Glycemic and insulinemic responses of nondiabetic healthy adult subjects to an experimental acid-induced viscosity complex incorporated into a glucose beverage

Wolf, Bryan W.; Lai, Chron-Si; Kipnes, Mark; Ataya, Deborah G; Wheeler, Keith; Zinker, Bradley A.; Garleb, Keith A.; Firkins, J.L.

doi:10.1016/s0899-9007(02)00750-5

Cited by 53 publications

(47 citation statements)

References 21 publications

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“…Parallel findings with studies of ileostomy patients support an increase in fatty acid excretion occurring in sodium alginate supplementation on a low-fibre diet [19]. Wolf et al [20] demonstrated a fall in peak glycaemia following ingestion of a viscous alginate drink.…”

Section: Introductionmentioning

confidence: 67%

Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

et al. 2008

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We have used a cross-over study design in human subjects to monitor the uptake of glucose, cholesterol and triacylglycerides (TAG) in human subjects with normal and high body mass index (BMI). Our pilot data demonstrate that uptakes of glucose, TAG and cholesterol are all increased with increasing percentage body fat, and that a 1.5g dose of a strong-gelling alginate may restore uptake of cholesterol and glucose to normal levels.

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Section: Introductionmentioning

confidence: 67%

Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

et al. 2008

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“…30) We speculate that Ca-Alg interfered physically with contact between α-glucosidase and maltose by increasing the viscosity of the intestinal contents.…”

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confidence: 86%

Mechanism of Suppression of Blood Glucose Level by Calcium Alginate in Rats

Idota

Katō

Shiragami

et al. 2018

Biological & Pharmaceutical Bulletin

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“…Here in we present, for the first time, that energy intake can be significantly reduced following the consumption of Ascophyllum nodosum enriched bread compared to a control (standard wholemeal) bread. To date, no research has been conducted on the inclusion of whole seaweed in bread and its effect on energy intake, although some work has been published using seaweed isolates such as alginate (Wolf et al, 2002; Williams et al, 2006;Paxman et al, 2008; Hoad et al, 2004; Mattes et al, 2007). We describe how the consumption of bread enriched with Ascophyllum nodosum at breakfast, reduced energy intake at a test meal 4 hours later with no apparent effect on glucose, cholesterol, hunger or fullness.…”

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confidence: 99%

Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on post-prandial glucose and cholesterol in healthy, overweight males. A pilot study

et al. 2012

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The consumption of seaweed isolates (such as alginate) has been shown to successfully reduce energy intake and modulate glycaemic and cholesterolaemic responses. To date, the effect of adding whole seaweed to bread has not been widely investigated. This study aims to investigate the acceptability of Ascophyllum nodosum enriched bread, and measure its effect on energy intake and nutrient absorption in overweight, healthy males. Results from the acceptability study, (79 untrained sensory panellists) indicated that it is acceptable to incorporate seaweed (Ascophyllum nodosum) into a staple food such as bread when up to 20g are added to a 400g wholemeal loaf. A single blind cross over trial (n=12 males, aged 40.1±12.5 years; BMI 30.8±4.4 kg/m2) was used to compare energy intake and nutrient uptake after a breakfast meal using the enriched bread against the control bread. Consumption of the enriched bread led to a significant reduction (16.4%) in energy intake at a test meal 4 hours after breakfast. Differences between treatment arms for area under the curve, peak values, and time of peak for blood glucose and cholesterol were not significant. Further investigation of potential mechanisms of action is warranted. Here in we present, for the first time, that energy intake can be significantly reduced following the consumption of Ascophyllum nodosum enriched bread compared to a control (standard wholemeal) bread. To date, no research has been conducted on the inclusion of whole seaweed in bread and its effect on energy intake, although some work has been published using seaweed isolates such as alginate (Wolf et al., 2002; Williams et al., 2006;Paxman et al., 2008; Hoad et al., 2004; Mattes et al., 2007). We describe how the consumption of bread enriched with Ascophyllum nodosum at breakfast, reduced energy intake at a test meal 4 hours later with no apparent effect on glucose, cholesterol, hunger or fullness. Results from this study suggest that the consumption of whole seaweed may be beneficial in reducing short term energy intake, presenting an attractive option for weight loss or weight maintenance. In light of the rising levels of overweight and obesity, manipulating the satiating capacity of food may prove beneficial in the control of food intake, and potentially therefore, weight regulation. With this in mind, we believe this article will be of significant interest to the wider scientific community, particularly to readers of Appetite. This research was approved via the appropriate University ethics procedures (reference number CFI/2009/RE06).This manuscript has been prepared in line with the 'Guide for Authors' published on the journal website. I hereby affirm that the content of this manuscript is original. Furthermore, it has been neither published elsewhere fully or partially in any language nor submitted for publication (fully or HighlightsWe investigate the acceptability of Ascophyllum nodosum enriched bread.We measure the effect of A. nodosum enriched bread on markers of appetite.A. nodosum e...

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Glycemic and insulinemic responses of nondiabetic healthy adult subjects to an experimental acid-induced viscosity complex incorporated into a glucose beverage

Cited by 53 publications

References 21 publications

Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

Alginate reduces the increased uptake of cholesterol and glucose in overweight male subjects: a pilot study

Mechanism of Suppression of Blood Glucose Level by Calcium Alginate in Rats

Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on post-prandial glucose and cholesterol in healthy, overweight males. A pilot study

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