Dietary GIycaemic Index, Glycaemic Load and insulin resistance (HOMAIR) of healthy South Asians in Glasgow, UK

High habitual dietary glycaemic index (GI) and glycaemic load (GL) may relate to elevated insulin resistance and therefore may be more important and relevant in South Asian populations known for high prevalence of insulin resistance. The main objective of this research was to investigate the dietary GI, GL and insulin resistance of a sample of healthy South Asians in Glasgow, UK (a total of 111 healthy individuals: 60 males, 30 South Asians and 30 Europeans; 51 females, 22 South Asians and 29 Europeans). Estimation of dietary GI and GL (from weighed food intake records) considered the GI values of single foods and mixed-meals from relevant publications and from laboratory food/mixed-meal GI measurements (Chapter 3). The GI of key staple South Asian foods alone (chapatti, rice, pilau rice) and as mixed meals with curried chicken was measured using standard methods on 13 healthy subjects. The key staples had medium GI (chapatti, 68; rice, 66 and pilau rice, 60) and glycaemic responses to the mixed-meal of staples with curried chicken were found to be lower than the staples eaten alone. GI of the mixed-meals fell in the low GI category (chapatti with curried chicken, 45 and pilau rice with curried chicken, 41). Weighed food intake records (WFR) (recorded for 3-7 days) and self-administered previously validated food frequency questionnaires (FFQ) (applied to habitual food intakes in the past 6 months) was assessed for agreement through correlation analyses, cross-classification analysis, weighted Kappa statistics and Bland and Altman statistics. The two methods mostly agreed in carbohydrate (CHO) food intakes implying that the WFR reflected habitual intakes (Chapter 4). In consideration of potential confounding effect of physical activity on the relationship between dietary variables and HOMAIR, physical activity level (PAL) and Metabolic equivalent score (METS) of main daily activities of study subjects were derived from self-reported physical activity records (Chapter 5). Mean PAL were similar between South Asian and European males (median PAL of 1.61 and 1.60, respectively) but South Asian females tended to be less physically active than European females (mean PAL of 1.57 and 1.66, respectively). South Asians were less physically active in structured exercise and sports activities, particularly South Asian females and South Asians (males and females combined) with reported family history of diabetes showed inverse relationship between daily energy expenditure and HOMAIR. South Asians were found to be more insulin resistant than Europeans (HOMAIR median (IQR) of 1.06 (0.58) and 0.91 (0.47), p-value= 0.024 respectively in males; mean (SD) of 1.57 (0.80) and 1.16 (0.58), p-value= 0.037, respectively in females) despite similarities in habitual diet including dietary GI and GL. The mean habitual dietary GI of South Asians was within the medium GI category and did not differ significantly from Europeans. South Asian and European males’ dietary GI (mean, SD) was: 56.20, 2.78 and 54.77, 3.53 respectively; p-value=0.086. South Asian and European females also did not differ in their dietary GI (median, IQR) was: 54, 4.25 and 54, 5.00; p-value=0.071). Top three staples ranked from highest to lowest intakes in the South Asian diet were: unleavened breads (chapatti, Naan/Pitta, Paratha), rice, bread (white, wholemeal, brown), and potatoes. After statistically controlling for energy intake, body mass index, age, physical activity level and socio-demographic status, an inverse relationship (Spearman partial correlation analyses) between dietary GI and HOMAIR was observed (r, -0.435; p-value, 0.030) in South Asian males. This may be explained by the observation that the lower the dietary GI, the lower also, the total carbohydrates and fibre intakes and the higher the fat intake. In South Asian females, dietary GI and GL respectively, did not relate to HOMAIR but sugars intake related positively with HOMAIR (r, 0.486; p-value, 0.048). South Asian females, compared to European females, reported higher intakes of dietary fat (38.5% and 34.2% energy from fat, respectively; p-value=0.035). Saturated fatty acid (SFA) intakes did not differ between ethnic groups but SFA intakes were above the recommended level of 10% of total dietary energy for the UK in all groups, the highest being in SA females. In conclusion, Ethnicity (South Asian), having family history of diabetes, the wider diet profile rather than habitual dietary glycaemic index and glycaemic load alone (low GI, low fibre and high fat diets in males for instance; and high fat, high sugar diets in females) as well as low physical activity particularly in structured exercise and sports may contribute to insulin resistance in South Asians. These observations should be confirmed in larger future studies

Physical properties and cooking quality of noodles incorporated with green seaweed, caulerpa lentillifera

Caulerpa lentillifera consumption as fresh vegetables has long been practiced by those living in coastal areas, particularly during the lean season where income and food sources are scarce. They are typically consumed fresh due to their appetising taste and nutritional properties. Although, C. lentillifera has gained popularity over the recent years among consumers, not many food products derived from it has been made. In this study, the effects of incorporation of C. lentillifera powder (CLP) on its physical properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience) and cooking quality (optimum cooking time, cooking yield, and cooking loss) were investigated. Five noodle formulations with different levels of percentages of C. lentillifera powder, F1 (CLP 0%) as the control, F2 (CLP 2.5%), F3 (CLP 5.0%), F4 (CLP 7.5%), and F5 (CLP 9.0%) were prepared. As the percentage of CLP added to the noodles increased, the optimum cooking time of the noodles was longer as compared to the control noodle, F1. The cooking loss of the noodles was seen to increase with a higher amount of CLP added as well. In terms of its texture profile, the results showed a decreasing trend. This trend could be due to the negative effects that the CLP has on the gluten development which obstructed the protein-starch matrix of the noodles. In conclusion, the noodles added with higher CLP have poor physical and cooking characteristics compared to control noodles

The effect of fortification of wood ear mushroom powder (auricularia sp.) in instant noodles on the postprandial blood glucose level in human subjects

The aim of this study was to evaluate the effect of instant noodles fortified with wood ear mushroom (Auricularia sp.) on the postprandial blood glucose level in human subjects. A total of 21 participants had volunteered but only 10 female respondents aged range 23–31years old and have a normal body mass index with a median of 21.04 kg/m2 were selected to participate in the glycaemic analysis study. They were served with control instant noodles, fortified instant noodles with wood ear mushroom powder, and three glucose solutions which all contained a total of 50 g of available carbohydrates in 5 different sessions randomly. The postprandial blood glucose level within two hours indicated a significant difference (P<0.05) between the mean of control and fortified instant noodles at 30 minutes (the peak) and 120 minutes. The mean of incremental area under the curve (IAUC) of reference food was the highest at 269.83 mmol.min/L while the mean of IAUC of the test food was 196.43 mmol.min/L and 179.78 mmol.min/L for control and fortified noodles respectively. There was a significant difference (P<0.05) in the mean of IAUC between reference and test food. The value of glycaemic index value of the control instant noodles was 75.84 (high) while the fortified instant noodles was 68.91 (medium). In conclusion, the instant noodles fortified with wood ear mushroom (Auricularia sp.) powder is effective and could be used as a potential functional ingredient for glycaemic contr

Nutritional status and physical activity of users and non-users of dietary supplements in Kota Kinabalu

The use of dietary supplements to improve nutritional status or health has become a trend and the increasing use of dietary supplements has also been reported. However, studies on dietary supplements in the context of food intake is limited in Kota Kinabalu. Here, we aimed to compare nutritional status and physical activity between users and non-user of dietary supplements. Crosssectional study was conducted in an area with a working women population in Kota Kinabalu, Sabah and IBM SPSS 26 was performed to analyze the data. A total of 276 participants involved in this study. Results of this study found that 32.2% were dietary supplement users and most of them took Vitamin C (27.9%) supplements. There were no significant differences between users and non-users in their anthropometry, dietary intake of calories, fat, carbohydrates, protein and iron before supplements were added in their food but intake of vitamin C, protein and calcium were more significant among users after supplement were added. Dietary supplement users also were more active compared to non-users. It is shown that users and non-users of dietary supplement varied in their physical activity and intake of certain nutrients. This provides more evidence of the importance of taking these factors into consideration when interpreting study participants’ self-reported dietary intake information

Effects of type-2 resistant starch (high-amylose maize starch) on the glycemic index of chinese steamed buns and its influence on glycemic response in healthy human subjects

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for carbohydrate. This study aimed to determine the effects of resistant starch (RS) known as high-amylose maize starch (HM) as wheat flour substitute in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subjects. In the single-blind cross-over experimental trial, subjects (female, n=15) consuming 30% HM (HM30) composite CSB had significantly lower postprandial blood glucose response compared with control consuming CSB (without HM) within 2 hours after ingestion of both samples. Compared with control CSB, HM30 produced lower glycemic response with a mean iAUC of 105.2 mmol x min/L. The mean iAUC of control CSB was 186.1 mmol x min/L. The low GI property of HM30 stabilized the blood glucose concentration level and did not cause sudden rapid increase in blood glucose concentration similar to high-GI reference food and medium-GI control CSB

Optimization of Reaction Conditions for Hydroxypropylation of Saba Banana Starch

The aim of this study was to investigate the effects of three reaction variables on the hydroxypropylation of Saba banana (Musa acuminata x Musa balbisiana) starch. The variables were reaction pH (10, 11 and 12), amount of propylene oxide (5, 10 and 15% v/w) and reaction temperature (35, 40 and 45 oC). Response Surface Methodology (RSM) using Central Composite Design was employed to explore the effects of these three variables on the Molar Substitution (MS), pasting properties, freeze-thaw stability and thermal properties of the modified starch. Increasing the amount of propylene oxide, pH and temperature promoted higher level of substitution. All three factors were found significantly (p < 0.05) influenced the MS. These factors also affected the pasting temperature, peak viscosity, breakdown, setback and freeze-thaw stability of the starch pastes. The experimental factors only affected the onset temperature, peak temperature and gelatinization enthalpy of modified starches. In general, propylene oxide exerted the most pronounced effect on hydroxypropylation of Saba banana starch as compared to the reaction pH and temperature. The optimal reaction conditions for hydroxypropylation of Saba banana starch was successfully optimized and validated

The Association Between Body Composition, Blood Pressure, Fasting Blood Glucose, Lipid Profile and Iron Profile Among Overweight/ Obese University Students

Evidence from epidemiological studies of association between body composition, blood pressure and metabolic parameters in overweight/obese individuals is of public health interest. This study aimed to determine the association between body composition, blood pressure, fasting blood glucose, lipid profile and iron profile among overweight/obese university students. A total of 28-university students consented to participate in the study. Participants were measured for body composition (body fat percentage and visceral fat percentage) height, weight, waist circumference and blood pressure. Participants’ venous blood samples were analysed for fasting blood glucose level, lipid profile and iron profile. Statistical analysis of data used IBM SPSS statistics. Results were presented as mean and standard deviation. Independent sample t-tests or MannWhitney tests were used to determine the P-value of variables. Pearson correlation or Spearman rho were used in determining the association between variables. Study findings showed significant difference in height (p=0.000), body fat percentage (p=0.000), systolic blood pressure (p=0.000), HDL-cholesterol (p=0.029), iron (p=0.000), UIBC (p=0.001), saturation (p=0.000), ferritin (p=0.000) between males and females. Body mass index positively correlated with diastolic blood pressure (p=0.001). Body fat percentage negatively correlated with HDL-cholesterol (p=0.002). Visceral fat percentage positively correlated with diastolic blood pressure (p=0.002). Systolic blood pressure positively correlated with ferritin (p=0.001). Diastolic blood pressure positively correlated with triglycerides (p=0.001), iron (p=0.020), saturation (p=0.023), and ferritin (p=0.015), but negatively correlated with HDL-cholesterol (p=0.002), UIBC (p=0.027) and transferrin (p=0.015). In conclusion, this study found an association between body composition, blood pressure, fasting blood glucose, lipid profile and iron profile among university students

Effect of type-2 resistant starch (high-amylose maize starch) on the physicochemical, nutritional, in vito starch digestibility and estimated glycaemic properties of Chinese steamed buns

Resistant starch (RS) is a portion of starch that resists enzymatic digestion. It is applied in the production of Chinese steamed bun (CSB) to increase daily fibre intake. In this study, the incorporation of type-2 RS known as high-amylose maize starch (HM) (5%, 10%, 15%, 20%, 25% and 30%) and its effect on the rheological and physicochemical properties, nutritional values, in vitro starch digestibility and estimated glycaemic index (eGI) properties of CSBs were determined. High HM incorporation levels increased RS and dietary fibre contents and reduced the pasting viscosities and calorific values of CSBs. The addition of HM-enriched RS also affected total starch content and eventually resulted in the decreased susceptibility of starch to digestive enzymes in vitro. The decrement in starch hydrolysis rate markedly reduced the eGI of HM-containing CSBs. The incorporation of 25% HM into CSBs (eGI = 68.45) could be applicable in developing a nutritious and medium-eGI CSB without jeopardising desirable physical attributes

Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age = 31.5 ± 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p = 0.041), 30 min (6.93 vs. 7.76 mmol/L, p = 0.021), 45 min (6.21 vs. 7.55 mmol/L, p = 0.032), 60 min (5.68 vs. 6.26 mmol/L, p = 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p = 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC = 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI = 39.11 ± 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI = 69.18 ± 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult

Impak Modenisasi dan Pengkomersilan Terhadap Keaslian Makanan Tradisi dan Identiti Budaya Etnik Kadazan- Dusun di Sabah

Modenisasi memainkan peranan besar terhadap perubahan identiti budaya sesebuah etnik termasuklah aspek makanan tradisi. Matlamat kajian ini adalah untuk mengkaji kesan modenisasi dan pengkomersilan terhadap keaslian makanan tradisi serta pelestarian identiti budaya dan mengenalpasti tahap serta kaedah pengkomersilan makanan berkenaan. Kajian ini memfokuskan kepada makanan tradisi etnik Kadazan-Dusun di Sabah khususnya tuhau dan bambangan. Kajian lapangan yang menggunakan teknik pengamatan turut serta, temu bual dan tinjauan soal selidik dilaksanakan di beberapa lokasi petempatan etnik Kadazan-Dusun termasuklah kawasan Pantai Barat Selatan (Kota Kinabalu, Penampang, Tuaran, Tamparuli, Ranau dan Kundasang), Pantai Barat Utara (Kudat, Sikuati dan Kota Marudu) dan Pedalaman atas (Tenom, Keningau, Tambunan, Nabawan dan Sook). Dapatan kajian mendapati bahawa pengkomersilan dan modenisasi mempengaruhi keaslian makanan tradisi etnik Kadazan-Dusun khususnya tuhau dan bambangan tetapi tidak melenyapkan identiti budaya etnik berkenaan kerana penyediaan secara tradisi masih turut dipasarkan dan mendapat sambutan dalam kalangan penduduk. Sementelah itu, lokasi petempatan mempengaruhi keaslian dan improvisasi serta tahap dan kaedah pengkomersilan makanan tradisi berkenaan. Antara faktor