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PubMedDate not supplied

The use of low glycemic and high satiety index food dishes in Mexico: a low cost approach to prevent and control obesity and diabetes.

Obesity and diabetes are epidemics in Mexico and the prevalence is currently highest among the low-income population. The aim of the present study was to compare the action of different breakfasts on satiety and subsequent food intake among healthy women. Eight healthy women participated in the study. Participants were given four experimental breakfasts. Visual analogue rating scales were completed before and every 30 minutes for 3 hours after each experimental meal to record subjective feelings of satiety. Subjects were exposed to an ad libitum buffet 3 h after the experimental breakfast. Energy and macronutrient intakes were calculated at each meal. Mean +/- SD SAUC for white bread was 355 +/- 60, for rice and bananas: 405 +/- 108, for whole wheat bread and boiled beans: 446 +/- 83, and for fruit salad: 585 +/- 79 (Table II). Statistical differences were observed among the four experimental meals (p = 0,002). After the consumption of white bread, energy intake was the highest with 872 +/- 58 kcal, and after the consumption of fruit salad the intake of calories was the lowest: 461 +/- 51 kcal. Energy intake 4 h after each breakfast shows statistical differences (p = 0,0001). These results suggest the need to promote culturally based combined foods with high fiber and low GI, as well as foods with high volume and water content. This approach might contribute to the prevention of obesity by increasing satiety and reducing food consumption and energy intake.

Adult↗
PubMedDate not supplied

[The glycemic index of some foods common in Mexico].

To investigate the increase of glycemia due to the ingestion of usual food in Mexico, portions with 50 g of carbohydrate form white corn tortilla, yellow corn tortilla, spaghetti, rice, potatoes, beans brown and black, nopal (prickle pear cactus) and peanuts, compared with white bread, were given to 21 healthy and 27 non-insulin-dependent diabetic subjects. Serum glucose and insulin were measured every 30 min for 180 min long. Glycemic index was obtained as: (area under curve of glucose with test food/area under curve of glucose with white bread) X 100. A corrected index was calculated subtracting the area corresponding to initial values. Insulin index was obtained similarly. Each sample was studied 14-18 times. Glycemic and insulin indexes of white and yellow corn tortilla, spaghetti, rice and potatoes were not different from bread (P greater than 0.05). Corrected glycemic indexes of brown beans (54 +/- 15, +/- SE) and black beans (43 +/- 17) were low (p less than 0.05), as well as corrected insulin indexes (69 +/- 11 and 64 +/- 10 respectively, (P less than 0.02). Peanuts had low glycemic (33 +/- 17, P less than 0.01), but normal insulin index. Nopal had very low glycemic and insulin indexes (10 +/- 17 and 10 +/- 16, P less than 0.0001). These data might be useful in prescribing diets for diabetic subjects.

Adult↗
PubMed1987

Fibre and the diabetic diet. An evaluation of the metabolic response to standardized meals.

Dietary fibre has a beneficial influence on glucose homeostasis, varying for different fibre sources. Fruit, wheat, rye and beet fibre were studied in isoenergetic meals for NIDD patients and healthy volunteers. The effects of extrusion cooking and flaking were also evaluated. The metabolic response was followed by continuous glucose monitoring and by analyses of pancreatic and gastrointestinal hormones as well as plasma lipid concentrations, For NIDD patients the effects, reflected in the area and the shape of the glucose curve, were greater for the more soluble fibre types, but the insulin and C-peptide responses were largely unaffected by dietary fibre. Beet fibre gave increased somatostatin concentrations also in age-matched healthy controls. They showed, however, unchanged plasma glucose responses and markedly decreased insulin and C-peptide levels. These changes were associated with less pronounced postprandial glycerol reduction, but otherwise none of the fibre preparations affected the postprandial lipemia. Extruded bread, based on wholegrain wheat flour, with high availability of in vitro starch, elicited a greater glucose response than wholegrain wheat bread, associated with a modest increase of GIP and insulin and with a stimulated early glucagon secretion. Flaked rye seemed to contain both faster and slower carbohydrates than the corresponding rye bread of similar fibre content. Analyses of the glucose curves suggested that the effect of fibre might be mediated by an effect on glucose absorption and parallel experiments in rat indicated that a delayed rate of gastric emptying might contribute. Further, the liver glycogen content was higher in rats given a slowly absorbed gastric load. A realistic increase in fibre content, given in long-term treatment, improved the metabolic control in NIDD patients, by decreasing the fasting blood glucose and LDL-cholesterol levels, as well as the LDL/HDL ratio. Hypothetically, slower absorption achieved with dietary fibre increases the proportion of glycogen in the liver. This postprandial improvement may cause the long-term trend to normalization of the fasting blood glucose level.

Aged↗
PubMed1988

[Preparation of a spread from shrimp by-catch fish].

The composition of shrimp by-catch fish from the Central-Western region of Venezuela at different periods of the year was studied, as well as mean size and weight of same, and the yields obtained during processing, until the edible portion (pulp) was reached. The pulp was also analyzed from the physical, chemical and microbiological (pH, basic volatile N, trimethylamine, thiobarbituric acid test, moisture, fat, protein, ashes content and mesophyll and psychrophilic counts) points of view. The purpose of these studies was to determine its quality and freshness, since said pulp was utilized for the preparation of a canned and sterilized bread spread. Results obtained indicated the pulp to have an acceptable freshness, a fact which reflected in a final product with adequate characteristics. The bread spread was also analyzed from the physical, chemical, microbiological and sensory viewpoints (objective analyses of color and texture, pH, rancidity and sterility tests, moisture, fat protein, ashes, carbohydrates, sodium chloride contents, and sensory evaluation). In addition, these analyses were repeated monthly during the three-month storage period at two temperatures. On the basis of the above-mentioned findings, it was possible to determine that the bread spread had adequate acceptability and stability during storage. Furthermore, raw material variations did not affect the final product characteristics, which resulted in a product with commercial potential.

Fish Products↗
PubMedDate not supplied

Gas chromatographic method for ethylene dibromide in grains and grain-based products: collaborative study.

Nine laboratories analyzed samples of whole grain, intermediate, and ready-to-eat products for ethylene dibromide (EDB) residues. Supplied samples of wheat, rice, and flour contained both fortified and incurred EDB; corn bread mix, baby cereal, and bread contained only fortified EDB. The whole grains and intermediates were analyzed by the same basic procedural steps as in the official method for multifumigants: They were extracted by soaking in acetone-water (5 + 1). The baby cereal and bread were analyzed by a modification of the Rains and Holder hexane co-distillation procedure. EDB was determined by electron capture gas chromatography operated with an SP-1000 column. All products contained 3 different levels of EDB and were analyzed as blind duplicates. Overall mean recoveries ranged from 85.2% for 69.6 ppb to 105.0% for 4.35 ppb, both in baby cereal. Interlaboratory relative standard deviations ranged from 5.7% for 869 ppb in wheat to 20.2% for 69.6 ppb in baby cereal, both fortified. Mean levels of incurred EDB in wheat, rice, and flour were 926.7, 982.0, and 49.9 ppb, respectively; corresponding relative standard deviations were 9.9, 7.7, and 13.1%. The method was adopted official first action.

Chromatography, Gas↗
PubMed1987

Effect of canning on the blood glucose response to beans in patients with type 2 diabetes.

Cooked dried legumes have been shown to stimulate low blood glucose responses, and their consumption by individuals with diabetes has been encouraged. However, canned beans are more convenient to use than dried beans. Since the glycaemic effects of canned beans have not been determined, we fed 50 g carbohydrate portions of five varieties of beans, both cooked dried and canned, to groups of diabetic patients and calculated their glycaemic indices (GI). All canned and dried beans tested had significantly lower GIs than that of white bread, which was ascribed a GI of 100. The mean GI of the five types of canned beans, 71 +/- 4, was less than that of bread, 100 (P less than 0.001), and greater than that of the same five varieties of cooked dried beans, 47 +/- 5 (P less than 0.001). It is concluded that the glycaemic effect of dried legumes is increased by the canning process. Nevertheless, canned beans give lower blood glucose responses than bread and may be of use in low glycaemic index diets.

Aged↗
PubMed1977

Attitudes of adolescents to their body build and the problem of juvenile obesity.

Prevalence of obesity, attitude to body weight and dimensions, eating habits, opinions on good nutrition and on the causes and prevention of obesity were studied in two groups of Israeli children, each comprising about 500 boys and girls, 13--14 years old. Mean relative weight was close to median weight for height, although 9 per cent of both boys and girls weighed more than 120 per cent of median weight. Weight was closely related to triceps skinfold thickness. Twenty-six per cent of the boys and 15 per cent of the girls rated themselves as thin, 61 per cent of children of both sexes as medium, and 13 per cent of the boys and 25 per cent of the girls as obese. Self-perception of body build was more closely related to weight than to skinfold thickness. Two-thirds of the boys and over one-half of the girls were satisfied with their weight, but dissatisfaction with size and shape was often expressed. Boys wished to have larger muscles and chest circumference and many girls, even when not obese, wanted to be smaller in size and shape. Most of the obese children wanted to lose weight. Of 499 children examined, 16 boys (7 per cent of the sample) and 58 (21 per cent) girls reported for dietary therapy. While most of these children were obese, by either subjective or objective criteria, an appreciable number of nonobese children were also dieting. The children's own perception of their body build seemed to be a strong motivation to diet for weight control. Most of the dieters did not receive any dietary advice from professional people. Over two-thirds of both boys and girls believed that daily consumption of milk, bread, fruits, eggs, cheese, meat, and tomatoes is desirable. More overweight than thin and normal-weight children indicated that, to prevent obesity, all kinds of food are permissible, but only in limited amounts. Most children believed in the fattening value of cakes, sweets, fried and fatty foods, potatoes, bread and nuts. Overweight children, particularly girls, reported eating less bread, cake and cream, adding less sugar to beverages, and eating sweets and ice cream less frequently than thin and normal-weight children. Overweight teen-agers appear to be more conscious of their food intake than under- and normal-weight children.

Adolescent↗
PubMed1983

Inhibition of starch absorption by tendamistate (an alpha-amylase inactivator).

Tendamistate (HOE 467) is an alpha-amylase inactivator. Doses of 100 and 200 mg and a placebo were administered to 6 volunteers in order to investigate the effect of the drug on plasma glucose levels after a bread meal. Each subject participated in three phases, in each of which they received a meal consisting of 200 g white bread together with either placebo or tendamistate 100 or 200 mg. Serial blood specimens for plasma glucose determinations were taken up to 3 hours after the meal. Plasma glucose concentrations served as a criterion of starch absorption. Side-effects (flatulence and/or diarrhoea) were reported after each of the three treatments. The administration of tendamistate together with the bread meal resulted in significant inhibition of starch absorption.

Absorption↗
PubMed1976

Iron absorption in gastric and duodenal pathology in patients with iron deficiency anaemias.

Absorption of radioactive iron was studied in 87 patients with different types of iron deficiency anaemias and in 23 healthy subjects. The subjects were given 1...2muci of radiactive iron in the form of FeSO4 together with 5 mg of nonradioactive iron as a carrier and 100 to 150 g of white bread, radioactivity on the whole body being studied with a big liquid scintillation counter 4 pi (BLSC-2). In clinical observations and in single experiments on volunteers there was no conformity of the values of absorption with the levels of acid-formation. But in the same time the gastric juice from an anaemic horse almost doubled iron absorption in healthy individuals. Marked morphological changes in the gastric mucosa inhibited the absorption in the intestine and the degree of increase of absorption in patients with anaemia depended to some extent on the morphological conditions of the gastric mucosa. When healthy subjects and patients with iron deficiency anaemia were given bread "enriched" with iron before baking instead of common bread with "external" mark there was observed similar correlation between the values of absorption but the figures were somewhat lower.

Anemia, Hypochromic↗
PubMed1984

[Plasma glucose and C-peptide after ingestion of sucrose and starch in controlled insulin-dependent diabetics. Importance of glucose availability].

Oral tests using 50 g of sucrose and 100 g of white bread were carried out in ten insulin-dependent diabetics (four with signs of residual B-cell function and in six without). Plasma glucose and C-peptide (CPR) were estimated during the 180 minutes after ingestion. After bread intake, plasma glucose increase was significantly delayed (30 min.). Hyperglycemia (greater than 2.5 g/l) lasted significantly longer after bread then after sucrose ingestion. Blood glucose decreased more quickly in subjects with residual B-cell function than in subjects without. CPR was not significantly modified by either of the carbohydrate loads. In the controlled insulin-dependent diabetic the hyperglycemia observed results from the ease of carbohydrates hydrolysis and from the amount of available glucose. The role of fructose seems weak in the case of sucrose because its conversion to glucose would be minimized in the presence of metabolic normalization as indicated by a well controlled blood glucose.

Adolescent↗
PubMed1995

Excretion of amino acid residues from diets based on wheat flour or oat bran in human subjects with ileostomies.

OBJECTIVES: The effect of consumption of a wheat-flour bread-based low-fibre diet (7.8 g/day fibre; 1.0 portion) or the same diet in which the wheat bread was exchange for a bread based on oat bran with a high fibre content (31.9 g/day fibre; 1.0 portion) on the ileal excretion of amino acid residues and crude protein was studied. DESIGN: The study was performed as a cross-over design. SETTING: The subjects were studied as outpatients except on the sampling days when all subjects were admitted to the research ward and stayed in a nearby patient hotel overnight. SUBJECTS: Seven men and three women, all proctocolectomised for ulcerative colitis, volunteered to participate in the study. One female subject was withdrawn from the study because of inflammation of the ileal stoma. INTERVENTIONS: During each dietary period of 3 weeks, food and excreta were collected and analysed on days 3 and 17. RESULTS: No significant differences in excretion of crude protein or amino acids (free and bound) were found between the two sampling days. Intake as well as excretion of all analysed amino acids was higher during the high-fibre diet period, although the relative proportion of amino acids was comparable in the two diets and their corresponding ileal effluents. Aspartic acid, glycine, threonine, alanine and serine were found in considerably higher relative proportions in the effluents from the subjects when they consumed each of the two diets than their concentrations in the diets. The apparent digestibilities were significantly (P < 0.05) lower for all analysed amino acids during the high-fibre diet period. Aspartic acid (10.7%), alanine (9.9%) and glycine (8.5%) showed a more pronounced decrease than the mean decrease in amino acid digestibility (6.6%) when subjects consumed the high-fibre diet. CONCLUSION: Intake of the oat bran high-fibre diet resulted in significantly lower amino acid and crude protein digestibility. The relative amino acid proportions in the diets and their corresponding excretas were, however, comparable for the two diets.

Aged↗
PubMed1996

[Carbohydrates in the nutrition of the Russian population].

Dietary intake of carbohydrates for Russian population increased from 50% to 54% of total energy intake at the expense of increasing of dietary intake of potatoes and bread products. This level of carbohydrate intake is in the normal value do not causing serious caution in relation to public health. Main resource of carbohydrates in russian diet is dietary intake of bread and bread products (about 53% of total intake), sugar and confections (25%) and potatoes (10%). Carbohydrates of fruits and vegetables make up about 5%, those of milk and diary food aso 5% of total dietary carbohydrates. Daily average intake of crude dietary fibers compose no more than 10 g per capita. Simple carbohydrates (sum of mono- and disugars) provide for about 20% of total energy intake and pure sugar gives about 12% of total energy intake of Russia's population.

Dietary Carbohydrates↗
PubMedDate not supplied

[Dietary and personal hygiene habits of adolescents in a rural population].

BACKGROUND: A healthy diet and adequate personal hygiene are essential factors for good health. Adolescents gradually achieve a degree of autonomy in these areas. The aim of the study is to find out the diet and hygiene habits of adolescents in Navalcarnero, a rural town in the Autonomous Region of Madrid (Spain). METHODS: A descriptive study of a cross section of the relevant population, by previously validated, self-completed and anonymous questionnaire, filled in by adolescents (3 degrees BUP/ESO/FP) in by 13- and 14-year old school children (EGB.) The diet survey assessed the weekly consumption frequency of different foodstuffs. RESULTS: The respondents normally had milk and cocoa for breakfast, with toast or a bun. Lunch was more abundant than the evening meal, and more fruit was consumed more often in the former. Most of the children drank milk every day, usually in its natural state, but in two out of three cases, the consumption of dairy products was not as recommended, vegetable consumption was low. Among the children of BUP/ESO/FP, the girls consumed greens, salad, fruit and sliced bread more often, this difference being particularly marked in the case of the bread, and the boys consumed considerably more meat and bread of the French-stick kind. With respect to personal hygiene, most of them have a shower and wash their hair every two or three days and brush their teeth and change their underwear on a daily basis; the girls proved to be much more assiduous in having a shower, brushing their teeth and changing their underwear. CONCLUSIONS: In some areas, behaviour as regards diet and hygiene shows differences depending on the sex of the individual, certain habits ought to be improved upon.

Adolescent↗
PubMed1996

Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects.

Fifteen non-insulin dependent diabetic volunteers, aged 51 +/- 3.9 years, were studied over a two month period to determine their glycaemic responses to various local foods. They were all on chlorpropamide and one subject was removed from analysis due to concurrent use of insulin. They received on separate occasions two servings of white bread, one serving of: brown bread, white lice, English potatoes, maize meal, millet and cassava each. Each meal contained 50 g of carbohydrate. A total of 107 glucose tolerance tests (GTTs) were performed and the glycaemic index (GI) for each food calculated. The mean blood sugars at 0,60 and 120 minutes were comparable for each food, and the peak rise occurred at 60 minutes. The highest rise (4.0 mmol/I) was seen with millet porridge. The highest GI was seen with white rice and the lowest with English potatoes (159.9 and 34.3 respectively). Overall, the cereals conferred higher GIs than the root vegetables. The GIs of English potatoes, maize meal, millet and cassava significantly differed from that of white bread. It is concluded that, using GIs, dietary guidelines comprising locally available and affordable foods can be made.

Adult↗
PubMedDate not supplied

Determination of fish flesh content in frozen coated fish products (modification of AOAC Official Method 971.13): Collaborative Study.

An intralaboratory collaborative study evaluated a modified version of AOAC Official Method 971.13 for determining the fish flesh content (FFC) in frozen coated fish products by comparing it with the on-line method. Eleven collaborators analyzed 36 products (a total of 6336 test samples). Each product targeted one of 4 percent fish flesh (PFF) levels (35, 50, 65, and 80). Products were manufactured from one of 3 raw materials (fillet blocks, minced blocks, and natural fillets) and processed in one of 4 forms (sticks, portions, formed portions, and fillets) and one of 4 styles (raw breaded, batter-dipped, precooked, and fully cooked). Each "official" test sample was tracked through the processing system and weighed (1) before battering and/or breading and, depending on product style, before frying; and (2) after battering and/or breading and, depending on product style, after frying; so that it served as its own control. These weights were used to calculate actual percent fish flesh (APFF) and considered to be generated by the on-line method. Collaborators weighed official test samples (1) before scraping; and (2) after scraping. These weights were used to calculate determined percent fish flesh (DPFF) and considered to be generated by the modified AOAC method. APFF and DPFF were the primary data for statistical analysis. Recoveries ranged from 71.75 to 106.40%. Repeatability (method precision indicator for a single collaborators) relative standard deviation (RSDr) values ranged from 1.04 to 8.37%. Corresponding reproducibility (method precision indicator among collaborators) relative standard deviation (RSDR) values ranged from 1.41 to 11.95%. The DPFF mean was lower than the APFF mean for 30 (83.3%) of 36 products. For 29 of these 30 products, the differences between method means (APFF minus DPFF) ranged from 0.38 to 6.51%. For the remaining product within this group (C/06, fillet blocks, fully cooked portions), the difference between method means was 21.73%. For the remaining 6 (16.67%) of 36 products, the DPFF mean was greater than the APFF mean. The differences between method means ranged from -0.03 to -2.76%. RSD values were considered acceptable (i.e., RDSr < 9% and RSDR < 12%) for all products studied. The modified method for determining FFC in frozen coated fish products has been adopted first action to replace AOAC Official Method 971.13.

Animals↗
PubMed1998

African plant foods rich in non-starch polysaccharides reduce postprandial blood glucose and insulin concentrations in healthy human subjects.

The effects of two vegetable flours, prepared from the African plants Detarium senegalense Gmelin, a legume, and Cissus rotundifolia, a shrub, on postprandial blood glucose and insulin concentrations in human subjects, were investigated. Chemical analysis indicated that these flours contained significant amounts of NSP. The detarium in particular was found to be a rich source of water-soluble NSP (SNSP). The flours were incorporated into two types of breakfast meal, a stew meal and a wheat bread meal, containing 50 g and 70 g available carbohydrate respectively. Both meals also contained 10-12 g NSP, the major fraction of which was SNSP. Control and fibre-rich meals were consumed on separate days in randomized order by two different groups of subjects (n 5, stew meals; n 10, bread meals). Venous blood samples were taken at fasting (0 min) and postprandially at 30 min intervals for 2.5 h and the plasma analysed for glucose and insulin. Compared with the controls, detarium and cissus meals elicited significant reductions (P < 0.006) in plasma glucose levels at most postprandial time points and for area-under-the-curve (AUC) values (AUC reductions 38-62%). Significant reductions (P < 0.002) in plasma insulin levels at various postprandial time points and for AUC values were also seen after detarium and cissus breads (AUC reductions 43 and 36% respectively), but not after the fibre-rich stew meals. SNSP and starch are possibly the main, but not the only, components responsible for the glucose- and insulin-lowering effects of cissus flour. The main SNSP fraction of detarium, identified as a high-molecular-weight xyloglucan, is likely to be a primary factor in determining the physiological activity of detarium flour.

Adult↗
PubMed2003

Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.

The effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonellafaenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly with increased amount of fenugreek flour. Incorporation of fenugreek flour in wheat flour increased the protein and fat contents of blends but decreased the gluten contents. Among the supplemented blends, blends containing germinated fenugreek flour had higher protein contents (13.83-16.30%) up to 20%. Overall acceptability scores of bread, biscuit, noodles, and macroni were found highly acceptable up to 15, 10, and 20% levels, respectively.

Bread↗
PubMed1984

[Determination of alpha-gliadin content in gluten-containing and gluten-free heated food].

The amount of alpha-gliadin and whole gliadin in bread dough after heating at temperatures of 50-100 degrees C was determined by ELISA. At temperatures above 80 degrees C the amount which could be found was greatly reduced. In pasta foods containing wheat (with a max. drying temperature of 75 degrees C) alpha-gliadin could be determined totally but in wheat bread (crust and crumb) only 0.5-40% of the content in the original flour was found. The results of an analysis of "gluten-free" pasta foods on the market and the amounts of alpha-gliadin found are discussed in relation to the recommendations of the Codex alimentarius (WHO).

Bread↗