scholarly journals A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy

2011 ◽  
Vol 2 (11) ◽  
pp. 678 ◽  
Author(s):  
Amber L. Simmons ◽  
Carla K. Miller ◽  
Steven K. Clinton ◽  
Yael Vodovotz
Keyword(s):  
Glycemic Index ◽  
Insulinemic Index

scholarly journals Glycemic Index and Insulinemic Index of Foods: An Interlaboratory Study Using the ISO 2010 Method

Nutrients ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 2218 ◽  
Author(s):  
Wolever ◽  
Meynier ◽  
Jenkins ◽  
Brand-Miller ◽  
Atkinson ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Interlaboratory Study ◽  
Official Method ◽  
Significant Difference ◽  
Insulinemic Index ◽  
The Mean ◽  
Standard Deviations ◽  
Mean Glucose ◽  
Insulin Responses ◽  
Food Laboratory

An official method for determining food glycemic index (GI) was published by the Organization for International Standardization (ISO) in 2010, but its performance has not been assessed. Therefore, we aimed to determine the intra- and inter-laboratory variation of food GI values measured using the 2010 ISO method. Three laboratories (Australia, Canada and France) determined the GI and insulinemic-index (II) of six foods in groups of 13–15 participants using the 2010 ISO method and intra- and inter-laboratory Standard Deviations (SDs) were calculated. Overall mean food GIs varied from 47 to 86 (p < 0.0001) with no significant difference among labs (p = 0.57) and no food × laboratory interaction (p = 0.20). Within-laboratory SD was similar among foods (range, 17.8–22.5; p = 0.49) but varied among laboratories (range 17.5–23.1; p = 0.047). Between-laboratory SD of mean food GI values ranged from 1.6 to 6.7 (mean, 5.1). Mean glucose and insulin responses varied among foods (p < 0.001) with insulin (p = 0.0037), but not glucose (p = 0.054), varying significantly among labs. Mean II varied among foods (p < 0.001) but not among labs (p = 0.94). In conclusion, we found that using the 2010 ISO method, the mean between-laboratory SD of GI was 5.1. This suggests that the ISO method is sufficiently precise to distinguish a mean GI = 55 from a mean GI ≥ 70 with 97–99% probability.

How to Maintain a Healthy Body Weight

2006 ◽  
Vol 76 (4) ◽  
pp. 208-215 ◽  
Author(s):  
Astrup
Keyword(s):  
Physical Activity ◽  
Type 2 Diabetes ◽  
Weight Loss ◽  
Body Weight ◽  
Glycemic Index ◽  
Dairy Products ◽  
Weight Control ◽  
Healthy Body Weight ◽  
Healthy Body

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.

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

2019 ◽  
pp. 463-468
Author(s):  
Nataliia Sokolova
Keyword(s):  
Glycemic Index ◽  
Metabolic Disorders ◽  
Healthy Lifestyle ◽  
Optimum Ratio ◽  
Medical Problems ◽  
Rye Flour ◽  
Lentil Flour ◽  
Functional Features ◽  
Baked Products ◽  
Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

Glycemic Index and Glycemic Load of the Diet in a Sample of Pregnant Women with Type 2 Diabetes Mellitus in Northwest Brazil

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 54-LB
Author(s):  
CRISTINA FACANHA ◽  
TATIANA U. PASSOS ◽  
LIVIANE C. MARANHÃO ◽  
FRANCIELLE C. COPPOLA ◽  
JULIANA D. MARTINS ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Pregnant Women ◽  
Glycemic Index ◽  
Glycemic Load

New Insight into Diabetes Management: From Glycemic Index to Dietary Insulin Index

2020 ◽  
Vol 16 (4) ◽  
pp. 293-300 ◽  
Author(s):  
Zahra Yari ◽  
Vahideh Behrouz ◽  
Hamid Zand ◽  
Katayoun Pourvali
Keyword(s):  
Glycemic Index ◽  
Diabetes Management ◽  
Glycemic Load ◽  
Insulin Response ◽  
Diet Therapy ◽  
Current Data ◽  
Diabetic Patients ◽  
Carbohydrate Counting ◽  
Insulin Requirements ◽  
Insight Into

Background: Despite efforts to control hyperglycemia, diabetes management is still challenging. This may be due to focusing on reducing hyperglycemia and neglecting the importance of hyperinsulinemia; while insulin resistance and resultant hyperinsulinemia preceded diabetes onset and may contribute to disease pathogenesis. Objective: The present narrative review attempts to provide a new insight into the management of diabetes by exploring different aspects of glycemic index and dietary insulin index. Results: The current data available on this topic is limited and heterogeneous. Conventional diet therapy for diabetes management is based on reducing postprandial glycemia through carbohydrate counting, choosing foods with low-glycemic index and low-glycemic load. Since these indicators are only reliant on the carbohydrate content of foods and do not consider the effects of protein and fat on the stimulation of insulin secretion, they cannot provide a comprehensive approach to determine the insulin requirements. Conclusion: Selecting foods based on carbohydrate counting, glycemic index or glycemic load are common guides to control glycemia in diabetic patients, but neglect the insulin response, thus leading to failure in diabetes management. Therefore, paying attention to insulinemic response along with glycemic response seems to be more effective in managing diabetes.

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