The Nutritive Value of Lactose

Koehler, Alfred E.; Allen, Sonia E.

doi:10.1093/jn/8.4.377

Cited by 14 publications

(5 citation statements)

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“…Sugars present in rice kheer are primarily lactose (milk) and sucrose (sugar). Lactose ingestion does not induce a hyperglycemic effect in normal healthy individuals, which may be attributed to its immediate utilization and storage (Koehler et al , 1934). Sucrose is hydrolyzed rapidly to cause a sharp rise in blood sugars and its hydrolysis products are also rapidly absorbed in the body (Rabinowitch, 1945).…”

Section: Discussionmentioning

confidence: 99%

Relative glycemic and insulinemic impact of rice and rice products

Singhania

Ray

2012

Nutrition &Amp; Food Science

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PurposeRice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing technique, starch composition, and amount of food consumed. The purpose of this paper is to observe the relative glycemic impact (RGI) of foods based on postprandial glycemic response to equal quantities of test foods and standard‐bread expressed as glycemic bread equivalent (GBE), using rice and its products.Design/methodology/approachIn total, five clinically healthy adult volunteers were fed 50 g test foods and bread on different days after an overnight fast. Blood sugar and insulin levels at fasting state and at 30, 60, 90 and 120 min after consuming food were recorded and corresponding area under the curve was calculated.FindingsThe GBE was highest for puffed rice at 107 g, whereas same amount of rice kheer and plain boiled rice induced glycemic response equivalent to 19.5 g and 11 g of bread, respectively. RGI of puffed rice was found to be significantly higher than that of rice kheer and boiled rice (p<0.01). Similarly, the total insulinemic effect of puffed rice (71 g) was found to be significantly higher than that of rice (6 g, p<0.01) and rice kheer (19 g, p<0.05).Practical implicationsDespite being prepared from common raw ingredient, all the three test foods produced varied glycemic and insulin responses. This can be attributed to the different processing conditions, change in nutrient composition and total quantity consumed.Originality/valueThe GBE values may constitute a simple and easy‐to‐use tool for consumers to select food in terms of their predicted glycemic and insulin responses, especially in the diabetic or insulin‐resistant group.

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Section: Discussionmentioning

confidence: 99%

Relative glycemic and insulinemic impact of rice and rice products

Singhania

Ray

2012

Nutrition &Amp; Food Science

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“…From the examination of a series of 100 primip¬ arous women at different stages of pregnancy it would appear that this relaxation is a progressive phenomenon. 3. The degree of pelvic relaxation accompanying pregnancy may assume serious proportions, as noted in the case presented.…”

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confidence: 68%

“…It is the result of the natural reaction of the pleura to the presence of a foreign substance, the introduced air. 3,1935, twentyone months after giving birth to a healthy baby girl. There has been uninterrupted healing in both lungs.…”

Section: Complicationsmentioning

confidence: 99%

The Increasing Importance of Pneumothorax Therapy in Pulmonary Tuberculosis

Cutler¹

1936

JAMA

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“…Therefore, on metabolic grounds, whatever their levels in diets, lactose and sucrose are not comparable. Adding 35% lactose to diets (as compared with adding sucrose) reduces weight gain in rats, with no clear intestinal symptoms (7). Lactose at 10% also reduces protein and fat absorption in rats (8).…”

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confidence: 99%