Finger millet based-muffin decreases insulin response in individuals with prediabetes in a randomised controlled trial

Millet is a grain high in polyphenols and antioxidants, which are bioactive compounds known to influence blood glucose response. The aim of this study was to compare the effect of finger millet muffin and wheat muffin on glycaemic response (GR), insulin response (IR), gastric emptying (GE) and satiety in healthy individuals and people with prediabetes. In a single blind randomised controlled crossover trial at Oxford Brookes Centre for Nutrition and Health, 15 healthy individuals and 14 individuals with prediabetes were recruited between May and December 2017. The participants’ GR (3 hours), IR (3 hours), GE (4 hours) and satiety (4 hours) were measured before and after the consumption of muffins. A mixed method analysis of variance was used to compare GE and the incremental area under the curve (iAUC) for GR and IR between the participant groups and muffins. There was a significant interaction between participants and muffins on IR iAUC at 180 min (p = 0.042). A significant effect of muffins was found on the GR peak (p = 0.013). The millet muffin decreased the GR peak and IR iAUC compared with the wheat muffin in participants with prediabetes. A significant interaction between participants and muffins for GE ascension time Tasc (p = 0.017) was observed; with no effect of muffins on satiety AUC in the participant groups. This study suggested that polyphenol and fibre-rich finger millet may have the potential to influence the management of prediabetes

Using digital platform approach to reduce salt intake in a sample of UAE population: An intervention study

Background: Non-communicable diseases (NCDs) are the leading causes of mortality globally, accounting for more deaths than all other causes combined. World Health Organization launched its initiative in 2013 to reduce the intake of salt, the number of countries that have national sodium reduction strategies reached to 89 countries in 2017. In 2020, a study conducted in UAE showed more than 65% of the population exceeded WHO recommendations for salt intake. This study aimed to measure effectiveness of using digital platform approach to deliver educational materials to facilitate salt reduction in a sample of UAE population. Methods: A controlled parallel intervention study was conducted in 2020. A sample of 121 participants completed the study and fulfilled the inclusion criteria with female to male ratio of (0.95:1.05). Participants were distributed randomly into three groups Control group, WhatsApp group, and Electronic Brochures group. Educational materials were distributed among participants of WhatsApp and Electronic brochures groups for 6-weeks. 24-h urinary excretion for sodium, potassium and creatinine, were measured in addition to KAP questionnaire and physical activity on two occasions at baseline and endpoint after 10-weeks (6-weeks of educational intervention). Results: Both intervention groups showed a reduction in sodium with 278 mg (p < 0.001) for WhatsApp group (n = 41) and 169 mg (p < 0.018) for Electronic brochures group (n = 41), while Control group didn't show any significant change. Moreover, the percentage of participants exceeding WHO recommendation of sodium intake was significantly reduced at the end of intervention, (p = 0.004). WhatsApp group was more efficient in the percentage of reduction of participants exceeding WHO recommendation compared with baseline, with p = 0.023. A significant reduction in the practice toward adding salt during cooking, use of table salt, adding salt before tasting the foods and use of chicken stocks for both intervention groups was noted with p < 0.05. Intervention groups showed a significant improvement (p < 0.001) in Food and Health related knowledge after 6-weeks of intervention. Conclusion: The digital platform approach such as WhatsApp and Electronic Brochure were effective in salt reduction. This study proves that UAE population is ready to reduce salt intake with appropriate education materials and easy delivery approach

Reformulation of foods for weight loss: a focus on carbohydrates and fats

The Health Survey for England 2016 shows that the prevalence of overweight and obesity is increasing with 27% of adults being obese and 40% of men and 30% of women were overweight. As half of the UK population is expected to be obese by 2050, reformulation of food products can play a significant role in production of healthier foods with low energy density that can increase satiety and reduce food intake. Fat is the most energy-dense nutrient; hence it is a key area of reformulation for weight loss. The focus for reformulation in terms of fat is often on reducing saturated fat, but for weight loss overall fat reduction is the most important. This can be achieved through fat replacement products or altering the type of fats added to products to make them more satiating. Food reformulation in carbohydrate foods mainly involves reducing sugar and increasing fibre content. Considering that the current UK population has a high intake of sugars and low intake of fibre, reformulation strategies using bulk and intense sweeteners (ISs) as well as various dietary fibre ingredients are a viable way to have a positive influence on public health. The current chapter focuses on how carbohydrate and fat in food products can be reformulated to promote satiety and weight loss

Lower energy-dense ready meal consumption affects self-reported appetite ratings with no effect on subsequent food intake in women

Slimming World (SW), a commercial weight management organisation, has designed a range of low energy-dense ready meals (LEDRMs) in line with their programme. This randomised crossover study compared commercially available equicaloric ready meals differing in energy density on satiety and food intake. It was hypothesised that the LEDRM would reduce energy intake (EI) whilst increasing fullness and reducing hunger compared to higher energy-dense ready meal (HEDRM, control). A total of 26 female participants (aged 18–65 years; body mass index of 28.8 ± 3.0 kg·m-2) attended two test days. The participants ate a standard breakfast, and four hours later, ate either a LEDRM or HEDRM at lunch. EI was measured four hours later at an ad libitum tea. Satiety measurements were recorded throughout the day using visual analogue scales and a weighed food diary was completed for the remainder of the day. The results revealed that the LEDRM reduced hunger and increased fullness (both p 0.05), however, during the whole LEDRM testing day, the participants consumed significantly less fat (7.1%) and saturated fat (3.6%) (both p < 0.01), but significantly more carbohydrates, sugars, fibre, protein, and salt (all p < 0.01). The results indicate that the participants felt more satiated after consuming ready meals of the same energy content but larger portion size. Despite no significant difference in short-term EI between the ready meals, the results indicated that the LEDRM produced beneficial subjective satiety responses and, therefore, can help to im-prove the nutritional content of meals i.e., reduce saturated fat consumption