Postprandial glycemic response in different bakery formulations with adequate palatability: sex-related effects

Purpose Hyperglycemic diets are a critical risk factor for diabetes and other chronic diseases; therefore, food innovation is encouraged. In this sense, starchy foods with a better postprandial glycemic response (PGR) could contribute to disease prevention for consumers. This study aims to evaluate the effect of three biscuit formulations on glycemic indicators – in general, and by sex – and their acceptability. Design/methodology/approach The authors analyzed the nutritional composition of biscuits A, B and C (high, moderate and low fiber content, respectively, among other differences) and the PGR, glycemic index (GI) and glycemic load (GL) after being consumed by 15 healthy adults. A sensory evaluation was also performed (n = 54 subjects). An analysis of variance and generalized linear models were fitted to estimate the effect of formulations on glycemic indicators, including interactions by sex. Findings For samples A, B and C (classic biscuit) the GI was 50, 54 and 51, respectively. The formulations did not show differences in the GI or GL. Lower values of PGR were observed in women (p = 0.01) and inverse effects on glycemia in all formulations in women with respect to formulation C in men were found. Calories, fiber and monounsaturated fats showed inverse effects on the PGR, GI and GL. Sample A had the highest value of acceptability (86.1%), considering all attributes assessed. Originality/value A sex-related effect in glycemia was found, with all formulations triggered a better PGR in women. The nutritional profile of biscuits can be improved while maintaining palatability.

Women’s Decision-making Autonomy and Some Demographic Factors Associated With Higher Dietary Diversity in Bangladesh

Background: Consumption of diverse nutrient-rich diets is vital for maintaining a healthy life. A low-quality monotonous diet dominated by starchy staple foods is common in Bangladesh, which leads to the development of diseases associated with micronutrient deficiencies, particularly in women and their offspring. This research aims to validate the association between women’s decision-making autonomy and their attainment of higher dietary diversity (DD), as well as identify the sociodemographic factors that can independently predict higher DD.Methods: This study was conducted using the data selected from the Bangladesh Demographic and Health Survey, 2014. Women (n = 17,842) aged 15–49 years, with their complete dietary details, were selected as the participants. The DDS was obtained from a 24-h recall of dietary intake from nine food groups and was categorized into lower DDS (DD ≤ 4) and higher DDS (DD ≥ 5). The relationship between the decision-making independence of women and DDS was studied using logistic regression.Results: It was observed that almost all women consumed starchy foods, followed by flesh (meat or fish) (83.86%) and fruits (67.30%). The involvement of women in decision-making for household purchases was significantly correlated with higher dietary diversity. The odds were higher among women who participated in household purchases compared to women who did not (OR 2.40; 95% CI: 0.52–9.83; p = 0.022). Women who had higher and secondary education were 2.72 (95% CI: 0.49–15.02; p = 0.025) and 1.31 (95% CI: 0.28–6.18; p = 0.029) times more likely to achieve higher DD compared to those with no education. Women in the richer wealth quintiles were 6.49 (OR 6.49; 95% CI: 1.12–37.5; p = 0.037) times more likely to achieve higher DD compared to women in poorer wealth quintiles.Conclusion: The research findings suggested that the socioeconomic status, empowerment, and higher education of women may contribute to the purchase of nutritious foods and higher dietary diversity.

Effect of New Frying Technology on Starchy Food Quality

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.

The Impact of Carbohydrate Quality on Dental Plaque pH: Does the Glycemic Index of Starchy Foods Matter for Dental Health?

Sugary carbohydrate foods have long been associated with increased risk of dental caries formation, but the dental health impact of starchy carbohydrates, particularly those with a high glycemic index (GI), has not been well examined. Aim: To investigate the effect of different starchy foods varying in their GI, on acute changes in dental plaque pH. Methods: In a series of sub-studies in healthy adults, common starchy carbohydrate foods, including white bread, instant mashed potatoes, canned chickpeas, pasta, breakfast cereals, white rice, and an oral glucose solution were consumed in fixed 25 g available carbohydrate portions. The change in dental plaque pH was assessed postprandially over 1 h and capillary plasma glucose was measured at regular intervals over 2 h. Results: Higher GI starchy foods produced greater acute plaque pH decreases and larger overall postprandial glucose responses compared to lower GI starchy foods (white bread compared with canned chickpeas: −1.5 vs. −0.7 pH units, p = 0.001, and 99 ± 8 mmol/L min vs. 47 ± 7 mmol/L min, p = 0.026). Controlling for other food factors (food form and nutritional composition), lower GI versions of matched food pairs produced smaller plaque pH excursions compared to higher GI versions of the same food. Using linear regression analysis, the GI value of starchy carbohydrate foods explained 60% of the variation in maximum plaque pH nadir and 64% of the variation in overall acute dental plaque pH excursion (p < 0.01). Conclusion: The findings imply that starchy foods, in particular those with a higher GI, may play a role in increasing the risk of dental caries.

Cyclodextrin in starchy foods

Cyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.

A service evaluation of the healthy lifestyle groups in a female medium secure unit- what do our patients know about nutrition?

AimsTo assess whether patients have a good knowledge of basic nutrition compared to a group of staff. We hypothesise that the patient's knowledge will show deficits compared to the staff despite the group interventions.BackgroundThe Royal College of Psychiatrist's core standards for inpatient physical health outlines that patients should be engaged in healthy lifestyle groups. The women's secure service at Ardenleigh has developed healthy lifestyles groups to promote a better understanding of nutrition.MethodAn adapted University College London general knowledge nutrition questionnaire was used to investigate nutritional knowledge.All 22 inpatients and a random selection of staff were offered the chance to complete the questionnaire. As the groups run on a regular basis, it was presumed all patients had attended at least one group session. The staff are the comparator group.18 staff responses and 12 inpatient responses were obtained (54.5% response rate for inpatients).ResultNo participant in either group scored 100%. Both groups had a good awareness of what foods they should be eating more and less of. 83.3% of patients were aware that they should be eating breakfast everyday as opposed to 100% of staff.Poor areas of knowledge included knowledge of the number of oily fish servings per week. Staff and patients also performed poorly when estimating their recommended daily salt intake. 1/3 of patients were unable to provide an example of a serving of fruit and vegetables.The knowledge of the structure of the Eat-Well plate was poor in both groups. Only 16% of patients and 22% of staff were aware that starchy foods should make up 1/3 of the Eat-well plate. Knowledge of protein sources was poor. 25% of patients and 16.6% of staff thought that fruit and butter were good sources of proteinFurthermore, only 50% of patients were able to choose the healthiest evening meal choice from a list of 3 options compared to 100% of staff.ConclusionIn conclusion staff had better knowledge of nutrition than patients but knowledge was poor in areas amongst both groups. We conclude that groups should have more focus around practical applications of nutritional knowledge to everyday life.

The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index

Objectives High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hydrocolloid gums. The aim of the present study was to examine the effect of adding gellan gum to white rice during cooking on the starch digestibility and related in-vitro glycemic index(GI). Methods A static in-vitro digestion model was used based on the protocol from the INFOGEST static in-vitro simulation of gastrointestinal food digestion model (Brodkorb et al, .2019). Four different samples were prepared: (A) Cooked Jasmine rice; (B) Cooked Jasmine rice + 1% low acyl gellan gum, LAGG (KELCOGEL F, CPKelco); (C) Cooked long grain rice and (D) Cooked long grain rice + 1% LAGG. The oral phase was simulated by adding 5 ml of simulated salivary fluid containing human salivary amylase, followed by gastric phase and an intestinal phase. Glucose release was determined by Sugar Reduction Assay(PAHBAH) and compared to a maltose standard curve at consecutive time points for 2 hours. Results The addition of LAGG inhibited starch hydrolysis for both Jasmine and long grain rice. The greatest effect was observed for Jasmine rice. Starch digestion was reduced with the addition of LAGG to Jasmine rice by 27% and with the addition to long grain rice by 21% at 120 minutes. The GI was calculated using the area under curve and white bread as reference. The addition of LAGG to Jasmine rice reduced the GI value by 8% whilst the effect on long grain rice was less pronounced. Conclusions The addition of gellan gum to rice during cooking reduced starch digestion in white rice and the in-vitro glycemic index. This might be an effective way to reduce the glycemic response to starchy foods in human. Funding Sources Ministry of Education, Saudi Arabia Acknowledgment: We thank Neil Cruttenden at CPKelco for the kind gift of gellan gum.

Feasibility of a Photo-based Food Diary Approach Among African Pregnant Women in the U.S.

Objectives The purpose of this study was to assess the feasibility of using a photo-based food diary approach among African pregnant women living in the U.S. Methods Photo-based technique. Participants took photos of every meal they ate for seven consecutive days using digital cameras provided during the study. Results A total of 211 photos were collected from eight participants. The response rate was 91% (211/231). Photos had 60 identifiable food items from the five major food groups. The overall distribution was: Fruit (25%), vegetables (13%), dairy (5%), protein (25%), grain, and other starchy foods (31%). Conclusions Participants responded positively to the photo-based diary approach; however, most of them indicated that they would have preferred using their mobile phones. A photo-based diary approach may be a useful strategy for immigrant women to communicate their food intake and preferences with healthcare providers, especially when discussing food that may be unfamiliar to healthcare providers. While individual food intake assessments were not conducted as part of this study, the overall frequency showed a potential low intake of dairy and vegetables for many participants. Future studies should focus on in-depth food intake assessments in order to make specific recommendations. Funding Sources None.

Salivary Protein Profile and Food Intake: A Dietary Pattern Analysis

Saliva research has gained interest due to its potential as a source of biomarkers. One of the factors inducing changes in saliva, in the short term, is food intake, and evidence exist about changes in salivary proteome induced by some food components. Since this topic of research is in its early stages, it was hypothesized that saliva protein composition could be associated with different levels of adherence to dietary patterns that contain higher amounts of plant products. The aim of the present study was to test this hypothesis, in adults, by comparing salivary protein electrophoretic profiles of individuals with different diet characteristics, particularly dietary patterns (DP) that exhibit different proportions of animal and plant-based products. Dietary habits were assessed in 122 adults (61 from each sex, with ages ranging from 20 to 59 years) using Food Frequency Questionnaires. To identify the dietary patterns, a principal component analysis was used. Individual’s non-stimulated saliva was evaluated for flow rate, pH, protein concentration, α-amylase activity, and electrophoretic protein profiles. Seven dietary patterns (DP) were identified. Salivary amylase enzymatic activity was positively associated with animal-based and starchy foods DP, and with plant-based fatty foods without wine DP. At the same time, protein bands containing amylase and type S cystatins were positively associated with the cheese/yoghurt and wine DP. Our results support the association of salivary proteomics and different dietary patterns and highlight the need of considering food consumption habits in studies using saliva, since this is a factor associated with variations in the composition of this fluid.