Co-ingestion of essence of chicken to moderate glycaemic response of bread

Sun, Li; Tan, Kevin Wei Jie; Henry, Christiani Jeyakumar

doi:10.3109/09637486.2015.1088822

Cited by 8 publications

(6 citation statements)

References 32 publications

(32 reference statements)

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“…Its uses include improving physical qualities of athletes, providing nutrition for recovering patients and restoring strength to women following childbirth [ 1 ]. Scientifically, beneficial effects of EC on physical health in thermic response [ 2 ], resting metabolic rate [ 3 ], reduction in blood glucose levels and glycemic response [ 4 , 5 ], colostrum composition [ 6 ] and recovery from physical exhaustion [ 7 ] have been demonstrated in human clinical studies. Beneficial effects on mental health include reduced anxiety [ 8 , 9 ], reduced depression [ 8 , 10 ] and improved general mental health [ 11 ] in normal or stressed healthy adults, as well as patients diagnosed with anxiety disorder [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Effectiveness of Essence of Chicken on Cognitive Function Improvement: A Randomized Controlled Clinical Trial

2018

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High-quality, adequately-powered clinical trials investigating the effect of Essence of Chicken (EC) on cognitive function are lacking. We conducted a randomized, double-blind, placebo-controlled clinical trial on healthy adult volunteers to determine the effect of EC on short-term memory, working memory, and selective and sustained attention. As a secondary objective, we evaluated baseline stress as a modifying factor by including treatment, stress and visit as main effects in a three-way ANOVA model. Cognitive function was evaluated at baseline, and Days 7 and 14. Data from 235 participants were analyzed on a per-protocol basis. The three-way interaction effect was significant (p = 0.020) in Digit Span Forward and further analyses showed EC improved test performance in moderate (p = 0.041) and severe stress (p = 0.065) but not in normal and mild stress subgroups. In Digit Span Backward, EC group showed greater improvement compared to placebo (p = 0.028), with 0.60 digits (8.50% improvement from baseline) more recalled on Day 7. No treatment or interaction effects were statistically significant in selective and sustained attention tests. Our findings support EC’s effect in improving mental processes used in working memory among healthy adults and short-term memory among healthy adults experiencing stress in daily life.

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Section: Introductionmentioning

confidence: 99%

Effectiveness of Essence of Chicken on Cognitive Function Improvement: A Randomized Controlled Clinical Trial

2018

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“…Amino acids have been shown to stimulate gut peptides like glucagon-like peptide-1 (GLP-1), cholecystokinin (CCK) and peptide tyrosine tyrosine (PYY), and GLP-1, in particular, can increase early-phase insulin secretion [ 36 , 37 ]. Increased insulin has been found by our lab after ingestion of soymilk and amino acids from chicken essence [ 10 , 24 , 38 ]. In contrast, in this study, no increased insulin response was observed over two hours after the consumption of the soymilks as compared to the control.…”

Section: Discussionmentioning

confidence: 99%

Co-Ingestion of Rice Bran Soymilk or Plain Soymilk with White Bread: Effects on the Glycemic and Insulinemic Response

et al. 2018

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The regular consumption of soy products is associated with inverse incidence of type 2 diabetes, and there has been an increasing interest in the glycemia reducing potential of rice bran and its components. In this study, we investigated whether consuming soymilk with the addition of rice bran (fiber) can reduce the glycemic response of a carbohydrate meal. Seventeen healthy Asian men (BMI: 18.5–29 kg/m2) participated in this randomized crossover trial. On four occasions, they consumed white bread (two times) and white bread with two different soymilks differing in protein and rice bran content. Blood samples were taken to measure glucose and insulin response over a period of 3 hours. Taking the glycemic index (GI) value of white bread as a reference value of 100, the GI of white bread when co-ingested with rice bran soymilk (RBS) was 83.1 (±7.7) and sugar-free soymilk (SFS) was 77.5 (±10.1), both were lower than white bread (p < 0.05). The insulin response of both soymilk treatments was similar to white bread (p > 0.05). The glucose/insulin ratio of RBS and SFS were respectively 43.1 (±6.1) and 60.0 (±17.0) and were lower (p < 0.05) than white bread (123.5 ± 21.1) during the first 30 min. In conclusion, co-ingestion of low amounts of soy protein with a carbohydrate meal stimulated early-phase insulin secretion and thereby increased blood glucose clearance effectiveness. Furthermore, rice bran-fortified soymilk reduced the glycemic response similarly to soymilk with a greater dose of soy protein. Rice bran and its components offer therapeutic potential for glycemic and insulinemic control.

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“…There has been a long debate on the timing at which EOC should be consumed for maximum health benefits. One study showed that the coingestion of EOC with white bread was a simple strategy to reduce the glycaemic response of bread 79 . More interestingly, the same group found that the ingestion of EOC 15 min prior to the consumption of white rice elicited the greatest reduction in glycaemia 80 .…”

Section: Timing Fat and Protein Foods To Lower Glycaemic Response Of mentioning

confidence: 99%

“…Healthy Essence of chicken co-ingested with white bread reduced GR compared with white bread alone 79 Soong et al 80…”

Section: Menmentioning

confidence: 99%

Chrononutrition in the management of diabetes

2020

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Circadian rhythms are 24-h cycles regulated by endogeneous molecular oscillators called the circadian clock. The effects of diet on circadian rhythmicity clearly involves a relationship between factors such as meal timings and nutrients, known as chrononutrition. Chrononutrition is influenced by an individual's "chronotype", whereby "evening chronotypes" or also termed "later chronotype" who are biologically driven to consume foods later in the day. Research in this area has suggested that time of day is indicative of having an influence on the postprandial glucose response to a meal, therefore having a major effect on type 2 diabetes. Cross-sectional and experimental studies have shown the benefits of consuming meals early in the day than in the evening on postprandial glycaemia. Modifying the macronutrient composition of night meals, by increasing protein and fat content, has shown to be a simple strategy to improve postprandial glycaemia. Low glycaemic index (GI) foods eaten in the morning improves glycaemic response to a greater effect than when consumed at night. Timing of fat and protein (including amino acids) co-ingested with carbohydrate foods, such as bread and rice, can reduce glycaemic response. The order of food presentation also has considerable potential in reducing postprandial blood glucose (consuming vegetables first, followed by meat and then lastly rice). These practical recommendations could be considered as strategies to improve glycaemic control, rather than focusing on the nutritional value of a meal alone, to optimize dietary patterns of diabetics. It is necessary to further elucidate this fascinating area of research to understand the circadian system and its implications on nutrition that may ultimately reduce the burden of type 2 diabetes.

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Co-ingestion of essence of chicken to moderate glycaemic response of bread

Cited by 8 publications

References 32 publications

Effectiveness of Essence of Chicken on Cognitive Function Improvement: A Randomized Controlled Clinical Trial

Effectiveness of Essence of Chicken on Cognitive Function Improvement: A Randomized Controlled Clinical Trial

Co-Ingestion of Rice Bran Soymilk or Plain Soymilk with White Bread: Effects on the Glycemic and Insulinemic Response

Chrononutrition in the management of diabetes

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