scholarly journals The Influence of Thermal Processing of Fruit and Vegetables on Their Glycaemic Index and Glycaemic Load*

2020 ◽  
Vol 74 ◽  
pp. 205-212
Author(s):  
Danuta Górecka ◽  
Patrycja Komolka ◽  
Krzysztof Dziedzic ◽  
Jarosław Walkowiak
Keyword(s):  
Type 2 Diabetes ◽  
Thermal Processing ◽  
Dietary Fibre ◽  
Blood Glucose Concentration ◽  
Raw Materials ◽  
Glycaemic Index ◽  
Normal Weight ◽  
Diabetic Patients ◽  
Glycaemic Load

Aim: Diabetes is a metabolic disease caused, among others, by malnutrition. Therefore, more attention is paid to products containing carbohydrates, as they increase the blood glucose concentration. In order to prevent type 2 diabetes and obesity, it is recommended to consume food with a low glycaemic index (GI) and glycaemic load (GL). The GI value of foodstuffs is influenced by their composition, as well as physicochemical and biochemical changes occurring in raw materials during technological processes. The aim of the study was to determine the influence of technological processing on the glycaemic index and glycaemic load values of selected vegetables and fruit. Material/Methods: The research was conducted on cruciferous vegetables, carrots, potatoes and apples. The raw materials underwent pretreatment, which included washing, peeling, shredding and thermal processing. In order to determine the glycaemic index, clinical trials were conducted on 20 healthy people of both sexes, aged 20–60 years, normal weight (BMI 18–24.5). The content of dietary fibre and its fractions was also measured in the products. Results: The thermal treatment influenced the GI and GL values of the food products and content of dietary fibre. The highest GI and GL values were measured in the boiled and baked products, whereas the GI and GL values of the steamed foodstuffs were slightly lower. Conclusions: The results let us conclude that adequate handling of raw materials, i.e. appropriate thermal processing, may limit the development of type 2 diabetes. Diabetic patients are advised to use steaming as the preferable method of thermal processing of foodstuffs.

scholarly journals Functional Cereal Products in the Diet for Type 2 Diabetes Patients

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Type 2 Diabetes ◽  
Nutritional Value ◽  
Glycaemic Index ◽  
Modern World ◽  
Diabetic Patients ◽  
Therapeutic Effects ◽  
Major Health ◽  
Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

scholarly journals Low-, medium- and high-glycaemic index carbohydrates and risk of type 2 diabetes in men

2010 ◽  
Vol 105 (8) ◽  
pp. 1258-1264 ◽  
Author(s):  
Minna E. Similä ◽  
Liisa M. Valsta ◽  
Jukka P. Kontto ◽  
Demetrius Albanes ◽  
Jarmo Virtamo
Keyword(s):  
Type 2 Diabetes ◽  
Glycaemic Index ◽  
Diabetes Risk ◽  
Glycaemic Load ◽  
Nutrient Density ◽  
Cox Proportional Hazard ◽  
Diet History Questionnaire ◽  
Diet History

Findings on dietary glycaemic index (GI) and glycaemic load (GL) as risk factors for type 2 diabetes have been controversial. We examined the associations of dietary GI and GL and the associations of substitution of lower-GI carbohydrates for higher-GI carbohydrates with diabetes risk in a cohort of Finnish men. The cohort consisted of 25 943 male smokers aged 50–69 years. Diet was assessed, at baseline, using a validated diet history questionnaire. During a 12-year follow-up, 1098 incident diabetes cases were identified from a national register. Cox proportional hazard modelling was used to estimate the risk of diabetes, and multivariate nutrient density models were used to examine the effects of substitution of different carbohydrates. Dietary GI and GL were not associated with diabetes risk; multivariate relative risk (RR) for highest v. lowest quintile for GI was 0·87 (95 % CI 0·71, 1·07) and for GL 0·88 (95 % CI 0·65, 1·17). Substitution of medium-GI carbohydrates for high-GI carbohydrates was inversely associated with diabetes risk (multivariate RR for highest v. lowest quintile 0·75, 95 % CI 0·59, 0·96), but substitution of low-GI carbohydrates for medium- or high-GI carbohydrates was not associated with the risk. In conclusion, dietary GI and GL were not associated with diabetes risk, and substitutions of lower-GI carbohydrates for higher-GI carbohydrates were not consistently associated with a lower diabetes risk. The associations of dietary GI and GL with diabetes risk should be interpreted by considering nutritional correlates, as foods may have different properties that affect risk.

Association of dietary glycaemic index, glycaemic load, and total carbohydrates with incidence of type-2 diabetes in adults aged ≥40 years: The Multi-Rural Communities Cohort (MRCohort)

2020 ◽  
Vol 160 ◽  
pp. 108007 ◽  
Author(s):  
Se Young Kim ◽  
Hye Won Woo ◽  
Young-Hoon Lee ◽  
Dong Hoon Shin ◽  
Min-Ho Shin ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Rural Communities ◽  
Glycaemic Index ◽  
Glycaemic Load ◽  
Total Carbohydrates

scholarly journals Dietary glycaemic index and glycaemic load in relation to the risk of type 2 diabetes: a meta-analysis of prospective cohort studies

2011 ◽  
Vol 106 (11) ◽  
pp. 1649-1654 ◽  
Author(s):  
Jia-Yi Dong ◽  
Lijun Zhang ◽  
Yong-Hong Zhang ◽  
Li-Qiang Qin
Keyword(s):  
Type 2 Diabetes ◽  
Cohort Studies ◽  
Prospective Cohort ◽  
Meta Analysis ◽  
Glycaemic Index ◽  
Diabetes Risk ◽  
Prospective Cohort Studies ◽  
Glycaemic Load ◽  
Pubmed Database

Epidemiological studies of dietary glycaemic index (GI) and glycaemic load (GL) in relation to diabetes risk have yielded inconsistent results. We aimed to examine the associations between dietary GI and GL and the risk of type 2 diabetes by conducting a meta-analysis of prospective cohort studies. Relevant studies were identified by a PubMed database search up to February 2011. Reference lists from retrieved articles were also reviewed. We included prospective cohort studies that reported risk estimates with 95 % CI for the associations between dietary GI and GL and the risk of type 2 diabetes. Either a fixed- or random-effects model was used to compute the summary relative risk (RR). We identified thirteen prospective cohort studies of dietary GI or GL related to diabetes risk. The summary RR of type 2 diabetes for the highest category of the GI compared with the lowest was 1·16 (95 % CI 1·06, 1·26;n12), with moderate evidence of heterogeneity (P = 0·02,I2 = 50·8 %). For the GL, the summary RR was 1·20 (95 % CI 1·11, 1·30;n12), with little evidence of heterogeneity (P = 0·10,I2 = 34·8 %). No evidence of publication bias was observed. In addition, the associations persisted and remained statistically significant in the sensitivity analyses. In conclusion, the present meta-analysis provides further evidence in support of significantly positive associations between dietary GI and GL and the risk of type 2 diabetes. Reducing the intake of high-GI foods may bring benefits in diabetes prevention.

scholarly journals The glycaemic index: importance of dietary fibre and other food properties

2003 ◽  
Vol 62 (1) ◽  
pp. 201-206 ◽  
Author(s):  
Inger Björck ◽  
Helena Liljeberg Elmståhl
Keyword(s):  
Type 2 Diabetes ◽  
Glucose Tolerance ◽  
Dietary Fibre ◽  
Insulin Resistance Syndrome ◽  
Glycaemic Index ◽  
Wheat Bread ◽  
Similar Amount ◽  
Evening Meal ◽  
White Wheat

An increasing body of evidence suggests that a low-glycaemic-index (GI) diet has a therapeutic as well as a preventive potential in relation to the insulin resistance syndrome. The implementation of a low-GI diet, however, will require an extended list of low-GI foods to be available on the market. The tailoring of low-GI bread products offers a particular challenge due to their generally high GI and abundance in the diet. Low-GI bread products can be tailored by, for example, enclosure of cereal kernels, sourdough fermentation and/or addition of organic acids, or use of cereal genotypes with elevated contents of amylose or β-glucans. Low-GI cereal foods appear to vary in effect on ‘second-meal’ glucose tolerance in healthy subjects. In addition to the slow release properties of such foods, the content of dietary fibre appears to play a role. The low glycaemia to starch in a pasta breakfast (GI 54) promoted a higher glucose tolerance and lowered triacylglycerol levels at a standardized lunch ingested 4 h later, compared with a white-wheat bread breakfast (GI 100). The metabolic benefits of the low GI properties per se have been demonstrated also in the longer term. Thus, a reduction in dietary GI improved glucose and lipid metabolism and normalized fibrinolytic activity in type 2 diabetics, while maintaining a similar amount and composition of dietary fibre. However, the higher dietary fibre content frequently associated with low-GI foods may add to the metabolic merits of a low-GI diet. Consequently, a low-GI barley meal rich in dietary fibre (GI 53) improved glucose tolerance from evening meal to breakfast, whereas an evening meal with pasta had no effect (GI 54). The exchange of common high-GI bread for low-GI high-fibre bread, as the only dietary modification, improved insulin economy in women at risk of type 2 diabetes. These results are in accordance with epidemiological evidence of a reduced risk of type 2 diabetes with a low-GI diet rich in cereal fibre. It is concluded that low-GI cereal foods developed should preferably be rich in dietary fibre.

Estimation of Proximate, Micronutrients and Glycaemic Index of Talas Safira (Colocasia esculenta var. Antiquorum Schott) Growing in Bantaeng-Indonesia

2017 ◽  
Vol 9 (01) ◽  
Author(s):  
Lukman M. ◽  
Adrianus Suparman ◽  
Wahyu Hendrarti ◽  
Abdul Halim Umar ◽  
Yuri P. Utami ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Heavy Metal ◽  
Glycaemic Index ◽  
Colocasia Esculenta ◽  
Elevated Risk ◽  
Staple Food ◽  
Glycaemic Load ◽  
High Level ◽  
Diabetes And Obesity

Bantaeng people cultivate Talas safira (Colocasia esculenta var. Antiquorum Schott) and commonly eat it as a staple food in their daily as carbohydrate sources. The effect of carbohydrate to glucose blood level can be refer to as glycaemic index (GI) and glycaemic load (GL). A diet with a high GI and GL are associated with an elevated risk of type 2 diabetes and obesity. We investigated proximate, micronutrient, heavy metal, GL and GI of Talas safira which cultivated in Bantaeng. The result revealed marked that Talas safira contain carbohydrate; essential micronutrients and rich of energy (380.55 kJ/100 g). High content carbohydrate of Talas safira refer to high level of GL (high) and GL (high). This results indicated that Talas safira needs attention to people with metabolic glucose disorder.

Ernährungstherapie bei Diabetes

2017 ◽  
Vol 12 (03) ◽  
pp. 187-205 ◽  
Author(s):  
Anja Bosy-Westphal ◽  
Friederike Fieres-Keller ◽  
Manfred Müller
Keyword(s):  
Type 2 Diabetes ◽  
Glycemic Load ◽  
Saturated Fat ◽  
Nutritional Therapy ◽  
Normal Weight ◽  
Diabetic Patients ◽  
Dietary Recommendations ◽  
Balanced Diet

AbstractNutritional therapy of patients with type 1 or type 2 diabetes is based on a healthy balanced diet that is complemented by evidenced based guidelines for nutritional counselling of comorbidities like obesity, hypertension and dyslipidemia. Dietary recommendations are further individualized based on medication (i. e. for prevention of hypoglycemia) and according to personal preferences (e. g. regarding macronutrient composition). Avoidance of long-term complications and improvement of prognosis are main objectives of nutritional therapy in the vulnerable group of patients with diabetes. In normal weight patients with type 1 diabetes, optimal glycemic control is the major target of counselling. In patients with type 2 diabetes, reduction of cardiovascular risk is also in the focus of therapy. In contrast to non-diabetic patients the treatment of dyslipidemia in type 2 diabetes not only requires lowering of LDL cholesterol by limitation of saturated fat intake but also needs a strategy for reduction of triglyceride levels. Both therapeutic aims can be best achieved by a high fiber low glycemic load diet with a high proportion of oleic acid.

scholarly journals Glycaemic, Insulinaemic and Nonesterified Fatty Acid Responses of Rice and Chapati in Type 2 Diabetes Mellitus Subjects

2010 ◽  
Vol 14 (Number 1) ◽  
pp. 13-20
Author(s):  
S Parvin ◽  
K E B Knudsen ◽  
L Tetens ◽  
L Ali ◽  
K S Anwar
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Fatty Acid ◽  
Insulin Response ◽  
Glycaemic Index ◽  
Nonesterified Fatty Acid ◽  
Diabetic Patients ◽  
White Bread ◽  
Boiled Water

To observe the plasma glucose. insulin and nonesrenfied fatty acid (NEM) responses on consumption of rice and chapati. 17 rope 2 diabetic subjects. consumed equi.carbohydrate amount of two mrieties of rice. aro varies/es of traditional wheat flour bread and white bread as the reference food. Blood sample wax drawn eight times between Oh and 3h to measure glucose. insulin and NEPA. Plasma ghicose response to both varieties of chapati was significantly lower as compared to that of IVB and BR32 lice. Rice BR32 showed higher glytemic response than boiled water chapati. The different glymeinic responses of rice and chapati were reflected in their glycaemic index or GI 111R32: 94+11, BR25: 98+10. NIVC 90+9 and BWC: 88+81. NIVG showed significantly lower GI than dull of rice BR25 (pa 0.01 )and GI of BIVC is significantly lower than both BR32 and 8R25 rices (pc 0.03. 0.0011. Rice BR25 showed Thum insulin response IMUC) compared to FIB (p<0.04 NEFA responses were also higher in WO and rice BR25 compared so both NIVC (pa 0.01. 0.04)and BWC (p<0.01, 0.05). These types of response may be beneficial fur diabetic patients and populations in general. From the standpoint of NEFA response BR25 variety of rice seems to be a better choice compared to BR32.

Association of Major Dietary Patterns with General and Abdominal Obesity in Iranian Patients with Type 2 Diabetes Mellitus

2015 ◽  
Vol 85 (3-4) ◽  
pp. 145-155 ◽  
Author(s):  
Marjan Ghane Basiri ◽  
Gity Sotoudeh ◽  
Mahmood Djalali ◽  
Mohammad Reza Eshraghian ◽  
Neda Noorshahi ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Abdominal Obesity ◽  
Dietary Patterns ◽  
Dietary Pattern ◽  
Diabetic Patients ◽  
General Obesity ◽  
Healthy Dietary Pattern

Abstract. Background: The aim of this study was to identify dietary patterns associated with general and abdominal obesity in type 2 diabetic patients. Methods: We included 728 patients (35 - 65 years) with type 2 diabetes mellitus in this cross-sectional study. The usual dietary intake of individuals over 1 year was collected using a validated semi-quantitative food frequency questionnaire. Weight, height, and waist circumference were measured according to standard protocol. Results: The two major dietary patterns identified by factor analysis were healthy and unhealthy dietary patterns. After adjustment for potential confounders, subjects in the highest quintile of the healthy dietary pattern scores had a lower odds ratio for the general obesity when compared to the lowest quintile (OR = 0.45, 95 % CI = 0.26 - 0.79, P for trend = 0.02), while patients in the highest quintile of the unhealthy dietary pattern scores had greater odds for the general obesity (OR = 3.2, 95 % CI = 1.8 - 5.9, P for trend < 0.001). There were no significant associations between major dietary patterns and abdominal obesity, even after adjusting for confounding factors. Conclusion: This study shows that in patients with type 2 diabetes mellitus, a healthy dietary pattern is inversely associated and an unhealthy dietary pattern is directly associated with general obesity.

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