Whey and casein proteins differentially affect postprandial blood glucose and satiety mechanisms, with relevance for type 2 diabetes and obesity. Therefore, the purpose of this work was to investigate the effect of the casein-to-whey protein ratio and total protein concentration of milks consumed with cereal on postprandial blood glucose, appetite ratings, and subsequent food intake in a randomized, controlled, double-blinded study with healthy young adults (n = 32, 23.4 ± 3.1 yr, body mass index = 22.2 ± 2.5 kg/m). Fasted participants consumed milk (250 mL) with either 80:20 or 40:60 (modified) casein-to-whey protein ratios at commercially normal (3.1%, wt) or high protein (9.3%, wt) concentration, or control (water with whey permeate), each along with 2 servings of oat-based breakfast cereal. Blood glucose concentrations were determined from finger prick blood samples and appetite was assessed using visual analog scales. Participants consumed a measured ad libitum pizza lunch at 120 min and blood glucose determination and appetite assessment continued following the lunch meal (140-200 min) to observe the second meal effect. Pre-lunch (0-120 min) incremental area under the curve (iAUC) and mean change from baseline blood glucose were reduced with consumption of all milk treatments relative to control. However, we found no differences between all treatments on pre-lunch appetite change from baseline and total area under the curve (tAUC) or lunch meal food intake. In terms of protein concentration results, high protein (9.3%, wt) treatments contrasted to normal protein (3.1%, wt) treatments lowered blood glucose change from baseline and iAUC, and post-lunch appetite change from baseline and tAUC. Protein ratio showed a modest effect in that modified (40:60) protein ratio lowered pre-lunch blood glucose change from baseline but not iAUC, and normal (80:20) protein ratio lowered pre-lunch appetite change from baseline but not tAUC. Therefore, high-carbohydrate breakfast meals with increased protein concentration (9.3%, wt) could be a dietary strategy for the attenuation of blood glucose and improved satiety ratings after the second meal.

Whole grain wheat, in particular colored varieties, may have health benefits in adults with chronic metabolic disease risk factors. 29 overweight and obese adults with chronic inflammation (high sensitivity C-Reactive Protein (hs-CRP) > 1.0 mg/L) replaced four daily servings of refined grain food products with bran-enriched purple or regular whole wheat convenience bars (~ 41-45 g fiber, daily) for 8 weeks in a randomized, single-blind parallel arm study where body weight was maintained. Anthropometrics, blood markers of inflammation, oxidative stress, and lipemia and metabolites of anthocyanins and phenolic acids were compared at Days 1, 29 and 57 using repeated measures analysis of variance within groups and analysis of covariance between groups at Day 57, with Day 1 as a covariate. A significant reduction in interleukin-6 and increase in adiponectin were observed within the purple wheat (PW) group. Tumor necrosis factor (TNF)-α was lowered in both groups and ferulic acid concentration increased in the regular wheat (RW) group. Comparing between wheats, only plasma TNF-α and glucose differed significantly (P<0.05), i.e. TNF-α and glucose decreased with RW and PW, respectively. Consumption of PW or RW products showed potential to improve plasma markers of inflammation and oxidative stress in participants with evidence of chronic inflammation, with modest differences observed based on type of wheat.

Background: Food quality influences patient food satisfaction, which may subsequently affect food intake and recovery, influencing hospital costs. The present qualitative study aimed to gain an understanding of hospital staff/ volunteers experiences of serving food in Ontario hospitals, perceptions of food quality and challenges to quality food provision. Methods: Sixteen Ontario hospitals participated. Semi-structured interviews (n = 64 participants) and focus groups (n = 24; 150 participants) were conducted. Transcripts were analysed using inductive thematic analysis. Results: Four themes emerged: (1) Providing Good Quality Food (e.g., attributes that comprise the construct of meal quality, patients' expectations and desires from meals); (2) Individualising the Food and Mealtime Experience (e.g., processes to identify and cater to patients' needs and preferences); (3) Acknowledging Organisational Constraints (e.g., staffing, budget, etc.); and (4) Innovating Beyond Constraints (e.g., identifying innovation within potential modifiable and unmodifiable organisational constraints). Conclusions: Serving meals in hospital is complex because of organisational and patient factors; however, current efforts to serve quality food despite these complexities were uncovered in our investigation. Discussions highlighted current practices that promote food quality and strategies for improvement. Improving food quality and the hospital meal experience can support food intake and patient outcomes, as well as reduce waste and hospital associated costs. The findings can be used to support quality improvement measures aiming to serve high quality food that meets patients' expectations and nutritional needs.clinical nutrition, food service, food service and management, meals, food and drink, qualitative, study design and analysis, research Key points • Staff described quality hospital food as having favourable sensory attributes (e.g., flavour) in addition to food-related attributes such as freshness and variety. • Various organisational constraints such as foodservice budget, staffing and foodservice processes influence the capacity to serve high-quality hospital food. • Despite constraints, current practices such as facilitating opportunities for patients to choose their meals support quality food provision in hospital.

No abstract

No abstract