scholarly journals Metabolic and Hormonal Alterations with Diacylglycerol and Low Glycemic Index Starch during Canine Weight Loss

2012 ◽  
Vol 2012 ◽  
pp. 1-8 ◽  
Author(s):  
Yuka Mitsuhashi ◽  
Daisuke Nagaoka ◽  
Karen E. Bigley ◽  
Tomoshige Umeda ◽  
Kazuya Otsuji ◽  
...  
Keyword(s):  
Weight Loss ◽  
Glycemic Index ◽  
Plasma Insulin ◽  
Nonesterified Fatty Acid ◽  
Incretin Hormones ◽  
Glucose Response ◽  
Fasting Plasma Insulin ◽  
Glucagon Like Peptide 1 ◽  
Postprandial Insulin ◽  
Low Glycemic Index

Obesity increases insulin resistance and disregulation of glucose homeostasis. This study investigated low glycemic index starch (LGIS)/diacylglycerol (DAG) diet on plasma insulin and circulating incretin hormones during canine weight loss. Obese Beagle dogs were fed one of four starch/oil combination diets (LGIS/DAG; LGIS/triacylglycerol (TAG); high glycemic index starch (HGIS)/DAG; and HGIS/TAG) for 9 weeks during the weight loss period. At weeks 1 and 8, fasting plasma insulin, glucose, nonesterified fatty acid (NEFA), glucose-dependent insulinotropic polypeptide (GIP), and glucagon-like peptide-1 (GLP-1) were determined. Weight loss did not affect fasting insulin, glucose, and NEFA, but fasting GIP increased and GLP-1 decreased. LGIS affected postprandial insulin at both times and glucose was similar to insulin, except 60 min postprandially with DAG at week 8. NEFA lowering was less with the LGIS diets initially but not thereafter. At 60 min postprandially on week 8, GIP was significantly elevated by DAG, while GLP-1 was increased only with the HD diet. LGIS suppressed insulin and glucose responses up to 180 min postprandially at both sample times. DAG increased incretin hormones as did the DAG/HGIS combination but only at week 8. This latter finding appeared to be related to the glucose response but not to insulin at 60 min.

The clinical utility of the glycemic index and its application to mixed meals

1991 ◽  
Vol 69 (1) ◽  
pp. 100-107 ◽  
Author(s):  
Clarie B. Hollenbeck ◽  
Ann M. Coulston
Keyword(s):  
Glycemic Index ◽  
Clinical Utility ◽  
Postprandial Glucose ◽  
Dependent Diabetes Mellitus ◽  
Glycemic Response ◽  
Glucose Response ◽  
Number Of Factors ◽  
Carbohydrate Intolerance ◽  
Low Glycemic Index

A classification of carbohydrate-containing foods based on their glycemic response to 50-g carbohydrate portions has recently been developed. The relative glycemic potency of many of these carbohydrate-containing foods have been compared, and these data have been published in the form of a glycemic index. It has been suggested that meals containing low glycemic index foods will result in a lower postprandial glucose response than meals with a higher glycemic index. However, whether or not these data will lead to a clinically useful reduction in postprandial hyperglycemia in individuals with carbohydrate intolerance remains controversial. In this review, we will try to delineate why we believe that the glycemic index, as currently developed, may be a specious issue. In addition, we will briefly discuss a number of factors that may explain the apparent discrepancy in viewpoints on this issue.Key words: glycemic index, noninsulin-dependent diabetes mellitus, glycemic response, dietary carbohydrate.

Diets with low glycemic index minimized weight loss in rats reared in a simulation of microgravity by hindlimb suspension

2007 ◽  
Vol 27 (12) ◽  
pp. 802-807
Author(s):  
Michele Sculati ◽  
Filippo Rossi ◽  
Mauro Morlacchini ◽  
Hellas Cena ◽  
Carla Roggi
Keyword(s):  
Weight Loss ◽  
Glycemic Index ◽  
Hindlimb Suspension ◽  
Low Glycemic Index

scholarly journals Postprandial Lipid-Related Metabolites Are Altered in Dogs Fed Dietary Diacylglycerol and Low Glycemic Index Starch during Weight Loss

2010 ◽  
Vol 140 (10) ◽  
pp. 1815-1823 ◽  
Author(s):  
Yuka Mitsuhashi ◽  
Daisuke Nagaoka ◽  
Katsumi Ishioka ◽  
Karen E. Bigley ◽  
Masayuki Okawa ◽  
...  
Keyword(s):  
Weight Loss ◽  
Glycemic Index ◽  
Postprandial Lipid ◽  
Low Glycemic Index

scholarly journals Development of Low Glycemic Index Foods and Their Glucose Response in Young Healthy Non-Diabetic Subjects

2018 ◽  
Vol 23 (3) ◽  
pp. 181-188
Author(s):  
Damayanti Korrapati ◽  
Shanmugam Murugaiha Jeyakumar ◽  
Sangamitra Katragadda ◽  
Laxmi Rajkumar Ponday ◽  
Vani Acharya ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Glucose Response ◽  
Low Glycemic Index

scholarly journals Use of the glycemic index in nutrition education

2013 ◽  
Vol 26 (1) ◽  
pp. 89-96 ◽  
Author(s):  
Flávia Galvão Cândido ◽  
Elisângela Vitoriano Pereira ◽  
Rita de Cássia Gonçalves Alfenas
Keyword(s):  
Nutrition Education ◽  
Glycemic Index ◽  
Web Sites ◽  
Eating Habits ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
High Fiber ◽  
The Past ◽  
Balanced Diet ◽  
Low Glycemic Index

Recently, the lack of studies providing practical guidance for the use of the glycemic index has been indicated as the cause of its little use in nutrition education. The aim of this study is to give instructions on the use of the glycemic index as a tool to be used in nutrition education to estimulate the consumption of low glycemic index foods. Studies published over the past 12 years, in addition to classic studies on this topic, found in the databases MedLine, ScienceDirect, SciELO and Lilacs exploring the importance of the glycemic index and the factors that affect the glycemic index were selected for this article. The preparation of lists grouping foods according to their glycemic index should be based on information found in tables and specific web sites. This is an interesting strategy that must be very carefully conducted, considering the eating habits of the assisted people. To reduce the postprandial blood glucose response, high glycemic index foods should be consumed in association with the following foods: high protein and low fat foods, good quality oils and unprocessed foods with high fiber content. Caffeine should also be avoided. The glycemic index should be considered as an additional carbohydrate-selection tool, which should be part of a nutritionally balanced diet capable of promoting and/or maintaining body weight and health.

scholarly journals The Glycemic Index Value of Hipa 7 and the Determination Method

2020 ◽  
Vol 16 (1) ◽  
pp. 19
Author(s):  
Dody Dwi Handoko ◽  
Siti Dewi Indrasari
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Rice Variety ◽  
Brown Rice ◽  
Physiological Effect ◽  
Milled Rice ◽  
Glucose Response ◽  
Low Glycemic Index

Carbohydrate content information of food does not enough to describe its physiological effect. Different carbohydrate sources give diverse blood glucose response. The concept of glycemic index (GI) was introduced to fill that gap. It divides food into several classifications according to their postprandial glycemic response. The original method was conducted by observing blood glucose after consuming sample then comparing the result with standard food. Later, miscellaneous in vitro digestion models were developed to mimic the in vivo condition. Rice is one of food types that have various GI which are related to the rice variety and postharvest processing method. There are some varieties that have low or medium GI, the others have higher. Parboiled and brown rice tend to have lower GI compared to their un-parboilled milled rice form.  Hipa 7 is hybrid new superior variety that that had been launched by ICRR in 2009 and its milled rice has low glycemic index 49.2. Low glycemic index rice potentially reduced the occurrence of obesity and diabetic mellitus disease.

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