Effect of Lupin-Enriched Biscuits as Substitute Mid-Meal Snacks on Post-Prandial Interstitial Glucose Excursions in Post-Surgical Hospital Patients with Type 2 Diabetes

Skalkos, Sophie; Moschonis, George; Thomas, Colleen J.; McMillan, Joanna; Kouris-Blazos, Antigone

doi:10.3390/nu12051239

Cited by 10 publications

(15 citation statements)

References 33 publications

(40 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Legume flours are highly recommended to decrease the glycemic index as they are rich in resistant starch and have a high dietary fiber content. For instance, lupin-based biscuits snacks offered to Type 2 diabetes mellitus (T2DM) patients suggested they may improve both their glycemic control and satiety and a number of clinical trials have been conducted, determining the postprandial glycemic response and the pGI of snacks enriched with legume flours [64,68]. Theoretically, foods can be categorized into low (<55), medium (55)(56)(57)(58)(59)(60)(61)(62)(63)(64)(65)(66)(67)(68)(69), and high glycemic index (>70) [69].…”

Section: Discussionmentioning

confidence: 99%

“…For instance, lupin-based biscuits snacks offered to Type 2 diabetes mellitus (T2DM) patients suggested they may improve both their glycemic control and satiety and a number of clinical trials have been conducted, determining the postprandial glycemic response and the pGI of snacks enriched with legume flours [64,68]. Theoretically, foods can be categorized into low (<55), medium (55)(56)(57)(58)(59)(60)(61)(62)(63)(64)(65)(66)(67)(68)(69), and high glycemic index (>70) [69]. Based on their pGI values, the two biscuit types (pGI 41.3 and 41.7) and Cracker 2 (pGI 58.5) can be classified as low and medium pGI snacks, respectively, while Cracker 1 (pGI 74), which contained a smaller amount of bean flour, can be classified as high glycemic index (Table 5).…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

et al. 2021

View full text Add to dashboard Cite

Common beans (Phaseolus vulgaris L.) are an important source of nutrients with beneficial effects on human health. However, they contain lectins, that limit the direct use of flour in food preparations without thermal treatment, and phytic acid, that reduces mineral cation bioavailability. The objectives of this research were: to obtain biofortified snacks and a cream using an untreated common bean flour devoid of active lectins (lec−) and with reduced content of phytic acid (lpa) and to evaluate the sensorial appreciation for these products. The main results of the present work were: the products with the lpa lec− flour did not retain residual hemagglutinating activity due to lectins; they showed higher residual α-amylase inhibitor activity (from 2.2 to 135 times), reduced in vitro predicted glycemic index (about 5 units reduction) and increased iron bioavailability compared to the products with wild type flour; products with common bean flour were less appreciated than the reference ones without this flour, but the presence of an intense umami taste can be a positive attribute. Results confirmed that the use of the lpa lec− flour has important advantages in the preparation of safe and nutritionally improved products, and provide useful information to identify target consumers, such as children and elderly people.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

et al. 2021

View full text Add to dashboard Cite

show abstract

“…The lipid profile achieved and the fiber content in samples A and B are relevant characteristics, as reducing fat or increasing fiber in biscuit production is difficult because these nutrients perform important functions associated with food sensory and rheological properties (Aboshora et al, 2019). However, those formulations showed a global acceptance of over 80%, higher than the values found by other authors (Cutullé et al, 2012;Ayensu et al, 2019;Skalkos et al, 2020).…”

Section: Discussionmentioning

confidence: 85%

Postprandial glycemic response in different bakery formulations with adequate palatability: sex-related effects

Niclis

Prado

Díaz

et al. 2021

NFS

View full text Add to dashboard Cite

Purpose Hyperglycemic diets are a critical risk factor for diabetes and other chronic diseases; therefore, food innovation is encouraged. In this sense, starchy foods with a better postprandial glycemic response (PGR) could contribute to disease prevention for consumers. This study aims to evaluate the effect of three biscuit formulations on glycemic indicators – in general, and by sex – and their acceptability. Design/methodology/approach The authors analyzed the nutritional composition of biscuits A, B and C (high, moderate and low fiber content, respectively, among other differences) and the PGR, glycemic index (GI) and glycemic load (GL) after being consumed by 15 healthy adults. A sensory evaluation was also performed (n = 54 subjects). An analysis of variance and generalized linear models were fitted to estimate the effect of formulations on glycemic indicators, including interactions by sex. Findings For samples A, B and C (classic biscuit) the GI was 50, 54 and 51, respectively. The formulations did not show differences in the GI or GL. Lower values of PGR were observed in women (p = 0.01) and inverse effects on glycemia in all formulations in women with respect to formulation C in men were found. Calories, fiber and monounsaturated fats showed inverse effects on the PGR, GI and GL. Sample A had the highest value of acceptability (86.1%), considering all attributes assessed. Originality/value A sex-related effect in glycemia was found, with all formulations triggered a better PGR in women. The nutritional profile of biscuits can be improved while maintaining palatability.

show abstract

“…As another form of meal replacement, low-GI biscuits with high protein and high fiber are more suitable to be applied as pre-load food compared with shakes using that biscuit is palatable, easy to carry, and can be consumed immediately without any pre-treatment as a mid-meal snack or as a part of main meal replacement. Several studies have shown that using low-GI biscuits as mid-meal snacks improved immediate post-prandial glucose levels ( 29 ), reduced post-prandial glucose levels 90 min after dinner ( 30 ), and improved satiety ( 31 ) in healthy subjects and individuals with T2DM. However, we are unaware of studies that have compared the benefits of using low-GI biscuits as pre-load foods and mid-meal snacks on the post-prandial glycemic response of the following main meal in a within-subject design, particularly in post-partum women with recent GDM.…”

Section: Introductionmentioning

confidence: 99%

Effects of low-GI biscuits as pre-loads or mid-meal snacks on post-prandial glycemic excursions in women with recent gestational diabetes: A protocol for a randomized crossover trial and an extended tailored intervention

Gao

Luo

et al. 2023

Front. Nutr.

View full text Add to dashboard Cite

BackgroundIncreased post-prandial glycemic excursions contribute to the development of diabetes and have been observed in women with recent gestational diabetes mellitus (GDM) and with normal glucose tolerance at post-partum. As a convenient meal replacement, low-GI biscuits are helpful for improving glycemic excursions in patients with type 2 diabetes. However, it is unknown whether low-GI biscuits as pre-loads or mid-meal snacks have a better effect in diminishing post-prandial glycemic excursions from the individual level in women with recent GDM. Therefore, the aim of this trial is to tailor a better dietary strategy utilizing low-GI biscuits (Fitmeal) to improve post-prandial glycemic excursions through within-subject comparison in such a population and observe the long-term effect of a tailored dietary approach in glycemic control.MethodsWe have designed a two-phase trial including a randomized, crossover, non-blinded trial in the first phase, followed by a 4-week tailored intervention in the second phase. A total of 52 post-partum women with recent GDM will be allocated into four meal plans: (1) Fitmeal pre-load 30 min before standard lunch meal (P+L), (2) Fitmeal as a mid-meal snack 2 h before standard lunch meal (S+L), (3) isocaloric standard control with co-ingestion of Fitmeal and standard lunch meal (CL) at the same time, and (4) placebo control with 200 ml of water taken 30 min before standard lunch meal (W + L), on four consecutive days. Acute post-prandial glycemic response (PGR) measured by continuous glucose monitoring (CGM) will be compared among the four meals. In the second phase, all participants will receive a 4-week tailored intervention using Fitmeal as pre-loads or mid-meal snacks based on within-subject PGR results from the first phase. Glycemic metrics, dietary behaviors, and psychosocial factors (e.g., quality of life, self-efficacy, perceived stress, and depression) will be examined at baseline and end-point.DiscussionThis trial is expected to optimize the use of low-GI biscuits as pre-loads or mid-meal snacks in improving individual post-prandial glycemic excursions among women with recent GDM. Furthermore, the findings of this study will provide novel information on how to deliver an effective dietary intervention at the individual level and guide future clinical practice of medical nutrition therapy for diabetes prevention.Trial registration numberChinese clinical trial registry, ChiCTR2200060923.

show abstract

Effect of Lupin-Enriched Biscuits as Substitute Mid-Meal Snacks on Post-Prandial Interstitial Glucose Excursions in Post-Surgical Hospital Patients with Type 2 Diabetes

Cited by 10 publications

References 33 publications

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour

Postprandial glycemic response in different bakery formulations with adequate palatability: sex-related effects

Effects of low-GI biscuits as pre-loads or mid-meal snacks on post-prandial glycemic excursions in women with recent gestational diabetes: A protocol for a randomized crossover trial and an extended tailored intervention

Contact Info

Product

Resources

About