Functional food science and substrate metabolism

Saris, Wim H. M.; Asp, Nils‐Georg; Björck, Inger; Blaak, Ellen E.; Bornet, Francis; Brouns, Fred; Frayn, Keith N.; Fürst, Peter; Riccardi, Gabriele; Roberfroid, Marcel; Vogel, Manfred

doi:10.1079/bjn19980105

Cited by 43 publications

(25 citation statements)

References 132 publications

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“…Interest in nutraceuticals and functional foods has been increasing in North America as their ability to impact metabolic parameters and eventually chronic diseases such as diabetes, cardiovascular disease and cancer is being explored (Saris et al, 1998;Pick et al, 1996;Jenkins et al, 1999;Ohigashi et al, 1996;Roberfroid, 1998). Such studies have already had an influence on health policies since the FDA authorized the use of health claims on the association of oat bran fiber, psyllium fiber and soy protein with coronary heart disease (FDA, 1997(FDA, , 1999a.…”

Section: Introductionmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

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Objectives: To determine the extent to which b-glucan reduces the glycemic index (GI) of oat products and whether high levels of b-glucan impair palatability. Design: The study design was an open-label, randomized cross-over study with six treatment segments. Setting: Free-living outpatients. Subjects: Sixteen volunteers with type 2 diabetes (10 men, six women, 61 AE 2 y, body mass index 29 AE 2 kg=m 2 , HbA1c 7.4 AE 0.4%) were recruited from the St Michael's Hospital diabetes clinic. Interventions: Volunteers were given, in random order, 50 g available carbohydrate portions of: white bread; a commercial oat bran breakfast cereal (4.4 g% b-glucan); and a prototype b-glucan-enriched breakfast cereal and bar, both high in b-glucan (8.1 and 6.5 g% b-glucan, respectively) and sweetened with fructose. Capillary blood samples were taken fasting and then 30, 60, 90, 120, 150 and 180 min after the start of the meal. Palatability was recorded using two different methods. Results: The glycemic indices of the prototype b-glucan cereal (mean AE s.e.m.; 52 AE 5) and b-glucan bar (43 AE 4.1) were significantly lower than the commercial oat bran breakfast cereal (86 AE 6) and white bread (100; P < 0.05). All foods were highly palatable and not significantly different. It was found that the GI of the test foods used in this study decreased by 4.0 AE 0.2 units per gram of b-glucan compared to our estimate of 3.8 AE 0.6 for studies reported in the literature. Conclusion: Addition of b-glucan predictably reduces the GI while maintaining palatability. In a 50 g carbohydrate portion each gram of b-glucan reduces the GI by 4 units, making it a useful functional food component for reducing postprandial glycemia.

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Section: Introductionmentioning

confidence: 99%

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

et al. 2002

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“…There is evidence from both epidemiological and experimental studies that the types of fat consumed as well as the amounts may influence the development and subsequent progression of a number of chronic diseases, including obesity and obesity-related diseases, coronary heart disease and cancer 1,2 . Besides the question of a balanced energy intake and energy expenditure, it has been suggested that diets high in fat increase the risk of becoming overweight, although results from experimental and intervention studies do not support this 3 -7 .…”

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confidence: 99%

Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls

Linseisen

Bergström

Gafà

et al. 2002

Public Health Nutr.

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Objective:To evaluate the consumption of added fats and oils across the European centres and countries participating in the European Prospective Investigation into Cancer and Nutrition (EPIC).Design and setting:24-Hour dietary recalls were collected by means of standardised computer-guided interviews in 27 redefined EPIC centres across 10 European countries.Subjects:From an initial number of 36 900 subjects, single dietary recalls from 22 924 women and 13 031 men in the age range of 35–74 years were included.Results:Mean daily intake of added fats and oils varied between 16.2 g (Varese, Italy) and 41.1 g (Malmö, Sweden) in women and between 24.7 g (Ragusa, Italy) and 66.0 g (Potsdam, Germany) in men. Total mean lipid intake by consumption of added fats and oils, including those used for sauce preparation, ranged between 18.3 (Norway) and 37.2 g day−1 (Greece) in women and 28.4 (Heidelberg, Germany) and 51.2 g day−1 (Greece) in men. The Mediterranean EPIC centres with high olive oil consumption combined with low animal fat intake contrasted with the central and northern European centres where fewer vegetable oils, more animal fats and a high proportion of margarine were consumed. The consumption of added fats and oils of animal origin was highest in the German EPIC centres, followed by the French. The contribution of added fats and oils to total energy intake ranged from 8% in Norway to 22% in Greece.Conclusions:The results demonstrate a high variation in dietary intake of added fats and oils in EPIC, providing a good opportunity to elucidate the role of dietary fats in cancer aetiology.

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“…Lifestyle factors, such as dietary modification, have been demonstrated to improve insulin sensitivity (Tremblay, 1995;Torjesen et al 1997;Saris et al 1998). Evidence supports the role of carbohydrates in influencing insulin sensitivity (Jenkins et al 1988;Wolever et al 1992;Daly et al 1997;Roche, 1999).…”

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confidence: 99%

Carbohydrate-induced manipulation of insulin sensitivity independently of intramyocellular lipids

et al. 2003

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Subjects with insulin resistance have been shown to have higher storage levels of intramyocellular lipid (IMCL) than their insulin-sensitive counterparts. It has been proposed that elevated IMCL stores may be the main cause of insulin resistance. The aim of the present study was to ascertain whether there is a causal relationship between IMCL storage and insulin resistance. IMCL storage was assessed using magnetic resonance spectroscopy and insulin sensitivity was assessed by performing an oral glucose tolerance test. A 4-week intervention of reduction of dietary glycaemic index was used to manipulate insulin sensitivity in a cohort of healthy volunteers; the effects of this intervention on IMCL were measured after 4 weeks of intervention. Significant improvements in the insulin sensitivity index occurred following the dietary intervention (baseline 7·8 (SEM 1·11) v. post-intervention 9·7 (SEM 1·11), P¼0·02). However, there were no changes in IMCL storage levels, suggesting that insulin sensitivity can be manipulated independently of IMCL. This suggests that in healthy volunteers, insulin sensitivity is independent of IMCL storage and the high storage levels that have been found in insulin-resistant subjects may occur as a consequence rather than a cause of insulin resistance.

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Functional food science and substrate metabolism

Cited by 43 publications

References 132 publications

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes

Consumption of added fats and oils in the European Prospective Investigation into Cancer and Nutrition (EPIC) centres across 10 European countries as assessed by 24-hour dietary recalls

Carbohydrate-induced manipulation of insulin sensitivity independently of intramyocellular lipids

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