Low-Glycemic-Index/Load Desserts Decrease Glycemic and Insulinemic Response in Patients with Type 2 Diabetes Mellitus

Argiana, Vasiliki; Kanellos, P.; Eleftheriadou, Ioanna; Tsitsinakis, Georgios; Περρέα, Δέσποινα; Tentolouris, Nikolaοs

doi:10.3390/nu12072153

Cited by 9 publications

(7 citation statements)

References 27 publications

(28 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…They improve the taste of these beverages and have a very low glycemic index. They are also recommended by some authorities, albeit with some caution ( Argiana et al, 2020 ; Ashwell et al, 2020 ). Polyols are hydrogenated carbohydrates used as sugar substitutes.…”

Section: Introductionmentioning

confidence: 99%

Impact of hydration with beverages containing free sugars or xylitol on metabolic and acute kidney injury markers after physical exercise

et al. 2022

View full text Add to dashboard Cite

The proper fluid and carbohydrates intake is essential before and during physical exercise, and for this reason most athletes drink beverages containing a high amount of free sugars. Sweetened soft drinks are also commonly consumed by those not doing any sport, and this habit seems to be both unhealthy and also the cause of metabolic problems. Recently, several sweeteners have been proposed to replace sugars in popular beverages. To examine the impact of free sugars and the popular sweetener xylitol on metabolic profile and the markers of kidney function and injury after exercise the present study was conducted with semi-professional football players. All participants were healthy, with a mean age of 21.91 years. Their sports skills were on the level of the 4th-5th division of the league. The subjects took part in four football training sessions. During each session they drank a 7% solution of sugar (sucrose, fructose, glucose) or xylitol. The tolerability of these beverages and well-being during exercise was monitored. Before and after each training session, blood and urine were collected. The markers of kidney function and injury, uric acid, electrolytes, complete blood count, CRP, serum albumin, serum glucose and the lipid profile were analyzed. The main finding of this study was that the xylitol beverage is the least tolerated during exercise and 38.89% of participants experienced diarrhea after training and xylitol intake. Xylitol also led to unfavorable metabolic changes and a large increase in uric acid and creatinine levels. A mean increase of 1.8 mg/dl in the uric acid level was observed after xylitol intake. Increases in acute kidney injury markers were observed after all experiments, but changes in urine albumin and cystatin C were highest after xylitol. The other three beverages (containing “free sugars” - glucose, fructose and sucrose) had a similar impact on the variables studied, although the glucose solution seems to have some advantages over other beverages. The conclusion is that sweeteners are not a good alternative to sugars, especially during exercise. Pure water without sweeteners should be drunk by those who need to limit their calorie consumption.Clinical Trial Registration:ClinicalTrials.gov, (NCT04310514)

show abstract

Section: Introductionmentioning

confidence: 99%

Impact of hydration with beverages containing free sugars or xylitol on metabolic and acute kidney injury markers after physical exercise

et al. 2022

View full text Add to dashboard Cite

show abstract

“…This evidence could play a vital role in lowering diabetic complications by 20%. Recently, a study evaluated the glycemic response of type-2 diabetes patients after feeding a low-GI dessert to them, and it was observed that the area under the curve was significantly lower as compared to that of control [85]. A review compiled the results reported by the studiesinvolving the consumption of low-GI food products and analyzing its effect on postprandial hyperglycemia.…”

Section: Diabetesmentioning

confidence: 99%

Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits

Kaur

Singh

et al. 2021

Food Measure

View full text Add to dashboard Cite

Growing prevalence of diseases like diabetes, obesity, cardiovascular diseases demands some serious changes in our eating habits, and shifting to low glycemic foods is one of them. The concept of the glycemic index (GI) was created to quantify the glycemic responses stimulated by carbohydrates in different foods. GI is an important tool that influences our food choices and used to classify the foods on the basis of carbohydrate content. Low GI foods are associated with a lower postprandial blood glucose levels, lower insulin demand, reduction in blood lipid level, increasing fermentation in the colon and improving satiety. Consumption of low GI foods is certainly correlated with a contraction in modern lifestyle disorders such as overweight, diabetes, some types of cancer and heart diseases. This review summarizes the importance of low GI foods and the factors impacting the GI are discussed. Furthermore, the underlying mechanisms and methods for the development of low GI products are mentioned. Research trends in the health advantages of eating foods with a low GI are recapitulated.

show abstract

“…Alfalfa as a dietary fiber source plays a physiological role in improving diabetes, lowering blood pressure, lowering blood lipid, and preventing cardiovascular diseases (Anderson et al., 2009 ; Nuttall, 1993 ). In daily life, dietary fiber is applied to bread, drinks, desserts, and other foods (Argiana et al., 2020 ; Ibrügger et al., 2012 ; Kurek, 2015 ). In addition, alfalfa saponins can also reduce the amount of blood lipid, regulate the level of cholesterol, eliminate free radicals, regulate immunity, and prevent cardiovascular diseases (Dong et al., 2007 ; Malinow et al., 1977 , 1979 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of alfalfa meal on quality and function of pork meatballs

et al. 2022

Food Science & Nutrition

View full text Add to dashboard Cite

Alfalfa ( Medicago sativa L.) is abundant in dietary fiber, alfalfa saponins, and other active ingredients. However, the application of alfalfa is scarce in food. Meatball is one of the most popular meat products in daily life, but eating too many meatballs could result in obesity, hyperlipidemia, and other diseases. With increasing attention to healthy diet, how to keep the original color, aroma, taste, and shape of food with low fat and nutrition has become an urgent problem to be solved. In this study, different amounts of alfalfa meal or extruded alfalfa meal were added to pork meatballs to explore the optimal adding ratio of two kinds of alfalfa meal in pork meatballs. Further animal experiments were conducted for two weeks to prove the efficacy of two kinds of alfalfa balls in lowering blood lipid and body weight. The results showed that 0.5% alfalfa meal and 1% extruded alfalfa meal could improve the quality of prepared pork meatballs. Animal experiments demonstrated that two kinds of alfalfa meal pork meatballs had a good effect of reducing blood lipid, and the alfalfa meal pork meatballs had a better effect on reducing serum cholesterol and average daily weight gain of mice. This study provided a theoretical basis for making healthy and nutritious pork meatballs, which could provide more delicious food for people, especially people who are obese and the elderly.

show abstract

Low-Glycemic-Index/Load Desserts Decrease Glycemic and Insulinemic Response in Patients with Type 2 Diabetes Mellitus

Cited by 9 publications

References 27 publications

Impact of hydration with beverages containing free sugars or xylitol on metabolic and acute kidney injury markers after physical exercise

Impact of hydration with beverages containing free sugars or xylitol on metabolic and acute kidney injury markers after physical exercise

Insights into the latest advances in low glycemic foods, their mechanism of action and health benefits

Effects of alfalfa meal on quality and function of pork meatballs

Contact Info

Product

Resources

About