Evaluating the immediate effect of the speed alteration task on walking stability using the Timed Up and Go test.

[Purpose] This study aimed to investigate how the speed alteration task, which gradually increases or conversely decreases walking speed, affected walking stability. [Participants and Methods] Thirteen healthy young adults performed two walking tasks as follows: the speed alteration task, in which the walking speed was gradually increased or decreased, and the speed constant task, in which the walking speed was maintained at a comfortable level. Before and after each task, the Timed Up and Go test was performed to analyze time, walking speed, and trajectory. The overall score of the Timed Up and Go test, as well as the scores of the three major segments (i.e., forward, turning around, and return), and nine subsegments, were calculated and analyzed. [Results] During the speed alteration task, parameters including time and walking speed of the Timed Up and Go test were significantly improved. Also, the same parameters increased significantly in the forward and return segments. These increases were also observed in the first subsegment of the forward segment and the second subsegment of the return segment. [Conclusion] The speed alteration task improved walking stability, so it could be used in gait training to improve walking stability.

Co-ingestion of traditional Japanese barley mixed rice (Mugi gohan) with yam paste in healthy Japanese adults decreases postprandial glucose and insulin secretion in a randomized crossover trial.

BACKGROUND AND OBJECTIVES: Barley mixed rice, "Mugi gohan," is traditionally eaten with yam paste in Japan. Both ingredients contain dietary fiber and reportedly reduce postprandial hyperglycemia. However, evidence supporting the benefits of combining barley mixed rice with yam paste is limited. In this study, we evaluated whether ingesting a combination of barley mixed rice and yam paste affected postprandial blood glucose concentration and insulin secretion. METHODS AND STUDY DESIGN: This study followed an open-label, randomized controlled crossover design, following the unified protocol of the Japanese Association for the Study of Glycemic Index. Fourteen healthy subjects each consumed four different test meals: white rice only, white rice with yam paste, barley mixed rice, and barley mixed rice with yam paste. We measured their postprandial blood glucose and insulin concentrations after every meal, and we calculated the area under curve for glucose and insulin. RESULTS: Participants had significantly reduced area under curve for glucose and insulin after eating barley mixed rice with yam paste compared to when they ate white rice only. Participants had similar area under curve for glucose and insulin after eating barley mixed rice only, or eating white rice with yam paste. Participants had lower blood glucose concentrations 15 min after eating barley mixed rice only, whilst eating white rice with yam paste did not maintain lower blood glucose after 15 min. CONCLUSIONS: Eating barley mixed rice with yam paste decreases postprandial blood glucose concentrations and reduces insulin secretion.

Where do healthy older adults take more time during the Timed Up and Go test?

[Purpose] We need to regularly evaluate motor function to sustain the health of community-dwelling older adults. Our study aimed to identify the kinematic characteristics of healthy older adults in the Timed Up and Go test because the criteria for assessing the motor function of healthy older adults are unclear in the widely used clinical simple methods. [Participants and Methods] In total, 22 healthy younger and 28 healthy older adults participated in this study. Using a 3D motion analysis system, we measured the time ratios, trajectories, trajectory length per unit time, and body inclination angles during the Timed Up and Go test. We compared the kinematic characteristics of the older and younger adults. [Results] The older adults required a longer time ratio to complete the turn and sit subtasks. The trajectory of the older adults' turn subtask was longer than that of the younger adults. Older adults' body inclination angles during the turn subtask were smaller than that of the younger adults. [Conclusion] Healthy older adults had a different kinematic index from younger adults during the Timed Up and Go turn subtask. Therefore, we suggest the kinematic index of posture and turning radius be used to measure Timed Up and Go as a clinically useful index for understanding the motor characteristics of older adults.

Unsupervised low-intensity home exercises as an effective intervention for improving physical activity and physical capacity in the community-dwelling elderly.

[Purpose] The purpose of this study was to examine the effectiveness of unsupervised low-intensity home exercises in improving physical activity and physical capacity for daily activities among the community-dwelling elderly. [Participants and Methods] We included 24 female older participants and divided them into two groups: 14 in the resistance training group and 10 in the fast walking group. The resistance training group performed shoulder joint flexion and abduction exercises using a resistance tube twice daily (in the morning and afternoon). Participants in the fast walking group walked fast for 3,000 steps once daily. Both groups continued the exercise intervention for 6 months. We measured the forced vital capacity, respiratory muscle strength, physical activity, walking distance in the 6-min walk test, grip strength, and knee extension strength before and after the intervention. [Results] The forced vital capacity significantly increased in the resistance training group, whereas the moderate-intensity physical activity time significantly increased in both groups and the vigorous-intensity physical activity time increased in the fast walking group only. We observed no intergroup differences in respiratory muscle strength, 6-min walking distance, grip strength, or knee extension strength. [Conclusion] The results of this study suggest that low-intensity home exercises can improve pulmonary function and physical activity and should be recommended for promoting health in the community-dwelling elderly.

Consumption of a meal containing refined barley flour bread is associated with a lower postprandial blood glucose concentration after a second meal compared with one containing refined wheat flour bread in healthy Japanese: A randomized control trial.

OBJECTIVE: Foods reducing postprandial hyperglycemia could suppress the postprandial blood glucose response after the next meal (a "second-meal" effect). However, the second-meal effect of refined barley flour bread has not been evaluated. The aim of this study is to determine whether consumption of refined barley flour bread reduces postprandial glucose concentrations after this and the subsequent meal. METHODS: We enrolled 23 healthy young Japanese adults and conducted a randomized, double-blind, placebo-controlled, crossover study. The participants consumed refined barley flour bread containing 2.5 g ß-glucan or refined wheat flour bread in a first meal, then consumed three rice balls as a second meal. Their postprandial blood glucose concentrations were measured 0, 15, 30, 45, 60, 90, and 120 min after both meals. Participants with fasting glucose concentrations above the diagnostic threshold for diabetes were excluded. RESULTS: The blood glucose concentration 30 min after the first meal was significantly lower (P < 0.05) if refined barley flour bread (7.1 ± 1.0 mmol/L) rather than refined wheat flour bread (7.7 ± 1.2 mmol/L) was consumed. Significantly lower glucose concentrations after the second meal measured at 60 (P < 0.05, barley flour bread: 8.7 ± 1.8 mmol/L, wheat flour bread: 9.3 ± 1.7 mmol/L) and 90 min (P < 0.01, barley flour bread: 7.8 ± 1.4 mmol/L, wheat flour bread: 8.8 ± 2.1 mmol/L) were lower in participants who had previously consumed the refined barley flour bread. CONCLUSIONS: Consumption of bread made with refined barley flour lowers postprandial blood glucose concentration after this and a subsequent meal compared with the consumption of refined wheat flour bread in healthy young Japanese adults.