Macronutrient Composition and Food Form Affect Glucose and Insulin Responses in Humans

Glycaemic index (GI) is used as an indicator to guide consumers in making healthier food choices. We compared the GI, insulin index (II), and the area under the curve for blood glucose and insulin as glucose (GR) and insulin responses (IR) of a newly developed liquid nutritional formula with one commercially available liquid product with different types of carbohydrates. We then evaluated the glucose and insulin responses of two test foods with comparable energy density and protein percentage but presented in different food forms (liquid vs. solid). Fourteen healthy women participated in the study. GI, II, GR, and IR were assessed after (independent) consumption of two liquid products and a solid breakfast meal. The two liquid foods showed comparable GI, whilst the liquid form appeared to produce lower median GI (25 vs. 54), and II (52 vs. 98) values compared to the solid breakfast (p < 0.02). The median GR and IR for solid breakfast were respectively 44% and 45% higher compared to the liquid product (p < 0.02). Liquid formulas with different carbohydrate qualities produced comparable glucose responses, while foods with comparable energy density and protein percentage but different food form elicited differential effects on GI, II, GR, and IR. Nutrient quality and food form need to be taken into consideration when developing low GI products to manage glycaemic responses

World-Wide FINGERS Network: A global approach to risk reduction and prevention of dementia

© 2020 The Authors. Alzheimer\u27s & Dementia published by Wiley Periodicals, Inc. on behalf of Alzheimer\u27s Association Reducing the risk of dementia can halt the worldwide increase of affected people. The multifactorial and heterogeneous nature of late-onset dementia, including Alzheimer\u27s disease (AD), indicates a potential impact of multidomain lifestyle interventions on risk reduction. The positive results of the landmark multidomain Finnish Geriatric Intervention Study to Prevent Cognitive Impairment and Disability (FINGER) support such an approach. The World-Wide FINGERS (WW-FINGERS), launched in 2017 and including over 25 countries, is the first global network of multidomain lifestyle intervention trials for dementia risk reduction and prevention. WW-FINGERS aims to adapt, test, and optimize the FINGER model to reduce risk across the spectrum of cognitive decline—from at-risk asymptomatic states to early symptomatic stages—in different geographical, cultural, and economic settings. WW-FINGERS aims to harmonize and adapt multidomain interventions across various countries and settings, to facilitate data sharing and analysis across studies, and to promote international joint initiatives to identify globally implementable and effective preventive strategies

Nurturing a heathy generation of children: research gaps and opportunities

International audienc

A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues. The protein content of these plant-based yogurts is also lower than their dairy counterparts. To overcome these challenges, this paper explores the high pressure processing (HPP) of plant protein ingredients as an alternative structuring strategy for plant-based yogurts. Using mung bean (MB), chickpea (CP), pea (PP), lentil (LP), and faba bean (FB) proteins as examples, this work compared the viscosity and viscoelastic properties of high pressure-structured (600 MPa, 5 min, 5 °C) 12% (w/w) plant protein gels without, and with 5% (w/w) sunflower oil (SO) to commercial plain skim and whole milk Greek yogurts and discussed the feasibility of using HPP to develop plant-based yogurts. HPP formed viscoelastic gels (G’ > G’’) for all plant protein samples with comparable gel strength (G’~102–103 Pa; tan δ~0.2–0.3) to commercial dairy yogurts. The plant protein gel strength decreased in the order: CP~CPSO~LP~LPSO > MBSO~PPSO~FB~FBSO > PP >> MB. Modest addition of sunflower oil led to little change in viscoelastic properties for all plant protein samples except for MB and PP, where gel strength increased with incorporated oil. The emulsion gels were also more viscous than the hydrogels. Nonetheless, the viscosity of the plant protein gels was similar to the dairy yogurts. Finally, a process involving separate biotransformation for optimized flavor production and high pressure processing for consistent texture generation was proposed. This could lead to high protein plant-based yogurt products with desirable texture, flavor, and nutrition

Applying new biotechnologies to the study of occupational cancer - A workshop summary

As high-throughput technologies in genomics, transcriptomics, and proteomics evolve, questions arise about their use in the assessment of occupational cancers. To address these questions, the National Institute for Occupational Safety and Health, the National Cancer Institute, the National Institute of Environmental Health Sciences, and the American Chemistry Council sponsored a workshop 8-9 May 2002 in Washington, DC. The workshop brought together 80 international specialists whose objective was to identify the means for best exploiting new technologies to enhance methods for laboratory investigation, epidemiologic evaluation, risk assessment, and prevention of occupational cancer. The workshop focused on identifying and interpreting markers for early biologic effect and inherited modifiers of risk

World-Wide FINGERS Network: A global approach to risk reduction and prevention of dementia.

Reducing the risk of dementia can halt the worldwide increase of affected people. The multifactorial and heterogeneous nature of late-onset dementia, including Alzheimer's disease (AD), indicates a potential impact of multidomain lifestyle interventions on risk reduction. The positive results of the landmark multidomain Finnish Geriatric Intervention Study to Prevent Cognitive Impairment and Disability (FINGER) support such an approach. The World-Wide FINGERS (WW-FINGERS), launched in 2017 and including over 25 countries, is the first global network of multidomain lifestyle intervention trials for dementia risk reduction and prevention. WW-FINGERS aims to adapt, test, and optimize the FINGER model to reduce risk across the spectrum of cognitive decline-from at-risk asymptomatic states to early symptomatic stages-in different geographical, cultural, and economic settings. WW-FINGERS aims to harmonize and adapt multidomain interventions across various countries and settings, to facilitate data sharing and analysis across studies, and to promote international joint initiatives to identify globally implementable and effective preventive strategies