Weight loss associated with low-energy diets with different glycaemic loads does not improve arterial stiffness: a randomised clinical trial.

We evaluated the effects of two low-energy diets with different glycaemic loads on arterial stiffness in adults with excess weight. This was a 45-day parallel-group, randomised clinical trial including seventy-five participants (20-59 years; BMI 32 kg/m2). They were assigned to two similar low-energy diets (reduction of ∼750 kcal.d-1) with macronutrient composition (55 % carbohydrates, 20 % proteins and 25 % lipids) but different glycaemic loads: high-glycaemic load (HGL 171 g.d-1; n 36) or low-glycaemic load (LGL 67 g.d-1; n 39). We evaluated: arterial stiffness (pulse wave velocity, PWV); augmentation index (AIx@75); reflection coefficient; fasting blood glucose; fasting lipid profile; blood pressure and body composition. We found no improvements in PWV (P = 0·690) and AIx@75 (P = 0·083) in both diet groups, but there was a decrease in the reflection coefficient in the LGL group (P = 0·003) compared with baseline. The LGL diet group showed reductions in body weight (Δ -4·9 kg; P = 0·001), BMI (Δ -1·6 kg/m2; P = 0·001), waist circumference (Δ -3·1 cm; P = 0·001), body fat (Δ -1·8 %; P = 0·034), as well as TAG (Δ -14·7 mg/dl; P = 0·016) and VLDL (Δ -2·8 mg/dl; P = 0·020). The HGL diet group showed a reduction in total cholesterol (Δ -14·6 mg/dl; P = 0·001), LDL (Δ -9·3 mg/dl; P = 0·029) but a reduction in HDL (Δ -3·7 mg/dl; P = 0·002). In conclusion, a 45-day intervention with low-energy HGL or LGL diets in adults with excess weight was not effective to improve arterial stiffness. However, the LGL diet intervention was associated with a reduction of reflection coefficient and improvements in body composition, TAG and VLDL levels.

Determination of glycaemic response to the consumption of two specialised formulas for glycaemic control.

To assess the glycaemic response after ingestion of two specialised oral and enteral nutrition formulas for glycaemic control. The participants were sixteen healthy volunteers, aged 21-49 years, with normal glucose tolerance. The volunteers attended the tests fasting for 10 h, for 5 weeks, and consumed the reference food - glucose solution - for 3 weeks, and the two formulas DiamaxO and DiamaxIG in the following weeks, in amounts equivalent to 25 g of available carbohydrates. During the period of 120 min, seven blood samples were taken through capillary blood sampling to determine the glycaemic response. The glycaemic index (GI) was calculated according to the trapezoidal rule, ignoring areas below the fasting line. The glycaemic load (GL) was determined by the formula GL = ((GI(glucose = reference) × 'g' of available carbohydrate per serving]/100. The formulas showed low GI and GL. GI = 37·8 and GL = 6·6 for DiamaxO and GI = 21·5 and GL = 3·5 for DiamaxIG. The peak of the glycaemic response occurred 30 min after ingestion, with a marked difference in blood glucose between the Diamax products in relation to glucose. Differences were also significant at times 15, 45, 60 and 90 min in relation to glucose (ANOVA with post hoc Bonferroni, P < 0·005), but not between the two products. However, the AUC and the GI of DiamaxIG are significantly smaller than that of the DiamaxO second t test (P = 0·0059). The glycaemic response to the products is quite reduced, presenting a curve with a little accentuated shape, without high peak, especially in the modified product.

Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges.

Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB. However, an overview of the current ingredients and nutritional labeling of GFB worldwide has not yet been provided. This review aimed to gather the latest information regarding the most used ingredients in GFB formulations and the nutritional quality of these products from different countries, based on studies published in the last decade (2010-2020). Our analysis showed that GFB had a lower protein and a higher fat content than gluten-containing bread, and the dietary fiber content was highly variable between countries. Some studies have revealed a high glycaemic index in most products, which is associated with the extensive use of rice flour and starch as the main ingredients in GFB formulation. Label information presented significant differences from the data obtained through the chemical analysis of fiber and other nutritional components. Micronutrient fortification is not common in the GFB. The nutritional quality of commercial GFB is a crucial issue that needs to be addressed.

Low glycaemic index and glycaemic load diets in adults with excess weight: Systematic review and meta-analysis of randomised clinical trials.

BACKGROUND: To compare the effects of low and high glycaemic index/glycaemic load (GI/GL) diets on body weight in adults with excess weight. METHODS: We searched for randomised controlled trials comparing low GI/GL vs. high GI/GL diets from Medline (via PubMed), Embase, Scopus and Web of Science. The variables of interest were anthropometric measurements, fasting glucose and fasting insulin levels and lipid profile, and 10 studies were included in the meta-analysis. RESULTS: The sample size ranged from 19 to 203 participants. Low GI/GL is not superior to high GI/GL diets on body weight reduction in adults with excess weight (body mass index [BMI] ≥ 25 kg m-2 ). However, low GI/GL diets show greater body weight reductions in adults with BMI ≥ 30 kg m-2 (-0.93 kg; 95% confidence interval [CI] = -1.73 to -0.12; p = 0.045). Compared with high GI/GL diets, low GI/GL diets may also help reduce fasting glucose (-1.97 mg dl-1 ; 95% CI = -3.76 to 0.19; p = 0.030) and fasting insulin (-0.55 µU ml-1 ; 95% CI = -0.95 to -0.15; p = 0.007). No differences in fat mass, fat-free mass, waist circumference and lipid profile were observed between low GI/GL and high GI/GL diets. The risk of bias for body weight was classified as 'low risk' (25% of the studies) and 'some concerns' for all domains of RoB 2 tool in most studies. CONCLUSIONS: When compared with high GI/GL diets, low GI/GL diets appear to more effectively reduce fasting glucose and insulin and promote greater body weight reduction in adults with obesity (BMI ≥ 30 kg m-2 ).

The association of dietary glycaemic index and glycaemic load with gestational weight gain and newborn birth weight.

Diet during pregnancy is related to several maternal and infant health outcomes; however, the relationship between maternal dietary glycaemic index (GI) and glycaemic load (GL) and gestational weight gain (GWG) or newborn birth weight is controversial. The purpose of the present study was to investigate the relationship between maternal dietary GI and GL and GWG and birth weight. A cohort of adult pregnant women with usual obstetric risk was followed in Botucatu, SP, Brazil. Two 24-h dietary recalls were collected in each gestational trimester (<14, 24-27, 31-34 weeks), one in person and the other by telephone. GI and GL were determined using the software Nutrition Data System for Research. GWG was obtained from medical records and evaluated as the weekly GWG between the second and third gestational trimesters. Newborn birth weight z-score in relation to gestational age was evaluated according to Intergrowth-21st Project recommendations. A multiple linear regression model, adjusted for potential confounders, showed a one-point increase in the GI resulted in a mean decrease of 12·9 (95 % CI -21·48, -4·24) g in weekly GWG; GL was not associated with this outcome. The birth weight z-score was not associated with GI (P = 0·763) or GL (P = 0·317). In conclusion, in a cohort of pregnant women considered at usual risk for obstetric complications, maternal dietary GI was negatively associated with weekly GWG in the second and third gestational trimesters. No association was observed between GL and GWG, and neither GI nor GL was associated with birth weight z-score.

Effect of Oral Nutritional Supplements with Sucromalt and Isomaltulose versus Standard Formula on Glycaemic Index, Entero-Insular Axis Peptides and Subjective Appetite in Patients with Type 2 Diabetes: A Randomised Cross-Over Study.

Oral diabetes-specific nutritional supplements (ONS-D) induce favourable postprandial responses in subjects with type 2 diabetes (DM2), but they have not been correlated yet with incretin release and subjective appetite (SA). This randomised, double-blind, cross-over study compared postprandial effects of ONS-D with isomaltulose and sucromalt versus standard formula (ET) on glycaemic index (GI), insulin, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP-1) and SA in 16 individuals with DM2. After overnight fasting, subjects consumed a portion of supplements containing 25 g of carbohydrates or reference food. Blood samples were collected at baseline and at 30, 60, 90, 120, 150 and 180 min; and SA sensations were assessed by a visual analogue scale on separate days. Glycaemic index values were low for ONS-D and intermediate for ET (p < 0.001). The insulin area under the curve (AUC0-180 min) (p < 0.02) and GIP AUC (p < 0.02) were lower after ONS-D and higher GLP-1 AUC when compared with ET (p < 0.05). Subjective appetite AUC was greater after ET than ONS-D (p < 0.05). Interactions between hormones, hunger, fullness and GI were found, but not within the ratings of SA; isomaltulose and sucromalt may have influenced these factors.

El índice leucoglucémico es un predictor de mortalidad por todas las causas al año en pacientes cubanos con infarto agudo de miocardio con elevación del segmento ST / The leucoglycaemic index is a predictor of one-year all-cause mortality in Cuban patients with ST-segment elevation acute myocardial infarction

RESUMEN Introducción: El índice leucoglucémico (ILG) ha sido propuesto como marcador pronóstico de muerte en pacientes con infarto agudo de miocardio; sin embargo, no existe evidencia sobre su valor pronóstico al año. Objetivos: El objetivo del estudio fue determinar el valor pronóstico del ILG en la mortalidad al año de pacientes cubanos con infarto agudo de miocardio con elevación del segmento ST. Método: Los datos fueron obtenidos de las historias clínicas y el objetivo primario fue la muerte por todas las causas al año. El ILG se calculó con los valores al ingreso. Para el análisis se dividieron los pacientes en terciles de ILG, se construyeron curvas de características operativas del receptor y de supervivencia de Kaplan-Meier. Para el análisis multivariable se utilizó la regresión de Cox. Resultados: Se analizaron 344 pacientes (mediana de edad, 68 años; el 65,7% masculino; un 25,6% diabéticos). La mortalidad fue de 25,6% y fue significativamente mayor en el tercil superior (55,7%; p<0,0001). Los pacientes fallecidos presentaron una mediana de ILG significativamente mayor que los sobrevivientes (2,18 y 1,34, respectivamente; p<0,0001). El área bajo la curva del ILG fue de 0,715 y el punto de corte: 2,2. Un valor de ILG mayor de 2,2 se asoció a una supervivencia significativamente menor (177 vs. 309 días; p<0,0001) y fue un predictor independiente de mortalidad (HR=3,56; IC 95%, 2,09-6,07; p<0,0001). Conclusiones: El índice leucoglucémico es buen predictor de mortalidad al año, por todas las causas, en pacientes con infarto agudo de miocardio con elevación del segmento ST.

ABSTRACT Introduction: The leuko-glycaemic index has been proposed as a prognostic marker of death in patients with acute myocardial infarction, but there is uncertainty surrounding its prognostic value to predict one-year mortality. Objectives: The aim of this study was to determine the prognostic value of leuko-glycaemic index for one-year mortality in Cuban patients with ST-segment elevation myocardial infarction. Methods: The data were obtained from the medical records and all cause one-year deaths was the primary endpoint. The leuko-glycaemic index was calculated from measurements at admission. The patients were divided into leuko-glycaemic index tertiles to be evaluated. Receiver operating characteristics and Kaplan-Meier survival curves were performed. Cox regression model was used for all multivariable analysis. Results: Three hundred and forty-four patients were assessed (median age, 68 years; 65.7% males; 25.6% diabetic). The mortality rate was 25.6%, being significantly higher in the upper tertile (55.7%, p<0.0001). The deceased patients presented a median of leuko-glycaemic index significantly higher than the survivors (2.18 and 1.34 respectively, p<0.0001). The area under the curve for leuko-glycaemic index was 0.715 and its cut-off value was 2.2. Any leuko-glycaemic index value higher than 2.2 was associated with significantly lower survival (177 vs. 309 days, p<0.0001) and it was an independent predictor of mortality (HR=3.56, CI 95%, 2.09-6.07, p<0.0001). Conclusions: The leuko-glycaemic index is a good predictor for all cause one-year mortality in patients with ST-segment elevation myocardial infarction.

Association of the glycaemic index and glycaemic load with colorectal cancer in the population of Córdoba (Argentina): results of a case-control study using a multilevel modelling approach.

The glycaemic index (GI) and glycaemic load (GL) are involved in the aetiology of different diseases, and they could be related to the development of colorectal cancer (CRC). The aim of this study was to evaluate the association between the quality and quantity indicators of carbohydrates consumed by the population of Córdoba (Argentina) and the odds of developing CRC in 2008-2016 period. A case-control study was conducted with 492 participants (161/331 cases/controls), interviewed through a validated FFQ. Multilevel logistic regression models were used to assess the effect of GI, GL and the quantity or weekly intake of high-GI foods on CRC occurrence, following adjustment for individual/first-level covariates, and using level of urbanisation as the contextual variable. The models were stratified by sex. Participants in the highest v. lowest tertile of dietary GL and weekly intake of high-GI foods had increased odds of CRC presence in the entire sample (OR 1·64, 95 % CI 1·16, 2·34 and OR 1·11, 95 % CI 1·09, 1·14, respectively) and in women (OR 1·98, 95 % CI 1·24, 3·18 and OR 1·41, 95 % CI 1·09, 1·83, respectively). In men, the second tertile of GL and weekly intake of high-GI foods were associated with CRC (OR 1·44, 95 % CI 1·04, 1·99 and OR 1·48, 95 % CI 1·32, 1·65, respectively). Also, GI was associated with CRC in women (highest v. lowest tertile OR 2·12, 95 % CI 1·38, 3·27). In addition to the quantity and quality of carbohydrates intake, it is important to consider the frequency of consumption of high-GI foods in CRC prevention.

Índice leuco-glucémico como predictor de mortalidad en la insuficiencia cardiaca / Leuko-glycaemic index as mortality predictor in heart failure

RESUMEN Introducción: actualmente en la medicina de emergencia se buscan marcadores de riesgo para predecir resultados. Los índices pronósticos han sido ampliamente aplicados en la insuficiencia cardiaca con resultados variables. Objetivo: probar al índice leuco-glucémico como marcador de mortalidad en la insuficiencia cardiaca, así como calcular el valor de corte. Materiales y métodos: se realizó un estudio analítico longitudinal retrospectivo, con todos los pacientes ingresados en la Unidad de Cuidados Intensivos Emergentes por Insuficiencia Cardiaca descompensada del Hospital Militar Dr. Carlos J. Finlay, de enero de 2017 hasta junio de 2017 que cumplieron con los criterios de inclusión y exclusión. Resultados: la media de la edad fue de 79 ±12 años. La mortalidad global estuvo en el orden de 29 %. En la muestra existieron 17 mujeres y 14 hombres. El índice de error en la predicción de la mortalidad por el ILG es de solo el 5,6 %. La curva ROC área bajo la curva 0,995 IC 95 % (0,979-1) se evidencia un punto de corte en 1934, es decir que el resultado del índice leuco-glucémico mayor de este valor tiene una sensibilidad del 88,9 % y una especificidad del 100 % para detectar a los posibles occisos. Conclusiones: el índice leuco-glucémico puede ser un elemento a tener en cuenta en el pronóstico de estos. Tiene una elevada sensibilidad y especificidad en la detección de pacientes con riesgo de morir por insuficiencia cardiaca (AU).

ABSTRACT Introduction: currently, risk factors are looked for to predict results in emergency medicine. The prognosis indexes have been widely applied to heart failure, with uneven results. Objectives: to test the leuko-glycaemic index as mortality indicator in heart failure, as well as to calculate the cut-off value. Material and methods: a retrospective, longitudinal analytical study was carried out with all the patients who entered the Emergency Intensive Care Unit of the Military Hospital "Carlos J. Finlay" because of decompensated heart failure, from January 2017 until June 2017, and fulfilled the inclusion and exclusion criteria. Results: the average age was 79±12 years. Global mortality was around 29 %. The sample was composed by 17 women and 14 men. The error rate in mortality prediction by leuko-glycaemic index is only 5.6 %. The area below the ROC curve is 0,995; IC 95 % (0,979;1); it is evidenced a cut-off point in 1934; therefore, leuko-glycaemic index result higher than this value has a sensibility of 88.9 % and a specificity of 100 % to detect possible deceases. Conclusions: leuko-glycaemic index may be an element to take into account in this prognosis. It has a high sensibility and specificity in detecting patients at risk of dying due to heart failure (AU).

Inclusion of Whole Flour from Latin-American Crops into Bread Formulations as Substitute of Wheat Delays Glucose Release and Uptake.

Bakery formulations limiting glucose availability for uptake without compromising product quality are required. Herein, bread formulations containing whole flour from Amaranthus hypochondriacus (AB), Chenopodium quinoa (QB), Salvia hispanica L (ChB) or wheat (WWB) were compared to white bread (WB) for glycaemic index (GI) in fasted animals. The hepatic expression (mRNA) of PPAR-γ receptor as key regulator in substrate fractionation towards energy expenditure was monitored. GIs were associated to fluxes of glucose release (FGluc) and metabolic response (MTT assay) of HepG2 cells. ChB (19.7%) and AB (13.5%) decreased GI to a higher extent than QB (2.7%), but all increased expression of PPARγ in relation to WB. FGluc (AB> > ChB, WWB, WB > QB) showed a reciprocal relationship with the area under curve (AUC) in vivo, and decreased MTT conversion values (WB > WWB, ChB, AB, QB) by HepG2 cells. Thus, inclusion of latin-american crops (LAcs) reducing GI, without compromising bread quality, could help preventing metabolic diseases.

Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruits and chips, and pitahaya (Hylocereus spp.) pulp

The glycaemic index (GI) is a physiological measure of a food’s potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently researchers and consumers are interested in low GI foods, since their consumption is associated with better weight control and reduced risk of incidence of chronic diseases, like diabetes. In the present study, the GI value for peach palm cooked fruit, peach palm chips and pitahaya pulp was estimated. The methodology established by the FAO / WHO for determining the GI of food was used. A total of 12 healthy, non-smoking volunteers were selected and they ingested the fore mentioned foods on different occasions, in 25 g portions of available carbohydrates, after 12-14h overnight fast. Blood glucose levels were measured in 30 min intervals up to 120 min after ingestion. Average GI value was 48 ± 11 for the pitahaya pulp and 35 ± 6 for the peach palm cooked fruit, which may be classified as low glyceamic index foods. The GI of peach palm chips was 60 ± 7, corresponding to a food with a moderate GI. The processing for producing the chips caused an increase in the GI value when compared to the cooked fruit, probably because the stages of milling, moulding and baking promote availability of starch during hydrolysis by the digestive enzymes.

Estimación del índice glicémico del fruto cocido y de chips de pejibaye (Bactris gasipaes) y de la pulpa de pitahaya (Hylocereus spp.). El índice glicémico (GI) es una medida fisiológica del potencial de un alimento para incrementar la glucosa sanguínea, en comparación con el efecto producido por un alimento de referencia, tal como la glucosa o el pan blanco. Los investigadores y consumidores tienen interés en los alimentos de bajo GI, dado que su consumo está asociado con un mejor control del peso corporal y una reducción del riesgo de enfermedades crónicas como la diabetes. En el presente estudio se determinó el valor de GI del fruto cocido de pejibaye, de los chips horneados de pejibaye y de la pulpa de pitahaya. Se seleccionaron 12 voluntarios, aparentemente sanos, no fumadores, los cuales consumieron los alimentos evaluados y el alimento de referencia (pan blanco), en una porción que contuviera 25 g de carbohidratos disponibles, después de un período de ayuno de 12-14 h. Los niveles de glucosa en sangre fueron medidos en intervalos de 30 min hasta 120 min después de la ingesta. Se obtuvo un valor promedio de GI de 48 ± 11 para la pitahaya y de 35 ± 6 para el pejibaye cocido, los cuales pueden ser clasificados como alimentos de bajo índice glicémico. El valor de GI de los chips de pejibaye fue de 60 ± 7, lo que corresponde a un alimento de GI moderado. Se encontró que el procesamiento para la obtención de los chips produjo un aumento en el valor del GI, en comparación con el obtenido para la fruta cocida, probablemente debido a que las etapas de molienda, moldeo y horneo favorecen la disponibilidad del almidón para su hidrólisis por parte de las enzimas digestivas.