Academic literature on the topic 'Index staroby'

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

Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals and potato products, have a high GI. Studies in our laboratory show that it is possible to significantly lower the GI of starchy foods, for example by choice of raw material and/or by optimizing the processing conditions. Such low-GI foods may or may not influence glucose tolerance at a subsequent meal. Consequently, certain low-GI breakfasts capable of maintaining a net increment in blood glucose and insulin at the time of the next meal significantly reduced post-prandial glycaemia and insulinaemia following a standardized lunch meal, whereas others had no ‘second-meal’ impact. These results imply that certain low-GI foods may be more efficient in modulating metabolism in the long term. Although the literature supports a linear correlation between the GI and insulinaemic index (II) of foods, this is not always the case. Consequently, milk products elicited elevated IIs, indistinguishable from a white bread reference meal, despite GIs in the lower range. This inconsistent behaviour of milk products has not been acknowledged, and potential metabolic consequences remain to be elucidated.

Background: The major challenge in Africa is the growing prevalence of metabolic syndrome which has been attributed to changing lifestyles in developing countries. The impact of the commonly available staple starchy food; eaten in this environment may also be a factor contributing to growing concerns of metabolic syndrome. Hence, the need to assess the affordable staple starchy foods. Cassava is the most consumed staple starchy food in our environment; therefore, our study evaluated its impact on glycaemic and insulin response in consumers.Aim: To determine Insulin Index (II), glycaemic profile (GP), glycaemic load (GL) and Glycaemic Index (GI), incremental glucose peak value (IGPV), and glycaemic profile index (GPI) of cassava food meals.Methods: Participants ingested three cassava processed products (cassava dough [fufu], chips [Abacha], and flakes [garri] (the equivalent of 50g glucose) and 50 g of reference meal (glucose solution). Fasting and post-prandial samples were taken for blood glucose and insulin however sample for glucose was taken at intervals of 30 mins to a maximum of 180mins and 120 mins for insulin, respectively.Result: The GI for cassava dough, flakes and chips were 93.26; 95.92 and 91.94, respectively. Their glycaemic load was 46.62; 47.96 and 45.97, respectively. The glycaemic profile index was 37.34; 41.41 and 46.19, respectively. In addition, the insulin index was 55.83; 69.36 and 97.02. The proximate analysis showed protein, moisture, fibre, fat, ash, and carbohydrate content as follows the cassava (%) (crude form) 1.075%; 72.00%; 0.80%; 0.58%; 0.35%; 25.07%, Chips 1.44%; 59.13%; 0.73%; 1.71%; 36.83%, flakes 1.82%; 67.36%; 0.15%; 0.91%; 0.25%; 39.64% and dough 1.56%; 67.51%; 0.21%; 0.52%; 0.20%; 30.22% respectively.Conclusion: II, GP, GL, and GI of cassava dough (fufu), cassava flakes(garri)and cassava chips (Abacha) were found to be high. Unregulated dietary intake in adults may lead to metabolic diseases.Keywords: Glycaemic index, Glycaemic load, Glycaemic profile, Cassava, Makurdi

Recent dietary guidelines advocate increased starch intake, but it is not clear as to how the increased intake of starch should be achieved. Recent data suggest that the quality of starch as well as its quantity is important in determining the biological effects of high carbohydrate diets. The quality of starchy foods can be assessed by their rates of digestion, which in turn are related to their glycaemic responses. Many factors affect the rate of digestion of foods and these are probably related to alterations in the chemical structure or nature of the starch. The incorporation of slowly digested, low glycaemic index foods into the diets of healthy subjects and individuals with diabetes and hyperlipidaemia is associated with the predicted reductions in postprandial glycaemic responses and with reductions in insulin secretion and blood lipids. In the past, the aim of starch processing has been to increase digestibility and improve absorption. However, it is now suggested that the use of more slowly digested starchy foods may have positive health benefits.Key words: carbohydrate, blood glucose responses, diet, small intestine, colonic fermentation.

The aim of the masters thesis is comparison of selected demographic indicators that affect ageing population in Czech republic and France. The demographic development is focusing on the period from 2005 to 2015. The theoretical part is focused on literature search. It is devoted to analysis of causes of ageing population on the present and description of demographic statics and dynamics and structure of education. As part of the fulfillment of the objectives of the work will be used in the method of comparison, time series analysis and regression. For 2005-2015 is typical rising average population, ageing of population and higher life expectancy. Despite declining fertility in both countries, France still ranks among the countries with the highest birth rate in the EU

The Diploma thesis researches the existence of relationship between the age of vehicle park and the level of economy. The research is based on the influence of the age of the vehicle park and its impact on the economy growth and development in the countries of European Union. The impact is examined by one-dimensional regression analysis and by panel analysis. The independent variable is the age of vehicle park and the dependent variable is GDP, HDI, Ecological footprint and carbon dioxide emissions. The European Union countries are divided into groups by using cluster analysis.

博士
國立屏東科技大學
食品科學系所
98
The glycemic and insulinemic effects of foods may be relevant to the treatment and prevention of hyperglycemia, hyperinsulinemia and non-insulin-dependent diabetes mellitus (NIDDM), and associated complications. Therefore, any diet to counteract diabetes should be evaluated for its effects on glucose response and insulin secretion. It is urgent and necessary to continuously investigating the glycemic index (GI) values of foods in individual countries, especially the GI of agricultural products. To do this, the methodology regarding to determine the GI values of foods needs to be evaluated first. Objects of this study were to 1). evaluate the performance of self-monitoring glucose meter (SMBG) to determine the glycemic index (GI) of foods, 2). to determine the GI values of five starchy foods that are commonly used in Chinese diets and 3). to evaluate the effects of bread containing resistant starch (RS) on postprandial glucose responses and their GI values. Firstly, the performance of SMBG was evaluated by comparing the differences of glucose responses, incremental area under curve (IAUC), GI and the classification of GI values between measured by biochemical analyzer and three glucose meters. The results suggested that the three tested SMBGs are more variable methods to determine IAUC, GI and rank GI value of food than biochemical analyzer. The second stage of study therefore used biochemical analyzer to evaluate the effects of postprandial glycemic and insulinemic responses, glycemic index (GI), glycemic load (GL) and insulinemic index (II) of five starchy foods (adlay, brown rice, mung bean noodles, taro and Chinese sweet potato) that are traditionally used in Chinese diet. The results showed that brown rice evoked the highest GI and GL values of 82 ± 0.2 and 18 ± 0.2, followed by taro (69 ± 0.4, 12 ± 0.2), adlay (55 ± 0.4, 10 ± 0.2), Chinese sweet potato (52 ± 0.3, 9 ± 0.0) and mung bean noodles (28 ± 0.5, 7 ± 0.2) respectively. The II values of brown rice gave highest II of 81 ± 0.1, followed by tarot (73 ± 0.3), adlay (67 ± 0.3), Chinese sweet potato (64 ± 0.5) and mung bean noodles (38 ± 0.3). Tuber (e.g. Chinese sweet potato), adlay and rice noodles, however, can be encouraged in diet. More studies on the effects of postprandial glycemic and insulinemic response in agricultural products are needed. The study future evaluated the correlation of RS and dietary fiber (RS +DF) content to GI, GL and II. The results suggest that the RS +DF were negatively correlated with GI and II values (r2 = -0.66 and -0.10 respectively), and positive with GL (r2 = 0.49). The third study evaluated the effects of bread containing RS on postprandial glucose responses and their GI values. Two different types of RS were used to replace 10, 30 and 60 % of white flour in white bread formulation. The results indicated that the white bread replaced with 60% of type 4 RS ) produced the lowest postprandial blood glucose at 0.5 h and at 1 h and the lowest GI value than any test bread and placebo. In physical-chemical properties analysis, 60% WF showed significant greater L (72.59) and WI value than placebo. The 60 WR (white bread replaced with 60% of type 3 RS) showed the lowest bread volume and moisture content, however, the highest density among seven groups. The study suggested that bread containing RS can help to reduce the degree of postprandial glucose response and give lower GI values than those without. The amount of RS incorporate in bread and the physiochemical properties of bread, however, need to be concerned when developing related products.

This chapter considers Walter Pater’s late-career engagements with the old school and “mechanical exercise.” The chapter argues that these engagements index a refusal of the liberalism that Pater’s earlier work embraced. Whereas Pater’s readers have tended to understand this refusal as a “retreat,” this chapter reads Pater’s turn to mechanical and pedagogical—as well as ritual—forms as critical rather than reactionary or nostalgic. As he challenges what he sees as an impoverishment of thought, imagination, and memory in the present—a loss of contact with the past’s “complications of influence”—Pater returns repeatedly to “the older method” of instruction in his late essays, lectures, and fiction. Through their engagement with this method and other “survivals” from the past, these texts, including Marius the Epicurean, indirectly make the case for the old school. Pater shows that such a school produces or enforces a sociality that is at once temporal and spatial and thus contrasts starkly with the new school advocated by reformers, which isolates the individual student whom it privileges. Pater instead teaches us to affirm the relations that progressive education denies, relations that sustain a “reserve” that is also a minimal resistance.