Validating the Use of a Quick-Read Glucometer to Assess the Glycemic Response to Short-Term Capture Stress in Two Species of Snake, Nerodia sipedon and Sistrurus miliarius

2021 ◽  
Vol 109 (2) ◽  
Author(s):  
Shannon Kelley ◽  
Terence M. Farrell ◽  
Craig M. Lind
Keyword(s):  
Glycemic Response ◽  
Short Term ◽  
Nerodia Sipedon ◽  
Sistrurus Miliarius ◽  
Capture Stress

scholarly journals Effects of White Potato Preparation on Subjective Appetite, Food Intake and Glycemic Response in Healthy Older Adults (P08-083-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jennifer Lee ◽  
Robena Amalraj ◽  
Neil Brett ◽  
Sarah Proteau ◽  
Alexander Schwartz ◽  
...  
Keyword(s):  
Older Adults ◽  
Food Intake ◽  
Glycemic Response ◽  
Short Term ◽  
White Potato ◽  
Healthy Older Adults ◽  
Meal Skipping ◽  
Treatment Conditions ◽  
Ad Libitum ◽  
All Treatment

Abstract Objectives Although some epidemiological studies have linked potato consumption to obesity, diabetes, and mortality, there are limited studies on the effects of potatoes on appetite, food intake, and glycemic regulation in older adults. Therefore, the objective was to compare the effects of white potato preparation on subjective appetite, short-term food intake, and glycemic response in healthy older adults (>65 y). Methods Using a within-subject, repeated-measures design, 20 participants (age: 70.5 ± 0.7 y; BMI: 24.2 ± 0.6 kg/m2) completed five treatment conditions. Following an overnight fast, participants completed five treatment conditions (∼283 kcal) of baked potatoes, mashed potatoes, fried French fries, white bread, or continued to fast. Treatment meals were matched for available carbohydrates (33.1 g) and total fat (13.7 g). Subjective appetite and glycemic response were measured at baseline and over 120 min post-meal consumption using visual analogue scales and capillary blood samples, respectively. An ad libitum pizza lunch was provided to measure food intake at 120 min. Results Change from baseline subjective appetite and subjective appetite incremental area under the curve (iAUC) were lower after all treatment meals compared with meal skipping (P < 0.01). Ad libitum pizza lunch food intake was lower after all treatment meals compared with meal skipping by 175–215 kcal (P < 0.02). However, cumulative food intake (treatment meal + ad libitum food intake) did not differ among test conditions (P = 0.26). Change from baseline blood glucose and blood glucose iAUC were higher after all treatment meals compared with meal skipping (P < 0.001), but did not differ from each other. Conclusions White potatoes suppressed subjective appetite and short-term food intake compared with meal skipping, suggesting that white potatoes do not bypass regulatory control mechanisms of energy intake in healthy older adults. Funding Sources Alliance for Potato Research & Education.

Acute sodium ingestion has no effect on short-term food and water intake, subjective appetite, thirst, or glycemic response in healthy young men

2013 ◽  
Vol 38 (7) ◽  
pp. 746-752 ◽  
Author(s):  
Maria Fernanda Nunez ◽  
Rebecca C. Mollard ◽  
Bohdan L. Luhovyy ◽  
Christina L. Wong ◽  
G. Harvey Anderson
Keyword(s):  
Water Intake ◽  
Young Men ◽  
Glycemic Response ◽  
Short Term ◽  
Sodium Ingestion ◽  
Food And Water Intake

scholarly journals Short-term effects of a low glycemic index carob-containing snack on energy intake, satiety, and glycemic response in normal-weight, healthy adults: Results from two randomized trials

Nutrition ◽  
2017 ◽  
Vol 42 ◽  
pp. 12-19 ◽  
Author(s):  
Emilia Papakonstantinou ◽  
Nickolaos Orfanakos ◽  
Paul Farajian ◽  
Anastasia E. Kapetanakou ◽  
Ifigenia P. Makariti ◽  
...  
Keyword(s):  
Energy Intake ◽  
Glycemic Index ◽  
Randomized Trials ◽  
Normal Weight ◽  
Healthy Adults ◽  
Glycemic Response ◽  
Short Term ◽  
Low Glycemic Index ◽  
Short Term Effects

Effect of potatoes and other carbohydrate-containing foods on cognitive performance, glycemic response, and satiety in children

2019 ◽  
Vol 44 (9) ◽  
pp. 1012-1019 ◽  
Author(s):  
Jennifer J. Lee ◽  
Neil R. Brett ◽  
Vincent C.H. Wong ◽  
Julia O. Totosy de Zepetnek ◽  
Alexandra J. Fiocco ◽  
...  
Keyword(s):  
Cognitive Performance ◽  
Short Term Memory ◽  
Declarative Memory ◽  
French Fries ◽  
Glycemic Response ◽  
Information Processing Speed ◽  
Short Term ◽  
Carbohydrate Source ◽  
White Rice ◽  
Mashed Potatoes

Dietary carbohydrates have been shown to influence cognitive performance and satiety in children. However, it remains unclear whether the carbohydrate source is a primary determinant of cognitive performance and satiety. The objective was to compare the effects of white potatoes and other carbohydrate-containing foods on cognitive performance, glycemic response, and satiety in children. On 6 separate mornings, in random order, children (n = 22) consumed 50 g of available carbohydrates from microwaved mashed potatoes (prepared from fresh potatoes then frozen), deep-fried potato strips (French fries), hash browns, white rice, white beans, or skipped a meal. Cognitive performance, glycemic response, and satiety were measured over 180 min. Cognitive performance was measured using a battery of tests assessing verbal declarative memory, spatial memory, short-term memory, working memory, and information processing speed. Although cognitive performance after the treatment meals did not differ from meal skipping, children recalled more words after French fries (9.1 ± 0.4 words) compared with mashed potatoes (8.2 ± 0.3 words; p = 0.001) and white rice (8.4 ± 0.3 words; p = 0.04) on the verbal declarative memory test. Blood glucose concentrations were higher after white rice compared with white beans, mashed potatoes, and hash browns (p < 0.05). Change from baseline subjective average appetite (mm/kcal) was lower after mashed potatoes compared with all other treatment meals (p < 0.05). In conclusion, verbal declarative memory was higher after French fries and subjective average appetite was lower after mashed potatoes. Future longitudinal studies are needed to confirm these short-term findings and to elucidate the mechanism of action.

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