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Article
Publication date: 4 March 2014

Mamta Kumari, Shashi Jain and Rashmi Dave

The prevalence of diabetes has increased manifold and now become a public health problem from being mild disorder. There is a need to discover more effective and safer…

298

Abstract

Purpose

The prevalence of diabetes has increased manifold and now become a public health problem from being mild disorder. There is a need to discover more effective and safer antidiabetic agents by utilizing the rich heritage of medicinal plants. Tannins are polyphenols that are obtained from various parts of different plants belonging to multiple species and considered as potential drugs for the treatment of non-insulin-dependent diabetes mellitus. The paper aims to discuss these issues.

Design/methodology/approach

The study was conducted in three phases: incorporation of Babul powder in biscuits: assessment of Glycemic Index (GI): suitability of Babul powder on diabetic subjects statistical analysis: area under curve (AUC) for increase in blood glucose was calculated by trapezoidal rule and means were tested for significance by paired t-test. Mean glucose levels of all subjects were calculated for each time point. p<0.05 was considered statistically significant.

Findings

Tannins are polyphenols that are obtained from various parts of different plants belonging to multiple species. As an indigenous plant of Rajasthan, Babul contains high amount of tannin levels ranging from 18 to 27 percent in deseeded pods from ssp. indica, whereas ssp. nilotica reached up to 50 percent. Hence, Babul was selected as the source of tannin and subjected to diabetics for its suitability. The study concluded that Babul powder is effective in management of blood glucose levels even the simple sugars also and can be considered as suitable for diabetics. The active component for the purpose may be the presence of tannin in the Babul.

Research limitations/implications

The study was conducted on limited number of subjects. A confirmation study is suggested on the diabetic population.

Originality/value

The prevalence of diabetes is rapidly rising all over the globe at an alarming rate. Over few decades, the status of diabetes has changed from being considered as a mild disorder of the elderly to one of the major causes of morbidity and mortality affecting the youth and middle-aged people. Therefore, the present study focused on the development of tannin-based nutraceutical for incorporation in common foods and its health-promoting effect on diabetes.

Details

Nutrition & Food Science, vol. 44 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 6 August 2019

Reema Tayyem, Rawan Al-Qawasmeh and Nahla Khawaja

This paper aims to evaluate macro- and micronutrient intake among Jordanian adults who have metabolic syndrome (MetS) and those MetS-free.

Abstract

Purpose

This paper aims to evaluate macro- and micronutrient intake among Jordanian adults who have metabolic syndrome (MetS) and those MetS-free.

Design/methodology/approach

A total of 154 Jordanian adults aged 20-55 years were enrolled from The National Center for Diabetes, Endocrinology and Genetics in this case control study. In total, 77 newly diagnosed cases of MetS and 77 controls were recruited and matched by age and sex. Dietary data were collected by face-to-face interview using a validated food frequency questionnaire.

Findings

After adjustment of the energy intake and macronutrients, the cases reported significantly higher intake of the amount of protein (p < 0.001), carbohydrates (p < 0.001), fiber (p < 0.001), sugar (p < 0.001), fat (p < 0.001), saturated fat (p < 0.001), monounsaturated (p < 0.001), polyunsaturated (p < 0.001), trans-fat (p < 0.029), omega-3 (p < 0.001) and omega-6 (p < 0.001) as compared to the controls. The results also showed that the intake of some micronutrients was significantly higher among cases when compared to the controls. In this study, three dietary patterns have been itemized; “fast food dietary pattern”, “Mediterranean dietary pattern” and “high-protein dietary pattern”. Only a direct significant trend between MetS and fast food pattern was detected (p-trend = 0.001). Neither significant associations nor trends were detected in the Mediterranean and high-protein patterns with MetS risk.

Originality/value

The study findings highlighted the presence of associations between fast food dietary pattern, total energy and some macro- and micronutrients intake and the risk of MetS among population living in the Middle East. Even though the findings of this study bridge the gap between theory and practice, a large scale population-based study is warranted to confirm these findings.

Details

Nutrition & Food Science , vol. 50 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 13 September 2011

Antoine G. Farhat, Marisa B. Mansour and Remi W. Attieh

The purpose of this paper is to provide a comprehensive summary of the effect of different dietary approaches on polycystic ovary syndrome (PCOS).

1686

Abstract

Purpose

The purpose of this paper is to provide a comprehensive summary of the effect of different dietary approaches on polycystic ovary syndrome (PCOS).

Design/methodology/approach

This review represents the history of PCOS, the symptoms, diagnosis, and treatment. It also includes up‐to‐date research articles on different types of diets that have been shown some promising effects in the treatment of PCOS.

Findings

PCOS is nowadays considered the most common endocrine abnormality, with a range of 4‐12 per cent of women affected by the syndrome. It has been proven that diet, in addition to exercise and medication, plays an important role in the treatment of PCOS. The proper dietary approach for women with PCOS should focus on the PCOS symptoms and also improve weight loss, increase fertility, and decrease risks of cardiovascular diseases.

Originality/value

This paper provides accessible and comprehensive information on PCOS (since its discovery in 1935) to researchers, nutritionists, and women with PCOS who are interested in the effect of the diet on PCOS management.

Details

Nutrition & Food Science, vol. 41 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 30 October 2009

Tanefa A. Apekey, Anne J.E. Morris, Shamusi Fagbemi and Graham J. Griffiths

Excess weight and poor quality diets are known to be major and manageable causes of cardiovascular diseases (CVD) but the optimal diet for the prevention and reduction of CVD risk…

1832

Abstract

Purpose

Excess weight and poor quality diets are known to be major and manageable causes of cardiovascular diseases (CVD) but the optimal diet for the prevention and reduction of CVD risk is not known. The purpose of this paper is to compare the effects of low‐fat and low‐GI diets on weight loss, liver function and CVD risk factors.

Design/methodology/approach

In total, 18 overweight/obese females were randomly assigned to eight weeks of either isocalorie (1,200 kcal day) low‐fat (<20 per cent energy intake as fat) or low‐GI (≤40 per cent energy intake as carbohydrate) diet. Participants kept a one week food and drink intake diary prior to starting the prescribed diet (week 0) and during weeks 4 and 8 of the diet. BMI, blood pressure, serum lipids, AST and ALT concentrations were measured at specific time intervals.

Findings

The low‐fat group reported more adequate micronutrient intake than the low‐GI group. Mean weight, BMI and systolic blood pressure reduced significantly in each group but there was no significant difference between groups. There was no significant change in mean LDL, HDL and total cholesterol concentration within and between groups. Mean triglyceride reduced significantly (33 per cent) in the low‐GI group but there was no significant change in the low‐fat group. The low‐GI diet significantly reduced ALT concentration by 16 per cent after four weeks but there was no significant change for the low‐fat group.

Originality/value

The paper shows that a low‐GI diet may be more effective at reducing CVD risk and improving liver function than a low‐fat diet. This extends data on a previous studies that compared low‐fat and low‐GI diets.

Details

Nutrition & Food Science, vol. 39 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Abstract

Purpose

The purpose of this study is to investigate the effect of a 15-week dietary intake of cactus flour on metabolic parameters, body weight and dietary intake of rats.

Design/methodology/approach

Male Wistar rats were divided into four experimental groups (n = 8-10): control or westernized diets added or not of cactus flour. The following parameters were evaluated during the period of dietary manipulation: body weight, food intake, glycemic and lipid profile (oral glucose tolerance test, metabolic parameters, hepatic and muscular glycogen dosage), visceral and body fat (relative weight to body weight). Data were analyzed using Graphpad Prism®5, p = 0.05.

Findings

Animals fed on a Western-style diet together with flour cactus presented lower weight gain (335.7 ± 20.0, p = 0.05) over the evaluated period, even when the volume of food intake was not different among the groups. The addition of cactus flour to a Western-style diet appears to lower glucose levels at 30 and 60 min (p = 0.05), as shown in the glucose tolerance curve. There was a downward trend does fat stores, cholesterol levels and triglycerides. Therefore, it was concluded that this addition cactus flour is effective even when the diet is hyperlipidic, demonstrating its ability to attenuate risk parameters for the occurrence of metabolic syndromes such as sub fraction high cholesterol levels and glucose tolerance.

Originality/value

The addition of functional foods to diets may work to improve the harmful effects of this type of diet. Opuntia ficus indica has high nutritional value and has hypoglycemic and hypolipemic properties besides being antioxidant.

Details

Nutrition & Food Science, vol. 49 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Content available
Article
Publication date: 1 November 2011

Mabel Blades

282

Abstract

Details

Nutrition & Food Science, vol. 41 no. 6
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 6 June 2022

Hande BAKIRHAN, Yunus Emre BAKIRHAN and Gamze Yaşar

This study aims to evaluate the relationship between dietary patterns and shift work, sleep quality and burnout among emergency health-care workers.

Abstract

Purpose

This study aims to evaluate the relationship between dietary patterns and shift work, sleep quality and burnout among emergency health-care workers.

Design/methodology/approach

The nutritional status, sleep quality and burnout status of health-care workers (n = 91) in Turkey were investigated.

Findings

Among the burnout subgroups, only emotional exhaustion was associated with high adherence to the Meditarrenean diet. (r = 0.37, p < 0.01). Carbohydrates consumed during the shift day were associated with lower sleep quality (r = 0.24, p = 0.02). The intake of protein (r = −0.29, p < 0.01), fat (r = −0.27, p < 0.00), cholesterol (r = −0.31, p < 0.01), phosphorus (r = −0.22, p = 0.03) and iron (r = −0.21, p = 0.04) in shift day was negatively associated with Pittsburgh Sleep Quality Index (PSQI) scores (lower PSQI scores indicates good sleep quality). Consumption of vitamin C and potassium on the rest day was significantly associated with better sleep quality (respectively, r = −0.21, p = 0.04 and r=−0.23, p = 0.03). Personal accomplishment was positively correlated with carbohydrate consumption during the shift day and negatively correlated with protein, cholesterol and vitamin B6 intake (respectively, r = 0.22, p = 0.03; r = −0.21, p = 0.03; r=−0.28, p < 0.00, r = −0.28, p < 0.00). Emotional exhaustion was negatively correlated with protein consumption on the shift day (r = −0.21, p = 0.04) and positively correlated with fat consumption on the rest day (r = 0.22, p = 0.02).

Originality/value

The findings confirm the possible role of dietary patterns in health-care workers against burnout and sleep quality attributable to a possible association with nutrients intake on shift or rest day.

Details

Nutrition & Food Science , vol. 53 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Content available
266

Abstract

Details

Leadership in Health Services, vol. 19 no. 3
Type: Research Article
ISSN: 1366-0756

Article
Publication date: 1 June 2021

Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tashooq Bhat and Abdul Rouf

Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.

Abstract

Purpose

Low glycemic index gluten-free cookies from high amylose rice flour were prepared by modifying baking conditions and ingredient composition.

Design/methodology/approach

Baking temperature, baking time, and concentration of carboxymethyl cellulose (CMC) were varied between 170 and 190° C, 12–25 min, and 0.2–1%, respectively, using central composite rotatable design. The developed cookies were packed in metalized polyester pouches and stored under ambient conditions for a period of 90 days.

Findings

Width and bulk density of cookies increased significantly (p < 0.05) with an increase in baking temperature, while thickness, baking loss and yield decreased with an increase in baking temperature. Puffiness increased predominantly with the increase in the concentration of CMC. Design expert predicted baking temperature of 185° C, baking time of 22 min, and 0.8% concentration of CMC as desirable conditions for the development of gluten-free cookies from rice flour. Cookies developed after following optimized conditions recorded dietary fiber of 4.66%, resistant starch (RS) content of 7.20% and predicted glycemic index (pGI) of 44.60. RS, pGI, moisture, water activity, free fatty acids and peroxide value increased significantly, whereas hardness and overall acceptability decreased during storage.

RPractical implications

Gluten-free (GF) foods are in high demand globally due to the prevalence of celiac disease. Rice lacks gluten protein, and thus, can serve as a potential raw material for the development of GF cookies. In the present study, the ingredient modification and freezing interventions during baking were found to be crucial if the development of low GI gluten-free cookies having good RS content is targeted. Optimized GF cookies prepared via technological intervention and packed in metalized polyester were shelf stable for up to 3 months under ambient conditions. Furthermore, resistant starch content was enhanced while the predicted glycemic index was decreased during storage. Adoption of baking conditions and CMC level optimized in the present study can help to develop shelf-stable GF bakery products for people suffering from comorbidities like celiac disease and diabetes.

Originality/value

Resistant starch content was enhanced while predicted glycemic index was decreased during storage of gluten-free cookies prepared from high amylose rice flour. The developed cookies can be a complementary diet to people suffering from comorbidities like celiac disease and diabetes.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 6 June 2023

Hümeyra Çetin Babaoğlu, Sultan Arslan Tontul, Lokman Karaduman and Yakup Üzgü

The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.

Abstract

Purpose

The article aimed to use sourdough powder as a natural preservative against mould growth and a glycemic index reducer agent.

Design/methodology/approach

In this study, muffin production was carried out with sourdough powder addition at the rate of 0, 15 and 30%. To obtain the sourdough powder, sourdough was fermented by using Lactobacillus fermentum, Lactococcus lactis (previously isolated from spontaneous sourdough) and Saccharomyces cerevisiae.

Findings

The specific volume, number of crumb pores and total pore area were not adversely affected by the addition of 15% or 30% sourdough powder (p > 0.05). The sourdough addition reduced the L* values of the muffin crust, while the b* value of the muffin crumb with 30% sourdough powder decreased compared to the control (p < 0.05). The addition of sourdough powder decreased eGI and RDS values and increased SDS content of samples (p < 0.05). In storage, the mould growth was observed in the control group and samples containing 15% sourdough powder on the 5th day, while the samples containing 30% sourdough powder were moulded on the 7th day. The sourdough powder increased the hardness and chewiness values of samples (p < 0.05), while it had no significant effect on springiness, cohesiveness and resilience (p > 0.05).

Originality/value

The sourdough powder provides a lower glycemic index and longer microbial shelf life that makes the product advantageous in consumer demand. This is the first time sourdough powder has been used to achieve this purpose.

Details

British Food Journal, vol. 125 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

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