Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects

The established effect of turmeric and its curcuminoids on appetite sensations was previously shown to be mediated by gut hormones release. In in vitro and preclinical studies, curcumin was shown to induce GLP-1 secretion and improve postprandial glycemia. In humans, consumption of 220 mL turmeric-based beverage (TUR, containing 185 mg gallic acid equivalents (GAE)) prior to white wheat bread (WWB, 50 g available carbohydrate) reduced early postprandial glucose levels and induced peptide tyrosine–tyrosine (PYY) release, as well as lowered ‘desire to eat’ and ‘prospective consumption’ in a postprandial setting, compared to control. In the present study, 12 healthy participants (5 men, 7 women) were admitted. An identical beverage was given and consumed prior to isoenergetic (423 kcal) medium-fat (MF) or high-fat (HF) meals. Appetite sensations including perceived ‘hunger’, ‘desire to eat’, ‘satiety’, ‘fullness’, ‘prospective consumption’, and ‘thirst’ were measured using visual analogue scales. MF induced 18% (p = 0.039) higher ‘satiety’ compared to HF. TUR consumption prior to either MF or HF did not modulate the perceived appetite sensations. Whether macronutrient-induced appetite sensations override the actual turmeric effects warrants further investigation.

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Spatial Variation of In Vitro Starch and Protein Digestibility in White Wheat Bread

Starch - Stärke ◽

10.1002/star.201800025 ◽

2018 ◽

Vol 70 (5-6) ◽

pp. 1800025 ◽

Cited By ~ 2

Author(s):

Jose Alvarez-Ramirez ◽

Eva Rodriguez-Huezo ◽

Monica Meraz ◽

Samuel Garcia-Diaz ◽

Pamela C. Flores-Silva ◽

...

Keyword(s):

Spatial Variation ◽

Protein Digestibility ◽

Wheat Bread ◽

White Wheat

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A Novel Earwax Method to Measure Acute and Chronic Glucose Levels

Diagnostics ◽

10.3390/diagnostics10121069 ◽

2020 ◽

Vol 10 (12) ◽

pp. 1069

Author(s):

Andrés Herane-Vives ◽

Susana Espinoza ◽

Rodrigo Sandoval ◽

Lorena Ortega ◽

Luis Alameda ◽

...

Keyword(s):

Postprandial Glucose ◽

The Novel ◽

Sampling Device ◽

Clinical Method ◽

Postprandial Glycemia ◽

Novel Device ◽

Glucose Levels ◽

Standard Serum

Diabetes is the fourth cause of death globally. To date, there is not a practical, as well as an accurate sample for reflecting chronic glucose levels. We measured earwax glucose in 37 controls. Participants provided standard serum, glycated hemoglobin (HbA1c) and earwax samples at two time-points, one month apart. The specimens measured baseline fasting glucose, a follow-up postprandial glucose level and a between sample chronic glucose, calculated using the average level on the two occasions. The baseline earwax sample was obtained using a clinical method and the follow-up using a novel self-sampling earwax device. The earwax analytic time was significantly faster using the novel device, in comparison to the clinical use of the syringe. Earwax accurately reflected glucose at both assessments with stronger correlations than HbA1c. Follow-up postprandial concentrations were more significant than their respective fasting baseline concentrations, reflecting differences in fasting and postprandial glycemia and more efficient standardization at follow up. Earwax demonstrated to be more predictable than HbA1c in reflecting systemic fasting, postprandial and long-term glucose levels, and to be less influenced by confounders. Earwax glucose measurements were approximately 60% more predictable than HbA1c in reflecting glycemia over a month. The self-sampling device provided a sample that might accurately reflect chronic glycemia.

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Nocturnal free fatty acids are uniquely elevated in the longitudinal development of diet-induced insulin resistance and hyperinsulinemia

AJP Endocrinology and Metabolism ◽

10.1152/ajpendo.00669.2006 ◽

2007 ◽

Vol 292 (6) ◽

pp. E1590-E1598 ◽

Cited By ~ 62

Author(s):

Stella P. Kim ◽

Karyn J. Catalano ◽

Isabel R. Hsu ◽

Jenny D. Chiu ◽

Joyce M. Richey ◽

...

Keyword(s):

Insulin Resistance ◽

Fatty Acids ◽

Free Fatty Acids ◽

Postprandial Glucose ◽

High Fat ◽

Glucose Levels ◽

Dog Model ◽

Fat Feeding ◽

Hypercaloric Diet

Obesity is strongly associated with hyperinsulinemia and insulin resistance, both primary risk factors for type 2 diabetes. It has been thought that increased fasting free fatty acids (FFA) may be responsible for the development of insulin resistance during obesity, causing an increase in plasma glucose levels, which would then signal for compensatory hyperinsulinemia. But when obesity is induced by fat feeding in the dog model, there is development of insulin resistance and a marked increase in fasting insulin despite constant fasting FFA and glucose. We examined the 24-h plasma profiles of FFA, glucose, and other hormones to observe any potential longitudinal postprandial or nocturnal alterations that could lead to both insulin resistance and compensatory hyperinsulinemia induced by a high-fat diet in eight normal dogs. We found that after 6 wk of a high-fat, hypercaloric diet, there was development of significant insulin resistance and hyperinsulinemia as well as accumulation of both subcutaneous and visceral fat without a change in either fasting glucose or postprandial glucose. Moreover, although there was no change in fasting FFA, there was a highly significant increase in the nocturnal levels of FFA that occurred as a result of fat feeding. Thus enhanced nocturnal FFA, but not glucose, may be responsible for development of insulin resistance and fasting hyperinsulinemia in the fat-fed dog model.

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A Systematic Review and Meta-Analysis of the Potential of Millets for Managing and Reducing the Risk of Developing Diabetes Mellitus

Frontiers in Nutrition ◽

10.3389/fnut.2021.687428 ◽

2021 ◽

Vol 8 ◽

Author(s):

Seetha Anitha ◽

Joanna Kane-Potaka ◽

Takuji W. Tsusaka ◽

Rosemary Botha ◽

Ananthan Rajendran ◽

...

Keyword(s):

Systematic Review ◽

Meta Analysis ◽

Glycaemic Index ◽

Wheat Bread ◽

Low Carbon ◽

Milled Rice ◽

White Wheat ◽

Glucose Levels ◽

Little Millet ◽

Job’S Tears

Millets (including sorghum) are known to be highly nutritious besides having a low carbon footprint and the ability to survive in high temperatures with minimal water. Millets are widely recognised as having a low Glycaemic Index (GI) helping to manage diabetes. This systematic review and meta-analyzes across the different types of millets and different forms of processing/cooking collated all evidences. Of the 65 studies that were collected globally, 39 studies with 111 observations were used to analyze GI outcomes and 56 studies were used to analyze fasting, post-prandial glucose level, insulin index and HbA1c outcomes in a meta-analysis. It is evident from the descriptive statistics that the mean GI of millets is 52.7 ± 10.3, which is about 36% lower than in typical staples of milled rice (71.7 ± 14.4) and refined wheat (74.2 ± 14.9). The descriptive, meta and regression analyses revealed that Job's tears, fonio, foxtail, barnyard, and teff were the millets with low mean GI (<55) that are more effective (35–79%) in reducing dietary GI than the control samples. Millets with intermediate GI (55–69) are pearl millet, finger millet, kodo millet, little millet, and sorghum which have a 13–35% lower GI than the control with high GI (>69). A meta-analysis also showed that all millets had significantly (p < 0.01) lower GI than white rice, refined wheat, standard glucose or white wheat bread except little millet which had inconsistent data. Long term millet consumption lowered fasting and post-prandial blood glucose levels significantly (p < 0.01) by 12 and 15%, respectively, in diabetic subjects. There was a significant reduction in HbA1c level (from 6.65 ± 0.4 to 5.67 ± 0.4%) among pre-diabetic individuals (p < 0.01) who consumed millets for a long period. Minimally processed millets were 30% more effective in lowering GI of a meal compared to milled rice and refined wheat. In conclusion, millets can be beneficial in managing and reducing the risk of developing diabetes and could therefore be used to design appropriate meals for diabetic and pre-diabetic subjects as well as for non-diabetic people for a preventive approach.

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Effects of varying combinations of intraduodenal lipid and carbohydrate on antropyloroduodenal motility, hormone release, and appetite in healthy males

AJP Regulatory Integrative and Comparative Physiology ◽

10.1152/ajpregu.90934.2008 ◽

2009 ◽

Vol 296 (4) ◽

pp. R912-R920 ◽

Cited By ~ 25

Author(s):

Radhika V. Seimon ◽

Kate L. Feltrin ◽

James H. Meyer ◽

Ixchel M. Brennan ◽

Judith M. Wishart ◽

...

Keyword(s):

Blood Glucose ◽

Energy Intake ◽

Peptide Yy ◽

Gut Hormones ◽

Double Blind ◽

Glucose Levels ◽

Gut Function ◽

Glucagon Like Peptide 1 ◽

Desire To Eat ◽

Healthy Males

Intraduodenal infusions of both lipid and glucose modulate antropyloroduodenal motility and stimulate plasma CCK, with lipid being more potent than glucose. Both stimulate glucagon-like peptide-1, but only lipid stimulates peptide YY (PYY), while only glucose raises blood glucose and stimulates insulin. When administered in combination, lipid and carbohydrate may, thus, have additive effects on energy intake. However, elevated blood glucose levels do not suppress energy intake, and the effect of insulin is controversial. We hypothesized that increasing the ratio of maltodextrin, a complex carbohydrate, relative to lipid would be associated with a reduction in effects on antropyloroduodenal pressures, gut hormones, appetite, and energy intake, when compared with lipid alone. Ten healthy males were studied on three occasions in double-blind, randomized order. Antropyloroduodenal pressures, plasma CCK, PYY and insulin, blood glucose, and appetite were measured during 90-min intraduodenal infusions of 1) 3 kcal/min lipid (L3), 2) 2 kcal/min lipid and 1 kcal/min maltodextrin (L2/CHO1), or 3) 1 kcal/min lipid and 2 kcal/min maltodextrin (L1/CHO2). Energy intake at a buffet lunch consumed immediately after the infusion was quantified. Reducing the lipid (thus, increasing the carbohydrate) content of the infusion was associated with reduced stimulation of basal pyloric pressures ( r = 0.76, P < 0.01), plasma CCK ( r = 0.66, P < 0.01), and PYY ( r = 0.98, P < 0.001), and reduced suppression of antral ( r = −0.64, P < 0.05) and duodenal ( r = −0.69, P < 0.05) pressure waves, desire-to-eat ( r = −0.8, P < 0.001), and energy intake ( r = 0.74, P < 0.01), with no differences in phasic (isolated) pyloric pressures. In conclusion, in healthy males, intraduodenal lipid is a more potent modulator of gut function, associated with greater suppression of energy intake, when compared with isocaloric combinations of lipid and maltodextrin.

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Impact of sourdough fermentation on appetite and postprandial metabolic responses – a randomised cross-over trial with whole grain rye crispbread

British Journal Of Nutrition ◽

10.1017/s000711451700263x ◽

2017 ◽

Vol 118 (9) ◽

pp. 686-697 ◽

Cited By ~ 6

Author(s):

Galia Zamaratskaia ◽

Daniel P. Johansson ◽

Matheus Antunes Junqueira ◽

Linda Deissler ◽

Maud Langton ◽

...

Keyword(s):

Structural Changes ◽

Structural Characteristics ◽

Insulin Response ◽

Postprandial Glucose ◽

Metabolic Responses ◽

Gastric Digestion ◽

Whole Grain ◽

Beneficial Effects ◽

Desire To Eat

AbstractSourdough fermentation is considered to have beneficial effects on postprandial satiety and metabolic responses, but studies demonstrating effects at physiological conditions are lacking. The aim of this acute breakfast intervention study was to determine the effect of consumption of sourdough-fermented and unfermented rye crispbread on self-rated appetite, postprandial glucose and insulin response in healthy subjects. In all, twenty-four Swedish adults were included in a single-blinded, randomised cross-over trial. Three crispbreads (sourdough-fermented and unfermented whole grain rye and yeast-fermented refined wheat as control) were consumed as part of a standardised breakfast. Subjective appetite score, assessed using visual analogue scale, and plasma glucose and insulin concentrations were measured at baseline and postprandially until 360 and 240 min, respectively. Structural changes and viscosity during mastication and gastric digestion were investigated usingin vitromethods. Hunger and desire to eat were lower (P<0·05) based on AUC measurements after intake of sourdough-fermented rye crispbread compared with after intake of yeast-fermented refined wheat crispbread. On the basis of AUC (0–230 min), insulin response was lowest after intake of unfermented rye crispbread compared with sourdough-fermented rye and yeast-fermented refined wheat crispbread. Degradation of viscous fibres and faster bolus disintegration for the sourdough-fermented bread may partly explain the less favourable metabolic responses compared with unfermented bread. Our results showed that food processing affects the composition and structural characteristics of rye bread, which has implications for appetite and metabolic responses.

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Investigation of the effects of animal and plant based milk on satiety and postprandial glucose levels

Food and Health ◽

10.3153/fh22006 ◽

2022 ◽

Vol 8 (1) ◽

pp. 57-67

Author(s):

Hilal Hızlı Güldemir ◽

İlkim Güney ◽

Duygu Göksu ◽

Büşrahan Sancak ◽

Havvagül Pekdemir

Keyword(s):

Blood Glucose ◽

Saturated Fat ◽

Postprandial Glucose ◽

Cow Milk ◽

Control Group ◽

Short Term ◽

Postprandial Glycemia ◽

Glucose Levels ◽

The Difference ◽

Test Drink

The aim of this study was to determine the short-term effects of animal and plant-based milk consumption on postprandial glycemia, toughness, food intake of healthy individuals. Cow milk and soymilk were used as the test drink and com-mercial fruit juice as the control group. In the study in which 19 healthy adult subjects participated, fast-ing blood glucose and post-prandial blood glucose ana-lysed, visual analog scale and appetite were ques-tioned. Then, 24-hour food comsumption records were taken and energy and mac-ronutrients were calculated and compared. While the highest energy intake was on the day that cow milk was consumed, no signifi-cant relationship was found between test groups in terms of energy and macronutrient intake (p>0.05). It was de-termined that the difference between fasting and post-prandial blood glucose was in the week in which the highest cow milk was con-sumed and this change was significant (p< 0.05). It was thought that the satiety ef-fect of cow milk may be higher than that of soy milk due to its animal protein and saturated fat content.

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Changes in glucose levels and fecal excretion of lipids due to consumption of yacon flour

Nutrition & Food Science ◽

10.1108/nfs-12-2015-0159 ◽

2016 ◽

Vol 46 (6) ◽

pp. 791-802 ◽

Cited By ~ 4

Author(s):

Juciane de Abreu Ribeiro Pereira ◽

Maria de Fátima Piccolo Barcelos ◽

Eric Batista Ferreira ◽

Rafaela Corrêa Pereira ◽

Michel Cardoso de Angelis-Pereira

Keyword(s):

Disease Risk ◽

Postprandial Glucose ◽

Serum Glucose ◽

Fecal Excretion ◽

Content Type ◽

Postprandial Glycemia ◽

Glucose Levels ◽

Glucose And Lipid Metabolism ◽

Significant Difference ◽

Animal Feces

Purpose As studies investigating the effects of fructan sources, such as yacon, on glucose and lipid metabolism showed different results, additional research is required to establish a clear relationship between them. Thus, this paper aims to evaluate possible effects of the consumption of the yacon pulp flour (YPF) on biological and metabolic parameters such as food consumption, weight gain, serum glucose levels and fecal lipid excretion of rats, as well as determine the role of glycemic index (GI) of the diets added of this ingredient on those parameters. Design/methodology/approach For this purpose, 24 male albino Wistar rats were divided into four groups, which received the following treatments for 17 days: Group 1 (G1) (Control) – American Institute of Nutrition (AIN)-M; Group 2 (G2) – AIN-M added 5 per cent YPF; Group 3 (G3) – AIN-M added 10 per cent YPF and Group 4 (G4) – AIN-M added 15 per cent YPF. Analysis of fasting and postprandial glycemia was conducted for elaboration of the glycemic curve and calculation of the GI of the diets. Lipids loss was measured by quantification of crude fat in feces after consumption of the diet. Findings YPF, regarding the concentration in the diets, did not elevate the fasting glucose among the groups. The postprandial glucose of the animals declined in different postprandial glucose peaks of the groups ingesting YPF in relation to the control one, especially in group treated with 15 per cent YPF, between 30 and 60 min (p <0,05), confirming the influence of the dietary fiber on the absorption of the glucose. The ingestion of YPF increased dragging of lipids to the animal feces, proportional to the amounts of YPF added to the diets. According to the regression analysis, followed by regression testing to 5 per cent, there was a significant difference between the experimental groups, being that the elevation of the percentage of YPF added to the diet caused a proportional increase in the lipid levels in the animal feces. Originality/value YPF could be an alimentary source of interest, mainly when the focus is on disease risk prevention such as diabetes, obesity and dyslipidemias.

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The Relationship between In Vitro and In Vivo Starch Digestion Kinetics of Breads Varying in Dietary Fibre

Foods ◽

10.3390/foods9091337 ◽

2020 ◽

Vol 9 (9) ◽

pp. 1337 ◽

Cited By ~ 1

Author(s):

Patricia Rojas-Bonzi ◽

Cecilie Toft Vangsøe ◽

Kirstine Lykke Nielsen ◽

Helle Nygaard Lærke ◽

Mette Skou Hedemann ◽

...

Keyword(s):

Dietary Fibre ◽

Strong Relationship ◽

Hydrolysis Rate ◽

Wheat Bread ◽

Starch Digestion ◽

White Wheat ◽

Digestion Kinetics ◽

The Relationship

The relationship between in vitro and in vivo starch digestion kinetics was studied in portal vein catheterised pigs fed breads varying in dietary fibre (DF) content and composition. The breads were a low DF white wheat bread, two high DF whole grain rye breads without and with whole kernels and two experimental breads with added arabinoxylan or oat β-glucan concentrates, respectively. In vitro, samples were collected at 0, 5, 10, 15, 30, 60, 120 and 180 min and the cumulative hydrolysis curve for starch was modelled, whereas the in vivo cumulative absorption models for starch were based on samples taken every 15 min up to 60 min and then every 30 min up to 240 min. The starch hydrolysis rate in vitro (0.07 to 0.16%/min) was far higher than the rate of glucose appearance in vivo (0.017 to 0.023% absorbed starch/min). However, the ranking of the breads was the same in vitro and in vivo and there was a strong relationship between the kinetic parameters.

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