Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project

Robertson, Toby; Brown, Jonathan E.; Fielding, Barbara A.; Hovorka, Roman; Robertson, M. Denise

doi:10.1111/nbu.12476

Cited by 9 publications

(7 citation statements)

References 37 publications

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“…Lunch and dinner were ad libitum with 2000 kcal prepared for each meal. All lunch and dinner meals were prepared the evening before the trial day and refrigerated overnight and all bread was refrigerated but not frozen, as these practices influence resistant starch production and glycaemic responses to the ingested carbohydrates [ 29 , 30 ]. Palatability of the breakfast and lunch meals was assessed by asking participants to strike a line through a 0–100 mm scale (0 = bad, 100 = good) shortly following ingestion of the meal.…”

Section: Methodsmentioning

confidence: 99%

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Restricting sugar or carbohydrate intake does not impact physical activity level or energy intake over 24 h despite changes in substrate use: a randomised crossover study in healthy men and women

et al. 2022

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Purpose To determine the effects of dietary sugar or carbohydrate restriction on physical activity energy expenditure, energy intake, and physiological outcomes across 24 h. Methods In a randomized, open-label crossover design, twenty-five healthy men (n = 10) and women (n = 15) consumed three diets over a 24-h period: moderate carbohydrate and sugar content (MODSUG = 50% carbohydrate [20% sugars], 15% protein, 35% fat); low sugar content (LOWSUG = 50% carbohydrate [< 5% sugars], 15% protein, 35% fat); and low carbohydrate content (LOWCHO = 8% carbohydrate [< 5% sugars], 15% protein, 77% fat). Postprandial metabolic responses to a prescribed breakfast (20% EI) were monitored under laboratory conditions before an ad libitum test lunch, with subsequent diet and physical activity monitoring under free-living conditions until blood sample collection the following morning. Results The MODSUG, LOWSUG and LOWCHO diets resulted in similar mean [95%CI] rates of both physical activity energy expenditure (771 [624, 919] vs. 677 [565, 789] vs. 802 [614, 991] kcal·d−1; p = 0.29] and energy intake (2071 [1794, 2347] vs. 2195 [1918, 2473] vs. 2194 [1890, 2498] kcal·d−1; P = 0.34), respectively. The LOWCHO condition elicited the lowest glycaemic and insulinaemic responses to breakfast (P < 0.01) but the highest 24-h increase in LDL-cholesterol concentrations (P < 0.001), with no differences between the MODSUG and LOWSUG treatments. Leptin concentrations decreased over 24-h of consuming LOWCHO relative to LOWSUG (p < 0.01). Conclusion When energy density is controlled for, restricting either sugar or total dietary carbohydrate does not modulate physical activity level or energy intake over a 24-h period (~ 19-h free-living) despite substantial metabolic changes. Clinical trials registration ID NCT03509610, https://clinicaltrials.gov/show/NCT03509610

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Section: Methodsmentioning

confidence: 99%

“…Participants were also asked to refrain from strenuous physical activity in the 24 h before each laboratory visit. Median (interquartile range) time between main visits was 13 (7-21) days for males and females using oral contraception, and 28 (28)(29)(30)(31)(32)(33)(34) days for menstruating females.…”

Section: Laboratory Visit Standardizationmentioning

confidence: 99%

Restricting sugar or carbohydrate intake does not impact physical activity level or energy intake over 24 h despite changes in substrate use: a randomised crossover study in healthy men and women

et al. 2022

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“…In principle, dietary fibre-like benefits can be gained by processing starchy foods so that digestion is slowed. Studies in so-called resistant starch are ongoing [ 110 ], as are their effects on the gut microbiota, albeit covering only bacteria [ 111 ]. To our knowledge, there are no uncomfortable side-effects specifically noted with the consumption of such resistant starches.…”

Section: Feeding the Microbiome: Food Fermentation Fodmap And Plant P...mentioning

confidence: 99%

Feeding Our Microbiota: Stimulation of the Immune/Semiochemical System and the Potential Amelioration of Non-Communicable Diseases

Smith¹,

Jheeta²,

Fuentes

et al. 2022

Life

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Non-communicable diseases are those conditions to which causative infectious agents cannot readily be assigned. It is increasingly likely that at least some of these conditions are due to the breakdown of the previously mutualistic intestinal microbiota under the influence of a polluted, biocide-rich, environment. Following the mid-20th century African studies of Denis Burkitt, the environmental cause of conditions such as obesity has been ascribed to the absence of sufficient fibre in the modern diet, however in itself that is insufficient to explain the parallel rise of problems with both the immune system and of mental health. Conversely, Burkitt himself noted that the Maasai, a cattle herding people, remained healthy even with their relatively low intake of dietary fibre. Interestingly, however, Burkitt also emphasised that levels of non-communicable disease within a population rose as faecal weight decreased significantly, to about one third of the levels found in healthy populations. Accordingly, a more cogent explanation for all the available facts is that the fully functioning, adequately diverse microbiome, communicating through what has been termed the microbiota–gut–brain axis, helps to control the passage of food through the digestive tract to provide itself with the nutrition it needs. The method of communication is via the production of semiochemicals, interkingdom signalling molecules, potentially including dopamine. In turn, the microbiome aids the immune system of both adult and, most importantly, the neonate. In this article we consider the role of probiotics and prebiotics, including fermented foods and dietary fibre, in the stimulation of the immune system and of semiochemical production in the gut lumen. Finally, we reprise our suggestion of an ingestible sensor, calibrated to the detection of such semiochemicals, to assess both the effectiveness of individual microbiomes and methods of amelioration of the associated non-communicable diseases.

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“…Differences in the resistant starch content and the impact of this on glucose homeostasis is the focus of a paper by Petropoulou et al (2016), and Robertson et al (2021) report on the effect of food processing on the resistant starch content and glucose release from potato products. Enhancing mineral bioavailability from cereals is the subject of a paper by Aslam et al (2018).…”

Section: Outputs From Drincmentioning

confidence: 99%

The BBSRC‐DRINC Research Programme: Successes and future perspectives

Buttriss¹

2022

Nutrition Bulletin

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Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project

Cited by 9 publications

References 37 publications

Restricting sugar or carbohydrate intake does not impact physical activity level or energy intake over 24 h despite changes in substrate use: a randomised crossover study in healthy men and women

Restricting sugar or carbohydrate intake does not impact physical activity level or energy intake over 24 h despite changes in substrate use: a randomised crossover study in healthy men and women

Feeding Our Microbiota: Stimulation of the Immune/Semiochemical System and the Potential Amelioration of Non-Communicable Diseases

The BBSRC‐DRINC Research Programme: Successes and future perspectives

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