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Jackson, Adam C. "Glycemic Response to Fast and Slow Digestible Carbohydrate in High and Low Aerobic Fitness Men." Ohio University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1194542916.
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Vogel, Etresia. "The effect of the glycemic index on endurance performance." Pretoria : [S.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-01032007-130823/.
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Juanola, Falgarona Martí. "Glycemic index in the management of Obesity and Metabolic syndrome." Doctoral thesis, Universitat Rovira i Virgili, 2014. http://hdl.handle.net/10803/319948.
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La obesitat y la síndrome metabòlica (SMet) són una de les principals causes de mortalitat arreu del món. L’índex glucémic (IG) i la càrrega glucémica (CG) han estat associades a un augment del risc de desenvolupar obesitat, diabetis tipus 2, SMet i malalties cardiovasculars. Actualment la evidència científica suggereix possibles beneficis de l’IG/CG per a la prevenció i tractament de la obesitat i la SMet. El nostre objectiu va ser analitzar la associació entre IG/CG de la dieta i el risc de desenvolupar SMet i els seus components, a més a més de analitzar la relació entre l’IG/CG i marcadors d’inflamació perifèrics. Per altra banda, vam analitzar la efectivitat d’una dieta de alt IG/CG contra una dieta baixa amb IG/CG i una dieta baixa en greix sobre la pèrdua de pes i la millora del perfil metabòlic, a través de la modulació d’uns mecanismes relacionats amb la sacietat, la inflamació i altres marcadors metabòlics. Aquesta tesi ha estat realitzada en el marc de l’estudi PREDIMED, un assaig clínic nutricional, multicèntric i aleatoritzat; i de l’estudi GLYNDIET, un assaig clínic en paral•lel, aleatoritzat i controlat de 6 mesos de duració. Els resultats obtinguts mostren com les dietes amb alt IG/CG podrien jugar un paper important en el desenvolupament de la SMet i alguns dels seus components. A més, el consum d’aquestes dietes també podria modular alguns marcadors cardiometabolics que contribuirien al guany de pes i al desenvolupament de malalties cardiovasculars. Finalment, vam observar com el consum d’una dieta amb baix IG i un moderat contingut de carbohidrats era més efectiva per la pèrdua de pes i la millora de la sensibilitat i resistència a la insulina que una dieta de alt IG i un moderat contingut de carbohidrats o una dieta baix en greix.La obesidad y el síndrome metabólico (SMet) son una de las principales causas de la mortalidad a nivel mundial. El índice glucémico (IG) i la carga glucémica (CG) han estado asociados a un mayor riesgo de obesidad, diabetes tipo 2, SMet y enfermedades cardiovasculares. Actualmente la evidencia científica sugiere posibles beneficios del IG/CG para la prevención y tratamiento de la obesidad y SMet. Nuestro objetivo fue analizar la asociación entre el IG/CG de la dieta y el riesgo de desarrollar SMet i sus componentes, además de analizar la relación del IG/CG y marcadores de inflamación periféricos. Por otro lado, analizamos la efectividad de una dieta de alto IG/CG contra una dieta baja en IG/CG y una dieta baja en grasa sobre la pérdida de peso i la mejora del perfil metabólico, a través de la modulación de mecanismos relacionados con la saciedad, la inflamación y otros marcadores metabólicos. Esta tesis se ha realizado dentro del marco del estudio PREDIMED, una ensayo clínico nutricional, multicéntrico i aleatorizado; y el estudio GLYNDIET, un ensayo clínico en paralelo, aleatorizado y controlado de 6 meses de duración. Los resultados obtenidos muestran como las dietas de alto IG/CG podrían jugar un papel importante en el desarrollo del SMet y alguno de sus componentes. Además, el consumo de estas dietas también podría modular algunos marcadores cardiometabólicos que contribuyen a la ganancia de peso y al desarrollo de enfermedades cardiovasculares. Finalmente, observamos como el consumo de una dieta de bajo IG y una moderada cantidad de carbohidratos era más efectiva para la pérdida de peso y la mejora de la sensibilidad y la resistencia a la insulina que una dieta de alto IG y una moderada cantidad de carbohidratos o una dieta baja en grasa.
Obesity and Metabolic Syndrome (MetS) are one of the main causes of disability and death worldwide. It has been proposed that high glycemic index (GI) and high glycemic load (GL) diets are associated with increased risks of obesity, type 2 diabetes mellitus, MetS and cardiovascular disease. To date, evidence suggests possible benefits of the GI/GL for the prevention and management of obesity and MetS. We aimed to analyze the association between dietary GI and GL and the risk of to develop MetS and its features, as well as, the relationship between dietary GI and GL, peripheral adipokines and inflammatory markers. Also, we aimed to analyze the effectiveness of a high GI/GL diet versus a low-GI/GL and a low-fat diet in body weight loss and the improvement of metabolic profile, through the modulation of some mechanisms related to satiety, inflammation and other metabolic risk markers. This thesis has been conducted in the framework of the PREDIMED Study, multicenter randomized nutrition trial, and the GLYNDIET study, a 6-month randomized, parallel, controlled clinical trial. Our results suggest that high dietary GI and GL have a potential role in the development of MetS and some of its components. The consumption of diets with high-GI foods or high dietary GL may also modulate some cardiometabolic markers thus contributing to weight gain and cardiovascular disease. Finally, we found that a moderate-CH low-GI diet may be more effective for weight loss than a moderate-CH high-GI diet or a conventional low-fat diet. The metabolic benefits observed for insulin resistance and sensitivity in those subjects following a low-GI diet, and the tendency to improve other inflammatory and associated metabolic risk markers, also indicate that low-GI diets are better tools for managing obesity and its associated comorbidities.
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Flores, Barrantes Paloma, González Natalie Gallegos, and –. Daly Gamboa María Alejandra Gonzales. "Comparación del índice glicémico de tres variedades de Chenopodium Quinoa Wildenow (quinua): Salcedo INIA, INIA 420 Negra Collana e INIA 415 Roja Pasankalla." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2016. http://hdl.handle.net/10757/620862.
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Objetivo: Comparar el Índice Glicémico (IG) de tres variedades de Chenopodium Quinoa Wildenow (CQW) provenientes de Perú. Materiales y métodos: Se llevó a cabo un estudio cuasi-experimental de acuerdo a la norma ISO 26642:2010(E), en 26 adultos voluntarios aparentemente sanos residentes en Lima, Perú. Las variables de exposición fueron tres variedades de quinua: CQW Blanca Salcedo (CQW–B), CQW Negra Collana (CQW–N) y CQW Roja Pasankalla (CQW–R). Se tomaron muestras de sangre capilar en siete momentos durante un periodo de dos horas y se analizaron mediante el método de glucosa oxidasa. La estimación del IG se basó en las áreas bajo la curva obtenidas mediante el método trapezoidal. La comparación de los valores de IG se realizó mediante el múltiple análisis de varianza para muestras dependientes (MANOVA). Resultados: El IG de CQW - B y CQW – N, fueron clasificadas como de IG medio, con valores de 63,1 ± 22,3 y 62,3 ± 22,5 respectivamente, y la CQW - R fue clasificada como de IG alto, con un valor de 74,8 ± 29,7. No se encontraron diferencias estadísticamente significativas tanto para los valores crudos (p= 0,33), como ajustados por edad y sexo (p= 0,27) entre los IG de las tres variadades de quinua. Conclusiones: El IG de las variedades de quinua estudiadas no es bajo y podría ser incorporado en la dietoterapia de pacientes que requieran del control glicémico, mediante un control adecuado de porciones asesorado por un profesional de la salud capacitado.Objective: To compare the glycemic index (GI) of three varieties of Chenopodium Quinoa Wildenow (CQW) from Peru. Materials and methods: - 26 participants apparently healthy volunteers living in Lima: a quasi-experimental study according to the ISO 26642 standard was conducted. Exposure variables were three varieties of quinoa: Blanca CQW Salcedo (CQW - B), CQW Black Collana (CQW - N) and CQW Red Pasankalla (CQW - R). Capillary blood samples were taken seven times over a period of two hours and analyzed by the glucose oxidase method. IG estimation was based on the areas under the curve obtained by the trapezoidal method. The comparison of GI values was performed by multiple analysis of variance for dependent samples (MANOVA). Results: The GI of CQW - B and CQW - N were classified as medium-GI, with values of 63.1 ± 22.3 and 62.3 ± 22.5 respectively, and CQW - R was classified as high-GI with a value of 74.8 ± 29.7. No statistically significant both crude level (p = 0.33) differences were found, as adjusted by age and sex (p = 0.27). Conclusion: IG quinoa varieties studied is not low and therefore should be incorporated in the diet therapy of patients requiring glycemic control through proper portion control advice from a dietitian nutritionist.
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De, Castro Palomino Siller Angelina. "In vitro starch digestibility and estimated glycemic index of sorghum products." Thesis, Texas A&M University, 2003. http://hdl.handle.net/1969.1/5791.
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Fractions from white and tannin sorghums were processed into extrudates, thick porridges, and breads. The effects of sorghum type and fraction on the in vitro starch availability of the products were evaluated, and the estimated glycemic indexes (EGI) of the products were obtained. Sorghum extrudates were significantly more slowly digested than corn meal extrudates for all preparation methods (whole, cracked and decorticated kernels). Furthermore, tannin extrudates were less digestible than white sorghum extrudates. The soft endosperm nature of the tannin sorghum limited friction formation inside the extruder, reducing starch gelatinization. On the other hand, condensed tannins also interfered with the starch availability for digestion. White sorghum was more 'suitable' for extrusion, giving extrudates with higher starch degradation and expansion than the tannin sorghums. However, tannin sorghums also gave acceptable products offering the benefit of lower EGI values. Sorghum porridges were more slowly digested than a corn flour porridge when using whole and decorticated flours. In addition, tannin sorghum porridges had a lower starch digestibility compared to all the samples. Tannin sorghum flours produced soft porridges with enhanced initial starch digestibility. However, condensed tannins seemed to offset the starch digestion by limiting starch availability. All sorghum porridges had significantly lower EGI values than the corn porridge. Extrudates and porridges had reduced starch digestibilities and EGI values when using whole grains compared to using the decorticated fractions. This was observed in both the white and the tannin sorghum. Therefore, whole-grain products from sorghum have health benefits attributed to whole grain foods and slower digesting starches; for instance, prevention and treatment of diseases such as diabetes, insulin resistance, obesity, cardiovascular disease, and some types of cancer. When 12% of tannin bran was added to a wheat bread formulation, a slower rate of starch digestion was observed compared to a wheat bread. The high concentration of non-starch components of the bran (i.e. dietary fiber, condensed tannins) affected starch digestion. The addition of tannin sorghum bran significantly reduced the EGI value of wheat bread, besides being a natural source of brown color, and an excellent source of antioxidants and dietary fiber.
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Mehling, Christine. "Comparison of low glycemic index high carbohydrate, high glycemic index high carbohydrate and monounsaturated fat-enriched diets on insulin sensitivity in the treatment of impaired glucose tolerance." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0017/MQ54157.pdf.
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Fujiwara, Natsuki. "Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate." Thesis, North Dakota State University, 2014. https://hdl.handle.net/10365/27439.
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More than 25 and 79 million individuals in the U.S. have diabetes and pre-diabetes, respectively. Many individuals are required to monitor blood glucose levels. Glycemic index (GI), a measurement of how a food affects the blood glucose level, is a method for selecting foods by diabetic populations. The effect of soy protein isolate (SPI) on the glycemic response of bread was determined, including the quality characteristics of bread made with various SPI percentages. Lower loaf volumes, firmer texture and open grain structure were observed in breads as the level of SPI increased. Estimated GI (eGI) significantly decreased (p<0.05) with increased SPI levels and also a significant correlation (p<0.05) was found between these indices and SPI concentrations. This indicates that fortification of SPI in the bread can reduce eGI and possibly provide a health benefit to the diabetic population. This experiment provided useful insights into SPI effect on eGI and bread quality characteristics.
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Rogers, Catherine. "Development of a glycemic index checklist for individuals with type 2 diabetes." Connect to resource, 2009. http://hdl.handle.net/1811/37245.
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Heacock, Patricia Marie. "Multi-Faceted Dietary Approaches for Lowering Postprandial Glycemia: Applications to Medical Foods." Columbus, OH : Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1048786865.
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Thesis (Ph. D.)--Ohio State University, 2003.Title from first page of PDF file. Document formatted into pages; contains xi, 137 p.: ill. Includes abstract and vita. Advisor: M. Rosita Schiller, Dept. of Human Nutrition and Food Management. Includes bibliographical references (p. 126-137).
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Pruett, Ashley. "A comparison of the glycemic index of sorghum and other commonly consumed grains." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13810.
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Master of ScienceFood Science
Fadi Aramouni
Little in vivo research on glycemic index (GI) values or the digestive impact of sorghum based food products currently exists. Because sorghum is a gluten-free grain, its utilization in the United States is growing, especially in baking applications. Information on how sorghum affects blood sugar levels would be beneficial as new products emerge because glycemic effect has an impact on human health and in controlling diabetes. The objective of this study was to determine the GI of a sorghum muffin, and compare this value to the GI of muffins made from commonly consumed grains in the United States. The effects of particle size and damaged starch on GI were also studied. GI values were determined for muffins made from white sorghum, corn, brown rice, whole wheat, and all-purpose flours. All muffin formulations were composed of flour, water, baking powder and salt. To determine the GI, weighed portions of muffin containing 20g of available carbohydrates were eaten on separate occasions by eight healthy volunteers (ages 18-40) after an overnight fast (10 hours). Each muffin was administered twice. Two capillary blood samples were taken at 0 (fasting), 30, 45, 60, 90 and 120 minutes after consumption and averaged. Blood glucose curves were constructed from mean blood glucose values. The GI was calculated by dividing the incremental area under the curve for the test food (muffin) by that for the standard (20g dextrose drink) and multiplying by 100. The GI for the muffins was calculated as the mean from the respective average GIs of the 8 volunteers. The data indicated that sorghum flour milled at particle size < 400 um resulted in the lowest GI of 32 ± 16.8. These findings should assist in development of lower GI sorghum foods.
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Dengo, Ana Laura. "Intakes of Carbohydrates and Resistant Starch Food Sources Among Regular Exercisers in Blacksburg, VA and San Jose, Costa Rica." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/33795.
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Carbohydrates and fats are the main fuel sources for energy production during exercise. Consumption of low glycemic index foods slows digestion and absorption in the small intestine. The slow digestibility of resistant starch containing foods contributes to the slow and sustained release of glucose into the bloodstream, minimizing occurrence of hyperinsulinemia-induced suppression of lipolysis. The objectives of this study were to determine the consumption of resistant starch (RS) by regular exercisers (Blacksburg and San Jose (SJ)); and to analyze the eating and exercise habits of the subjects. Subjects were recruited at gyms in SJ (n=27) and Blacksburg (n=26). Participants kept 3-day food records and completed a questionnaire on eating habits and physical activity. Mean body mass index for the subjects was similar (SJ: 23.06 Kg/m2 ± 2.55; Blacksburg: 23.53 Kg/m2 ± 3.09). Average exercise time was 12 hours/week, and > 50% engaged in weight training in addition to aerobic type exercise. Percentage contribution of carbohydrates to the total energy intake was significantly higher for SJ males (53.53% ± 8.06%) compared to Blacksburg males (48.39% ± 6.33%; alpha=0.10). Prominent RS food sources in both groups were pasta, potatoes, bananas, and corn. Rice and various legumes were more frequent in the SJ group. It appears that consumption of RS is higher among SJ subjects. Consumption of RS prior to prolonged exercise could cause stable glycemic and insulinemic responses that may help delay the onset of fatigue during exercise.Master of Science
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Jordaan, Michelle Bernitta. "Effect of processing on the starch and glycemic properties of Digitaria spp." Thesis, Cape Peninsula University of Technology, 2013. http://hdl.handle.net/20.500.11838/2024.
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Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2013.Acha starch was isolated and purified from clean and milled acha grain. Functional, thermal and physicochemical properties of acha starch were analysed using appropriate methods. Wheat starch was used as the reference standard. Acha bread from acha grain was baked and the consumer sensory acceptability was evaluated and white wheat bread was used as the reference standard. The effect of baking, boiling, steaming and microwaving on the starch and glycemic properties of the acha starch was evaluated. With regard to thermal properties, gelatinisation temperature of acha and iburu starches typifies that of waxy starch. Acha starch has similar retrogradation temperature profiles as that of wheat. There were however significant differences in some of the functional properties (pasting and turbidity) and physico-chemical properties (in vitro starch digestibility), but no significant difference in the texture profile analysis (TPA) and water binding capacity (WBC). WBC of both acha varieties was higher than that for wheat starch. Due to its high break down viscosity, white acha starch can be included in foods that are subjected to high temperature processing. This indicates that both acha starch varieties can be used for hot and cold desserts as well as for soft jelly like sweets and confectionery toppings. A prescreening exercise using carboxymethyl cellulose (CMC), Xanthan gum, yeast and acha starch as the variables was successful in concluding a recipe which rendered acha bread with the optimum specific loaf volume for both white and black acha bread. The optimum recipe consisted 8.0 % acha starch, 2.0 % xanthan gum, 2.0 % CMC and 1.0 % yeast. The majority of the consumer panellists found the crust colour, taste and aroma to be moderately desirable. This implies that most consumers find acha bread to have the potential to be marketed as wheat free bread. The different processing methods baking, boiling, microwaving and steaming, affected the black and white acha starch hydrolysis. The amount of starch hydrolysed for the different processing methods was in the following order: baking > boiling > microwaving > steaming. It can thus be concluded that different processing methods affects the micro structure and physical properties of the acha and wheat samples which thus influence their starch hydrolysis. The equilibrium percentage of starch hydrolysed after 180 min incubation was affected differently for the various starches, black acha, white acha and wheat starch by the different processing methods and times. In the case of baking black acha starch and wheat bread were affected similarly. However, this was not the case for microwaving, steaming and boiling, where both acha starch varieties and wheat starch were affected in the same way. The rate of starch hydrolysis for both acha varieties and wheat grain for the different processing methods, steaming, boiling, microwaving and baking was affected to the same degree respectively.
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Souza, Alessandra Gonçalves de. "Índice glicêmico e carga glicêmica de frutos brasileiros." Universidade de São Paulo, 2005. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-21022009-214416/.
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Os carboidratos presentes nos alimentos são responsáveis por mais da metade do valor energético da alimentação do homem. Além do aporte energético, esse nutriente tem importante função na manutenção da glicose sanguínea e na integridade e funcionamento do trato gastrintestinal. Os produtos finais da digestão de carboidratos consistem, quase que exclusivamente, em glicose, frutose e galactose. Os carboidratos digeridos e absorvidos no intestino delgado provocam alterações na resposta glicêmica; essa elevação, ao longo do tempo, depende de fatores que interferem na velocidade de digestão e de difusão dos produtos de hidrólise no intestino delgado. Os carboidratos podem ser classificados de acordo com a glicemia pós prandial produzida. O índice glicêmico (IG) expressa de forma indireta, como cada alimento se comporta em termos de velocidade de digestão e absorção de seus carboidratos. A partir dos valores de IG dos alimentos pode-se calcular a carga glicêmica (CG), a qual inclui tanto a quantidade como a qualidade dos carboidratos ingeridos. O presente estudo teve como objetivo avaliar o IG e a CG de cinco frutos nacionais em indivíduos saudáveis. Em cada ensaio foram elaboradas as curvas glicêmicas produzidas após a ingestão de porções contento exatamente 25g ou 50g de carboidrato disponível dos seguintes frutos: abacaxi pérola (Ananas comosus); amora silvestre (Rubus rosaefoluis); morango oso grande (Fragaria ananassa Duch) e bananas (Musa spp.) mysore e nanica. A partir da relação entre a área abaixo da curva glicêmica dos alimentos teste e a área do pão (controle) foi calculado o IG. A CG foi calculada para cada fruto de acordo com o seu IG e a quantidade de alimento consumida habitualmente pela população. Tanto o cerne quanto a polpa de abacaxi apresentaram alto IG. A banana nanica apresentou IG médio e os demais frutos, banana mysore, morango e amora, apresentaram baixo IG. Em relação à carga glicêmica, a banana nanica apresentou CG média, enquanto os demais frutos apresentaram baixa CG. Nos frutos estudados, a CG demonstrou ser a melhor ferramenta para escolha destes alimentos no plano alimentar, pois expressa não somente a quantidade como a qualidade dos carboidratos.The carbohydrates are responsible for more than half of the energy value in people\'s nourishment. Besides energy, this nutrient plays an important role in the maintenance of blood glucose levels and in the integrity and functioning of the gastrointestinal tract. The final products of the carbohydrates digestion are, almost exclusively, glucose, fructose and galactose. The carbohydrates digested and absorbed in the small intestine cause an increase in the glycemic response, which depends on factors that interfere in the speed of both digestion and diffusion of hydrolysis products in the small intestine. The carbohydrates can be classified according to the post prandial glycemia. The glycemic index (GI) predicts, indirectly, how each food behaves in terms of digestion and absorption speed of its carbohydrates. From the GI values of foods, it is possible to calculate the glycemic load (GL), which includes both quantity and quality of the ingested carbohydrates. This study aimed to evaluate the GI and GL of five Brazilian fruits in healthy subjects. The glycemic curves were elaborated in each essay. These curves were produced after the intake of portions containing exactly 25g or 50g of \"available\" carbohydrate in the fruits: pineapple (Ananas comosus); blackberry (Rubus rosaefoluis); strawberry (Fragaria ananassa Duch) and bananas (Musa spp.) mysore and nanica. The GI was calculated from the relation between the area below the glycemic curve of the test foods and the area of bread (standard food). The GL was calculated for each fruit according to its GI and the amount of food usually consumed by the population. Both core and pulp of pineapple presented high GI. Banana nanica presented medium GI and the other fruits, banana mysore, strawberry and blackberry, presented a low GI. The banana nanica showed medium GL, while the other fruits showed low GL. In the studied fruits, the GL proved to be the best tool in order to choose these foods in the food planning, once it expresses not only quality but also quantity of the carbohydrates
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Kim, Yeonsoo. "Studies on the glycemic index of raisins and on the intestinal absorption of fructose." Columbus, Ohio : Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1180462637.
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Gellar, Lauren A. "The Effect of Glycemic Index and Glycemic Load on Glucose Control, Lipid Profiles and Anthropometrics Among Low-Income Latinos With Type 2 Diabetes: A Dissertation." eScholarship@UMMS, 2011. https://escholarship.umassmed.edu/gsbs_diss/522.
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Background The incidence of type 2 diabetes has increased dramatically, particularly among Latinos. While several studies suggest the beneficial effect of lowering glycemic index and glycemic load in patients with type 2 diabetes, no data exists regarding this issue in the Latino population. The purpose of this study was to determine the effect of lowering glycemic index and glycemic load on diabetes control, lipid profiles and anthropometrics among Latinos with type 2 diabetes.
Methods Subjects participated in a 12 month randomized clinical trial. The intervention targeted diabetes knowledge, attitudes and behavioral capabilities related to diabetes self management with content including nutrition and physical activity. The nutrition protocol emphasized reduction in glycemic index, fat, salt and portion size and increase in fiber. The control group was given usual care. Measurements included Hba1c, fasting glucose, total cholesterol (TC), low density lipoproteins (LDL) and high density lipoproteins (HDL), HDL:LDL ratio, TC:HDL ratio, waist circumference and BMI and were collected at baseline, 4 and 12-months.
Results Two hundred fifty two Latino adults with type 2 diabetes participated in the study. Baseline mean HbA1C was 8.98% (SD=1.87), BMI was 34.76 kg/cm (SD=6.94), age was 56 (SD=11.18) years and 76% were female. Reduction in glycemic index was positively associated with a reduction in logHbA1c (p=0.006), HDL:LDL ratio (p=0.037) and waist circumference (p=0.003) overtime, but not with fasting glucose, TC, LDL and HDL, TC:HDL ratio, body weight or BMI. No significant associations were found between glycemic load and any measures.
Conclusion Results suggest that lowering glycemic index may have a positive effect on some markers of diabetes control, lipid profiles and anthropometrics among Latinos with type 2 diabetes, but not others. While statistically significant reductions in GI and GL were noted, the actual reduction was small. Thus, greater reduction in GI and GL may be needed for clinical significance and greater effect on metabolic outcomes. Future research should target populations with higher baseline GI and GL.
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Bennard, Patrick V. "Acute effects of exercise timing and breakfast meal glycemic index on exercise-induced fat oxidation." Thesis, University of Ottawa (Canada), 2005. http://hdl.handle.net/10393/26850.
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To examine the acute effects of exercise timing and meal glycemic index (GI) on fat oxidation and glycemic response, five apparently healthy young men participated in four randomly ordered morning trials during which measurements were made at rest, during exercise, and for two hours post-exercise. A factorial design [exercise timing (pre-prandial, post-prandial) x meal GI (low-GI, high-GI)] was used for repeated measures of energy expenditure and whole-body fat oxidation, as well as of plasma glucose and insulin levels after an overnight fast. Subjects were required to perform 400 kcal of moderate treadmill exercise either before consuming a 400 kcal low-GI (ELG) or high-GI (EHG) oatmeal breakfast, or after consuming the low-GI (LGE) or high-GI (HGE) meal. Exercising fat oxidation was significantly greater during ELG and EHG (14.7 +/- 1.4 and 14.8 +/- 3.2g, respectively) than during LGE and HGE (8.9 +/- 3.1 and 9.8 +/- 2.7g, respectively) (p < .001), as was total fat oxidation beyond rest and (ELG: 21.3 +/- 3.7g; EHG: 20.2 +/- 5.9g; LGE: 18.1 +/- 6.0g; HGE: 17.1 +/- 3.4g) (p < .05), although energy expenditure was unaffected by experimental conditions. No significant effect of meal GI on fat oxidation was observed and, unexpectedly, the glycemic response was not significantly different across experimental conditions. Total whole-body fat oxidation for the entire morning period is therefore greatest when exercise is performed in the post-absorptive state, a strategy that could help maximize acute exercise-induced fat oxidation.
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Colbert, Kathryn Eileen. "Influence of dietary starches differing in glycemic index on pro-oxidant and anti-oxidant gene expression and insulin sensitivity in a mouse model." Auburn, Ala., 2007. http://repo.lib.auburn.edu/07M%20Theses/COLBERT_KATHRYN_13.pdf.
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Delport, Elizabeth. "A comparison of the glycemic index (GI) results obtained from two techniques on a group of healthy and a group of mixed subjects." Diss., University of Pretoria, 2007. http://hdl.handle.net/2263/29502.
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Woods, Rachel P. "Use of the Glycemic Index and the DASH diet to Lower Blood Pressure in Adolescents with Hypertension and Pre-Hypertension." University of Cincinnati / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1259077919.
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Lazo, Alvarez Olga Lourdes, and Flores Lizeth Esther Reynaga. "Determinación del índice glicémico de Pouteria Lúcuma (Lúcuma), Annona Cherimola (Chirimoya) y Mauritia flexuosa (Aguaje)." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2015. http://hdl.handle.net/10757/621805.
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Objetivo: Determinar el índice glicémico de Pouteria lúcuma (lúcuma), Annona cherimola (chirimoya) y Mauritia flexuosa (aguaje). Materiales y métodos: el estudio fue de tipo experimental. Se reunió a 9 sujetos que fueron seleccionados tras una serie de pruebas, se les extrajo muestras de sangre venosa mediante la colocación de un catéter venoso, ello para determinar la glucosa en los tiempos 0, 15, 30, 60, 90 y 120 minutos. Dichas muestras se tomaron tras la ingesta de los alimentos en estudio, lúcuma, chirimoya y aguaje, empleando como patrón referencial a la glucosa anhidra. Una vez obtenidos los resultados de la glucosa por cada tiempo, se determinó el índice glicémico mediante la sumatoria del área bajo la curva de cada alimento. Resultados: Se obtuvo un índice glicémico de 68 para la lúcuma, 58 para la chirimoya y 35 para el aguaje. Considerándose para la dos primeras un índice glicémico medio y para el último, un índice glicémico bajo. Conclusión: En el estudio presentado se determinó el índice glicémico de tres frutas nativas peruanas: la lúcuma, chirimoya y aguaje, que fueron 68%, 58% y 35%; respectivamente, empleando como alimento referencial la glucosa anhidra.Objective: To determine the glycemic index of Pouteria lucuma (lúcuma), Annona cherimola (cherimoya) y Mauritia flexuosa (aguaje). Materials and methods: The study was experimental. It met 9 subjects that were selected after a serie of tests. They were extracted venous blood samples by placing a venous catheter, thereby to determine glucose at times 0, 15, 30, 60, 90 and 120 minutes. These samples were taken after food intake (lucuma, cherimoya and aguaje), using anhydrous glucose as reference. After obtaining the results of glucose per time, the glycemic index was determined by the sum of the area under the curve of each food. Results: The glycemic index obtained was 68 for lucuma, 58 for cherimoya and 35 for aguaje. Considered for the first two medium glycemic index and for the latter, a low glycemic index. Conclusion: In the presented study, the glycemic index of three peruvian native fruits was determined: lucuma, cherimoya and aguaje, which were 68%, 58% and 35%; respectively, using as a reference food anhydrous glucose.
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Atkinson, Fiona Suzanne. "The physiological significance of AMY1 gene copy number variation." Thesis, The University of Sydney, 2014. http://hdl.handle.net/2123/13558.
Full textAbstract:
The AMY1 gene codes for salivary α-amylase (sAA), the enzyme responsible for commencing starch digestion. Humans show unusually high copy number variation (CNV) in AMY1. This thesis examined the potential phenotypic consequences of AMY1 CNV on sAA activity, starch digestion, food intake, and the metabolic responses to starchy foods. Fasting blood and saliva samples, along with anthropometric and dietary intake data, were collected from 201 predominantly young, lean, healthy individuals. AMY1 copy number ranged from 1 – 16 copies, with an average of 6.5 ± 2.6 copies. Individuals with Asian ethnicity had significantly higher average AMY1 copy number (7.7 ± 0.4 copies) compared to Caucasians (6.1 ± 0.2 copies) (p < 0.0001). AMY1 CNV explained ~40% of the variation in sAA activity (r = 0.62, p < 0.0001). Individuals with higher AMY1 copy number reported consuming less total energy (highest quintile vs lowest quintile: ~1000 kJ less, p = 0.027) but more starch as a proportion of energy intake (p = 0.041 for trend). Relative glycaemic responses (expressed as glycaemic index, GI) to white bread and pasta were ~15% greater in the high AMY1 copy number group (n = 20, 10.4 ± 1.6 copies) compared to those with lower copy number (n = 20, 3.1 ± 0.9 copies) (p < 0.05 for both foods). Acute satiety responses to white bread were ~50% higher in the high vs low AMY1 group (p = 0.023). AMY1 copy number was a significant predictor of the GI of a range of starchy foods, explaining 26 - 61% of the variation in GI (p < 0.001 for all foods). Taken together, AMY1 CNV strongly influences sAA activity resulting in significant differences in acute postprandial glucose and insulin responses to starchy foods. AMY1 copy number may influence energy balance via acute and chronic satiety mechanisms. The ability of AMY1 genotyping to predict starch digestibility and postprandial responses has the potential to identify individuals at greater risk of developing impairments in glucose metabolism.
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Dirmaier, Jörg, Birgit Watzke, Uwe Koch, Holger Schulz, Hendrik Lehnert, Lars Pieper, and Hans-Ulrich Wittchen. "Diabetes in Primary Care: Prospective Associations between Depression, Nonadherence and Glycemic Control." Saechsische Landesbibliothek- Staats- und Universitaetsbibliothek Dresden, 2012. http://nbn-resolving.de/urn:nbn:de:bsz:14-qucosa-100111.
Full textAbstract:
Background: Findings are inconsistent regarding the degree to which depression may exert a negative impact on glycemic control in patients with type 2 diabetes. We therefore aimed to examine the longitudinal relationship between depression, behavioral factors, and glycemic control.
Methods: In a prospective component of a nationally representative sample, 866 patients with type 2 diabetes aged ≧18 years completed a standardized assessment including a laboratory screening, questionnaires, and diagnostic measures. Subsequent to baseline (t0), patients were tracked over a period of 12 months (t1). Depression was assessed according to DSM-IV and ICD-10 criteria. Glycemic control was determined by levels of glycosylated hemoglobin (HbA1c); a level of ≧7% was judged as unsatisfactory. Regression analyses were performed to analyze the prospective relationship between depression, medication adherence, diabetes-related health behavior, and HbA1c.
Results: Patients with depression at t0 revealed increased rates of medication nonadherence (adjusted OR: 2.67; CI: 1.38–5.15) at t1. Depression (adjusted regression coefficient: β = 0.96; p = 0.001) and subthreshold depression (β = 1.01; p < 0.001) at t0 also predicted increased problems with diabetes-related health behavior at t1. Adjusted ORs for poor glycemic control (HbA1c ≧7%) at t1 were also increased for patients with baseline depression (2.01; CI: 1.10–3.69). However, problems with medication adherence as well as problems with diabetes-related health behavior at t0 did not predict poor glycemic control at t1.
Conclusions: In a prospective representative study of patients with type 2 diabetes, baseline depression predicted problems with medication adherence, problems with health-related behaviors, and unsatisfactory glycemic control at follow-up.
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Dirmaier, Jörg, Birgit Watzke, Uwe Koch, Holger Schulz, Hendrik Lehnert, Lars Pieper, and Hans-Ulrich Wittchen. "Diabetes in Primary Care: Prospective Associations between Depression, Nonadherence and Glycemic Control." Karger, 2010. https://tud.qucosa.de/id/qucosa%3A26285.
Full textAbstract:
Background: Findings are inconsistent regarding the degree to which depression may exert a negative impact on glycemic control in patients with type 2 diabetes. We therefore aimed to examine the longitudinal relationship between depression, behavioral factors, and glycemic control.
Methods: In a prospective component of a nationally representative sample, 866 patients with type 2 diabetes aged ≧18 years completed a standardized assessment including a laboratory screening, questionnaires, and diagnostic measures. Subsequent to baseline (t0), patients were tracked over a period of 12 months (t1). Depression was assessed according to DSM-IV and ICD-10 criteria. Glycemic control was determined by levels of glycosylated hemoglobin (HbA1c); a level of ≧7% was judged as unsatisfactory. Regression analyses were performed to analyze the prospective relationship between depression, medication adherence, diabetes-related health behavior, and HbA1c.
Results: Patients with depression at t0 revealed increased rates of medication nonadherence (adjusted OR: 2.67; CI: 1.38–5.15) at t1. Depression (adjusted regression coefficient: β = 0.96; p = 0.001) and subthreshold depression (β = 1.01; p < 0.001) at t0 also predicted increased problems with diabetes-related health behavior at t1. Adjusted ORs for poor glycemic control (HbA1c ≧7%) at t1 were also increased for patients with baseline depression (2.01; CI: 1.10–3.69). However, problems with medication adherence as well as problems with diabetes-related health behavior at t0 did not predict poor glycemic control at t1.
Conclusions: In a prospective representative study of patients with type 2 diabetes, baseline depression predicted problems with medication adherence, problems with health-related behaviors, and unsatisfactory glycemic control at follow-up.
24
O'Sullivan, Therese Anne. "The relationship between glycemic intake and insulin resistance in older women." Thesis, Queensland University of Technology, 2008. https://eprints.qut.edu.au/17814/1/Therese_Anne_O%27Sullivan_Thesis.pdf.
Full textAbstract:
Glycemic intake influences the rise in blood glucose concentration following consumption of a carbohydrate containing meal, known as the postprandial glycemic response. The glycemic response is a result of both the type and amount of carbohydrate foods consumed and is commonly measured as the glycemic index (GI) or glycemic load (GL), where the GI is a ranking in comparison to glucose and the GL is an absolute value encompassing both the GI and amount of carbohydrate consumed. Evidence from controlled trials in rat models suggests that glycemic intake has a role in development of insulin resistance, however trials and observational studies of humans have produced conflicting results. As insulin resistance is a precursor to type 2 diabetes mellitus, lifestyle factors that could prevent development of this condition have important public health implications. Previous observational studies have used food frequency questionnaires to assess usual diet, which could have resulted in a lack of precision in assessment of individual serve sizes, and have been limited to daily measures of glycemic intake. Daily measures do not take fluctuations in glycemic intake on a per meal basis into account, which may be a more relevant measure for investigation in relation to disease outcomes. This PhD research was conducted in a group of Brisbane women aged 42 to 81 years participating in the multidisciplinary Brisbane Longitudinal Assessment of Ageing in Women (LAW study). Older women may be at particular risk of insulin resistance due to age, hormonal changes, and increases in abdominal obesity associated with menopause, and the LAW study provided an ideal opportunity to study the relationship between diet and insulin resistance. Using the diet history tool, we aimed to assess the glycemic intake of the population and hypothesised that daily GI and daily GL would be significantly positively associated with increased odds of insulin resistant status. We also hypothesised that a new glycemic measure representing peaks in GL at different meals would be a stronger predictor of insulin resistant status than daily measures, and that a specially designed questionnaire would be an accurate and repeatable dietary tool for assessment of glycemic intake. To address these hypotheses, we conducted a series of studies. To assess glycemic intake, information on usual diet was obtained by detailed diet history interview and analysed using Foodworks and the Australian Food and Nutrient (AUSNUT) database, combined with a customised GI database. Mean ± SD intakes were 55.6 ± 4.4% for daily GI and 115 ± 25 for daily GL (n=470), with intake higher amoung younger participants. Bread was the largest contributor to intakes of daily GI and GL (17.1% and 20.8%, respectively), followed by fruit (15.5% and 14.2%, respectively). To determine whether daily GI and GL were significantly associated with insulin resistance, the homeostasis model assessment of insulin resistance (HOMA) was used to assess insulin resistant status. Daily GL was significantly higher in subjects who were insulin resistant compared to those who were not (134 ± 33 versus 114 ± 24 respectively, P<0.001) (n=329); the odds of subjects in the highest tertile of GL intake being insulin resistant were 12.7 times higher when compared with the lowest tertile of GL (95% CI 1.6-100.1, P=0.02). Daily GI was not significantly different in subjects who were insulin resistant compared to those who were not (56.0 ± 3.3% versus 55.7 ± 4.5%, P=0.69). To evaluate whether a new glycemic measure representing fluctuations in daily glycemic intake would be a stronger predictor of insulin resistant status than other glycemic intake measures, the GL peak score was developed to express in a single value the magnitude of GL peaks during an average day. Although a significant relationship was seen between insulin resistant status and GL peak score (Nagelkerke’s R2=0.568, P=0.039), other glycemic intake measures of daily GL (R2=0.671, P<0.001) and daily GL per megajoule (R2=0.674, P<0.001) were stronger predictors of insulin resistant status. To develop an accurate and repeatable self-administered tool for assessment of glycemic intake, two sub-samples of women (n=44 for the validation study and n=52 for the reproducibility study) completed a semi-quantitative questionnaire that contained 23 food groupings selected to include the top 100 carbohydrate foods consumed by the study population. While there were significant correlations between the glycemic intake questionnaire and the diet history for GL (r=0.54, P<0.01), carbohydrate (r=0.57, P<0.01) and GI (r=0.40, P<0.01), Bland-Altman plots showed an unacceptable difference between individual intakes in 34% of subjects for daily GL and carbohydrate, and 41% for daily GI. Reproducibility results showed significant correlations for daily GL (r=0.73, P<0.001), carbohydrate (r=0.76, P<0.001) and daily GI (r=0.64, P<0.001), but an unacceptable difference between individual intakes in 25% of subjects for daily GL and carbohydrate, and 27% for daily GI. In summary, our findings show that a significant association was observed between daily glycemic load and insulin resistant status in a group of older women, using a diet history interview to obtain precise estimation of individual carbohydrate intake. Both the type and quantity of carbohydrate are important to consider when investigating relationships between diet and insulin resistance, although our results suggest the association is more closely related to overall daily glycemic intake than individual meal intake variations. A dietary tool that permits precise estimation of carbohydrate intake is essential when evaluating possible associations between glycemic intake and individual risk of chronic diseases such as insulin resistance. Our results also suggest that studies using questionnaires to estimate glycemic intake should state degree of agreement as well as correlation coefficients when evaluating validity, as imprecise estimates of carbohydrate at an individual level may have contributed to the conflicting findings reported in previous studies.
25
O'Sullivan, Therese Anne. "The relationship between glycemic intake and insulin resistance in older women." Queensland University of Technology, 2008. http://eprints.qut.edu.au/17814/.
Full textAbstract:
Glycemic intake influences the rise in blood glucose concentration following consumption of a carbohydrate containing meal, known as the postprandial glycemic response. The glycemic response is a result of both the type and amount of carbohydrate foods consumed and is commonly measured as the glycemic index (GI) or glycemic load (GL), where the GI is a ranking in comparison to glucose and the GL is an absolute value encompassing both the GI and amount of carbohydrate consumed. Evidence from controlled trials in rat models suggests that glycemic intake has a role in development of insulin resistance, however trials and observational studies of humans have produced conflicting results. As insulin resistance is a precursor to type 2 diabetes mellitus, lifestyle factors that could prevent development of this condition have important public health implications. Previous observational studies have used food frequency questionnaires to assess usual diet, which could have resulted in a lack of precision in assessment of individual serve sizes, and have been limited to daily measures of glycemic intake. Daily measures do not take fluctuations in glycemic intake on a per meal basis into account, which may be a more relevant measure for investigation in relation to disease outcomes. This PhD research was conducted in a group of Brisbane women aged 42 to 81 years participating in the multidisciplinary Brisbane Longitudinal Assessment of Ageing in Women (LAW study). Older women may be at particular risk of insulin resistance due to age, hormonal changes, and increases in abdominal obesity associated with menopause, and the LAW study provided an ideal opportunity to study the relationship between diet and insulin resistance. Using the diet history tool, we aimed to assess the glycemic intake of the population and hypothesised that daily GI and daily GL would be significantly positively associated with increased odds of insulin resistant status. We also hypothesised that a new glycemic measure representing peaks in GL at different meals would be a stronger predictor of insulin resistant status than daily measures, and that a specially designed questionnaire would be an accurate and repeatable dietary tool for assessment of glycemic intake. To address these hypotheses, we conducted a series of studies. To assess glycemic intake, information on usual diet was obtained by detailed diet history interview and analysed using Foodworks and the Australian Food and Nutrient (AUSNUT) database, combined with a customised GI database. Mean ± SD intakes were 55.6 ± 4.4% for daily GI and 115 ± 25 for daily GL (n=470), with intake higher amoung younger participants. Bread was the largest contributor to intakes of daily GI and GL (17.1% and 20.8%, respectively), followed by fruit (15.5% and 14.2%, respectively). To determine whether daily GI and GL were significantly associated with insulin resistance, the homeostasis model assessment of insulin resistance (HOMA) was used to assess insulin resistant status. Daily GL was significantly higher in subjects who were insulin resistant compared to those who were not (134 ± 33 versus 114 ± 24 respectively, P<0.001) (n=329); the odds of subjects in the highest tertile of GL intake being insulin resistant were 12.7 times higher when compared with the lowest tertile of GL (95% CI 1.6-100.1, P=0.02). Daily GI was not significantly different in subjects who were insulin resistant compared to those who were not (56.0 ± 3.3% versus 55.7 ± 4.5%, P=0.69). To evaluate whether a new glycemic measure representing fluctuations in daily glycemic intake would be a stronger predictor of insulin resistant status than other glycemic intake measures, the GL peak score was developed to express in a single value the magnitude of GL peaks during an average day. Although a significant relationship was seen between insulin resistant status and GL peak score (Nagelkerke’s R2=0.568, P=0.039), other glycemic intake measures of daily GL (R2=0.671, P<0.001) and daily GL per megajoule (R2=0.674, P<0.001) were stronger predictors of insulin resistant status. To develop an accurate and repeatable self-administered tool for assessment of glycemic intake, two sub-samples of women (n=44 for the validation study and n=52 for the reproducibility study) completed a semi-quantitative questionnaire that contained 23 food groupings selected to include the top 100 carbohydrate foods consumed by the study population. While there were significant correlations between the glycemic intake questionnaire and the diet history for GL (r=0.54, P<0.01), carbohydrate (r=0.57, P<0.01) and GI (r=0.40, P<0.01), Bland-Altman plots showed an unacceptable difference between individual intakes in 34% of subjects for daily GL and carbohydrate, and 41% for daily GI. Reproducibility results showed significant correlations for daily GL (r=0.73, P<0.001), carbohydrate (r=0.76, P<0.001) and daily GI (r=0.64, P<0.001), but an unacceptable difference between individual intakes in 25% of subjects for daily GL and carbohydrate, and 27% for daily GI. In summary, our findings show that a significant association was observed between daily glycemic load and insulin resistant status in a group of older women, using a diet history interview to obtain precise estimation of individual carbohydrate intake. Both the type and quantity of carbohydrate are important to consider when investigating relationships between diet and insulin resistance, although our results suggest the association is more closely related to overall daily glycemic intake than individual meal intake variations. A dietary tool that permits precise estimation of carbohydrate intake is essential when evaluating possible associations between glycemic intake and individual risk of chronic diseases such as insulin resistance. Our results also suggest that studies using questionnaires to estimate glycemic intake should state degree of agreement as well as correlation coefficients when evaluating validity, as imprecise estimates of carbohydrate at an individual level may have contributed to the conflicting findings reported in previous studies.
26
Choi, Eun Young. "Glycemic Load and Risk of Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging." DigitalCommons@USU, 2008. https://digitalcommons.usu.edu/etd/127.
Full textAbstract:
Carbohydrates are a major energy source for the human body and particularly glucose is the only energy source for the brain. Thus glucose metabolism is important to maintain normal brain function. Evidence showed insulin resistance and diabetes are associated with cognitive decline and a large amount of highly processed carbohydrate intake; in other words, a high glycemic load diet, which increases blood glucose faster and insulin demand, is associated with increased risk of insulin resistance and diabetes.
Based on this premise, the hypothesis that a high glycemic load (GL) diet increases the risk of incident Alzheimer’s disease (AD) was examined among Cache County elderly people in Northern Utah. At the baseline survey, 3,831 participants 65 years of age or older completed a food frequency questionnaire (FFQ) and cognitive screening. Observation time to collect the data for incident AD was approximately 10 years. Incident AD was determined by final consensus conference after multi-steps of screening. GL was calculated as the product of carbohydrate intake and glycemic index (GI) and adjusted for energy intake. FFQs from diabetics were considered to be invalid to assess dietary carbohydrates intake and excluded. The analysis was examined separately by gender.
The Cox proportional hazard regression model in survival analysis was used to relate GL to incident AD using a time variable with age of AD onset. There was no association in men but a negative association in women in the unadjusted model. Evidence of confounding by total kcal was apparent in women, particularly in the lowest GL group, which had the highest total kcal mean intake. Finally no association between GL and AD was found after adjustment for education, myocardial infarction (MI), stroke, Body Mass Index (BMI), physical activity, smoking, alcohol use, APOE ε-4 alleles, multi-vitamins use, total kcal, and controlling interaction between GL and total kcal.
The low GL group had unique characteristics in lifestyle factors, macro-nutrients intake, and pattern of food use. The inverse relationship between GL and total kcal may partly be explained by lifestyle factors, particularly alcohol intake. The characteristics of low GL group, current smokers, alcohol users, and their relationship and interaction between total kcal and risk of AD should be explored further.
27
Fanelli, Stephanie Marissa. "Differences in Diet Quality and Concurrent Chronic Diseases by Level of Glycemic Control in US Adults." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu155542411241737.
Full text
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CILIBERTI, CATERINA. "Effects on glycometabolic and functional parameters of low-glycaemic-index pasta intake in patients with type 2 diabetes mellitus." Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/363161.
Full textAbstract:
Il diabete mellito tipo 2 è una patologia in allarmante crescita ed è una delle principali cause di
malattia cardio-renale. Nel diabete mellito tipo 2, l’eccessiva esposizione dell’organismo al
glucosio circolante, determina l’attivazione di processi di glicazione che conducono ad alterazioni
morfo-funzionali di vari organi ed apparati. Già numerose osservazioni in questo ambito hanno
dimostrato che tali modifiche dieto-terapeutiche si associno ad un miglior controllo glico-lipidico e
ad una riduzione degli eventi renali e cardiovascolari. L’obiettivo principale dello studio è stato
duplice: 1) Ottimizzazione delle condizioni di formulazione e di processo per l’ottenimento di paste
funzionali e 2) Valutazione clinica delle paste oggetto della ricerca attraverso una valutazione degli
effetti nutraceutici dei prodotti funzionali sullo stato di salute e sullo stato di malattia attraverso la
verifica della modificazione di indici clinici e bioumorali. Sono state preparate diverse tipologie di
pasta: utilizzando sfarinati non convenzionali ricchi in fibra (Triticum monococccum), e con un
elevato contenuto in amilosio (sfarinati di fava) e sfarinati convenzionali prodotti con farina e acqua
utilizzando diverse tecnologie di produzione, al fine di valutare come riportato in letteratura, se la
maggior quota in amido resistente osservata in vitro potesse derivare dall’utilizzo di alte
temperature e/o dei processi di refrigerazione o di essiccazione della pasta. È stata selezionata la
pasta fresca sterilizzata, e per controllo la pasta fresca convenzionale, per la somministrazione in
cronico ai pazienti diabetici, al fine di valutare i suoi effetti nutraceutici sulla stato di malattia
mediante la misurazione di indici clinici e bioumorali. Per lo studio di valutazione tecnologica della
pasta, sono stati condotti test in vitro sulla digeribilità dell’amido e sulle proprietà funzionali. Lo
studio in vivo includeva una fase iniziale di follow-up e randomizzazione di soggetti sani e
diabetici, rispettivamente per la valutazione in acuto ed in cronico ed una seconda fase durante la
quale sono stati valutati i cambiamenti dal baseline dei parametri clinici, antropometrici,
nutrizionali e biochimici, mediante l’utilizzo di un protocollo cross-over. Nei soggetti sani la pasta
fresca sterilizzata non ha mostrato superiorità in termini di indice glicemico rispetto alla pasta fresca
di controllo nonostante dai risultati in vitro la pasta fresca sterilizzata era caratterizzata da una più
elevata quota in amido resistente rispetto alla pasta fresca di controllo. Nei pazienti diabetici
sottoposti alla valutazione in cronico, la pasta fresca sterilizzata non ha dimostrato altrettanta
superiorità in termini di miglioramento di parametri antropometrici ed ematochimici rispetto alla
pasta fresca di controllo. Una casistica caratterizzata da pazienti con compenso mediocre dovuto in
gran parte alle fluttuazioni glicemiche post-prandiali avrebbe potuto rappresentare un modello
migliore per verificare l’eventuale superiorità della pasta funzionale. E’ ovvio che innumerevoli
fattori possono influenzare l’andamento di uno studio clinico rispetto agli studi condotti in vitro, in
questi ultimi gli errori sono facilmente rilevabili dall’operatore in qualsiasi metodica di laboratorio
applicata, risulta invece di difficile misurazione l’errore nell’analisi clinica su soggetti umani che,
pur se monitorati periodicamente, erano caratterizzati da innumerevoli influenze esterne.
Sicuramente le modifiche apportate mediante uno stile di vita alimentare controllato dimostrano
risultati positivi in termini di compenso metabolico e miglioramento della composizione corporea,
quest’ultima annoverata tra i fattori di rischio più importanti nella gestione del paziente diabetico e
nella prevenzione delle complicanze cardiovascolari. Più critico invece risulta il monitoraggio in
vivo effettuabile sul singolo alimento. Il punto di forza della nostra ricerca è stata sicuramente
l’innovazione della metodica clinica messa a punto per lo studio in vivo e, data la carenza in
letteratura di test condotti in vivo riguardo l’indice glicemico, sicuramente è stato condotto un
grande passo in avanti nella ricerca rispetto alle sperimentazioni passateType 2 diabetes mellitus is one of the principal causes of cardio-renal disease. In type 2 diabetes melllitus, excessive exposure to the circulating glucose excess is responsible for enhanced glycation processes which in turn eventually lead to morpho-functional alterations of many organs. Recent observations proved that adhesion to specific dietotherapeutic recommendations is associated with a better glico-lipidic control with a consequent significative reduction of cardio-renal complications. The objective of the study were twofold: 1) Optimization of formulation and process conditions for the creation of functional pasta and 2) Clinical assessment of functional pasta through an evaluation of the nutraceutical effects of functional products consumption on health and disease status by assessing changes in their clinical and biohumoral indices. Different types of pasta have been analyzed: using both fiber rich non conventional flours (Triticum monococcum), non conventional flours with a high amylose content (faba bean) and conventional fresh pasta made with flours and water using some technological changes in order to assess whether, as reported in the literature, the higher proportion of resistant starch as observed in vitro might reflect the use of high temperatures and/or refrigeration or drying of the pasta. In healthy subjects, fresh sterilized pasta was no better in terms of glycaemic index than control pasta fresh was, even though in vitro results for sterilized fresh pasta showed it has a higher proportion of resistant starch than control fresh pasta. In diabetic patients assessed under chronic conditions, sterilized fresh pasta failed to demonstrate the same superiority in terms of improvement in anthropometric parameters and blood chemistry compared to the control fresh pasta. A case study characterized by patients with poor compensation due mainly to post-prandial glycaemic fluctuations could have been a better model for testing the potential superiority of functional pasta. Naturally, many external influences can affect the course of a clinical trial on human subjects compared to in vitro studies, in which errors can easily be detected by the operator in any laboratory method applied. Clearly the changes which occurred owing to a well-controlled dietary lifestyle show positive results in terms of improvements in metabolic and body composition, the latter being among the most important risk factors in the management of the diabetic patient and in the prevention of cardiovascular complications. In vivo monitoring on single foodstuffs, though, is even more critical. The strength of our research was definitely the innovation of a clinical method for the in vivo study and, given the lack in the literature of tests conducted in vivo regarding the glycaemic index, this was a big step forward in research terms compared with previous experiments.
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SILLITTI, CARLA. "Evaluation of the use of cardoon inulin to make a new type of pasta with a low glycemic index." Doctoral thesis, Università di Foggia, 2018. http://hdl.handle.net/11369/369204.
Full textAbstract:
La pasta è considerata un alimento a basso indice glicemico che, consumato giornalmente, provvede a fornire energia, interviene nella percezione del senso di sazietà ed esercita effetti positivi sulla salute di pazienti affetti da varie patologie quali l’obesità, il diabete e metabolismo lipidico alterato. La pasta rappresenta un buon veicolo per l’assunzione di biomolecole essendo uno degli alimenti principali della dieta mediterranea. Diversi studi documentano i cambiamenti di alcune caratteristiche dei prodotti alimentari quando, nella fase di produzione, viene addizionata una fibra, come l’inulina. L’inulina è un fruttopolisaccaride caratterizzato dal legame β(2-1) tra i residui di fruttosio, che lo rende indigeribile. Le sue proprietà fisico-chimiche sono legate al suo grado di polimerizzazione (GP). Questo suggerisce che un’attenta valutazione del GP è strategica per ottenere un prodotto finale che possa essere accettato dai consumatori. Scopo principale di questo lavoro, è stato ottenere nuove paste a basso indice glicemico, partendo sia da sfarinati integrali ottenuti da cultivar siciliane di grano duro, sia da farine gluten free. Per raggiungere l’obiettivo connesso con l’attività di ricerca è stata effettuata la valutazione delle proprietà reologiche, qualitative e sensoriali di paste integrali addizionate con inulina ad elevato grado di polimerizzazione, estratta da estratta da fonti vegetali diverse (cardo, topinambur) a confronto con inulina a basso grado di polimerizzazione, attualmente in commercio. I risultati hanno messo in evidenza che le caratteristiche di qualità organolettiche della pasta risultavano influenzate sia dal tipo di inulina utilizzata, che dalla concentrazione aggiunta. L’aggiunta di inulina ad alto GP al 4% (p/p) è risultata il miglior compromesso in termini di accettabilità del consumatore. Sono state osservate inoltre interazioni tra la cultivar di grano duro utilizzata, la concentrazione di inulina e DP. Dal punto di vista chimico, i campioni addizionati con inulina ad alto GP hanno mostrato una digeribilità dell'amido inferiore rispetto a quella dei campioni addizioni con inulina a basso GP. Questo risultato è ascrivibile al fatto che l'inulina a basso GP può avere un maggiore effetto distruttivo sulla matrice amido-proteine. Il DP dell’inulina ha inoltre significativamente influenzato le interazioni con la matrice di glutine durante la pastificazione, di conseguenza, utilizzando inulina ad elevato GP al 4% è stato possibile realizzare un prodotto finale molto interessante dal punto di vista nutrizionale e accettabile anche per le proprietà sensoriali e la qualità in cottura. Sono stati ottenuti risultati soddisfacenti anche per quanto concerne le caratteristiche sensoriali e la qualità in cottura di spaghetti secchi a basso GI, realizzati utilizzando farina integrale di grano duro arricchita con il 10% (p/p) di Quinoa e l'8% di inulina ad elevato GP. In generale, i livelli di accettabilità da parte dei consumatori raggiunti, abbinate alle evidenze nutrizionali e chimiche dei prodotti ottenuti rappresentano un punto di partenza per ulteriori ricerche in campo clinico, al fine di valutare l'effetto diretto sull'indice glicemico in pazienti affetti da diabete.Pasta is considered a food with a low glycemic index. It is eaten daily, providing energy, promoting satiety and even having positive effects on the health of patients affected by obesity, diabetes, altered lipid metabolism and other diseases. Pasta is feasible to incorporate biomolecules, being one of the main foods of the Mediterranean diet. Several studies document changes in some characteristics of food products when a fiber is added, such as inulin. Inulin is a fructopolysaccharide characterized by the β (2-1) link between fructosyl units, which makes inulin indigestible. Its physico-chemical properties are related to its degree of polymerization (DP). This suggests that a careful evaluation of the DP is strategic to obtain a final product that can be accepted by consumers. The main purpose of this work was to obtain a new pasta with a low glycemic index, starting from wholemeal flours obtained from Sicilian durum wheat cultivars and gluten-free flours. In order to achieve the aim, the rheological, qualitative and sensory properties of whole-grain pasta added with inulin with high polymerization degree, extracted from different vegetable sources (cardoon, topinambur), were compared with a low degree of polymerization inulin, from Chicory, currently on the market. Results showed that the organoleptic characteristics of the pasta were influenced both by the type of inulin used and the inulin concentration added. The addition of high DP inulin at 4% (w/w) was the best compromise in terms of consumer acceptability. Interactions between the durum wheat cultivars used, the concentration of inulin and the DP have also been observed. From the chemical point of view, the samples added with high DP inulin showed a digestibility of the lower starch compared to that of the addition samples with low DP inulin. This result is due to the fact that low DP inulin can have a greater destructive effect on the starch-protein matrix. The inulin DP significantly influenced the interactions with the gluten matrix during the pasta making, consequently, using a 4% high DP inulin it was possible to obtain a final product very interesting from the nutritional point of view and acceptable also for the sensory properties and cooking quality. Satisfactory results have also been obtained with regard to the sensory characteristics and the cooking quality of low-GI dry spaghetti, made using durum wheat flour enriched with 10% (w / w) of Quinoa and 8% of high DP inulin. In general, the levels of acceptability achieved by consumers, combined with the nutritional and chemical evidence of the products obtained, represent a starting point for further research in the clinical field, in order to evaluate the direct effect on the glycemic index in patients with diabetes.
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Silva, Flávia Moraes. "Índice glicêmico da dieta em pacientes com diabetes melito tipo 2 : papel na prevenção e no manejo dietoterápico da doença e associação com a presença de síndrome metabólica." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2010. http://hdl.handle.net/10183/24604.
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O controle glicêmico intensificado pode prevenir e/ou retardar o aparecimento das complicações crônicas do diabetes melito (DM). O carboidrato da dieta é o principal determinante da glicemia pós-prandial, sendo o índice glicêmico (IG) e a carga glicêmica (CG) úteis para prever a resposta glicêmica aos alimentos. O objetivo deste manuscrito foi revisar criticamente o papel das dietas de baixo IG na prevenção e controle metabólico do DM tipo 2 (DMT2). O risco para desenvolvimento de DMT2 com dietas de alto IG variou de 1,21 a 1,59. A redução de 12 a 32 unidades no IG da dieta diminuiu em 0,39 a 0,50 pontos percentuais a HbA1c. Os efeitos dessas dietas no perfil lipídico e peso corporal no DMT2 permanecem controversos. Em conclusão, as evidências atuais indicam que a incorporação do IG no planejamento dietético de pacientes com DMT2 contribui para a melhora do controle glicêmico.The tight glycemic control can prevent and/or delay the development of chronic complications of diabetes mellitus (DM). Dietary carbohydrates are the main determinant of postprandial blood glucose and glycemic index (GI) and glycemic load are used to predict blood glucose response to foods. The aim of this paper was to critically review the role of low GI diets in type 2 DM (T2DM) prevention and metabolic control. The risk for development of T2DM with high GI diets ranged from 1.21 to 1.59.The reduction from 12- 32 units in the GI of diets decreased 0.39-0.50% in HbA1c values. However, the effects of these diets on lipid profile and body weight in patients with T2DM remain controversial. In conclusion, the current evidence indicates that the inclusion of GI in the dietary planning for patients with T2DM contributes to the improvement of glycemic control.
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Bulsara, Mahesh K. "Epidemiology of severe hypoglycaemia in children and adolescents with type 1 diabetes." Telethon Institute for Child Health Research, 2008. http://theses.library.uwa.edu.au/adt-WU2008.0226.
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[Truncated abstract] Type 1 Diabetes is emerging as a significant public health problem faced by nearly every country in the world. It has major economic and social implications with considerable burden of illness. Approximately 140,000 Australians have been diagnosed with T1DM with an annual increase in incidence rate of 3% per year, comparable to the overall global increase. The management of T1DM requires insulin therapy which places considerable burden on the patient and their carers. Coping with daily insulin injections, dietary changes, modification of physical activity and vigilant monitoring of blood glucose levels, will impact on patient?s quality of life. The optimum goal for the treatment of type 1 diabetes is to safely achieve near-normal glycaemia and failure to maintain this goal accelerates the progression of the devastating long term complications of diabetes. Unfortunately attempts to achieve near normal glycaemia are limited by the risk of excessive lowering of blood glucose levels and hypoglycaemia remains a major barrier to strict glucose control of diabetes. In general this thesis focuses on two fundamental issues related to the epidemiology of severe hypoglycaemia. Namely, methodological consideration when analysing prospective observational data and application of the most robust methodology. A prospective open cohort study of the Princess Margaret Hospital diabetes clinic established in 1992, with 99% case ascertainment was used. This hospital is the only paediatric referral centre for type 1 diabetes and every child diagnosed in the state of Western Australia is treated at this centre. ... The results of this study showed that severe hypoglycaemia remains a major problem and recent approaches to therapy may be allowing a degree of improved control without the expected increased risk of severe hypoglycaemia. The study in chapter 7 investigates genetic risk factors related to severe hypoglycaemia. A significant relationship where the presence of the iv deletion (D) allele of the angiotensin-converting enzyme (ACE) increases risk of severe hypoglycaemia has been reported. This study concludes that the presence of D allele of the ACE gene does not predict a significantly higher risk of severe hypoglycaemia. In an attempt to optimize glycemic control, patients may suffer multiple episodes of severe hypoglycaemia which can adversely affect quality of life as well as educational and intellectual disadvantage. The study in chapter 8 investigates the factors related to recurrent severe hypoglycaemia. A rigorous and informative time-to-event approach is used to account for within child correlation, staggered enrolment and timevarying covariates. This allows important risk factors to change over time. Preschool children have an increased risk of experiencing recurrent severe hypoglycaemia. The findings of this thesis highlights the importance of selecting appropriate analytical methodology to identify risk factors associated with severe hypoglycaemia and also to dismiss factors that had previously been thought to be important. This will help in formulating management plans in order to limit the impact of severe hypoglycaemia.
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De, Jongh Jacolene. "Ontwikkeling van 'n laevetgraanproduk en die effek van verskillende veselvlakke op die glukemiese indeks." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52975.
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Thesis(MSc Food Sc )--Stellenbosch University, 2002.ENGLISH ABSTRACT: Consumers are becoming more health conscious. Furthermore, time is a scarce human resource and therefore convenience is an important consideration when food choices are being made. A South African food company identified this trend and decided to develop a product that capitalised on these demands of health and convenience. The decision was made to develop a low-fat, low-cholesterol, low-saturated fatty acid, low-trans fatty acid, high-fibre wheat product with an intermediate glycemic index (GI). The market in Stellenbosch was scouted to determine whether a similar product already existed. Six products that made nutrient-, health- or any other claims were identified. Not one of the identified products, however, conformed to meet the requirements of the Department of Health for the product characteristics that were set. Therefore, the decision was made to continue the development of the low-fat, low-cholesterol, low-saturated fatty acid, low-trans fatty acid, high-fibre wheat product with an intermediate glycemic index (GI). To qualify as a low-fat product, the product had to contain less than 3 % fat. The ingredients were chosen with their fat content in mind. Fruit pulp is widely used in the preparation of baked low-fat products and was also used in this study to eliminate the use of butter, margarine and oil, but also to achieve the additional product criteria that was set by the food company, namely a chewy texture and a fruity flavour. Ingredients like soya flour, oatmeal, oats and wheat bran were chosen to increase the fibre content of the product, because all of these products have a fibre content of 10 g or more per 100 g. Two products were developed during 23 experiments. Except for the high fibre claim, both products met the criteria that were set before the development started, namely a low-fat, low-cholesterol, low-saturated fatty acid, low-trans fatty acid, high-fibre content and a calculated intermediate glycemic index (GI). One of the two concept products that were developed were chosen by an experienced panel to serve as basic product for an empirical study on the effect of different fibre levels on the glycemic index. Five different fibre levels were formulated by manipulating the amounts of wheat bran and oatmeal. The basic formula contained 6,25 % fibre and the other fibre levels were identified as: 4,39; 5,31; 7,45 en 8,17 %. The fibre levels were equal-distant. The prediction was made that the GI-value of the product will decrease as the fibre levels increase and the theoretical calculations confirmed this prediction. The real GI-values that were determined by blood glucose testings, however, showed an increase in GI-value up to the 6,25 % fibre level, followed by a.decrease in GI-value to the 8,17 % fibre level. It became apparent that more than just fibre played a role in the GI-values of the products. It is proposed that the results explained by fibre behaviour, starch gelatinisation and starch hydrolysis. Hundred households in Stell enbosch tested the developed product. Two fieldworkers identified 25 consumers in four retail stores in Stellenbosch and gave them the product and the questionnaire, which they had to complete at home after tasting the product. The questionnaires were then collected from the respondents' houses. A recognised measurement instrument, which is used by the South African food industry to determine the acceptability of a newly developed product, was used for assesing the results. The results showed that the orange flavour of the product led to a low overall acceptability of the developed product and that the other product concept (that was developed during the recipe development phase and not chosen by the panel) should be considered for testing its market potential. Another facet of the questionnaire determined the effect of buying practices, health consciousness and consumer knowledge on the consumer acceptability of the low-fat, high-fibre wheat product with an intermediate-GI-value. No correlation between these factors and consumer acceptability of the low-fat, high-fibre wheat product with an intermediate-GI-value were found.
AFRIKAANSE OPSOMMING: Die verbruiker word al meer gesondheidsbewus: Terselfdertyd is tyd 'n skaars menslike hulpbron, en word gerief gevolglik 'n belangrike oorweging tydens voedselkeuses. 'n Suid-Afrikaanse voedselmaatskappy het hierdie neigings geidentifiseer en besluit om 'n produk te ontwikkel wat aan hierdie vereistes van gesondheid en gerief voldoen. Daar is besluit om 'n lae vet-, lae cholesterol-, lae versadigdevetsuur-, lae transvetsuur-, hoe veselgraanproduk met 'n intermediere glukemiese indeks (GI) te ontwikkel. Die Stellenbosse mark is verken om vas te stel of daar reeds soortgelyke produkte op die mark was. Ses produkte wat nutrientinhoud-, gesondheid- of ander aansprake maak, is geidentifiseer. Geeneen van die produkte het egter aan die Departement van Gesondheid se konsepregulasies betreffende die etikettering van voedingsmiddels vir bogenoemde produkeienskappe voldoen nie. Gevolglik is besluit om met die ontwikkeling van die lae vet-, lae cholesterol-, lae versadigdevetsuur-, lae transvetsuur-, hoe veselgraanproduk met 'n intermediere GI voort te gaan. Om as 'n laevetproduk te kon kwalifiseer, moes die produk minder as 3 % vet bevat. Die bestanddele moes dus met inagneming van hul vetinhoud gekies word. Vrugtepulp word algemeen gebruik in die bereiding van gebakte laevetprodukte en is ook in hierdie studie gebruik om die gebruik van botter, margarien of olie te vermy, maar ook om aan die addisionele produkkriteria wat deur die maatskappy gespesifiseer is, naamlik 'n sagte tekstuur en vrugtige geur, te voldoen. Bestanddele soos soja-, hawermeel, hawer- en koringsemels is gekies om die veselinhoud van die produk te verhoog, aangesien hierdie bestanddele meer as 10 g vesel per 100 g bevat. Twee produkte is deur middel van 23 eksperimente ontwikkel. Met die uitsondering van die hoeveselinhoudaanspraak, het beide produkte aan die vereistes wat gestel is, naamlik 'n laevet-, laecholesterol-, laeversadigdevetsuur-, laetransvetsuur- en 'n hoeveselinhoud en 'n beraamde intermediere GI, voldoen. Een van die konsepprodukte is deur 'n ervare paneel gekies vir die empiriese studie waar die effek van verskillende veselvlakke op die GI bepaal is. 'n Standaard formule is aangepas om vyf verskillende veselvlakke te verkry deur die koringsemel- en hawermeelhoeveelhede te manipuleer. Die basisformule het 6,25 % vesel bevat en twee veselvlakke is daarbo en -onder as ge·identifiseer: 4,39; 5,31; 7,45 en 8,17 %, dit wil sê, veselvlakke met dieselfde grootte verskille. Daar is voorspel dat die GI-waarde van die produkte sou daal met 'n toename in die veselinhoud van die produk en die teoretiese berekeninge van die GI-waarde het hierdie voorspelling gestaaf. Die werklike GI-waardes wat met behulp van bloedglukoseresponse bepaal is, het egter 'n toename in GI-waarde tot by die 6,25 % veselvlak, gevolg deur 'n afname tot by die 8,17 % veselvlak aangedui. Dit het duidelik geword dat meer as slegs die veselinhoud 'n rol gespeel het by die GI-waarde van die produk. Die resultate is gevolglik aan die hand van die veselgedrag, styselgelatinisasie en styselhidrolise verklaar. Die verbruikersaanvaarbaarheid van die ontwikkelde laevet-, hoeveselproduk is by 100 huishoudings in Stellenbosch getoets. Twee veldwerkers het die verbruikers in vier kleinhandelaars in Stellenbosch genader en produkte met 'n gepaardgaande vraelys aan hulle oorhandig. Die produkte is tuis qeevalueer en die vraelyste is weer ingesamel. Ook vervat in die vraelys was 'n erkende meetinstrument wat deur die Suid-Afrikaanse voedselindustrie gebruik word vir die bepaling van verbruikersaanvaarbaarheid van 'n nuutontwikkelde produk. Uit die resultate het dit geblyk dat die lemoengeur van die produk gelei het tot die lae verbruikersaanvaarbaarheid van die ontwikkelde produk, en dat die ander produkkonsep (wat tydens die resepontwikkelingsfase ontwikkel is, en nie deur die ervare paneel gekies is nie) vir bemarkingspotensiaal getoets hoort te word. Die data wat uit die vraelyste ingesamel is, is ook gebruik om die effek van aankooppraktyke, gesondheidsbewustheid en verbruikerskennis op die verbruikersaanvaarbaarheid van die laevet-, hoeveselgraanproduk met 'n interrnediere-Gl-waarde te bepaal. Daar is geen verwantskap tussen hierdie faktore en die verbruikersaanvaarbaarheid van die laevet-, hoëveselgraanproduk met 'n intermedlere-Gl-waarde, gevind nie.
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Simmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.
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DI, CAIRANO MARIA. "Formulation of gluten free biscuits with underexploited flours: focus on glycaemic index." Doctoral thesis, Università degli studi della Basilicata, 2021. http://hdl.handle.net/11563/149623.
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In recent years, many progresses have been made in the production of gluten free baked goods. In the past, the main and only goal of gluten free producers was to ensure the safety of consumption to celiac consumers without any attention to nutritional and sensory quality. Albeit to date, more attention is paid to them, the quality of gluten free products is in the spotlight. Efforts from research and industries are required to offer gluten free products with improved nutritional and sensory properties. It has indeed been seen that gluten free diet often presents nutritional deficiencies and high intake of some nutrients; in addition, the products often have impaired sensory properties compared to their gluten containing counterparts.
Currently glycaemic index of food products is a topic of rising interest in food technology and nutrition science. It has been reported that a high glycaemic diet increases metabolic risk factors. This topic is awfully relevant also for consumers constrained to follow a gluten free diet. Food specifically formulated for celiacs generally have a higher glycaemic index, due to their richness in rapidly digestible starch. In addition, an association between celiac disease and type I diabetes has been recognised. Hence, it is important for celiacs to maintain the glycaemic control whilst following a gluten free diet.
Biscuits represent one of the favourite carbohydrate source for celiacs. Flour, sugar and fat are the main ingredients constituting biscuits. Rice and maize flour and their starches are widely employed in gluten free biscuits. Hence, due to their starch rich composition and the presence of sugars, gluten free biscuits are generally medium or high glycaemic index foods. The employ of flours with a higher amount of slowly digestible starch, resistant starch, phenolic compounds together with sugar replacers and fibres could contribute to the reduction of the glycaemic index of gluten free biscuits. Taking into consideration the production activities carried out by the industrial partner, biscuit factory Di Leo Pietro spa, and the aforementioned premises, the general objective of the following doctoral thesis is the development of low glycemic index gluten free biscuits through the employ of flours that are little exploited in commercial biscuits.
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Westlund, Annika. "GI-metoden – bluff eller vägen till ett hälsosamt liv? : En studie om hur medier marknadsför hälsobegreppet Glykemiskt index." Thesis, Uppsala University, Media and Communication, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-9162.
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Abstract
Title: The GI- method –bluff or the path to healthy life?
Number of pages: 41
Tutor: Lowe Hedman
Author: Annika Westlund
Course: Media and Communication Studies C
Period: Fall 2006
University: Division of Media and Communications Studies C
Purpose/Aim: The aim of this essay was to investigate how the site GI viktkoll describes glycemic index on their website. The intention was also to investigate how the media presented GI through articles and how they used doctors and dieticians to appear trustworthy. Another aim was to investigate what effect GI viktkoll could have on its readers.
Method/Material: I have chosen a qualitative method where I did a discourse analysis of the articles which were presented on the GI viktkolls website during a period of three weeks. This was my main method in the essay. I also did two interviews with educated professionals. The articles on the website were thereby the main material I used in the essay.
Main results: My result shows that GI viktkoll do have an underlying aim in wanting to influence its readers ina specific way. Therefore my result shows that it is important as a reader, to be aware of that GI viktkoll might not present a critical way of thinking and every aspect of the phenomenon. GI viktkoll also has influence on people because they have power to change peoples mind about the phenomenon GImethod in the society. GI viktkoll only presents the healthy way of living through the GI method, although there still there is a lot of disagreement from other directions such as doctors and dieticians about the actual effects of the GI method on healthy people.
Keywords: glycemic index, media culture, encoding/decoding, discourse analysis.
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Claudia, Cecilia Yamamoto Noguchi. "Mathematical Model of Glucose-Insulin Metabolism Considering Meal Absorption Rate and Model-based Blood Glucose Control for Prandial State in Type 1 Diabetes." 京都大学 (Kyoto University), 2016. http://hdl.handle.net/2433/217171.
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Strydom, Hildegard. "Determining the level of comprehension of registered dietitians in South Africa with regard to the glycemic index (GI) used in the treatment of Diabetes Mellitus." Thesis, Stellenbosch : University Stellenbosch, 2009. http://hdl.handle.net/10019.1/4609.
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Thesis (MNutr (Interdisciplinary Health Sciences. Human Nutrition))--University of Stellenbosch, 2009.Thesis presented in partial fulfillment of the requirements for the degree of Master of Nutrition at Stellenbosch University.
ENGLISH ABSTRACT: The glycemic index (GI) has proven to be a valuable nutritional tool in the management and prevention of diabetes and other chronic diseases of lifestyle 1,3,4,5,6,79,12,14,15. In this quantitative, cross-sectional, observational and descriptive study, the aim was to determine the knowledge and level of comprehension of South African registered dietitians with regard to GI and glycemic load (GL) as well as to determine their ability to use/implement the GI in the treatment of diabetes / insulin resistance. A questionnaire was emailed to 388 registered dietitians for completion. The questionnaire was based on relevant scientific literature and divided into three parts. The first part gathered demographical information about the participants, with special emphasis on where they had acquired their knowledge of GI principles. The second and third parts contained closed-end questions to which the participants were required to answer ‘true’ or ‘false’ or were presented with a multiple choice. Twenty-five questions specifically focused on the GI and the other 12 focused on GL. One hundred and fourteen subjects took part in the study. The results showed that most dietitians (54 %) did not learn GI principles at university and that the year that they qualified did not affect test results. The University attended did not seem to affect test results either, with the exception of Medunsa (Medical University of South Africa), where graduates scored on average significantly lower than the rest of the group). The test scores varied between 43% and 97%. The average test score for the group was 71% with those dieticians in private practice scoring the highest average (76%) compared to those working in other practice areas. Although 84% percent of participants reportedly used GI principles in their daily practice with patients, compared to only 33% who reportedly used GL principles, results showed no significant difference between knowledge or comprehension levels of GI and GL or the ability to implement GI or GL principles. To conclude, South African dietitians seem to have a good general knowledge of GI, but there is still room for improvement in order to ensure that dietitians can become experts in the field. It is recommended that curricula be revised to give this subject more attention during formal university training.
AFRIKAANSE OPSOMMING: Navorsing het bewys dat die Glukemiese Indeks (GI) ‘n waardevolle wetenskaplike hulpmiddel is in die voorkoming en bestuur van diabetes en ander chroniese siektes van lewenstyl 1,3,4,5,6,79,12,14,15 . Die doelwit in hierdie kwantitatiewe, dwars-snit, beskrywende studie was om die kennis- en begripsvlak van Suid-Afrikaanse dieetkundiges te toets rakende die GI en glukemiese lading (GL) asook hul vermoëns om hierdie beginsels toe te pas en te gebruik in die behandeling van diabetes en insulienweerstandigheid. ‘n Vraelys is aan 388 dieetkundiges gepos. Die vraelys was gebasseer op relevante wetenskaplike literatuur en het uit drie afdelings beslaan. Die eerste afdeling was ten doel om demografiese inligting oor deelnemers te bekom met spesifieke belang by die afkoms van hul kennis oor die GI. Die tweede en derde afdelings het bestaan uit vrae waarop ‘waar’ of ‘vals’ gemerk moes word of uit veelvuldige keuse vrae. Vyfen-twintig vrae het gefokus op die GI en twaalf vrae het gefokus op die GL. Eenhonderd-en-veertien persone het deelgeneem aan die studie. Die resultate het getoon dat meerderheid van die deelnemers (54%) nie die beginsels aangaande die GI op universiteit geleer het nie. Die jaar waarop graduasie plaasgevind het, het blykbaar nie ‘n invloed op uitkoms gehad nie, en die universiteit waar graduasie plaasgevind het, het ook nie die uitslag beïnvloed nie, uitsluitend Medunsa (waar gegradueerdes aansienlik swakker gevaar het as die res van die groep). Toets uitslae het gewissel tussen 43% en 97%. Die gemiddelde toetspunt was 71%. Dieetkundiges werkend in privaat praktyk het die hoogste gemiddelde toetspunt van 76% behaal in vergelyking met dieetkundiges wat in ander velde praktiseer. Ten spyte daarvan dat 84% deelnemers aangetoon het dat hulle GI beginsels in hulle werksomstandighede toepas, in vergelyking met slegs 33% wat GL beginsels toepas, was daar geen noemenswaardige verskil in uitkomste rakende deelnemers se kennis of begripsvlak van GI of GL, of hul vermoë om verwante beginsels toe te pas nie. Ter opsomming wil dit voorkom of Suid- Afrikaanse dieetkundiges oor ‘n goeie vlak van algemene kennis betrekkende die GI beskik. Daar is wel steeds ruimte vir verbetering om te verseker dat dieetkundiges as ware kenners op die gebied kan optree. Dit word aanbeveel dat universiteite se kurrikulums aangepas word om sodoende voorsiening te maak vir verbeterde voor-graadse opleiding oor die onderwerp.
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Al-Tamimi, Enas K. "Effect of resistant starch type 4 on glycemia and insulin sensitivity in young adults." Diss., Kansas State University, 2007. http://hdl.handle.net/2097/4220.
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Doctor of PhilosophyDepartment of Human Nutrition
Mark D. Haub
Objective: The objective was to compare the postprandial glycemic and insulinemic responses to nutrition bars containing either cross-linked RS type 4 (RS4[subscript]XL) or standard wheat starch in normoglycemic adults (n=13; age= 27±5 yr; BMI=25±3 kg/m²). Methods: Volunteers completed three trials during which they consumed a glucose beverage (GLU), a puffed wheat control bar (PWB), and a bar containing RS4[subscript]XL matched for available carbohydrate content. Serial blood samples were collected over two hours and glucose and insulin concentrations were determined and the incremental area under the curve (iAUC) was calculated. Results: The RS4[subscript]XL peak glucose and insulin concentrations were lower than the GLU and PWB (p<0.05). The iAUC for glucose and insulin were lower following ingestion of RS4[subscript]XL compared with the GLU and PWB trials. Conclusions: These data illustrate, for the first time, that directly substituting standard starch with RS4[subscript]XL, while matched for available carbohydrates, attenuated postprandial glucose and insulin levels in humans. It remains to be determined whether this response was due to the dietary fiber and/or resistant starch aspects of the RS4[subscript]XL bar. Keywords: insulin sensitivity, diabetes, dietary fiber, prebiotic, glycemic index
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Lacombe, Véronique Anne. "Muscle Glycogen Metabolism in Horses: Interactions Between Substrate Availability, Exercise Performance and Carbohydrate Administration." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1041621577.
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Brewer, Lauren Renee. "Linking cereal chemistry to nutrition: studies of wheat bran and resistant starch." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/14193.
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Doctor of PhilosophyDepartment of Grain Science and Industry
Yong-Cheng Shi
Wheat bran is high in dietary fiber. Resistant starch (RS) is considered a source of dietary fiber. Wheat bran and RS have different functional properties and may not have the same nutritional properties. This dissertation covers two areas of importance in cereal chemistry and human nutrition: wheat bran and RS. Wheat bran chemical and physical influence of nutritional components Wheat bran has become a hot topic due to positive nutritional correlations, and industrial /humanitarian needs for healthy ingredients. Evolving wheat bran into a demanded product would impact the industry in a positive way. The overall aim of this research was to understand chemical and structural composition, to provide avenues for wheat bran development as a healthy food ingredient. To achieve this goal, antioxidant properties in dry wheat milling fractions were examined, effects of wheat bran particle size on phytochemical extractability and properties were measured, and substrate fermentation was investigated. It was noted that mixed mill streams, such as mill feed, have antioxidant properties (0.78 mg FAE/g; 1.28 mg/g total antioxidant capacity; 75.21% DPPH inhibition; 278.97 [mu]mol FeSO[subscript]4/g) originating from the bran and germ fractions. Additionally, extraction of reduced particle size whole wheat bran increased measured values for several assays (185.96 [mu]g catechin/g; 36.6 [mu]g/g; 425 [mu]M TE), but did not increase volatile fatty acid production during in vitro rumen fermentation over unmilled bran. RS digestion, glycemic response and human fermentation In vitro action of enzymes on digestion of maize starches differing in amylose contents were studied. The objectives of this study were to investigate the exact role of [alpha]-amylase and amyloglucosidase in determining the digestibility of starch and to understand the mechanism of enzymatic actions on starch granules. Starch digestibility differed (30-60%) without combination of enzymes during in vitro assay. Further investigations utilized human glycemic response and fermentation with consumption of a type 3 RS without dietary fiber (AOAC method 991.43). Blood glucose response provided lower postprandial curves (glycemic index value of 21) and breath hydrogen curves displayed low incidences fermentation (40%) with consumption of the type 3 RS, due to the structure of starch and digestion by enzymatic action.
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Selvatico, Elisa. "A biochemical approach to study wheat products digestibility and wheat allergens degradation." Doctoral thesis, Università degli studi di Padova, 2010. http://hdl.handle.net/11577/3422245.
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This thesis is focused on wheat digestibility, particularly referring to proteins, starch and fibre nutrients, which can plays a crucial role in several fields as in food allergic reactions, glycemic index assessment and in the fibre degradation.
Wheat is one of the most important crops in the world, used to make a vast range of food products, such as bread, pasta and cakes. Allergic reactions to food, including wheat products, are becoming more common in Western countries affecting up to 2% of the adult population and 6% of children (Sotkovsky et al., 2008). The stability of proteins to the gastro-intestinal digestion process after heat treatment may contribute to their allergenic potential. It is thought that resistance to digestion plays an important role in the development of sensitisation, and it is postulated that resistance to gastric conditions (low pH and pepsinolysis) may have a significant impact on the solubility and allergenic potential of food proteins. Indeed, both intact proteins and digested polypeptides have the potential to elicit an allergic reaction. In order to better understand how chemical and biochemical changes induced by food processing (such as cooking) affect digestibility of wheat flour proteins, one dimensional (1D) and two-dimensional electrophoresis (2-DE) digestion maps of heated and unheated flour have been produced. Experiments were carried out using an in vitro static system with an additional ‘chewing’ step including human salivary amylase, in order to study oral degradation of wheat flour proteins. Afterwards, an in vitro dynamic model of digestion has been performed to gain a more reliable comprehension on protein degradation.
Besides, as known, starch is the main constituent in cereal food and it influences the rate and the extent of digestion and, consequently, its nutritional and health properties. Foods having a low glycemic index have been suggested from FAO/WHO organisations (1998) since it promotes the slow release of glucose in the body. This work involved also the study of three types of pasta which were subjected to in vitro and in vivo digestions in order to assess their glycemic index. Finally, another crucial nutrient component in wheat is represented by arabinoxylans (AX) which are hemicellulose belonging to the fibre group. This fibre have been described as resistant to gastrointestinal digestion, since it is usually degraded in the colon tract, by macrobiota. However in vitro simulated digestions of arabinoxylans, extracted from wheat dough, were performed, and the effect on arabinose substitution level was investigated.
Results mainly showed a reduced protein degradation in heated flour, suggesting that heat treatment can modify protein susceptibility to digestion. Results concerning the glycemic index study gave evidence that the wheat genotype can affect the rate of starch hydrolysis due to some nutrients, as proteins, which may vary among wheat varieties.
Finally, concerning the arabinoxylans digestions, interesting findings showed that enzymes and surfactants and either the acid gastric pH, were able to affect AX region IR spectra.Il lavoro sviluppato in questa tesi riguarda la digeribilità dei nutritivi del frumento, con particolare riferimento a proteine, amido e fibra. La digestione dei nutritivi gioca un ruolo chiave nelle reazioni allergiche agli alimenti, nella valutazione dell’indice glicemico e infine nella degradazione della fibra. Il frumento è una tra le più importanti produzioni cerealicole mondiali e viene utilizzato per la produzione di svariati prodotti: pane, pasta, dolci. Le reazioni allergiche agli alimenti, incluse quelle indotte dal frumento, stanno diventando sempre piu’ diffuse nei paesi occidentali, colpendo circa il 2% degli adulti e il 6% dei bambini (Sotkovsky et al., 2008). Tra i fattori che contribuiscono al potenziale allergenico di un alimento si deve considerare la stabilità delle proteine in seguito al processo digestivo e di cottura. Infatti è noto che la resistenza degli allergeni al trattamento di digestione è tra i parametri coinvolti nello sviluppo della sensitizzazione individuale, e le condizioni ambientali gastriche possono influenzare la solubilità di potenziali allergeni. È altresi’ noto che proteine o polipeptidi non digeriti hanno la potenzialità di scaturire una reazione allergica. In questo lavoro è stato studiato l’effetto del trattamento termico e della digestione, in farine di frumento cotta e non, attraverso l’analisi di profili proteici 1D e di mappe bidimensionali 2D. Questi esperimenti sono stati effettuati utilizzando un sistema di digestione statico simulando la fase orale, gastrica e intestinale. Inoltre, successivamente, è stato messo a pun to un sistema di digestione dinamico, per lo studio della degradazione delle proteine in farina cotta. Inoltre, è noto che l’amido è il principale componente dei prodotti cerealicoli e ne influenza le proprietà salutistiche nutrizionali. Alimenti con basso indice glicemico sono stati suggeriti dalle organizzazioni FAO/WHO. Questo lavoro ha coinvolto l’utilizzo di tre varietà di pasta, ove, esperimenti di digeribilità dell’amido in vitro e in vivo, hanno permesso di fornire una valutazione del loro indice glicemico. Infine, componenti della fibra in farine di frumento sono stati studiati attraverso la messa a punto di un sistema di digestione in vitro, per valutare l’effetto dell’ambiente gastro-intestinale sugli arabinoxilani estratti da impasti di farina. I risultati mostrano come il trattamento termico della farina di frumento modifichi la degradazione degli allergeni durante la digestione gastro-intestinale in vitro. Inoltre, lo studio delle tre varietà di pasta dimostra differenze significative nei valori di indice glicemico, imputabili al genotipo. Infine dalla digestione degli arabinoxilani, i risultati riportano sorprendentemente un effetto della digestione gastrica e intestinale, sulla parziale midificazione di queste fibre.
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Fontanelli, Mariane de Mello. "Validade do diabetes mellitus autorreferido, prevalência de síndrome metabólica e sua relação com índice glicêmico e carga glicêmica em adultos e idosos do município de São Paulo." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-27112015-141711/.
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Introdução: O consumo de alimentos com elevado índice glicêmico e carga glicêmica tem sido associado ao aumento no risco de desenvolvimento de síndrome metabólica, importante precursor da doença cardiovascular e do diabetes mellitus tipo 2. Entretanto, esses achados ainda são inconsistentes e a utilização do índice glicêmico e da carga glicêmica para prevenção ou tratamento da síndrome metabólica e dos fatores de risco que a compõe ainda é controversa. Objetivos: Validar o diabetes mellitus autorreferido e verificar a associação do índice glicêmico e da carga glicêmica com a síndrome metabólica e seus componentes. Métodos: Foram utilizados dados provenientes do Inquérito de Saúde de São Paulo (ISA-Capital 2008) referentes a adultos e idosos de ambos os sexos residentes nessa cidade. Trata-se de estudo transversal, de base populacional, com amostra probabilística de indivíduos residentes em domicílios permanentes localizados na área urbana do município. As informações utilizadas são provenientes de um questionário estruturado, dois recordatórios alimentares de 24 horas, exames bioquímicos, valores aferidos de pressão arterial e medidas antropométricas (peso, estatura e circunferência da cintura). Foram estimadas as prevalências de diabetes mellitus e síndrome metabólica para o município de São Paulo. A validação diabetes mellitus autorreferido foi realizada mediante cálculo da sensibilidade, especificidade e valores preditivos positivo e negativo. O consumo alimentar habitual foi obtido por meio da incorporação dos dados alimentares no software Multiple Source Method. A associação entre índice glicêmico e carga glicêmica da dieta e síndrome metabólica e seus componentes foi verificada por meio de modelos de regressão logística estimados segundo faixa etária. Todas as análises levaram em consideração o desenho amostral do estudo. Resultados: As prevalências de diabetes mellitus e síndrome metabólica no município de São Paulo foram estimadas em 8,0 por cento e 30,2 por cento , respectivamente. A sensibilidade do diabetes mellitus autorreferido foi 63,8 por cento (IC 95 por cento : 49,2-76,3), a especificidade 99,7 por cento (IC 95 por cento : 99,1-99,9), o valor preditivo positivo 95,5 por cento (IC 95 por cento : 84,4-98,8) e o valor preditivo negativo 96,9 por cento (IC 95 por cento : 94,9-98,2). O índice glicêmico associou-se com a lipoproteína de alta densidade (OR: 1,16; IC 95 por cento : 1,02-1,32) em adultos e com a síndrome metabólica (OR: 1,24; IC 95 por cento : 1,1-1,37), a glicemia de jejum (OR: 1,15; IC 95 por cento : 1,01-1,31) e a pressão arterial (OR: 1,26; IC 95 por cento : 1,05-1,51) em idosos. Conclusão: O dado de diabetes mellitus autorreferido é válido, especialmente entre idosos residentes no município de São Paulo. Os resultados evidenciam a necessidade do rastreamento do diabetes mellitus em indivíduos assintomáticos que apresentem um ou mais fatores de risco para essa condição, principalmente na população adulta. No presente estudo, o IG da dieta associou-se à SM, glicemia de jejum e pressão arterial elevadas em idosos e apenas ao HDL-c baixo em adultos. As diferentes respostas entre os adultos e idosos podem sugerir que o índice glicêmico tem ação distinta entre os grupos etários. Ressalta-se que a qualidade do carboidrato parece ser mais importante do que a junção da qualidade-quantidade do carboidrato consumido para os parâmetros metabólicos avaliados na população da cidade São Paulo.Introduction: High glycemic index and glycemic load intake has been associated with an increased risk for developing metabolic syndrome, an important precursor of cardiovascular disease and type 2 diabetes mellitus. However, these findings are inconsistent and the use of glycemic index and glycemic load for prevention or treatment of metabolic syndrome and the risk factors components is still controversial. Objectives: To validate self-reported diabetes mellitus and evaluate the association between glycemic index, glycemic load and metabolic syndrome and its components. Methods: Data were used from the Health Survey of São Paulo (ISA-Capital 2008) related to adults and elderly of both sexes living in this city. It is cross-sectional population-based study of individuals living in permanent homes located in the urban area of the municipality. Information used came from a structured questionnaire, two 24-hour dietary recalls, biochemical analysis, blood pressure and anthropometric measurements (weight, height and waist circumference). Prevalences of diabetes mellitus and metabolic syndrome were estimated for the city of São Paulo. The validation of self-reported diabetes mellitus was made by calculating the sensitivity, specificity, positive and negative predictive values. Usual food intake was achieved by the incorporation of food data in Multiple Source Method software. The association between glycemic index and glycemic load of the diet and metabolic syndrome and its components was verified by logistic regression models according to age group. All analysis took into account the sampling design of the study. Results: Diabetes mellitus and metabolic syndrome prevalences in São Paulo city were 8.0 per cent and 30.2 per cent , respectively. The sensitivity of self-reported diabetes mellitus was 63.8 per cent (95 per cent CI: 49.2 to 76.3), specificity was 99.7 per cent (95 per cent CI: 99.1 to 99.9), the positive predictive value was 95.5 per cent (95 per cent CI: 84.4 to 98.8) and the negative predictive value was 96.9 per cent (95 per cent CI: 94.9 to 98.2). Glycemic index was associated with high density lipoprotein cholesterol (OR: 1.16; 95 per cent CI: 1.02 to 1.32) in adults and with metabolic syndrome (OR: 1.24; 95 per cent CI: 1.1 to 1, 37), fasting blood glucose (OR: 1.15; 95 per cent CI: 1.01 to 1.31) and blood pressure (OR: 1.26; 95 per cent CI: 1.05 to 1.51) in elderly. Conclusion: Self- report diabetes mellitus data is valid, especially among elderly people living in São Paulo. The results show the need for diabetes mellitus screening in asymptomatic individuals who have one or more risk factors for this condition, especially in adults. Glycemic index was associated with metabolic syndrome and elevated fasting blood glucose and blood pressure in elderly and only with low high density lipoprotein cholesterol in adults. The different responses among adults and elderly may suggest that glycemic index has distinct action between age groups. Carbohydrate quality seems to be more important than the joint quality-quantity of the ingested carbohydrate for metabolic parameters evaluated in the population of São Paulo city.
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Björkman, Andreas, and Julia Jeppsson. "Surdegsbröd och jästbröd : skillnad i smak och GI-värde." Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13992.
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Inledning: Surdeg är idag en trend som fångats av många och de flesta bagerier ochdagligvarubutiker säljer bröd som kallas för surdegsbröd. Ett traditionellt surdegsbröd är ettbröd där surdegen används som enda hävningsmedel i brödet. Syfte: Syftet var att undersöka skillnader i sensoriska egenskaper, utifrån ettkonsumentperspektiv, samt GI-värde mellan surdegsbröd, jästbröd och bröd bakat på bådesurdeg och jäst. Material och metod: Metoderna som användes var två olika konsumenttester för att bestämmaskillnader mellan de tre bröden, och en in vitro-metod för att bestämma GI-värde. Resultat: Resultatet visade att konsumenter känner skillnad mellan surdegsbröd och jästbrödoch mellan surdegsbröd och bröd bakat på både surdeg och jäst men däremot inte mellanjästbröd och bröd bakat på både surdeg och jäst. Den syrliga smaken i surdegsbröd minskar ombrödet bakas på både surdeg och jäst. GI-mätningen genom in vitro-metoden visade att brödetbakat på både surdeg och jäst hade lägst GI medan surdegsbrödet hade högst. Slutsats: Ett bröd bakat på både surdeg och jäst är mer likt ett jästbröd än ett surdegsbröd. In vitro-metoden är inte den mest tillförlitliga för att undersöka skillnader i GI för justsurdegsbröd samtidigt som surdegsbrödets pH-värde kan ha varit för högt för att kunna sänkabrödets GI-värde. Inga slutsatser kunde därför dras från GI-mätningen.Introduction: Sourdough is today a trend that has been caught by many and most bakeries andgrocery stores sell bread called “Sourdough bread”. Traditional sourdough bread is bread wherethe sourdough is used as only leavening agent. Purpose: The purpose was to examine differences in sensory attributes, from a consumerperspective, and glycemic index between sourdough bread, yeast bread and bread baked withboth sourdough and yeast. Material and Method: The methods used were two different consumer tests to determinedifferences between the three breads, and an in vitro-method for determining the glycemicindex. Result: The results showed that consumers can sense the difference between sourdough breadand yeast bread and between sourdough bread and bread baked with both sourdough and yeastbut not between yeast bread and bread baked with both sourdough and yeast. The sourish tasteof sourdough bread decreases if the bread is baked with both sourdough and yeast. Theglycemic index measurements by the in vitro-method showed that the bread baked with bothsourdough and yeast had the lowest glycemic index value whilst the sourdough bread had thehighest. Conclusion: Bread baked with both sourdough and yeast more resembles yeast bread thansourdough bread. The in vitro-method is not the most reliable for examining differences inglycemic index value for sourdough bread meanwhile the pH-value of the sourdough breadmay have been too high to be able to lower the glycemic value of the bread. No conclusionscould therefore be made from the glycemic index measurements.
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Oliveira, Hugo Razini. "Perfil glicêmico e lipídico em recém-nascidos e suas correlações com as condições clínicas e metabólicas maternas." Universidade Estadual do Oeste do Paraná, 2017. http://tede.unioeste.br/handle/tede/3217.
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The aim of this study was to characterize the glycemic and lipid homeostasis of full term newborns at birth and at six months and to establish the correlation of these variables with the neonatal growth markers and the maternal clinical and metabolic conditions. Quantitative, descriptive and observational research. Data collection took place in two moments, at birth, in which maternal and newborn data were obtained in the maternity and six months of life, only the newborn, during a consultation at the Outpatient Clinic at the University Hospital Of Western Paraná - HUOP. In order to establish the socio-demographic family profile and the clinical data related to gestation and delivery, we used data from the patient's charts. For blood tests (Glucose, Insulin, Total Cholesterol and Triglycerides) during hospitalization, at the time of birth, laboratory tests were obtained from the blood of the material from the institution's laboratory. In the second stage, in the outpatient evaluation, a newborn blood sample was obtained after a new authorization was requested from the family. Data analysis was descriptive and inferential statistics. The characteristics found are in agreement with the literature regarding the standards for evaluation of gestational age and anthropometric parameters. The glycemic profile for the newborn at birth and at six months was 64.19 ± 19.24 mg/dL and 79.31 ± 9.79 mg/dL. Insulin was 2.08 ± 1.85 μUI/dL at 4.51 ± 3.79 μUI/dL. Cholesterol was 85.89 ± 22.17 mg/dL and 141.11 ± 26.49 and the triglycerides were 127.19 ± 51.29 mg/dL and 132.02 ± 48.98 mg/dL. In the classification of maternal similarities only the body mass index of the newborns at birth had a significant difference and at 6 months the Weight/Age Z Score (p < 0.05). Total newborn cholesterol had desirable values regardless of the selected Class. Triglycerides present values above those desirable for Class 1 and Class 2, according to the new Brazilian Consensus. For the newborn, only body mass index and triglycerides presented similar means at both moments. Most of the variables did not present statistical significance between the binomial mothers/newborns, but it was possible to observe that the biochemical dosages of the newborns are influenced by the same maternal dosages (p < 0.10). The newborns' growth scores are influenced by the anthropometric variables observed in the mothers (p < 0.05). The glycemic characterization was in agreement with the expected parameters. In the lipid, it occurs only to the total cholesterol, because the triglycerides were higher than expected.
Este estudo teve como objetivo caracterizar o perfil plasmático glicêmico e lipídico de recém-nascidos a termo ao nascimento e aos seis meses e estabelecer a correlação destas variáveis com os marcadores de crescimento dos recém-nascidos e as condições clínicas e metabólicas maternas. Pesquisa quantitativa, descritiva e observacional. A coleta de dados ocorreu em dois momentos, ao nascimento, em que se obtiveram os dados maternos e dos recém-nascidos, no setor de maternidade e aos seis meses de vida, somente dos recém-nascidos, durante consulta no Ambulatório de Seguimento do recém-nascido, no Hospital Universitário do Oeste do Paraná – HUOP. Para estabelecer o perfil sóciodemográfico familiar e os dados clínicos relativos à gestação e ao parto, utilizaram-se dados dos prontuários dos pacientes. Para os exames sanguíneos (Glicose, Insulina, Colesterol Total e Triglicerídeo) na hospitalização, por ocasião do nascimento, obtiveram-se as análises laboratoriais a partir do sangue de descarte de material do laboratório da instituição. Na segunda etapa, na avaliação ambulatorial, obteve-se amostra de sangue do recém-nascido após nova autorização solicitada à família. A análise de dados foi estatística descritiva e inferencial. As características encontradas estão em conformidade com a literatura em relação aos padrões para avaliação da idade gestacional e os parâmetros antropométricos. O perfil glicêmico para o recém-nascido, encontrado ao nascimento e aos seis meses, foi de 64,19 ± 19,24 mg/dL e de 79,31 ± 9,79 mg/dL. A insulina de 2,08 ± 1,85 μUI/dL a 4,51 ± 3,79 μUI/dL. O colesterol de 85,89 ± 22,17 mg/dL e de 141,11 ± 26,49 e os triglicerídeos de 127,19 ± 51,29 mg/dL e de 132,02 ± 48,98 mg/dL. Na classificação das similaridades maternas, o índice de massa corporal dos recém-nascidos ao nascimento teve diferença significativa e aos seis meses o Escore Z Peso/Idade (p < 0,05). O colesterol total dos recém-nascidos teve valores desejáveis independente da Classe selecionada. Já os triglicerídeos apresentam valores acima dos desejáveis para a Classe 1 e Classe 2, conforme o novo Consenso Brasileiro. Para o recém-nascido apenas o índice de massa corporal e os triglicerídeos apresentaram médias semelhantes nos dois momentos. Entre as variáveis analisadas foi possível observar que as dosagens bioquímicas dos recém-nascidos sofrem influências das mesmas dosagens maternas (p < 0,10). Os escores de crescimento dos recém-nascidos sofrem influências das variáveis antropométricas observadas nas mães (p < 0,05). A caracterização glicêmica e o colesterol total dos recém-nascidos estiveram de acordo com os parâmetros esperados, o que não aconteceu com os triglicerídeos que apresentaram parâmetros acima dos valores desejáveis para esta faixa etária
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Headings, Amy Driscoll. "The effect of goal difficulty on self-efficacy, dietary intake and clinical outcomes in adults with type 2 diabetes." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1259618021.
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Silva, Cintia Pereira da. "Efeito da adição de farinha de jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) na resposta glicêmica de pães." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-25092013-080259/.
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Introdução: O grupo das doenças crônicas não transmissíveis (DCNT) compreende as doenças cardiovasculares, diabetes, obesidade, câncer e doenças respiratórias crônicas. Estudos mostram que a proporção de mortes por estas doenças vem aumentando e demandam por assistência continuada de serviços e ônus progressivo, na razão direta do envelhecimento da população. A dieta é uma importante ferramenta para prevenção e controle das DCNT. Estudos sobre o índice glicêmico (IG) dos alimentos são de grande relevância, já que estão relacionados com possíveis efeitos fisiológicos e terapêuticos de dietas com baixo IG, tanto para pessoas saudáveis, como para as portadoras de DCNT como, por exemplo, obesidade e diabetes. O jatobá-do-cerrado, também conhecido como jataí ou jutaí (Hymenaea stignocarpa Mart.), pertencente à família Leguminosae e subfamília Caesalpinoideae, é uma leguminosa arbórea de ocorrência no cerrado brasileiro pouco explorado e com grande potencial de utilização devido a sua composição química. O alto conteúdo de fibras do jatobá-do-cerrado indica que esta leguminosa pode ter um baixo IG, justificando-se assim sua incorporação em produtos alimentícios, como o pão, para que seja feita a avaliação da sua resposta glicêmica. Objetivos: Verificar o efeito da adição de farinha de jatobá-docerrado na resposta glicêmica de pães. Metodologia: A partir da formulação de um pão branco padrão foram desenvolvidas três formulações utilizando a farinha de jatobá-do-cerrado, substituindo-se a farinha de trigo em proporções de 10, 20 e 30 por cento . Os produtos desenvolvidos foram caracterizados quanto à composição centesimal, IG e carga glicêmica (CG). Também foi avaliada a aceitabilidade sensorial dos pães de jatobá por meio da escala hedônica de nove pontos. Resultados: A adição da farinha de jatobá alterou a composição dos pães, com destaque para o aumento nos teores de fibras. Foi observada uma redução no IG e na CG dos pães de jatobá, podendo classificá-los como alimentos de baixo IG (53), para o pão com 20 por cento de farinha de jatobá e moderado IG (62 e 56), para os pães com 10 e 30 por cento de farinha de jatobá respectivamente. Quanto a CG todos os tratamentos podem ser classificados como alimentos de carga glicêmica moderada. Quanto à aceitabilidade, os tratamentos 10 e 20 por cento não diferiram entre si segundo os atributos: aroma, textura, sabor e avaliação global obtendo os melhores escores entre 6 (gostei levemente) e 7 (gostei moderadamente). O pão com 30 por cento de farinha de jatobá apresentou menores escores, em torno de 5 (não gostei, nem desgostei). Conclusão: A adição da farinha de jatobá proporcionou a obtenção de produtos com reduzido IG e carga glicêmica moderada, rico em fibras, e aceitos sensorialmente, confirmando seu potencial como ingrediente no enriquecimento de formulações que utilizem farinhas, como pães, tornando-se uma opção para introdução na dieta tanto de indivíduos saudáveis quanto os portadores de doenças crônicas não transmissíveis, como obesidade e diabetesBackground: The non-transmissible chronic diseases (NTCD) include cardiovascular disease, diabetes, obesity, cancer and chronic respiratory diseases. Studies show that the proportion of deaths from these diseases is increasing and demand continuous attention and promote progressive burden, in direct proportion to the aging of population. Diet is an important tool for prevention and control of NTCDs. Studies on the glycemic index (GI) of foods are of great importance, since they are related to possible physiological and therapeutic effects of low-GI diets for both healthy people and for those suffering from NTCD such as obesity and diabetes. The jatobá-do-cerrado, also known as jataí or jutaí (Hymenaea stignocarpa Mart.), belong to the family Leguminosae and subfamily Caesalpinoideae, and it is a little explored legume tree occurring in the Brazilian Savanna with great potential for use due to its chemical composition. The high fiber content of jatobá-do-cerrado indicates that it may have a low GI, sand that its inclusion in other foods, like bread, is possible depending on the assessment of their glycemic response and acceptability. Objectives: To investigate the effect of adding jatobá-docerrado flour on the glycemic index of conventional breads. Methods: From the basic composition of a standard white bread, three formulations were developed using jatobá-do-cerrado flour, replacing wheat flour in proportions at 10, 20 and 30 per cent . The products developed were characterized for chemical composition, GI and glycemic load (GL). Sensory acceptability of jatobá breads through hedonic scale of nine points was also evaluated. Results: The addition of jatobá flour changed the composition of breads, especially increased its fiber content. We observed a reduction in the GI and GL of jatobá breads, which can be classified as low-GI foods (53), for bread with 20 per cent jatobá flour and moderate GI (62 and 56), for the loaves with 10:30 per cent of jatobá flour respectively. As the GL, all treatments can be classified as moderate GL foods. Regarding acceptability, the treatments with 10 and 20 per cent of jatobá flour did not differ according to the attributes: aroma, texture, flavor and overall assessment, getting the best scores between 6 (like slightly) and 7 (like moderately). Bread with 30 per cent of jatoba flour presented a lower score around 5 (not liked not disliked). Conclusion: The addition of jatobá flour provided products with a low GI and moderate GL, high fiber content and sensory acceptance, confirming its potential as an ingredient in formulations using flour, such as bread, making it an option for introduction in the diet of both healthy individuals as well as those with chronic diseases such as obesity and diabetes
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ANGELICOLA, Martina. "High amylose wheat flours for the development of healthy cereal based foods." Doctoral thesis, Università degli studi del Molise, 2022. https://hdl.handle.net/11695/114589.
Full textAbstract:
Numerose evidenze scientifiche hanno dimostrato che la dieta ha un ruolo centrale nella prevenzione delle malattie, infatti gli alimenti non solo hanno il compito di soddisfare i fabbisogni fisiologici dell’organismo, ma possono anche prevenire malattie legate all’alimentazione. In questo contesto, i tecnologici alimentari lavorano per lo sviluppo di alimenti innovativi e salutistici anche per rispondere alla crescente richiesta da parte dei consumatori di questa tipologia di prodotti.
Sulla base di queste considerazioni, i cereali giocano un ruolo importante, poichè sono una fonte di carboidrati, proteine, fibra alimentare, vitamine e minerali, inoltre contengono anche diversi composti bioattivi.
Tra i cereali, il frumento è un ingrediente versatile e molto diffuso e i prodotti da esso derivati sono ubiquitari nella dieta dei Paesi occidentali.
Tuttavia, i prodotti finiti a base di sfarinati di frumento raffinati presentano una qualità nutrizionale inferiore rispetto ai corrispettivi ottenuti da sfarinati di frumento integrale a causa dell’allontanamento, durante la macinazione, degli strati esterni della cariosside e del germe che sono ricchi di minerali, vitamine e soprattutto fibra alimentare.
Per migliorare la qualità nutrizionale dei prodotti finiti, le modifiche genetiche che inducono nel frumento un incremento del rapporto amilosio/amilopectina potrebbero fornire benefici salutistici legati all’apporto di amido resistente.
Quest’ultimo è definito come la porzione di amido che non viene digerita nell’intestino tenue e raggiunge il colon dove viene fermentato dai microrganismi presenti. Questa proprietà è capace di apportare effetti benefici sia alle cellule dell’intestino che a quelle dei tessuti extra-intestinali.
Questo progetto di ricerca ha lo scopo di produrre alimenti innovativi a base di cereali con proprietà nutrizionali e salutistiche migliorate usando sfarinati di frumento ad alto contenuto di amilosio.
Il presente lavoro di tesi include quattro attività principali:
1) caratterizzazione chimico-fisico e nutrizionale di campioni di grano della varietà Cadenza ad alto contenuto di amilosio (Triticum aestivum L.) e della corrispondente varietà controllo;
2) sviluppo di diagrammi di macinazione usando sia mulini a tenero che a duro in combinazione con differenti condizioni di decorticazione e condizionamento del grano di partenza al fine di ottenere sfarinati raffinati;
3) uso degli sfarinati ottenuti, tal quale o in combinazione con sfarinati convenzionali, per la produzione di pasta;
4) valutazione delle proprietà nutrizionali e salutistiche e della qualità di cottura della pasta ottenuta.
I risultati ottenuti nella prima parte del lavoro hanno evidenziato che la modifica del rapporto amilosio/amilopectina induce cambiamenti nelle caratteristiche chimico-fisiche della cariosside, in particolare si riscontra un incremento dell’amido resistente e della durezza della cariosside.
Un altro importante risultato di questo studio è stato l’ottenimento di tipologie di sfarinati con caratteristiche chimiche e reologiche differenti che ne permettono l’impiego nella produzione di una vasta gamma di prodotti a base di cereali con migliorate caratteristiche nutrizionali e salutistiche grazie all’alto contenuto di fibre e di amido resistente, in accordo con i claim nutrizionali e salutistici riportati nei Regolamenti Comunitari CE 1924/2006 e UE 432/2012.
In particolare, in questo lavoro, la semola alto amilosio ottenuta dalla macinazione con mulino a duro è stata utilizzata, in combinazione con semola di grano duro, per la produzione di pasta.
Sulla base della percentuale di sostituzione di semola di grano duro con la semola alto amilosio, i campioni di pasta presentavano livelli di fibra alimentare e amido resistente che soddisfacevano i requisiti dei claim nutrizionali e salutistici menzionati.According to scientific evidence, the diet has a central role in the promotion of health, and foods are now perceived as tools intended not to only satisfy physiological requirements but also to prevent nutrition-related diseases. In this context, food technologists are working on the development of innovative and healthy foods also to meet the growing consumer demand for this type of products. Based on this, cereals play an important role, because they are a common source of carbohydrates, protein, dietary fibre, vitamins and minerals, but they can also carry many bioactive compounds. Among cereals, wheat is a versatile ingredient for the production of foods with a high sensory appeal and popularity, indeed, wheat-based foods are ubiquitous in Western diets. However, nutritional quality of refined wheat foods is lower than the corresponding wholegrain products, due to the removal, during milling, of the caryopsis peripheral layers and germ, in which minerals, vitamins and especially dietary fibre are concentrated. To improve the nutritional quality of refined wheat-based food, manipulation of starchy endosperm targeting for changing the amylose/amylopectin ratio in favor of amylose could provide substantial health benefits at a global level through the delivery of resistant starch. Resistant starch is the starch fraction that escapes digestion and absorption in the upper gut and consequently reaches the large bowel where it serves as a substrate for the colonic microbiota. This property is able to provide fundamental support both to gut cell and other extra-intestinal tissues. In light of these considerations, this research aims to produce innovative cereal products with enhanced nutritional and healthy properties using high amylose wheat flours. The research work includes four main activities: 1) physicochemical and nutritional characterization of grain samples: the wild-type wheat line Cadenza (Triticum aestivum L.) and the modified high amylose line; 2) development of milling diagrams using both soft and hard wheat mill in combination with different debranning and tempering condition in order to obtain a higher amount of refining flours; 3) use of the obtained high amylose flours, alone and in combination with conventional ones, for the production of pasta; 4) nutritional, healthy and cooking properties evaluation of experimental pasta samples. The results obtained in the first part of the work highlighted that the modification of amylose-amylopectin ratio causes chemical (e.g. increase of resistant starch) and physical (e.g. increase of grain hardness) changes in kernel characteristics. A further important result of this study was the obtaining of flours with different chemical and rheological characteristics that allow their employment in the production of a wide range of cereal products with enhanced nutritional and healthy properties thanks to higher content of fibre and resistant starch, in compliance with nutritional and healthy claims enlisted in EC Reg. 1924/2006 and EU Reg. 432/2012. In particular, in this work the semolina-like flour obtained from durum wheat milling diagram was used, in combination with durum wheat semolina, for the production of pasta samples. On the basis of percentage substitution of durum wheat semolina with high amylose semolina, pasta samples presented levels of fibre and resistant starch that fulfill the requirements of nutritional and healthy claims above mentioned.
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Lamb, Molly Margaret. "The role of obesity and risk factors for obesity in the development of islet autoimmunity and type 1 diabetes /." Connect to full text via ProQuest. Limited to UCD Anschutz Medical Campus, 2008.
Find full textAbstract:
Thesis (Ph.D. in Epidemiology, Dept. of Preventive Medicine and Biometrics) -- University of Colorado Denver, 2008.Typescript. Includes bibliographical references (leaves 81-92). Free to UCD Anschutz Medical Campus. Online version available via ProQuest Digital Dissertations;
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SANTOS, Renata Oliveira. "Efeito da adi??o de farinha de araruta (Maranta arundinacea L.), nas propriedades f?sico-qu?micas, reol?gicas e funcionais de sobremesa l?ctea sabor baunilha." Universidade Federal Rural do Rio de Janeiro, 2017. https://tede.ufrrj.br/jspui/handle/jspui/2007.
Full textAbstract:
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CAPES
In the past few years the use of prebiotics in the making of dairy products has been gathering many supports, although the search for low cost raw-material to achieve that it still a big challenge, which highlights the potential to the development in the research for alternatives sources or new processes in order to obtain those ingredients. Besides, the need to reduces the additives in the diet has been mandatory to the consumers who wants a health diet, as a growing tendency in the food industry in the development of products with cleaner labels, which are known as clean label. In this context, the search and/or value of natural ingredients that contributes simultaneously for the improvement in the functional properties, sensory and technological of food products that make them essential. Among the sources of these ingredients, stands out the araruta (Maranta arundinacea L.) as unconventional food plants (PANC?s) from Marantaceas Family, which presents a food potential, nutritional, functional that is neglected. Therefore, the aim of this paper was to evaluate the effect of the adding of araruta flours in the physical Chemical characteristics, rheological and in the growing of probiotic bacteria in the vanilla dairy dessert. In the Chapter I was developed and research in the literature in order to evaluate the sensory aspects and technological of prebiotics flours in the dairy products. In the Chapter II was performed a study of the prebiotic potential in the araruta flour, as well as, the effect of different % of these flours in the reological and technological of the mentioned dessert. It is possible to conclude that the particles size of the flours directed affected the texture of the desserts, once the flours with bigger size contributed to the increase in firmness of the dairy desserts. In addition, regarding the functional aspects, the araruta flour presented high level of resistent starch (29,47%) low IG(41,8), beyond the probiotic potential, which contribute to the increase number on the Lactobacillus Casey counting. Also, it was verified that % flour contribute to the reduction in the syneresis, rheological properties(flow behavior in oscillatory tests), texture (firmness and stickiness) and on the microscopical characteristics in the vanilla dairy dessert.
Nos ?ltimos anos, o uso de prebi?ticos na elabora??o de produtos l?cteos tem sofrido grande incentivo, embora a procura por mat?rias-primas de baixo custo para sua obten??o ainda seja um grande desafio, evidenciando um potencial para desenvolvimento de pesquisas de fontes alternativas ou novos processos de obten??o desses ingredientes. Al?m disso, a necessidade de redu??o de aditivos na dieta tem sido mandat?ria para os consumidores que buscam uma alimenta??o mais saud?vel, assim como, uma tend?ncia crescente da ind?stria de alimentos no desenvolvimento de produtos com r?tulos mais limpos, conhecidos como clean label. Neste contexto, a busca e/ou valoriza??o de ingredientes naturais que contribuam simultaneamente para a melhoria das propriedades funcionais, sensoriais e tecnol?gicas dos produtos aliment?cios se torna fundamental. Dentre as fontes desses ingredientes, destaca-se a araruta (Maranta arundinacea L.) uma planta aliment?cia n?o convencional (PANC) da fam?lia das Marantaceas que apresenta potencial aliment?cio, nutricional, funcional e tecnol?gico negligenciado. Assim, o objetivo geral do presente trabalho foi avaliar o efeito da adi??o de farinha de araruta nas caracter?sticas f?sico-qu?micas, reol?gicas e no crescimento de bact?rias probi?ticas de sobremesa l?ctea sabor baunilha. No Cap?tulo I deste trabalho foi realizada uma revis?o de literatura visando avaliar os aspectos sensoriais e tecnol?gicos do uso de farinhas prebi?ticas em produtos l?cteos. No Cap?tulo II foi realizado o estudo das propriedades f?sicas, funcionais (amido resistente e ?ndice glic?mico) e do potencial prebi?tico da farinha de araruta, bem como, o efeito de diferentes % dessa farinha nas propriedades reol?gicas e tecnol?gicas de uma sobremesa l?ctea sabor baunilha. Pode-se concluir que o tamanho de part?cula das farinhas afetou diretamente a textura das sobremesas, uma vez que, as farinhas com maior tamanho m?dio de part?culas contribu?ram para aumento da firmeza das sobremesas l?cteas. Com rela??o aos aspectos funcionais, a farinha de araruta apresentou elevado teor de amido resistente (29,47%), baixo IG (41,8), al?m de potencial prebi?tico contribuindo para o aumento da contagem de Lactobacillus casei. Foi verificado que % farinha contribui para redu??o da sin?rese, al?m de afetar as propriedades reol?gicas (comportamento de fluxo e ensaios oscilat?rio), na textura (firmeza e adesividade) e nas caracter?sticas microsc?picas da sobremesa l?ctea sabor baunilha.
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Graff, Scheila Karen. "Índice glicêmico e carga glicêmica da dieta de mulheres com a síndrome dos ovários policísticos : associações com variáveis metabólicas, antropométricas e de composição corporal." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/143432.
Full textAbstract:
Objective: To compare glycemic index and load (GI and GL) in the usual diet of PCOS and control women and to investigate whether dietary GI and GL are associated with body composition and anthropometric and metabolic variables across PCOS phenotypes. Design: Cross-sectional study. Setting: University hospital outpatient clinic. Patients: 61 women with PCOS and 44 non-hirsute women with ovulatory cycles. Interventions: Metabolic work-up, biochemical and hormonal assays, assessment of body composition and rest metabolic rate, physical activity (pedometer), and food consumption (food frequency questionnaire). Main outcome measure(s): GI and GL. Results: Mean age was 23.7±6.3 years. The prevalence of obesity was 44.3% in PCOS women and 31.8% in controls. Median GI for the group was 58. PCOS patients with GI>58 had higher BMI, worse metabolic profile, and lower intake of fibers. GI was correlated with BMI in controls and with lipid accumulation product (LAP) in the PCOS group, and was higher in classic PCOS vs. other groups. Conclusions: Dietary GI is increased in PCOS patients, especially in the classic PCOS phenotype. Increased dietary GI is associated with a less favorable anthropometric and metabolic profile in PCOS.