No abstract

A new guar-containing wheafflake product was develojwd to assess its effect on carbohydrate tolerance in normal-weight, healthy subjects. The extruded wheafflake breakfast cereals containing 0 (control) or approximately 90 g guar gumkg DM were fed to ten fasting, normal-weight, healthy subjects using a repeated measures design. The meals were similar in energy (approximately 1-SMJ), available carbohydrate (78 g), protein (15 g) and fat (5.4 g) content. The guar gum content of the test meals was 6.3 g. Venous blood samples were taken fasting and at 15,30,45, 60,90,120, 150 and 240 min after commencing each breakfast and analysed for plasma glucose, insulin and C-peptide. The guar wheafflake meal produced a significant main effect for glucose and insulin at 0-60 min and 0-240 min time intervals respectively, but not for the C-peptide levels compared with the control meal. Significant reductions in postprandial glucose and insulin responses were seen following the guar wheatflake meal compared with the control meal at 15 and 60 min (glucose) and 15, 60, 90 and 120 min (insulin). The 60 and 120 min areas under the curve for glucose and insulin were significantly reduced by the guar gum meal, as was the 240 min area under the curve for insulin. Thus, it can be concluded that the use of a severe method of heat extrusion to produce guar wheafflakes does not diminish the physiological activity of the guar gumGuar gum: Glycaemic response: Insulin

Conflicts in dietary messages remain widespread. Such conflicts can have negative effects on the behaviour, motivation and attitudes of individuals. Inconsistencies in dietary advice may be linked to inadequate training of professionals. Literature suggests that the nutrition training of dentists and oral health training of dietitians and nutritionists is limited. This study was designed to provide information on the nutritional knowledge of dental, dietetic and nutrition students and how this conforms to national nutritional guidelines, identifying differences between professional groups and conflicts in undergraduate training. Self-administered questionnaires were completed by 124 dental, dietetic and nutrition students at Cardiff University and the University of Wales Institute, Cardiff (UWIC). Significant inter-group differences (p <0.05) were observed in relation to recommendations concerning the between-mealtime consumption of a wide range of snacks and drinks. Dental students were mainly concerned with oral health problems (for example, acid erosion), while dietetic and nutrition students were mainly concerned with general health problems (for example, obesity). Just over a third of dental students felt that they had received sufficient training in the dietary management of patients. In conclusion, a common risk-factor approach and consistent nutrition guidelines are essential to improve health. In addition, recommendations should be made to incorporate oral health into the training of nutritionists and general health into the training of dentists.

Objectives: To analyse the nature and content of advertising during children's popular television viewing times with the specific aims of (i) identifying the proportion of advertising time devoted to confectionery and potentially cariogenic products (those which readily give rise to dental caries, more commonly known as tooth decay); and (ii) determining whether there is a variation in the advertisement of confectionery and other high-sugar products within children's school holiday time v. outside holiday time. Method: In five separate one-week periods, the output of the four most popular British children's commercial television channels was video-recorded during the most popular viewing times for children. In total, 503 h of television were recorded and analysed. Results: Analysis of the recordings revealed that 16?4 % of advertising time was devoted to food products; 6?3 % of all advertising time was devoted to potentially cariogenic products. Sugared cereals were the most commonly advertised highsugar product, followed by sweetened dairy products and confectionery (x 2 5 6524?8, df 5 4, P , 0?001). The advertisement of confectionery and highsugar foods appeared to be influenced by school holidays. Conclusions: Health-care professionals should be aware of the shift away from the advertisement of confectionery towards the promotion of foods that might be considered healthier but contain large amounts of hidden sugar. Keywords Food Advertising Television ChildrenDental caries and obesity both constitute a significant public health problem in the UK (1-3) and worldwide (4) . There is mounting evidence that obesity and dental caries are linked (5) and both are related to poor food selection behaviour. Furthermore, all three of these factors are more prevalent within lower socio-economic groups (6)(7)(8) . In 2006, 40 % of British 5-year-olds had experience of dental caries and these children had an average of 1?6 affected (i.e. decayed, missing or filled) teeth. There is a considerable range of caries experience, with 21 % of 5-year-olds in Mid Essex Primary Care Trust in England having at least one tooth affected by caries compared with 76 % in Merthyr Tydfil Local Health Board in Wales (2) . Obesity, especially in children, is increasing dramatically across the UK. Jebb et al.(3) reported that 4?0 % of British children aged 4-18 years were obese, with a further 15?4 % identified as overweight. Increasing obesity levels in children are closely linked to type 2 diabetes mellitus and metabolic syndrome in adults (9) , which has major implications for life expectancy, quality of life and scarce health resources.There is an irrefutable association between sugar intake and tooth decay (10)

Word count including abstract 2871Abstract -249