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1
Jenkins, D. J. A., T. M. S. Wolever, and A. L. Jenkins. "Starchy Foods and Glycemic Index." Diabetes Care 11, no. 2 (February 1, 1988): 149–59. http://dx.doi.org/10.2337/diacare.11.2.149.
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Trout, D. L., K. M. Behall, and O. Osilesi. "Prediction of glycemic index for starchy foods." American Journal of Clinical Nutrition 58, no. 6 (December 1, 1993): 873–78. http://dx.doi.org/10.1093/ajcn/58.6.873.
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Lin, Meng-Hsueh Amanda. "Glycemic index, glycemic load and insulinemic index of Chinese starchy foods." World Journal of Gastroenterology 16, no. 39 (2010): 4973. http://dx.doi.org/10.3748/wjg.v16.i39.4973.
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Atkinson, Fiona S., Jouhrah Hussain Khan, Jennie C. Brand-Miller, and Joerg Eberhard. "The Impact of Carbohydrate Quality on Dental Plaque pH: Does the Glycemic Index of Starchy Foods Matter for Dental Health?" Nutrients 13, no. 8 (August 6, 2021): 2711. http://dx.doi.org/10.3390/nu13082711.
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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.
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Jenkins, D. J., T. M. Wolever, G. Buckley, K. Y. Lam, S. Giudici, J. Kalmusky, A. L. Jenkins, R. L. Patten, J. Bird, and G. S. Wong. "Low-glycemic-index starchy foods in the diabetic diet." American Journal of Clinical Nutrition 48, no. 2 (August 1, 1988): 248–54. http://dx.doi.org/10.1093/ajcn/48.2.248.
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Björck, Inger, Helena Liljeberg, and Elin Östman. "Low glycaemic-index foods." British Journal of Nutrition 83, S1 (June 2000): S149—S155. http://dx.doi.org/10.1017/s0007114500001094.
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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.
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Myke-Mbata, Blessing, Simeon Adelani Adebisi, Terry Terfa Gbaa, and Basil Bruno. "Effect of cassava on proximate composition, insulin index, glycemic profile, load, and index in healthy individuals: a cross-sectional study." Functional Foods in Health and Disease 11, no. 1 (January 26, 2021): 1. http://dx.doi.org/10.31989/ffhd.v11i1.772.
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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
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Jukanti, Aravind Kumar, Putlih Adzra Pautong, Qiaoquan Liu, and Nese Sreenivasulu. "Low glycemic index rice—a desired trait in starchy staples." Trends in Food Science & Technology 106 (December 2020): 132–49. http://dx.doi.org/10.1016/j.tifs.2020.10.006.
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Wolever, Thomas M. S. "Small intestinal effects of starchy foods." Canadian Journal of Physiology and Pharmacology 69, no. 1 (January 1, 1991): 93–99. http://dx.doi.org/10.1139/y91-013.
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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.
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Jenkins, D. J., T. M. Wolever, J. Kalmusky, S. Guidici, C. Giordano, R. Patten, G. S. Wong, J. N. Bird, M. Hall, and G. Buckley. "Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods." American Journal of Clinical Nutrition 46, no. 1 (July 1, 1987): 66–71. http://dx.doi.org/10.1093/ajcn/46.1.66.
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Jenkins, D. J. A., T. M. S. Wolever, and J. Kalmusky. "Low-glycemic index diet in hyperlipidemia: Use of traditional starchy foods." Journal of Ethnopharmacology 22, no. 3 (April 1988): 318. http://dx.doi.org/10.1016/0378-8741(88)90252-8.
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Afandi, Frendy Ahmad, Christofora Hanny Wijaya, Didah Nur Faridah, Nugraha Edhi Suyatma, and Anuraga Jayanegara. "Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments." Foods 10, no. 2 (February 8, 2021): 364. http://dx.doi.org/10.3390/foods10020364.
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The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): −2.52, 95% confidence interval (95%CI): −3.29 to −1.75, p (p-value) < 0.001; SMD: −0.72, 95%CI: −1.26 to −0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: −0.69, 95%CI: −2.33 to 0.96, p < 0.001) and red kidney bean (SMD: −0.39, 95%CI: −2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: −0.67, 95%CI: −0.87 to −0.47, p < 0.001; SMD: −0.63, 95%CI: −1.15 to −0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.
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Zhu, Ruixin, Zhihong Fan, Yue Han, Shuang Li, Guojing Li, Linlin Wang, Ting Ye, and Wenqi Zhao. "Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial." Nutrients 11, no. 3 (March 15, 2019): 634. http://dx.doi.org/10.3390/nu11030634.
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Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management diet, and compare their glycemic characteristics with those of waxy and non-waxy whole grains and starchy beans. In a randomized crossover trial, ten healthy subjects consumed dried lily bulb (LB), lotus seed (LS), adlay (AD), waxy black rice (BR), millet (MI), and adzuki bean (AB), pre-soaked and each cooked for two time durations. Acute PGR tests and in vitro carbohydrate digestion were carried out for each test food. Both the LS and AB meals achieved low glycemic index (GI 21–51), while the other starchy foods failed to show significant difference with rice (GI 83–109). The hydrolysis indexes of LS and AB were 37.7%–61.1%, significantly lower than other test foods. The in vitro tests indicated that pre-soaking resulted in high rapidly digestible starch (RDS) and low resistant starch (RS). Careful choice of whole grain materials, minimized pre-soaking, and moderate cooking may be critical factors for successful postprandial glycemic management for diabetic and pre-diabetic.
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Lal, Milan Kumar, Brajesh Singh, Srigopal Sharma, Madan Pal Singh, and Awadhesh Kumar. "Glycemic index of starchy crops and factors affecting its digestibility: A review." Trends in Food Science & Technology 111 (May 2021): 741–55. http://dx.doi.org/10.1016/j.tifs.2021.02.067.
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Brand-Miller, Jennie C., Fiona S. Atkinson, Roland J. Gahler, Veronica Kacinik, Michael R. Lyon, and Simon Wood. "Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods." British Journal of Nutrition 108, no. 2 (October 10, 2011): 245–48. http://dx.doi.org/10.1017/s0007114511005447.
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The development of lower-glycaemic index (GI) foods requires simple, palatable and healthy strategies. The objective of the present study was to determine the most effective dose of a novel viscous fibre supplement (PGX®) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water × 3) and six starchy foods with a range of GI values (52–72) along with 0 (inert fibre), 2·5 or 5 g granular PGX® dissolved in 250 ml water. GI testing according to ISO Standard 26 642-2010 was used to determine the reduction in GI. PGX® significantly reduced the GI of all six foods (P < 0·001), with an average reduction of 19 % for the 2·5 g dose and 30 % for the 5 g dose, equivalent to a reducing the GI by 7 and 15 units, respectively. Consuming small quantities of the novel functional fibre PGX®, mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.
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Atkinson, Fiona S., Dale Hancock, Peter Petocz, and Jennie C. Brand-Miller. "The physiologic and phenotypic significance of variation in human amylase gene copy number." American Journal of Clinical Nutrition 108, no. 4 (September 18, 2018): 737–48. http://dx.doi.org/10.1093/ajcn/nqy164.
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Abstract Background Salivary α-amylase gene (AMY1) copy number (CN) correlates with the amount of salivary α-amylase, but beyond this, the physiologic significance is uncertain. Objective We hypothesized that individuals with higher AMY1 CN would digest starchy foods faster and show higher postprandial responses and lower breath hydrogen excretion compared with those with low CN. Design Four linked studies were conducted. In Study 1, we genotyped 201 healthy subjects with the use of real-time quantitative polymerase chain reaction and determined glucose tolerance, insulin sensitivity, salivary α-amylase activity, body mass index (BMI), and macronutrient intake. In Study 2, a pool of 114 subjects tested 6 starchy foods, 3 sugary foods, 1 mixed meal, and 2 reference glucose solutions, containing either 50 or 25 g of available carbohydrate. In Study 3, we compared glycemic and insulin responses to starchy foods with responses to glucose in 40 individuals at extremes of high and low CN. In Study 4, we compared breath hydrogen and methane responses over 8 h in 30 individuals at extremes of CN. Results AMY1 CN correlated positively with salivary α-amylase activity (r = 0.62, P < 0.0001, n = 201) but not with BMI, glucose tolerance, or insulin sensitivity. However, CN was strongly correlated with normalized glycemic responses to all starchy foods (explaining 26–61% of interindividual variation), but not to sucrose or fruit. Individuals in the highest compared with the lowest decile of CN produced modestly higher glycemia (+15%, P = 0.018), but not insulinemia, after consuming 2 starchy foods. Low-CN individuals displayed >6-fold higher breath methane levels in the fasting state and after starch ingestion than high-CN individuals (P = 0.001), whereas hydrogen excretion was similar. Conclusions Starchy foods are digested faster and produce higher postprandial glycemia in individuals with high AMY1 CN. In contrast, having low CN is associated with colonic methane production. This trial was registered at www.anzctr.org.au as ACTRN12617000670370.
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Chun Yu Louie, Jimmy, Anette E. Buyken, Kristina Heyer, and Victoria M. Flood. "Dietary glycaemic index and glycaemic load among Australian children and adolescents." British Journal of Nutrition 106, no. 8 (May 18, 2011): 1273–82. http://dx.doi.org/10.1017/s0007114511001577.
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There are no published data regarding the overall dietary glycaemic index (GI) and glycaemic load (GL) of Australian children and adolescents. We therefore aim to describe the dietary GI and GL of participants of the 2007 Australian National Children's Nutrition and Physical Activity Survey (2007ANCNPAS), and to identify the main foods contributing to their GL. Children, aged 2–16 years, who provided two 24 h recalls in the 2007ANCNPAS were included. A final dataset of 4184 participants was analysed. GI of each food item was assigned using a previously published method. GL was calculated, and food groups contributing to the GL were described by age group and sex. The weighted mean dietary GI and GL of the participants were 54 (sd 5) and 136 (sd 44), respectively. Among the nutrients examined, Ca had the highest inverse relationship with GI (P < 0·001), while percentage energy from starch was most positively associated with GI. The association between fibre density and GI was modest, and percentage energy from sugar had an inverse relationship with GI. Daily dietary GL contributed by energy-dense and/or nutrient-poor (EDNP) items in subjects aged 14–16 years was more than doubled that of subjects aged 2–3 years. To conclude, Australian children and adolescents were having a high-GI dietary pattern characterised by high-starchy food intake and low Ca intake. A significant proportion of their dietary GL was from EDNP foods. Efforts to reduce dietary GI and GL in children and adolescents should focus on energy-dense starchy foods.
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Sáyago-Ayerdi, Sonia G., Juscelino Tovar, Victor M. Zamora-Gasga, and Luis A. Bello-Pérez. "Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico." Starch - Stärke 66, no. 1-2 (February 18, 2013): 91–101. http://dx.doi.org/10.1002/star.201200206.
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Carreira, Marina Cassab, Franco Maria Lajolo, and Elizabete Wenzel de Menezes. "Glycemic index: effect of food storage under low temperature." Brazilian Archives of Biology and Technology 47, no. 4 (August 2004): 569–74. http://dx.doi.org/10.1590/s1516-89132004000400010.
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This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The storage of starchy foods under low temperature can collaborate to the RS intake but its effect on the GI will depend on the characteristics of the carbohydrates of each food.
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Heacock, Patricia M., Steven R. Hertzler, and Bryan W. Wolf. "Fructose Prefeeding Reduces the Glycemic Response to a High-Glycemic Index, Starchy Food in Humans." Journal of Nutrition 132, no. 9 (September 1, 2002): 2601–4. http://dx.doi.org/10.1093/jn/132.9.2601.
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Mustafa Khalid, Norhayati, Mohd Fairulnizal Md Noh, Mohd Naeem Mohd Nawi, Nazline Miasin Kehid, Aswir Abd Rashed, Wan Sulong Wan Omar, Norliza Abd Hamid, Janarthini Subramaniam, and Rusidah Selamat. "Individual and Total Sugar Contents of 83 Malaysian Foods." Journal of Food Research 7, no. 3 (April 2, 2018): 58. http://dx.doi.org/10.5539/jfr.v7n3p58.
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As part of the effort in updating and expanding the carbohydrate data in Malaysian Food Composition Databases, 83 foods were selected based on the most commonly consumed foods and food products by Malaysian. The samples include 31 cereal products, 9 starchy roots and tubers products, 4 legume products, 11 nut and seed products, 4 vegetables, 5 fruits, 15 sugar and syrup products, 2 meat products and 2 oil and fat products. Individual sugars (fructose, glucose, sucrose, lactose and maltose) were analysed usingHigh Performance Liquid Chromatography with Refractive Index Detector. Most of the cereal products contained sucrose, glucose, fructose, lactose and maltose. Four starchy root and tuber products contained sucrose, glucose and fructose. Sucrose was detected in all legume, nut and seed products. Most vegetables contained fructose while all fruits contained glucose and fructose. In addition, all syrups contained sucrose except for kiwi and lime cordial. Overall, sugar and syrup products contained the highest total sugar content (15.00-65.52 g/ 100g) while vegetables were the lowest for total sugar content (2.74-4.83 g/ 100g).
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Alshammari, Norah, Syahrizal Muttakin, Qingsu Liu, Ourania Gouseti, Jaber Alyami, Alison Lovegrove, Guruprasad P. Aithal, Moira Taylor, and Luca Marciani. "The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index." Current Developments in Nutrition 5, Supplement_2 (June 2021): 571. http://dx.doi.org/10.1093/cdn/nzab044_002.
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Abstract Objectives High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hydrocolloid gums. The aim of the present study was to examine the effect of adding gellan gum to white rice during cooking on the starch digestibility and related in-vitro glycemic index(GI). Methods A static in-vitro digestion model was used based on the protocol from the INFOGEST static in-vitro simulation of gastrointestinal food digestion model (Brodkorb et al, .2019). Four different samples were prepared: (A) Cooked Jasmine rice; (B) Cooked Jasmine rice + 1% low acyl gellan gum, LAGG (KELCOGEL F, CPKelco); (C) Cooked long grain rice and (D) Cooked long grain rice + 1% LAGG. The oral phase was simulated by adding 5 ml of simulated salivary fluid containing human salivary amylase, followed by gastric phase and an intestinal phase. Glucose release was determined by Sugar Reduction Assay(PAHBAH) and compared to a maltose standard curve at consecutive time points for 2 hours. Results The addition of LAGG inhibited starch hydrolysis for both Jasmine and long grain rice. The greatest effect was observed for Jasmine rice. Starch digestion was reduced with the addition of LAGG to Jasmine rice by 27% and with the addition to long grain rice by 21% at 120 minutes. The GI was calculated using the area under curve and white bread as reference. The addition of LAGG to Jasmine rice reduced the GI value by 8% whilst the effect on long grain rice was less pronounced. Conclusions The addition of gellan gum to rice during cooking reduced starch digestion in white rice and the in-vitro glycemic index. This might be an effective way to reduce the glycemic response to starchy foods in human. Funding Sources Ministry of Education, Saudi Arabia Acknowledgment: We thank Neil Cruttenden at CPKelco for the kind gift of gellan gum.
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Matveeva, N. V., and M. V. Bahmetova. "TECHNOLOGICAL ASSESSMENT OF NATIVE RED DON ABORIGINE GRAPEVINE VARIETIES." Russian Vine 14 (December 25, 2020): 80–84. http://dx.doi.org/10.32904/2712-8245-2020-14-80-84.
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The results of technological evaluation of red Don native wine varieties of grapevine grown on ampelographic collection of the Institute are presented: Krasnostop zolotovskiy, Var-uskin, Zemledar, Stariy Gorun, Syphon Cher-niy. These varieties were used to make natural table wine samples according to the classical technology. The research was carried out in the laboratory of winemaking technology in micro-wine production. The mass of one batch of grapes was 5–10 kg. The main physical and chemical indicators of grapes, as well as giu-co-acidometric index and an indicator of technical maturity, were determined. In the prepared wine samples, the main chemical pa-rameters were determined, and an organolep-tic assessment was performed. As a control variety, Krasnostop zolotovsky was taken, which is included in the State register of vari-eties approved for use in the Russian Federa-tion. Reresults of three years of testing the conclusions about the feasibility of using vari-eties: Varuskin, Zemledar, Stariy Gorun, Sy-phun Cherniy for the expansion of production of wine with geographical status.
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Otemuyiwa, Israel Olusegun, Adedayo Muideen Sanni, and Emmanuel Ayorinde Oyewumi. "Comparative Study of Starch Characteristics, In-Vitro Starch Digestibility and Glycemic Index of Some Starchy Foods Consumed in Nigeria." Food Science and Nutrition Studies 1, no. 2 (July 29, 2017): 61. http://dx.doi.org/10.22158/fsns.v1n2p61.
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<p><em>The study investigated the carbohydrate characteristics and in-vitro starch digestibility of some starchy food consumed in Nigeria. Ten foods samples (cassava, yam, red and white sorghum, rice, plantain, banana, semovita, noodles and bread) were selected. The content of starch, amylose and sugar were determined by colorimetric method, in vitro rate of starch hydrolysis was evaluated by multi-enzyme digestion method over a period of two hours, the glucose released was estimated by colorimetric method and was compared to the reference food (bread). The result showed that the percentage moisture content and total starch ranged from 9.8 to 15.3% and 236 to 248 mg/g, while amylose, Rapidly Digestible Starch (RDS) and Resistance Starch (RS) ranged from 8.41 to 19.2%, 30.8 to 51% and 7.8 to 37.4%, respectively. The in-vitro digestibility study indicated that the equilibrium Concentration (C?), Kinetic constant (K ), Hydrolysis Index (HI) and Glycemic Index (GI) ranged from 34 to 64.9, and 0.02 to 0.07, 56.6 to 104 and 71 to 96.8, respectively. Positive correlations (P < 0.05) exist between RDS and GI (r = 0.700) and RS and amylose (r = 0.899) The study revealed that, structure of dietary carbohydrate could greatly influenced the Glycemic Index, plantain and noodles with low RDS and low hydrolysis constant may be beneficial in management of diabetes whereas sorghum, semovita, cassava and bread with high RDS, and high GI should be taken sparingly or combined with high protein and low glycemic load foods.</em></p>
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Drozdek, Kristen D., and James F. Faller. "Use of a dual orifice die for on-line extruder measurement of flow behavior index in starchy foods." Journal of Food Engineering 55, no. 1 (November 2002): 79–88. http://dx.doi.org/10.1016/s0260-8774(02)00024-9.
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Fillion, Réal Robert. "Foucault contra Taylor: Whose Sources? Which Self?" Dialogue 34, no. 4 (1995): 663–74. http://dx.doi.org/10.1017/s0012217300011045.
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Foucault appears now and again in the work of Charles Taylor, but fleetingly, almost hauntingly. This is not surprising because Taylor and Foucault share many ideas and yet remain starkly opposed. This is especially true of Taylor's most recent work, his monumental Sources of the Self: The Making of the Modern Identity. In it he is characteristically brilliant, in the sense that he attempts to illuminate a great many things all at once. Foucault is mentioned here and there in that work, along with a great many others. However, I would claim that Foucault's presence is much more sustained than the index would have us believe. In fact, one might say that Foucault is the shadow cast by Taylor's brilliance.
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Pereira, Cristiana, Regina Menezes, Vanda Lourenço, Teresa Serra, and Carla Brites. "Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties." Proceedings 70, no. 1 (November 9, 2020): 101. http://dx.doi.org/10.3390/foods_2020-07643.
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Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.
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Popović, Kristijan. "Factor Structure of the Intercultural Sensitivity Scale." Društvene i humanističke studije (Online), no. 1(14) (February 4, 2021): 185–200. http://dx.doi.org/10.51558/2490-3647.2021.6.1.185.
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The aim of this study was to determine the factor structure of Chen and Starost’s self-descriptive scale of intercultural sensitivity. The applied scale was based on the self-assessments of 24attitudes with a five-point Likert scale. A group examination was performed on 621 students in the final grades of primary school. Factor analysis isolated five factors that include students’ intercultural sensitivity: interaction enjoyment, interaction confidence, interaction attentiveness, respect of cultural differences, and interaction engagement. The scale is solidly represented by the main components that explain the variance with 49.18% of the examined phenomenon. The reliability coefficient of the scale on our sample is acceptable and amounts to α=0.820. The Kaiser-Meyer-Olkin sample adequacy index had an index value of K=0.85, and the Bartlett sphericity test was statistically significant χ2=3684,968;df=276; p <.000. The analysis of results showed the need for further improvement of the scale, and the research certainly represents a modest standardization to the validation of the intercultural sensitivity scale, and we point out the applicability and usefulness of Chen and Starost intercultural sensitivity scale on different samples.
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Kim, Do-Yeon, Yeajee Kim, and Hyunjung Lim. "Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods." British Journal of Nutrition 121, no. 4 (December 27, 2018): 416–25. http://dx.doi.org/10.1017/s0007114518003446.
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AbstractGlycaemic index (GI) and glycaemic load (GL) values of foods consumed in Asia remain poorly characterised despite the fact that Asian diets are high in carbohydrates. We evaluated the GI and GL of the most commonly consumed carbohydrate-rich foods, according to food type and cooking methods. GI and GL values were determined using protocols from the FAO/WHO and International Standards Organization recommendations. A total of 152 healthy subjects were enrolled in the study. In all, forty-nine carbohydrate-rich foods were categorised as cereal grains, noodles and pasta, breads and other processed grains and starchy vegetables, prepared using standard cooking methods and evaluated. Cereal grains had the widest range of GI values that the food made with white rice and barley had GI values of 51–93 and 35–70, respectively, according to cooking methods, and most cereal grains had high GL values. Noodles and pasta had low to medium GI values, but most foods had high GL values. Breads had medium to high GI and GL values, while other processed grains had low to medium GI and GL values. The GI values for food made with starchy vegetables (e.g. potatoes and sweet potatoes) varied widely for different cooking methods but tended to have low GL values. In conclusion, GI values for a single food type varied widely with the cooking method used. This study of GI and GL values for common carbohydrate-rich foods provides a valuable reference for consumers and health professionals to make informed food choices for glycaemic control.
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Aleixandre, Benavent-Gil, and Rosell. "Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index." Nutrients 11, no. 9 (September 4, 2019): 2105. http://dx.doi.org/10.3390/nu11092105.
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The growing interest in controlling the glycemic index of starchy-rich food has encouraged research about the role of the physical structure of food. The aim of this research was to understand the impact of the structure and the in vitro oral processing methods on bolus behavior and starch hydrolysis of wheat bread. Two different bread structures (loaf bread and bread roll) were obtained using different shaping methods. Starch hydrolysis during in vitro oro-gastro-intestinal digestion using the INFOGEST protocol was analyzed and oral processing was simulated by applying two different disintegration processes (basic homogenizer, crystal balls). The bread structure, and thus the shaping method during breadmaking, significantly affected the bolus particle size during all digestion stages. The different in vitro oral processing methods affected the bolus particle sizes after the oral phase in both breads, but they affected the particle size distribution after the gastric and intestinal phase only in the case of loaf bread. Aggregates were observed in the gastric phase, which were significantly reduced in the intestinal phase. When simulated oral processing with crystal balls led to bigger particle size distribution, bread rolls presented the highest in vitro starch hydrolysis. The type of in vitro oral processing allowed discrimination of the performance of the structures of the two breads during starch hydrolysis. Overall, crumb structure significantly affected texture properties, but also had a significant impact on particle size during digestion and starch digestibility.
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Kruger, Rozanne, Hettie Carina Schönfeldt, and Johanna Hendriena Owen. "Food-Coping Strategy Index Applied to a Community of Farm-Worker Households in South Africa." Food and Nutrition Bulletin 29, no. 1 (March 2008): 3–14. http://dx.doi.org/10.1177/156482650802900101.
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Background In South Africa, households living in informal urban settlements, in rural areas, and on commercial farms experience various levels of dietary variety, food intake, and household hunger. Low incomes, poor food production and availability, and low spending power characterize these households. Households employ various food-coping strategies to alleviate food stress or poor food availability. Objective To apply an existing food-coping strategy (FCS) index to assess household hunger and its usefulness in identifying the level of food stress and the patterns of food coping in farm-worker households. Methods A cross-sectional survey was conducted. Data were gathered from women (18 to 57 years of age) responsible for food provision in a small farm-worker community in Fouriesburg, South Africa. A structured food-coping questionnaire and a standardized FCS index were used to gather data. Results The two most common FCS used were relying on cheaper food (chicken feet, diluted soya-mince soup) or less preferred food (meat bones) and employing food-seeking strategies (gathering wild foods), followed by consumption of seed stock (maize) and reduced portion sizes (protein foods and side dishes), resulting in starch-based diets of poor variety. Seasonal strategies varied according to the level of food stress experienced. Patterns of food coping were identified. Conclusions Negative FCS (limiting food choices, only consuming starchy staples) may cause poor health status. The FCS index was effectively used to assess farm-worker household food-coping behavior (early, clear signals of the level of food distress). These results could be used to allocate appropriate food aid (type of food) and to design nutrition education programs focused on positive FCS (food gathering or bartering) in a particular community to prevent suboptimal nutritional status.
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Filli, Kalep Bulus. "Physicochemical properties of sorghum malt and Bambara groundnut based extrudates." Journal of Food Science and Technology Nepal 9 (December 19, 2016): 55–65. http://dx.doi.org/10.3126/jfstn.v9i0.12075.
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Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o C,110OC and 130o C) on the chemical composition andfunctional properties of sorghum malt and Bambara groundnut blends. From theresults of the analyses, protein content varied from 11.07% to 11.75%. Increasein barrel temperature decreased the protein content while feed moistureincrease favoured the retention of proteins. The expansion index (EI), waterabsorption index (WAI) and effect of quantity of water on swell volume (EQWSV)varied from 1.88 to 3.88, 570% to 660% and 13.7 seconds to 33.4 secondsrespectively. These properties are negatively affected by increase in feedmoisture but they improve with increases in barrel temperature. The values forwater solubility index (WSI), bulk density and Wettability ranged from 2.2% to8.4%, 0.2g/cm3 to o.7g/cm3 and 14.3 seconds to 37.3seconds respectively. The increase in feed moisture has positive influence onthese parameters while temperature increased affected them negatively.
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Jones, Molly, Alan W. Barclay, Jennie C. Brand-Miller, and Jimmy Chun Yu Louie. "Dietary glycaemic index and glycaemic load among Australian children and adolescents: results from the 2011–2012 Australian Health Survey." British Journal of Nutrition 116, no. 1 (May 12, 2016): 178–87. http://dx.doi.org/10.1017/s0007114516001823.
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AbstractThis study aimed to examine the dietary glycaemic index (GI) and glycaemic load (GL) of Australian children and adolescents, as well as the major food groups contributing to GL, in the recent 2011–2012 Australian Health Survey. Plausible food intake data from 1876 children and adolescents (51 % boys), collected using a multiple-pass 24-h recall, were analysed. The GI of foods was assigned based on a step-wise published method using values from common GI databases. Descriptive statistics were calculated for dietary GI, GL and contribution to GL by food groups, stratified by age group and sex. Linear regression was used to test for trends across age groups for BMI, dietary GI and GL, and intakes of energy, nutrients and food groups. Pearson’s χ2 test was used to test for differences between age groups for categorical subject characteristic variables. Mean dietary GI and GL of participants were 55·5 (sd 5·3) and 137·4 (sd 50·8), respectively. The main contributors to dietary GL were starchy foods: breads, cereal-based dishes, breakfast cereals, flours, grains and potatoes accounted for 41 % of total GL. Sweetened beverages, fruit and vegetable juices/drinks, cake-type desserts and sweet biscuits contributed 15 %. No significant difference (at P<0·001) was observed between sexes. In conclusion, Australian children and adolescents appear to consume diets with a lower GI than European children. Exchanging high-GI foods for low-GI alternatives within core and non-core foods may improve diet quality of Australian children and adolescents.
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Gbenga, Opeyemi, Opaluwa H.I., Adedeji S.O, and Salifu Abdulrahman. "EFFECT OF CROP DIVERSITY ON RURAL FARMING HOUSEHOLDS’ DIETARY DIVERSITY IN KOGI STATE, NIGERIA." Journal of Asian Rural Studies 4, no. 2 (July 15, 2020): 218. http://dx.doi.org/10.20956/jars.v4i2.2313.
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Dietary diversity is crucial particularly in developing world where diets consist of mainly starchy staples and lack nutrient rich foods for improved dietary diversity and quality, the importance of crop diversity in nutrition and health needs to be clearly understood. The study examined the effect of crop diversity on rural farm household dietary diversity in Agricultural Development Project ZONE B of Kogi State, Nigeria. Primary data was used for the study. A total sample size of 120 farmers was used for the study. Data was collected with the use of structured questionnaire. Descriptive statistics, Simpson’s index, household dietary diversity scores (HDDS) and Poisson regression model were used in the analysis. Based on the result from the analysis,majority of the farmers in the study area were male (75.83%), the mean age was 47years, majority of the farmers were married with an average household size of 8 members. The mean crop diversity index of the farmers was estimated at 0.69. The dietary diversity scores among respondent households were found averagely to be 9. The crop diversity practiced among the respondents was found in this study to have positive and significant effect on the dietary intake of the rural farm households. The study concluded that crop diversity have positive effect on rural farm household dietary diversity in Zone B Kogi State ADP at 1% significance level. The study recommended that policies geared towards improving smallholder farmers` crop diversity should be encouraged in the study area to improve farmers’ dietary diversity.
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Astrup. "How to Maintain a Healthy Body Weight." International Journal for Vitamin and Nutrition Research 76, no. 4 (July 1, 2006): 208–15. http://dx.doi.org/10.1024/0300-9831.76.4.208.
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The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.
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Lerer-Metzger, Muriel, Salwa W. Rizkallal, Jing Luo, Martine Champ, Morvarid Kabir, FranÇoise Bruzzo, Francis Bornet, and GÉrard Slama. "Effects of long-term low-glycaemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats." British Journal of Nutrition 75, no. 5 (May 1996): 723–32. http://dx.doi.org/10.1079/bjn19960176.
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The present study aimed to assess the metabolic consequences of the chronic ingestion of two starches giving different postprandial glycaemic responses in normal and diabetic rats. The two starches chosen were mung-bean (Phaseolus aureus) starch (97% pure starch) and wheat starch presented as ground French toast. First, we studied the characteristics of these two starches. In vitro the α-amylase (EC 3.2.1.1) digestibilities of these starches were 40 (SE 3) and 62 (SE 4)% respectively at 30 min, whereas the contents of resistant starch were 77 (SE 4) and 22 (SE 4) g/kg respectively. In vivo the mung-bean starch produced lower postprandial glycaemic responses than the wheat starch (areas under the curve were: 91 (SE 28) and 208 (SE 33) mmol.min/I, P < 0·05) in normal rats (n 8). We then submitted twenty-eight normal and twenty-eight diabetic (neonatal streptozotocin on second day of birth) male Sprague-Dawley rats (6 weeks old) to a diet containing 570 g starch/kg as either mung-bean starch or wheat starch (n 14 rats/group). After 5 weeks on the diets food intakes and body weights were identical in each group. Liver and kidney weights were comparable when expressed as relative weight. The mung-bean-starch diet slightly decreased epididymal fat-pad weight (P < 0·14, ANOVA) and led to a marked decrease in adipocyte volume (P < 0·05). Plasma triacylglycerol and phospholipid concentrations were lower after the mung-bean-starch diet than after the wheat-starch diet in both normal and diabetic rats, whereas free fatty acid concentrations were lower only in normal rats. Similarly, non-fasting plasma glucose concentrations decreased (P < 0·05) in normal rats fed on mung-bean starch but not in diabetic ones (P < 0·14). Insulin levels tended to be lower, but not significantly, after mung-bean-starch feeding than after wheat starch. We conclude that the replacement of 570 g wheat starch/kg diet with mung-bean starch for 5 weeks resulted in (1) lowered non-fasting plasma glucose and free fatty acid levels in normal but not in diabetic rats, (2) a reduction in plasma triacylglycerol concentration and adipocyte volume in both normal and diabetic rats. Thus, the type of starch mixed into the diet may have important metabolic consequences in normal and diabetic rats
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Vogliano, Chris, Jessica E. Raneri, Josephine Maelaua, Jane Coad, Carol Wham, and Barbara Burlingame. "Assessing Diet Quality of Indigenous Food Systems in Three Geographically Distinct Solomon Islands Sites (Melanesia, Pacific Islands)." Nutrients 13, no. 1 (December 23, 2020): 30. http://dx.doi.org/10.3390/nu13010030.
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Indigenous Solomon Islanders, like many living in Pacific Small Island Developing States (PSIDS), are currently experiencing the global syndemic—the combined threat of obesity, undernutrition, and climate change. This mixed-method study aimed to assess nutrition transitions and diet quality by comparing three geographically unique rural and urban indigenous Solomon Islands populations. Participants in rural areas sourced more energy from wild and cultivated foods; consumed a wider diversity of foods; were more likely to meet WHO recommendations of >400 g of non-starchy fruits and vegetables daily; were more physically active; and had significantly lower body fat, waist circumference, and body mass index (BMI) when compared to urban populations. Urban populations were found to have a reduced ability to self-cultivate agri-food products or collect wild foods, and therefore consumed more ultra-processed foods (classified as NOVA 4) and takeout foods, and overall had less diverse diets compared to rural populations. Clear opportunities to leverage traditional knowledge and improve the cultivation and consumption of underutilized species can assist in building more sustainable and resilient food systems while ensuring that indigenous knowledge and cultural preferences are respected.
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Hashimoto, Hirofumi, Ramakrishna Nemani, Govindasamy Bala, Long Cao, Andrew Michaelis, Sangram Ganguly, Weile Wang, et al. "Constraints to Vegetation Growth Reduced by Region-Specific Changes in Seasonal Climate." Climate 7, no. 2 (February 1, 2019): 27. http://dx.doi.org/10.3390/cli7020027.
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We qualitatively and quantitatively assessed the factors related to vegetation growth using Earth system models and corroborated the results with historical climate observations. The Earth system models showed a systematic greening by the late 21st century, including increases of up to 100% in Gross Primary Production (GPP) and 60% in Leaf Area Index (LAI). A subset of models revealed that the radiative effects of CO2 largely control changes in climate, but that the CO2 fertilization effect dominates the greening. The ensemble of Earth system model experiments revealed that the feedback of surface temperature contributed to 17% of GPP increase in temperature-limited regions, and radiation increase accounted for a 7% increase of GPP in radiation-limited areas. These effects are corroborated by historical observations. For example, observations confirm that cloud cover has decreased over most land areas in the last three decades, consistent with a CO2-induced reduction in transpiration. Our results suggest that vegetation may thrive in the starkly different climate expected over the coming decades, but only if plants harvest the sort of hypothesized physiological benefits of higher CO2 depicted by current Earth system models.
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Saxby, Solange, Chin Lee, and Yong Li. "Nutritional, Physicochemical, and Functional Properties of Five Varieties of Taro (Colocasia esculenta)." Current Developments in Nutrition 5, Supplement_2 (June 2021): 607. http://dx.doi.org/10.1093/cdn/nzab044_038.
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Abstract Objectives Taro (Colocasia esculenta) is a starchy root crop and a major food source for individuals across Pacific Islands, Asia, and Africa. As a gluten free, hypoallergenic crop with high digestibility, taro may serve as a dietary carbohydrate alternative for food production that adds nutrient value and potential health implications. Thus, this study aimed to explore the nutritional, physicochemical and functional properties of different taro varieties grown in Hawaii. Methods Five varieties of taro (Bun-long, Mana Ulu, Moi, Kauai Lehua, and Tahitian) grown in Hawaii were harvested and processed immediately. The nutritional, physicochemical, and functional properties were analyzed and compared. Results Among the five taro varieties, Moi had the highest concentrations of potassium, copper, and manganese at 1.75 g/100 g, 0.97 mg/100 g, and 12.46 mg/100 g, respectively. Tahitian exhibited the highest concentrations of iron and zinc at 7.74 mg/100 g and 13.68 mg/100 g, respectively. Tahitian, Bun-long, and Moi showed high total starch content of 40.8 g/100g, 38.9 g/100g, and 34.1 g/100g, respectively. Tahitian exhibited the highest water absorption capacity (WAC), oil absorption capacity (OAC), and water solubility index (WSI) at 3.48 g/g, 3.15 g/g, and 33.30 g/100g, respectively. Total starch content of taro was significantly correlated with its WAC, OAC, emulsifying activity, water absorption index, and WSI. Conclusions These results indicate that the taro varieties can be utilized as a carbohydrate alternative for different food processing requirements based on their physicochemical and functional properties to improve nutritional value, food quality and human health. Funding Sources USDA-NIFA Hatch, USDA-ARS.
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Owen, William Garrett. "Hibiscus Leaf Tissue Nutrient Sufficiency Ranges by Chronological Age." HortScience 54, no. 3 (March 2019): 463–69. http://dx.doi.org/10.21273/hortsci13482-18.
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Perennial hibiscus (Hibiscus sp.) are popular summer-flowering plants that are grown in greenhouses or nurseries, where growers must optimize production inputs such as fertility to maximize plant growth and produce high-quality flowering crops. The objective of this study was to determine the optimum fertilizer concentrations, identify leaf tissue nutrient sufficiency ranges by chronological age, and to expand leaf tissue nutrient standards of Hibiscus hybrid L. (hibiscus) grown in soilless substrates during container production. Two cultivars of hibiscus (H. hybrid L. ‘Mocha Moon’ and ‘Starry Starry Night’) were grown under one of six constant liquid fertilizer concentrations [50, 75, 100, 200, 300, or 400 mg·L−1 nitrogen (N)] with a constant level of water-soluble micronutrient blend in a greenhouse. The fertilizer concentrations sufficient for optimal plant growth and development were determined by analyzing plant height, diameter, growth index (GI), primary shoot caliper (PSC), and total dry mass, and they were found to be 100–300 mg·L−1 N after an 8-week crop cycle. Recently, mature leaf tissue samples were collected and analyzed for elemental content of 12 nutrients at 2, 4, 6, and 8 weeks after transplant (WAT) from plants fertilized with 100–300 mg·L−1 N. An overall trend of increasing sufficient tissue concentration over time was observed for total N, phosphorus (P), calcium (Ca), sulfur (S), zinc (Zn), copper (Cu), and boron (B), whereas a decreasing trend was observed for potassium (K), iron (Fe), manganese (Mn), and aluminum (Al). For instance, at 2 WAT, total N ranged from 3.1% to 5.1% N and increased to a range of 4.2% to 4.7% N at 8 WAT. At 2 WAT, Fe and Mn ranged from 79.2 to 103.6 mg·L−1 Fe and 66.3–82.8 mg·L−1 Mn and decreased to ranges of 75.6–82.9 mg·L−1 Fe and 18.1–99.7 mg·L−1 Mn at 8 WAT, respectively. Optimal leaf tissue concentration sufficiency ranges determined in this scientifically-based study were narrower than previously reported survey values for the genera Hibiscus.
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Čížková, H., R. Ševčík, A. Rajchl, and M. Voldřich. "Nutritional Quality of Commercial Fruit Baby Food." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S134—S137. http://dx.doi.org/10.17221/616-cjfs.
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Commercial fruit baby food is a preserved fruit product usually made with fruit purees, sugar, water and variable additives (thickening agents, antioxidants, etc.). As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conforms to a set of strict guidelines e.g. maximum levels for pesticide residues, microbiological contamination, addition of additives, labelling, etc. However, being an important supplement to children diet and/or for their progressive adaptation to ordinary food, the nutritional quality of commercial fruit baby food in very important. Ten samples of commercial fruit baby food from the market were analysed for the fruit content, ascorbic acid and total polyphenols content and total antioxidant capacity determined by DPPH method. Hydroxymethylfurfural (HMF) and furfural content were followed as the time-temperature effort indicators. The method for the estimation of fruit content in products was based on the concentration of glucose, fructose, sorbitol, potassium, formol number, malic and citric acid, phosphorus, ash and refractive index and the results were compared with the Code of practice of AIJN and literature sources. The study indicates that there are big differences in composition and quality of commercial fruit baby food, whereas some samples contain fruits only, another products are diluted with significant amount of sugar, water and starchy fillers.
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Clegg, Miriam E., Megan Pratt, Ciara M. Meade, and C. Jeya K. Henry. "The addition of raspberries and blueberries to a starch-based food does not alter the glycaemic response." British Journal of Nutrition 106, no. 3 (May 18, 2011): 335–38. http://dx.doi.org/10.1017/s0007114511001450.
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It is now known that health benefits associated with diets rich in fruit and vegetables may be partly derived from intake of polyphenols. Berry polyphenols may influence carbohydrate metabolism and absorption and hence postprandial glycaemia. To date, studies related to polyphenol effects on the glycaemic response have been completed only in liquids using either monosaccharides or disaccharides. It remains to be determined whether berries known to be rich in polyphenols can reduce the glycaemic response (GR) to a solid polysaccharide meal. The aim of the present study was to investigate whether berries alter postprandial hyperglycaemia and consequently the GR to a starchy food. Blood glucose was tested on seven occasions, on three occasions using a reference food and on four occasions using pancakes supplemented with either raspberries or blueberries or control pancakes containing similar amounts of fructose and glucose. Results showed that there were no differences in GR (blueberry 51·3 (sem5·7); raspberry 54·7 (sem5·6); blueberry control 43·9 (sem4·2); raspberry control 41·8 (sem6·4)), GR area under the curve or satiety index between any of the tests. The present study indicates that the ability of berries to reduce blood glucose from starch-based foods is unsubstantiated.
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Bartholomew, Megan K., Christopher J. Anderson, and Jacob F. Berkowitz. "Wetland Vegetation Response to Groundwater Pumping and Hydrologic Recovery." Wetlands 40, no. 6 (October 10, 2020): 2609–19. http://dx.doi.org/10.1007/s13157-020-01383-5.
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AbstractAn investigation of wetland vegetation response to groundwater alteration was conducted at the J.B. Starkey Wilderness Park, a large municipal wellfield in the area of west Florida, USA. Decades of historic groundwater withdrawal had created a gradient of impacted wetlands on the wellfield, after which time the groundwater pumping rates were reduced. Nineteen cypress dome wetlands were grouped, based on their hydrologic histories, as either most-altered (least inundation), marginally-altered (intermediate inundation), or least-altered (near-normal inundation). Annual species–level monitoring data were used to evaluate understory plant community response to the hydrologic recovery that resulted from reduced groundwater pumping. Species richness, cover, prevalence index (PI), and species importance percentages were assessed during pre- (2005–2007) and post- (2012–2014) hydrologic recovery periods. The vegetation in marginally- and most-altered wetlands responded to hydrologic recovery with increased species richness and lower PI values (i.e., greater hydrophytic character). However, species importance percentages indicated greater variation in the recovery of most-altered wetlands, where species composition often remained different from least-altered wetlands. Although reductions in groundwater pumping caused sufficient passive hydrologic recovery to elicit a vegetation response, further reductions and/or more time may be needed before the vegetation of some altered wetlands can become comparable to that of least-impacted wetlands.
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Wolters, Maike, Gesa Joslowski, Sandra Plachta-Danielzik, Marie Standl, Manfred Müller, Wolfgang Ahrens, and Anette Buyken. "Dietary Patterns in Primary School are of Prospective Relevance for the Development of Body Composition in Two German Pediatric Populations." Nutrients 10, no. 10 (October 5, 2018): 1442. http://dx.doi.org/10.3390/nu10101442.
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This study performed comparative analyses in two pediatric cohorts to identify dietary patterns during primary school years and examined their relevance to body composition development. Nutritional and anthropometric data at the beginning of primary school and two or four years later were available from 298 and 372 participants of IDEFICS-Germany (Identification and prevention of Dietary-induced and lifestyle-induced health Effects In Children and infants Study) and the KOPS (Kiel Obesity Prevention Study) cohort, respectively. Principal component analyses (PCA) and reduced rank regression (RRR) were used to identify dietary patterns at baseline and patterns of change in food group intake during primary school years. RRR extracted patterns explaining variations in changes in body mass index (BMI), fat mass index (FMI), and waist-to-height-ratio (WtHR). Associations between pattern adherence and excess gain in BMI, FMI, or WtHR (>75th percentile) during primary school years were examined using logistic regression. Among PCA patterns, only a change towards a more Mediterranean food choice during primary school years were associated with a favorable body composition development in IDEFICS-Germany (p < 0.05). In KOPS, RRR patterns characterized by a frequent consumption of fast foods or starchy carbohydrate foods were consistently associated with an excess gain in BMI and WtHR (all p < 0.005). In IDEFICS-Germany, excess gain in BMI, FMI, and WtHR were predicted by a frequent consumption of nuts, meat, and pizza at baseline and a decrease in the consumption frequency of protein sources and snack carbohydrates during primary school years (all p < 0.01). The study confirms an adverse impact of fast food consumption on body composition during primary school years. Combinations of protein and carbohydrate sources deserve further investigation.
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Khorunzha, Vira, Natalia Samiilenko, Hanna Bielokoz, Karina Deineko, Marta Lisevych, Diana Zubach, Olha Aleksieieva, Olena Zinchenko, and Nadiia Fenyn. "Effects of a Low Carbohydrate Diet on Patients With Metabolic Syndrome Complicated by Non-alcoholic Fatty Liver Disease (NAFLD)." Current Developments in Nutrition 5, Supplement_2 (June 2021): 1221. http://dx.doi.org/10.1093/cdn/nzab055_031.
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Abstract Objectives To assess the impact of low carbohydrate (LC) diet on weight, metabolic and liver-related parameters among patients with metabolic syndrome (MS) and NAFLD. Methods 79 white patients (median 44 years) with MS who met criteria for NAFLD were studied. We offered them following diet: 3-fold meal restricted in red and processed meat, food intake was at 7–9a.m., 1–2p.m. and 6–8p.m. with both LC breakfast and dinner, lunch consisted of LC, proteines, polyunsaturated fatty acids and non-starchy vegetables; there were no snacks during the day. Daily calorie intake was reduced by 20% from baseline. Diet intervention lasted 12 weeks. Self-reported diet records were used to assess dietary intake. No drugs were used during this period. Results Finally 47 patients (37 men and 10 women) completed the trial, physical activity didn't change substantially during this period. After 12 weeks the most significant decreasement were in alanine aminotransferase (ALT) -54.2%, aspartate aminotransferase (AST) -43.7%, HOMAir Index -48.1%, triglycerides -33.3% (relative to baseline). The dynamics for all indicators is statistically significant (P < 0.05). Anthropometric characteristics showed significantly lower sensitivity to our diet therapy compared to clinical indicators, but their dynamics is statistically significant. (P < 0.05). Correlation coefficients - BMI, % Fat, % Visceral Fat, Waist circumference although reduced significantly less than clinical parameters (−6.8% – −19.0%), but show mostly high correlations in their dynamics (r = 0.567 - 0.989, P < 0.05). This indicates the synchronicity of changes in anthropometric indicators. Laboratory indicators do not have such a dependence (low correlation coefficients), which may indicate the absence of a dependence in decrease of some indicators with the decreasement of others. The exception is the high correlation between AST-ALT (r = 0.713) and insulin - HOMA index (r = 0.775), which is clinically determined. Conclusions The analysis showed that the most sensitive to our diet therapy were such parametres: ALT, AST and HOMAir index. Therefore, 3-fold LC meal without any snacks and decreased red/processed meat consumption could be good addition or even alternative to pharmacological treatment of MS complicated by NAFLD. Funding Sources Not funded.
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Singh, Perceval, Cliff K. Riley, Andrew Wheatley, Michael Boyne, Errol Morrison, and Helen Asemota. "High Fiber Caribbean Diets with Low-Intermediate GI Improve Glycemic Control, Cardiovascular and Inflammatory Indicators in Overweight Persons with Type 2 Diabetes: A Randomized Control Study." Current Research in Nutrition and Food Science Journal 3, no. 1 (April 27, 2015): 36–45. http://dx.doi.org/10.12944/crnfsj.3.1.05.
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This study focused on the effect of consumption of indigenous Caribbean foods with low and intermediate glycemic index (GI) high fiber contents on glycated haemoglobin (A1c), insulin, fasting blood glucose, homocysteine (tHCY), high sensitivity C-reactive protein (hs-CRP), HOMA-IR and lipoprotein profile levels in overweight persons with type 2 diabetes. The methodology followed a randomized controlled parallel design, which compared two dietary treatment modalities in adult Jamaicans who were overweight and diagnosed with type 2 diabetes (mean age 42.5 ± 2.0 years, 55% females, mean A1c 9.30 ± 0.56%) over six months. The intervention group (n=32) underlined the consumption of low-intermediate-GI foods, whereas the control group (n = 33) were not so advised and consumed a high-GI diet. Attempts were made to ensure that both groups were isocaloric with 45-50% of energy from carbohydrates. Consumption of low-intermediate GI foods resulted in significant reductions (p<0.005) in A1C compared to participants who consumed high GI foods (-0.84 ± 0.26 vs. -0.35 ± 0.04%), hs-CRP (-0.52 ± 0.17 vs. -0.17 ± 0.31 mg/dL) and tHCY (-1.32 ± 0.39 vs. -0.59 ± 0.38 µmol/L). Insulin sensitivity, HDL-C and triglycerides significantly improved in participants who consumed the low-intermediate-GI diet. The data strengthen the metabolic benefits of meal plans that emphasize the consumption of low and intermediate GI high fiber foods, particularly, indigenous Caribbean complex starchy foods.
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Krieger, Jean-Philippe, Giulia Pestoni, Sophie Cabaset, Christine Brombach, Janice Sych, Christian Schader, David Faeh, and Sabine Rohrmann. "Dietary Patterns and Their Sociodemographic and Lifestyle Determinants in Switzerland: Results from the National Nutrition Survey menuCH." Nutrients 11, no. 1 (December 29, 2018): 62. http://dx.doi.org/10.3390/nu11010062.
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From a public health perspective, determinants of diets are crucial to identify, but they remain unclear in Switzerland. Hence, we sought to define current dietary patterns and their sociodemographic and lifestyle determinants using the national nutrition survey menuCH (2014–2015, n = 2057). First, we applied multiple factorial analysis and hierarchical clustering on the energy-standardised daily consumption of 17 food categories. Four dietary patterns were identified (“Swiss traditional”: high intakes of dairy products and chocolate, n = 744; “Western 1”: soft drinks and meat, n = 383; “Western 2”: alcohol, meat and starchy, n = 444; and “Prudent”: n = 486). Second, we used multinomial logistic regression to examine the determinants of the four dietary patterns: ten sociodemographic or lifestyle factors (sex, age, body mass index, language region, nationality, marital status, income, physical activity, smoking status, and being on a weight-loss diet) were significantly associated with the dietary patterns. Notably, belonging to the French- and Italian-speaking regions of Switzerland increased the odds of following a “Prudent” diet (Odds ratio [95% confidence interval]: 1.92 [1.45–2.53] and 1.68 [0.98–2.90], respectively) compared to the German-speaking regions. Our findings highlight the influence of sociodemographic and lifestyle parameters on diet and the particularities of the language regions of Switzerland. These results provide the basis for public health interventions targeted for population subgroups.
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Burton, Valerie. "British Privateering Enterprise in the Eighteenth Century. ByDavid J. Starkey · Exeter, UK: University of Exeter Press, 1990. 344 pp. Illustrations, tables, appendixes, notes, bibliography, and index. £25." Business History Review 65, no. 4 (1991): 1004–6. http://dx.doi.org/10.2307/3117296.
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Pinto, Andre, Offiong Francis Ikpatt, and Jennifer Chapman-Fredericks. "Burkitt Lymphoma Presenting as Unilateral Deafness in an Immunocompetent Patient." Case Reports in Medicine 2012 (2012): 1–5. http://dx.doi.org/10.1155/2012/369264.
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A 55-year-old HIV-negative white male presented with right ear deafness, right axillary lymphadenopathy, and weight loss. Laboratory findings included anemia, marked leukocytosis, and thrombocytopenia. Examination of the peripheral smear demonstrated the presence of increased circulating blast-like cells of intermediate size, with basophilic cytoplasm and nuclei with open chromatin. MRI of the brain was compatible with hemorrhagic labyrinthitis. Excisional biopsy of the axillary mass revealed an enlarged lymph node with effaced architecture and “starry sky” appearance. The cells expressed CD20, CD10, BCL6, and surface kappa immunoglobulin light chain, with a high proliferative index by immunohistochemistry and flow cytometry. Subsequent bone marrow biopsy was hypercellular (approximately 95%), with blast-like cells virtually replacing all hematopoietic elements. Routine karyotype as well as FISH analysis of bone marrow cells demonstrated rearrangement of the MYC gene at chromosome 8q24 region, IGH/MYC fusion, and additional signal for IGH gene. We present herein a case of sporadic Burkitt lymphoma occurring in a previously healthy HIV-negative male. The unusual clinical findings in this case include the relatively older age at presentation (55 years), an immunocompetent patient who had nodal involvement and leukemic phase of Burkitt, coupled with partial deafness. A brief educational review of this neoplasm is made.
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Talegawkar, Sameera A., Namratha R. Kandula, Meghana D. Gadgil, Dipika Desai, and Alka M. Kanaya. "Dietary intakes among South Asian adults differ by length of residence in the USA." Public Health Nutrition 19, no. 2 (May 20, 2015): 348–55. http://dx.doi.org/10.1017/s1368980015001512.
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AbstractObjectiveTo examine whether nutrient and food intakes among South Asian adult immigrants differ by length of residence in the USA.DesignCross-sectional analysis to examine differences in nutrient and food intakes by length of residence in the USA. Dietary data were collected using an interviewer-administered, culturally appropriate FFQ, while self-reported length of residence was assessed using a questionnaire and modelled as tertiles.SettingThe Mediators of Atherosclerosis in South Asians Living in America (MASALA) study.SubjectsEight hundred and seventy-four South Asians (mean age=55 (sd 9) years; 47 % women; range of length of residence in the USA=2–58 years), part of the baseline examination of the MASALA study.ResultsIntakes of fat, including saturated and trans fats, dietary cholesterol and n-6 fatty acids, were directly associated with length of residence, while intakes of energy, carbohydrate, glycaemic index and load, protein, dietary fibre, folate and K were inversely associated with length of residence (P trend <0·05). A longer length of residence in the USA was also associated with higher intakes of alcoholic beverages, mixed dishes including pizza and pasta, fats and oils, and lower intakes of beans and lentils, breads, grains and flour products, milk and dairy products, rice, starchy vegetables and sugar, candy and jam (P for differences across groups <0·05).ConclusionsLength of residence in the USA influences diet and nutrient intakes among South Asian adult immigrants and should be considered when investigating and planning dietary interventions to mitigate chronic disease risk.