The Experts below are selected from a list of 189 Experts worldwide ranked by ideXlab platform
Thomas M. S. Wolever - One of the best experts on this subject based on the ideXlab platform.
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Effect of coffee and tea on the glycaemic index of foods: No effect on mean but reduced variability
British Journal of Nutrition, 2009Co-Authors: Ahmed Aldughpassi, Thomas M. S. WoleverAbstract:Coffee and tea may influence glycaemic responses but it is not clear whether they affect the glycaemic index (GI) value of foods. Therefore, to see if coffee and tea affected the mean and SEM of GI values, the GI of fruit leather (FL) and cheese puffs (CP) were determined twice in ten subjects using the FAO/WHO protocol with white bread as the reference food. In one series subjects chose to drink 250 ml of either coffee or tea with all Test Meals, while in the other series they drank 250 ml water. The Tests for both series were conducted as a single experiment with the order of all Tests being randomised. Coffee and tea increased the overall mean peak blood glucose increment compared with water by 0.25 (SEM 0.09) mmol/l (P=0.02), but did not significantly affect the incremental area under the glucose response curve. Mean GI values were not affected by coffee or tea but the SEM was reduced by about 30% (FL: 31 (SEM 4) v. 35 (SEM 7) and CP: 76 (SEM 6) v. 75 (SEM 8) for coffee or tea v. water, respectively). The error mean square term from the ANOVA of the GI values was significantly smaller for coffee or tea v. water (F(18, 18) = 2.31; P=0.04). We conclude that drinking coffee or tea with Test Meals does not affect the mean GI value obtained, but may reduce variability and, hence, improve precision.
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food glycemic index as given in glycemic index tables is a significant determinant of glycemic responses elicited by composite breakfast Meals
The American Journal of Clinical Nutrition, 2006Co-Authors: Thomas M. S. Wolever, Ming Yang, Xiao Yi Zeng, Fiona Atkinson, Janette C BrandmillerAbstract:Background: Recent studies have concluded that the carbohydrate content and glycemic index (GI) of individual foods do not predict the glycemic and insulinemic effects of mixed Meals. We hypothesized that these conclusions may be unwarranted because of methodologic considerations. Objective: The aim was to ascertain whether the GI and carbohydrate content of individual foods influence glucose and insulin responses elicited by realistic mixed Meals in normal subjects. Design: With the use of a crossover design, we determined the glucose and insulin responses of 6 Test Meals in 16 subjects in Sydney and the glucose responses of 8 Test Meals in 10 subjects in Toronto and then the results were pooled. The 14 different Test Meals varied in energy (220-450 kcal), protein (0-18 g), fat (0-18 g), and available carbohydrate (16-79 g) content and in GI (35-100; values were rounded). Results: The glucose and insulin responses of the Sydney Test Meals varied over a 3-fold range (P < 0.001), and the glucose responses of the Toronto Test Meals varied over a 2.4-fold range (P < 0.001). The glucose responses were not related to the fat or protein content of the Test meal. Carbohydrate content (P = 0.002) and GI (P = 0.022) alone were related to glucose responses; together they accounted for 88% of the variation in the glycemic response (P < 0.0001). The insulin response was significantly related to the glucose response (r = 0.94, P = 0.005). Conclusions: When properly applied in realistic settings, GI is a significant determinant of the glycemic effect of mixed Meals in normal subjects. For mixed Meals within the broad range of nutrient composition that we Tested, carbohydrate content and GI together explained ≈90% of the variation in the mean glycemic response, with protein and fat having negligible effects.
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less variation of postprandial blood glucose after starchy Test Meals than oral glucose
Nutrition Research, 1996Co-Authors: Thomas M. S. Wolever, Vladimir Vuksan, Carol PalmasonAbstract:To compare the variability of glycaemic responses after starchy Test Meals versus oral glucose (GTT), 10 normal overnight fasted subjects took 75g glucose, 50g carbohydrate from white bread or 50g carbohydrate from a prototype diagnostic oat bar on separate days. Finger-prick blood was taken before and 14, 12, 34, 1, 112 and 2h after starting to eat. Each Test was repeated 3 times by each subject in random order. Coefficients of variation (CV=100×SD/mean) of blood glucose values for repeated Tests within subjects were compared by ANOVA. After GTT, 2h blood glucose, 5.4±0.5 mmol/L, was significantly greater than after bread, 4.6±0.2, and oat bar, 4.4±0.2 (p 7%, but after bread 7 of 10, and after oat bar 8 of 10 had CV <7%. The mean CV of 2h blood glucose after GTT, 12.9±2.8%, was 2–3 times greater than after bread, 5.2±0.8%, or oat bar, 4.7±0.9% (p<0.01). The results suggest that starchy Test Meals may allow more precise assessment of carbohydrate tolerance than GTT despite lower glycaemic responses. Further studies in a wider range of subjects are required to confirm this.
Kathleen L Keller - One of the best experts on this subject based on the ideXlab platform.
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manipulating fat content of familiar foods at Test Meals does not affect intake and liking of these foods among children
Appetite, 2011Co-Authors: Annemarie Olsen, Karol Meyermann, Christopher Van Belle, Kathleen L KellerAbstract:Abstract We investigated effects of manipulating fat content of familiar foods at two Test-Meals in 74, 4–6-year-old children. Liking, energy intake, and weight-based food intake were assessed for a meal consisting of macaroni and cheese, pudding, chocolate milk and regular milk in high-fat and low-fat versions. Liking ratings and consumption by weight did not differ between versions, but energy intake was 59% greater with the high-fat version. We conclude that manipulating fat content had little effect on liking and weight-based food intake, but markedly influenced overall energy intake, and thus might provide a means of lowering children's energy consumption.
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Manipulating fat content of familiar foods at Test-Meals does not affect intake and liking of these foods among children
Appetite, 2011Co-Authors: Annemarie Olsen, Christopher Van Belle, Karol Meyermann, Kathleen L KellerAbstract:We investigated effects of manipulating fat content of familiar foods at two Test-Meals in 74, 4-6-year-old children. Liking, energy intake, and weight-based food intake were assessed for a meal consisting of macaroni and cheese, pudding, chocolate milk and regular milk in high-fat and low-fat versions. Liking ratings and consumption by weight did not differ between versions, but energy intake was 59% greater with the high-fat version. We conclude that manipulating fat content had little effect on liking and weight-based food intake, but markedly influenced overall energy intake, and thus might provide a means of lowering children's energy consumption. © 2011 Elsevier Ltd.
Kjeld Hermansen - One of the best experts on this subject based on the ideXlab platform.
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postprandial effects of Test Meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome a randomised study
European Journal of Clinical Nutrition, 2014Co-Authors: M L Hartvigsen, Helle Nygaard Laerke, A Overgaard, Jens J Holst, K Bach E Knudsen, Kjeld HermansenAbstract:Postprandial effects of Test Meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study
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Postprandial effects of Test Meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study
European Journal of Clinical Nutrition, 2014Co-Authors: M L Hartvigsen, Helle Nygaard Laerke, A Overgaard, Jens J Holst, K E Bach Knudsen, Kjeld HermansenAbstract:Background/objectives: Prospective studies have shown an inverse relationship between whole grain consumption and the risk of type 2 diabetes, where short chain fatty acids (SCFA) may be involved. Our objective was to determine the effect of isolated arabinoxylan alone or in combination with whole grain rye kernels on postprandial glucose, insulin, free fatty acids (FFA), gut hormones, SCFA and appetite in subjects with the metabolic syndrome (MetS). Subjects/methods: Fifteen subjects with MetS participated in this acute, randomised, cross-over study. The Test Meals each providing 50 g of digestible carbohydrate were as follows: semolina porridge added concentrated arabinoxylan (AX), rye kernels (RK) or concentrated arabinoxylan combined with rye kernels (AXRK) and semolina porridge as control (SE). A standard lunch was served 4 h after the Test Meals. Blood samples were drawn during a 6-h period, and appetite scores and breath hydrogen were assessed every 30 min. Results: The AXRK meal reduced the acute glucose ( P =0.005) and insulin responses ( P
Annemarie Olsen - One of the best experts on this subject based on the ideXlab platform.
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manipulating fat content of familiar foods at Test Meals does not affect intake and liking of these foods among children
Appetite, 2011Co-Authors: Annemarie Olsen, Karol Meyermann, Christopher Van Belle, Kathleen L KellerAbstract:Abstract We investigated effects of manipulating fat content of familiar foods at two Test-Meals in 74, 4–6-year-old children. Liking, energy intake, and weight-based food intake were assessed for a meal consisting of macaroni and cheese, pudding, chocolate milk and regular milk in high-fat and low-fat versions. Liking ratings and consumption by weight did not differ between versions, but energy intake was 59% greater with the high-fat version. We conclude that manipulating fat content had little effect on liking and weight-based food intake, but markedly influenced overall energy intake, and thus might provide a means of lowering children's energy consumption.
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Manipulating fat content of familiar foods at Test-Meals does not affect intake and liking of these foods among children
Appetite, 2011Co-Authors: Annemarie Olsen, Christopher Van Belle, Karol Meyermann, Kathleen L KellerAbstract:We investigated effects of manipulating fat content of familiar foods at two Test-Meals in 74, 4-6-year-old children. Liking, energy intake, and weight-based food intake were assessed for a meal consisting of macaroni and cheese, pudding, chocolate milk and regular milk in high-fat and low-fat versions. Liking ratings and consumption by weight did not differ between versions, but energy intake was 59% greater with the high-fat version. We conclude that manipulating fat content had little effect on liking and weight-based food intake, but markedly influenced overall energy intake, and thus might provide a means of lowering children's energy consumption. © 2011 Elsevier Ltd.
M L Hartvigsen - One of the best experts on this subject based on the ideXlab platform.
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postprandial effects of Test Meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome a randomised study
European Journal of Clinical Nutrition, 2014Co-Authors: M L Hartvigsen, Helle Nygaard Laerke, A Overgaard, Jens J Holst, K Bach E Knudsen, Kjeld HermansenAbstract:Postprandial effects of Test Meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study
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Postprandial effects of Test Meals including concentrated arabinoxylan and whole grain rye in subjects with the metabolic syndrome: a randomised study
European Journal of Clinical Nutrition, 2014Co-Authors: M L Hartvigsen, Helle Nygaard Laerke, A Overgaard, Jens J Holst, K E Bach Knudsen, Kjeld HermansenAbstract:Background/objectives: Prospective studies have shown an inverse relationship between whole grain consumption and the risk of type 2 diabetes, where short chain fatty acids (SCFA) may be involved. Our objective was to determine the effect of isolated arabinoxylan alone or in combination with whole grain rye kernels on postprandial glucose, insulin, free fatty acids (FFA), gut hormones, SCFA and appetite in subjects with the metabolic syndrome (MetS). Subjects/methods: Fifteen subjects with MetS participated in this acute, randomised, cross-over study. The Test Meals each providing 50 g of digestible carbohydrate were as follows: semolina porridge added concentrated arabinoxylan (AX), rye kernels (RK) or concentrated arabinoxylan combined with rye kernels (AXRK) and semolina porridge as control (SE). A standard lunch was served 4 h after the Test Meals. Blood samples were drawn during a 6-h period, and appetite scores and breath hydrogen were assessed every 30 min. Results: The AXRK meal reduced the acute glucose ( P =0.005) and insulin responses ( P
