Marcela Alviña

Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats

White wheat bread is a poor source of dietary fiber, typically containing less than 2%. A demand exists for the development of breads with starch that is slowly digestible or partially resistant to the digestive process. The utilization of maize flour and resistant starch is expected to reduce the release and absorption of glucose and, hence, lower the glycemic index of bread. This study was undertaken to investigate the hypothesis that a diet of maize bread, as produced and consumed in Portugal, would have beneficial metabolic effects on rats compared to white wheat bread. We also hypothesized that the effect of resistant starch on glycemic response could be altered by the use of different formulations and breadmaking processes for wheat and maize breads. Resistant starch (RS) was incorporated into formulations of breads at 20% of the inclusion rate of wheat and maize flours. Assays were conducted with male Wistar rats (n = 36), divided into four groups and fed either wheat bread, RS-wheat bread, maize bread, and RS-maize bread to evaluate feed intake, body weight gain, fecal pH, and postprandial blood glucose response (glycemic response). Blood triglycerides, total cholesterol concentrations, and liver weights were also determined. The maize bread group presented higher body weight gain and cholesterol level, lower fecal pH, and postprandial blood glucose response than the wheat bread group. The RS-wheat bread group showed significant reductions in feed intake, fecal pH, postprandial blood glucose response, and total cholesterol. The RS-maize group displayed significant reductions of body weight gain, fecal pH, and total cholesterol levels; however, for the glycemic response, only a reduction in fasting level was observed. These results suggest that maize bread has a lower glycemic index than wheat bread, and the magnitude of the effect of RS on glycemic response depends of type of bread.

Short-term satiety in preschool children: a comparison between high protein meal and a high complex carbohydrate meal.

The aim of this study was to investigate whether a high protein meal has a different effect on short-term satiety in preschool children than a high carbohydrate meal by measuring their intake of a subsequent meal. Subjects were 35 normal preschool children of both genders aged 5 to 6 years. All children were healthy and randomly chosen from those who were attending to a day-care center where they received feeding at three meal times: breakfast, lunch and teatime. Children were weighed with light clothes following standard recommendations. They were normal according to the weight for height index, using the NCHS standards. Two meals with different levels of protein and carbohydrate and equal energy contents were assayed at lunch. The lunches were cooked dishes made from common ingredients. The high carbohydrate meal was consumed in greater amount than the high protein meal (P < 0.01) and a significantly greater energy intake was observed (P < 0.01). Food and energy intakes at teatime were greater with the high carbohydrate meal, but only the energy intake was significant (P < 0.05). When subjects consumed the high protein meal during lunch, they ate a significantly lower amount of protein in the subsequent meal, but the carbohydrate intake was similar. The long-term effects of a high protein diet remain to be investigated before recommending of a high protein for obese children.The aim of this study was to investigate whether a high protein meal has a different effect on short-term satiety in preschool children than a high carbohydrate meal by measuring their intake of a subsequent meal. Subjects were 35 normal preschool children of both genders aged 5 to 6 years. All children were healthy and randomly chosen from those who were attending to a day-care center where they received feeding at three meal times: breakfast, lunch and teatime. Children were weighed with light clothes following standard recommendations. They were normal according to the weight for height index, using the NCHS standards. Two meals with different levels of protein and carbohydrate and equal energy contents were assayed at lunch. The lunches were cooked dishes made from common ingredients. The high carbohydrate meal was consumed in greater amount than the high protein meal (P < 0.01) and a significantly greater energy intake was observed (P < 0.01). Food and energy intakes at teatime were greater with the high carbohydrate meal, but only the energy intake was significant (P < 0.05). When subjects consumed the high protein meal during lunch, they ate a significantly lower amount of protein in the subsequent meal, but the carbohydrate intake was similar. The long-term effects of a high protein diet remain to be investigated before recommending of a high protein for obese children.

Functional Food to Regulate Satiety and Energy Intake in Human

Nowadays obesity is affecting people from all socioeconomic levels in most of the countries worldwide. Appetite and satiety are complex processes which influence the energy regulation. As a solution to enable individuals to control their body weight, functional foods were developed in order to reduce the energy intake. However, the methodology to assess the satiating efficiency of functional foods, including monitoring through biomarkers, is very complex and needs to be standardized. The aim of the present work was to analyse the results published in the area of ​functional food and satiety to demonstrate the potential satiating role of these foods.