person years of follow-up, 18 629 participants with type 2 diabetes were identified. Total whole grain consumption was categorized into five equal groups of servings a day for the three cohorts. After adjusting for lifestyle and dietary risk factors for diabetes, participants in the highest category for total whole grain consumption had a 29% (95% confidence interval 26% to 33%) lower rate of type 2 diabetes compared with those in the lowest category. For individual whole grain foods, pooled hazard ratios (95% confidence intervals) for type 2 diabetes in participants consuming one or more servings a day compared with those consuming less than one serving a month were 0.81 (0.77 to 0.86) for whole grain cold breakfast cereal, 0.79 (0.75 to 0.83) for dark bread, and 1.08 (1.00 to 1.17) for popcorn. For other individual whole grains with lower average intake levels, comparing consumption of two or more servings a week with less than one serving a month, the pooled hazard ratios (95% confidence intervals) were 0.79 (0.75 to 0.83) for oatmeal, 0.88 (0.82 to 0.94) for brown rice, 0.85 (0.80 to 0.90) for added bran, and 0.88 (0.78 to 0.98) for wheat germ. Spline regression showed a non-linear dose-response association between total whole grain intake and the risk of type 2 diabetes where the rate reduction slightly plateaued at more than two servings a day (P<0.001 for curvature). For whole grain cold breakfast cereal and dark bread, the rate reduction plateaued at about 0.5 servings a day. For consumption of popcorn, a J shaped association was found where the rate of type 2 diabetes was not significantly raised until consumption exceeded about one serving a day. The association between higher total whole grain intake and lower risk of type 2 diabetes was stronger in individuals who were lean than in those who were overweight or obese (P=0.003 for interaction), and the associations did not vary significantly across levels of physical activity, family history of diabetes, or smoking status. Conclusion Higher consumption of total whole grains and several commonly eaten whole grain foods, including whole grain breakfast cereal, oatmeal, dark bread, brown rice, added bran, and wheat germ, was significantly associated with a lower risk of type 2 diabetes. These findings provide further support for the current recommendations of increasing whole grain consumption as part of a healthy diet for the prevention of type 2 diabetes.

Effect of a Barley Breakfast Cereal on Blood Glucose and Insulin Response in Normal and Diabetic Patients

2005 ◽  
Vol 60 (2) ◽  
pp. 63-67 ◽  
Author(s):  
M. Rendell ◽  
J. Vanderhoof ◽  
M. Venn ◽  
M. A. Shehan ◽  
E. Arndt ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Insulin Response ◽  
Diabetic Patients ◽  
Breakfast Cereal

scholarly journals Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1839 ◽  
Author(s):  
Joto Yoshimoto ◽  
Yukiko Kato ◽  
Masayasu Ban ◽  
Mikiya Kishi ◽  
Humitoshi Horie ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Breaking Stress ◽  
Postprandial Blood Glucose ◽  
Double Blind Study ◽  
Staple Food ◽  
Double Blind ◽  
Breaking Strain ◽  
Sensory Tests

Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow pea, chickpea, and lentil were prepared and evaluated as functional staple foods for controlling blood glucose via an in vitro digestion method. We also measured breaking stress and breaking strain using a creep meter, as well as sensory tests on a 9-point hedonic scale. The noodles made from yellow pea had high values for both breaking stress and breaking strain, and was highly regarded in the sensory tests. Therefore, the noodles made from yellow pea on postprandial glucose and insulin response were measured in a randomized double-blind study (n = 12). The results show that noodles made from yellow pea have a low glycemic index (50.4), and have potential as a functional staple food.

scholarly journals Effect of Vitamin D2 Fortification Using Pleurotus ostreatus in a Whole-Grain Cereal Product on Child Acceptability

Nutrients ◽  
2019 ◽  
Vol 11 (10) ◽  
pp. 2441 ◽  
Author(s):  
Cristina Proserpio ◽  
Vera Lavelli ◽  
Francesca Gallotti ◽  
Monica Laureati ◽  
Ella Pagliarini
Keyword(s):  
Pleurotus Ostreatus ◽  
Vitamin D2 ◽  
Food Fortification ◽  
Whole Grain ◽  
Food Neophobia ◽  
Cereal Product ◽  
Whole Grain Cereal

Vitamin D2 deficiency is one of the most common micronutrient insufficiencies among children. Few foods, mainly those derived from animal sources, naturally contain this vitamin. The basidiomycete mushroom Pleurotus ostreatus could be used as an innovative and sustainable ingredient for food fortification with vitamin D2. This study was aimed at exploring children’s acceptance of a whole-cereal-based product (breadsticks) combined with increasing concentrations of P. ostreatus powder rich in vitamin D2. The food neophobia trait (fear of trying unfamiliar and new food) on sample acceptability was also investigated. One hundred and three children (47 girls and 56 boys, aged 9–11 years) were recruited, and breadstick-liking was studied in relation to gender and neophobic traits. Results showed that the samples enriched in vitamin D2 were well accepted by children even if liking decreased with increasing concentration of mushroom powder. Generally, neophilic subjects gave higher liking scores compared with the neophobic ones, especially for the modified samples. New, well-accepted fortified products could be developed using an adequate concentration of mushroom powder to deal with the increasing vitamin D2 deficiency among children.

scholarly journals Effects of Fresh Watermelon Consumption on the Acute Satiety Response and Cardiometabolic Risk Factors in Overweight and Obese Adults

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 595 ◽  
Author(s):  
Tiffany Lum ◽  
Megan Connolly ◽  
Amanda Marx ◽  
Joshua Beidler ◽  
Shirin Hooshmand ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Body Mass Index ◽  
Body Weight ◽  
Body Mass ◽  
Metabolic Diseases ◽  
Insulin Response ◽  
Postprandial Glucose ◽  
Overweight And Obesity ◽  
Daily Consumption ◽  
Obese Adults

Although some studies have demonstrated the beneficial effects of watermelon supplementation on metabolic diseases, no study has explored the potential mechanism by which watermelon consumption improves body weight management. The objective of this study was to evaluate the effects of fresh watermelon consumption on satiety, postprandial glucose and insulin response, and adiposity and body weight change after 4 weeks of intervention in overweight and obese adults. In a crossover design, 33 overweight or obese subjects consumed watermelon (2 cups) or isocaloric low-fat cookies daily for 4 weeks. Relative to cookies, watermelon elicited more (p < 0.05) robust satiety responses (lower hunger, prospective food consumption and desire to eat and greater fullness). Watermelon consumption significantly decreased body weight, body mass index (BMI), systolic blood pressure and waist-to-hip ratio (p ≤ 0.05). Cookie consumption significantly increased blood pressure and body fat (p < 0.05). Oxidative stress was lower at four week of watermelon intervention compared to cookie intervention (p = 0.034). Total antioxidant capacity increased with watermelon consumption (p = 0.003) in blood. This study shows that reductions in body weight, body mass index (BMI), and blood pressure can be achieved through daily consumption of watermelon, which also improves some factors associated with overweight and obesity (clinicaltrials.gov, NCT03380221).

The Role of Sugar-Sweetened Beverage Consumption in Adolescent Obesity: A Review of the Literature

2008 ◽  
Vol 24 (1) ◽  
pp. 3-12 ◽  
Author(s):  
Susan Harrington
Keyword(s):  
Soft Drink ◽  
Daily Intake ◽  
Caloric Intake ◽  
Adolescent Obesity ◽  
Postprandial Blood Glucose ◽  
Sugar Sweetened Beverage ◽  
Added Sugars ◽  
Soft Drink Consumption ◽  
Glucose Levels ◽  
Sweetened Beverages

Soft drink consumption has increased by 300% in the past 20 years, and 56–85% of children in school consume at least one soft drink daily. The odds ratio of becoming obese among children increases 1.6 times for each additional can or glass of sugar-sweetened drink consumed beyond their usual daily intake of the beverage. Soft drinks currently constitute the leading source of added sugars in the diet and exceed the U.S. Department of Agriculture’s recommended total sugar consumption for adolescents. With the increase in adolescent obesity and the concurrent increase in consumption of sugar-sweetened beverages (SSB), the assumption infers a relationship between the two variables. SSB, classified as high–glycemic index (GI) liquids, increase postprandial blood glucose levels and decrease insulin sensitivity. Additionally, high-GI drinks submit to a decreased satiety level and subsequent overeating. Low-GI beverages stimulate a delayed return of hunger, thereby prompting an increased flexibility in amounts and frequencies of servings. Single intervention manipulation, elimination, or marked reduction of SSB consumption may serve to decrease caloric intake, increase satiety levels, decrease tendencies towards insulin resistance, and simplify the process of weight management in this population.

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