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As studies investigating the effects of fructan sources, such as yacon, on glucose and lipid metabolism showed different results, additional research is required to establish a clear relationship between them. Thus, this paper aims to evaluate possible effects of the consumption of the yacon pulp flour (YPF) on biological and metabolic parameters such as food consumption, weight gain, serum glucose levels and fecal lipid excretion of rats, as well as determine the role of glycemic index (GI) of the diets added of this ingredient on those parameters.

For this purpose, 24 male albino Wistar rats were divided into four groups, which received the following treatments for 17 days: Group 1 (G1) (Control) – American Institute of Nutrition (AIN)-M; Group 2 (G2) – AIN-M added 5 per cent YPF; Group 3 (G3) – AIN-M added 10 per cent YPF and Group 4 (G4) – AIN-M added 15 per cent YPF. Analysis of fasting and postprandial glycemia was conducted for elaboration of the glycemic curve and calculation of the GI of the diets. Lipids loss was measured by quantification of crude fat in feces after consumption of the diet.

YPF, regarding the concentration in the diets, did not elevate the fasting glucose among the groups. The postprandial glucose of the animals declined in different postprandial glucose peaks of the groups ingesting YPF in relation to the control one, especially in group treated with 15 per cent YPF, between 30 and 60 min (p <0,05), confirming the influence of the dietary fiber on the absorption of the glucose. The ingestion of YPF increased dragging of lipids to the animal feces, proportional to the amounts of YPF added to the diets. According to the regression analysis, followed by regression testing to 5 per cent, there was a significant difference between the experimental groups, being that the elevation of the percentage of YPF added to the diet caused a proportional increase in the lipid levels in the animal feces.

YPF could be an alimentary source of interest, mainly when the focus is on disease risk prevention such as diabetes, obesity and dyslipidemias.

The purpose of the paper is to determine the effects of a hypocaloric diet with a low-glycaemic index (GI) on weight loss and postprandial blood glucose and assess both the satiety and palatability of the diet.

A clinical trial was conducted with ten women (mean age: 38.8±11.3 years; body mass index: 27.2±3.5 kg/m2) submitted to a hypocaloric diet, assessments were performed at baseline and after seven days of treatment.

Significant reductions were found in body weight (1.1±0.7 kg; p=0.001), triccipital skinfold (2.87±3.24 mm; p=0.021) and waist circumference (3.6±4.8 cm; p=0.041). Mean fasting and postprandial blood glucose values were 88.7±6.1 mg/dL and 91.6±9.6 mg/dL, respectively. Responses regarding satiety and palatability of the low-GI diet were predominantly “extremely satisfied” and “I liked it very much,” respectively, for all meals and throughout all seven days of the study.

The present study demonstrated the benefits of a low-GI diet with regard to weight loss, blood glucose control and satiety. The diet proved to be palatable, which could favor compliance with long-term treatment.

Rice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing technique, starch composition, and amount of food consumed. The purpose of this paper is to observe the relative glycemic impact (RGI) of foods based on postprandial glycemic response to equal quantities of test foods and standard‐bread expressed as glycemic bread equivalent (GBE), using rice and its products.

In total, five clinically healthy adult volunteers were fed 50 g test foods and bread on different days after an overnight fast. Blood sugar and insulin levels at fasting state and at 30, 60, 90 and 120 min after consuming food were recorded and corresponding area under the curve was calculated.

The GBE was highest for puffed rice at 107 g, whereas same amount of rice kheer and plain boiled rice induced glycemic response equivalent to 19.5 g and 11 g of bread, respectively. RGI of puffed rice was found to be significantly higher than that of rice kheer and boiled rice (p<0.01). Similarly, the total insulinemic effect of puffed rice (71 g) was found to be significantly higher than that of rice (6 g, p<0.01) and rice kheer (19 g, p<0.05).

Despite being prepared from common raw ingredient, all the three test foods produced varied glycemic and insulin responses. This can be attributed to the different processing conditions, change in nutrient composition and total quantity consumed.

The GBE values may constitute a simple and easy‐to‐use tool for consumers to select food in terms of their predicted glycemic and insulin responses, especially in the diabetic or insulin‐resistant group.

Gestational diabetes mellitus (GDM) is one of the most common complications of pregnancy. GDM is defined as glucose intolerance of variable severity with onset or first recognition during pregnancy. The purpose of this paper is to produce information on prevalence, screening and diagnosis, pathophysiology and dietary, medical and lifestyle management of GDM.

This literature review aimed to document and record the results of the most updated studies published dealing with dietary, medical and lifestyle factors in managing GDM.

The prevalence of GDM differs worldwide based on population characteristics, race/ethnicity and diagnostic criteria. The pathophysiology of GDM is multifactorial and it is likely that genetic and environmental factors are associated with the occurrence of GDM. Medical nutritional therapy remains the mainstay of GDM management and aerobic and resistance physical activities are helpful adjunctive therapy when euglycemia is not attained by the medical nutritional therapy alone. When diet and exercise fail to achieve glycemic control, pharmacological agents such as insulin therapy and oral hypoglycemic medications are prescribed. Plasma glucose measurement is an essential part of glycemic control during pregnancy, as well as glycemic control can be evaluated using indicators of glycemic control such as hemoglobin A1c (HbA1c), glycated albumin and fructosamine.

This review is a comprehensive review that illustrates the effect of healthy diet, medical therapy and lifestyle change on improving GDM condition.

The aim of this study was to evaluate the individual effect of sumac (S), Turkish coffee (C) and yerba mate tea (Y) on the postprandial glycemic response to Lebanese mankoucheh, a common breakfast item in the Lebanese culture, and to determine the glycemic index (GI) of this food. S, C and Y are typical constituents of Lebanese meals. They may influence the postprandial glycemic response to carbohydrate-rich foods, but this has not been studied to date.

Twelve healthy normoglycemic adults consumed on separate days the following test meals: mankoucheh without S (M) with water (control meal); M prepared with single or double doses of S (S1 and S2) with water; M with 60 or 120 mL of unsweetened C; or M with 100 or 200 mL of unsweetened Y. Meals were prepared according to standardized recipes containing 50 g of available carbohydrates. Capillary blood glucose measures were taken at fast and six times after meal ingestion over a two hour period. The GI of mankoucheh was determined using a standard protocol.

The glycemic responses, evaluated at each time following meal ingestion, did not differ significantly among the seven meals, and neither did the incremental area under the glycemic response curves. The GI of mankoucheh was 61 ± 6, with no significant difference between M, M with S1 and M with S2.

This study contributes to better characterize the glycemic properties of S, C, Y and mankoucheh in conditions that closely resemble how these dietary items are used and consumed by some cultural groups.

To gain a better and more comprehensive understanding, this study aims to investigate the literature to explore the two popular diets’ health benefits and concerns. Google Scholar and PubMed were used to search for available and relevant nutrition and health articles that pertain to the benefits and concerns of plantogenic and ketogenic diets. Search terms like low carbohydrate, diet, ketogenic, vegetarian and chronic diseases were used. Information was obtained from review articles and original research articles and checked for accuracy. Ketogenic diets have been used for a long time for convulsion in children and now reappeared for weight loss purposes.

Ketogenic and plantogenic (plant-based) diets have been adopted today by many professionals and the public.

Ketogenic diets have been used for a long time for convulsion in children and now reappeared for weight loss purposes. Plantogenic diets also have been practiced for many years for religious, health and environmental reasons. Compared to plantogenic diets, ketogenic diets lack long-term evidence of its potential benefits and harm.

Maybe Lacto-ovo vegetarian and pesco-vegetarian (eat fish but not meats) diets are OK. However, for strict plantogenic diets (total plantogenic/vegan diet), the risk of mineral or vitamin deficiency is present (Melina et al., 2016). Of particular concern is dietary vitamin B12, which is obtained mostly from animal sources (Melina et al., 2016). A long-term deficiency of vitamin B12 can lead to macrocytic anemia and cause neuro and psychological effects (Obeid et al., 2019). Also, omega-3 fatty acids may be deficient in such a diet and probably need to be supplemented on those who follow the total plantogenic diet (Melina et al., 2016). Other deficiencies of concern would be zinc, iron, calcium, vitamin D and iodine (Melina et al., 2016). Another disadvantage is that many junk foods could be easily classified within the plantogenic diet, such as sugar, cakes, French fries, white bread and rice, sugar-sweetened beverages and sweets in general. These items are related to higher weight gain and, consequently, to a higher incidence of diabetes and other chronic diseases (Schulze et al., 2004; Malik et al., 2006; Fung et al., 2009).

Plantogenic diets were concluded to have sustainable health benefits for humans and the environment over ketogenic diets, which could be used but under professional follow-up only.

Glycemic index (GI) is a physiological basis for ranking carbohydrate foods based on the blood glucose responses they produce after ingestion. Emblica officinalis (E. officinalis) is a medicinal plant that purportedly has hypoglycaemic and hypolipidemic properties. This study aims to determine the glycemic and lipemic responses of freeze-dried E. officinalis powder-incorporated recipes.

Two sets of four equicarbohydrate (50 g) recipes (vegetable cutlet, handvo, muthiya and methi thepla) were developed, one without E. officinalis powder incorporation (standard) and one with E. officinalis powder incorporation at the 2 g level (test). After overnight fasting, 50 g glucose, standard and test recipes were administered to healthy adult volunteers at different instances (each 3–4 days apart) and blood glucose levels were measured using capillary sampling every 15 min for 2 h. The glycemic response and GI values were then calculated.

Among the standard recipes, lowest glycemic response was obtained by methi thepla (60.90 ± 15.54) and highest glycemic response by handvo (90.57 ± 33.88). Incorporation of E. officinalis powder brought about a non-significant reduction in the GI of methi thepla (p = 0.94), vegetable cutlet (p = 0.54), muthiya (p = 0.69) and handvo (p = 0.09). Maximum per cent reduction was for handvo, which shifted from the high to medium GI category. The lipemic response was lowest with muthiya, showing a fall in triacylglycerol (TG) levels (3.9%). E. officinalis powder incorporation in muthiya led to a further fall (7.8%) in TG levels.

Incorporation of freeze-dried E. officinalis powder in Indian recipes can bring about a reduction in the postprandial glycemic and lipemic responses.

This study aims to evaluate the effect of probiotic provitamin A cassava hydrolysate with Lactobacillus rhamnosus GG (hLGG) on weight and lipid profile of Wistar rats and its glycemic index using Wistar rats and human subjects.

Adult male Wistar rats (n = 40, 120–150 g) were orally administered provitamin A cassava hydrolysate with 1 × 10¹⁰, 2 × 10¹⁰ and 4 × 10¹⁰ CFU/g encapsulated or CFU/mL free Lactobacillus rhamnosus GG for 30 days, during which weight and lipid profile of rats were monitored. Blood glucose levels of rats and human subjects were also measured in Oral Glucose Tolerance Test to determine the Glycemic indices of hLGG.

Rats administered the highest doses of free or encapsulated hLGG [(4 × 10¹⁰ CFU) (PHE4 and PHF4, respectively)] had the lowest (18.2 ± 0.7 and 8.0 ± 0.6%, respectively, p < 0.001) percentage body weight gain compared to control (40 ± 0.6%). Lowest cholesterol and triglyceride (42.4 ± 0.5 and 44.4 ± 0.7 g/dL, p < 0.001, respectively) were observed in rats administered PHE4, with the lowest plasma glucose concentrations in PHE4 and PHF4 groups (43 ± 1 and 49 ± 0.7 g/dL, p < 0.001, respectively). Oral Glucose Tolerance Test for rats and human subjects showed lower peak blood glucose levels and glycemic indices in hLGG groups compared to controls in a dose-dependent manner.

Consumption of soft drinks, which supply non-nutritive energy, may lead to degenerative metabolic disorders such as obesity and diabetes. Beverages with probiotics such as Lactobacillus rhamnosus GG, on the other hand, offer a positive weight management approach. Development of non-dairy beverages such as provitamin A cassava hLGG is ongoing. Provitamin A cassava hLGG showed its ability to control weight gain, blood glucose levels and serum lipids. Thus, the beverage can be consumed as a healthy alternative to soft drinks and for weight management.

Previous studies have reported that dietary fibers such as polydextrose and maltodextrin can reduce food intake; however, the studies on the differences of this effect are insufficient. The purpose of this paper is to compare the effects of dietary fibers maltodextrin and polydextrose on alterations of short-term satiety, energy intake and postprandial blood glucose in healthy females.

This study was designed as a randomized, crossover and double blind research. For this purpose, 21 healthy females consumed a milkshake containing 0 g (control), 15 g polydextrose (PDX) and 15 g maltodextrin (MDX), and an ad libitum lunch meal was served 150 min later. Subjective appetite scores (hunger, satiety, prospective food consumption and desire to eat) were measured using a visual analog scale. Appetite scores and blood glucose were measured before preload and once per 15 min after milkshake consumption.

Visual analog scale scores showed that PDX had an improved effect on satiety and hunger feelings. Compared to the control, dietary fiber increased the Area Under Curve (AUC) scores of satiety (p < 0.001) and decreased the AUC scores of hunger (p < 0.001), prospective food consumption (p < 0.001) and desire to eat (p < 0.001). Energy intake during ad libitum meal was significantly lower in PDX (Control: 862 (54.3) Kcal versus PDX: 679 (35.4) Kcal and MDX: 780 (49.3) Kcal. Moreover, the blood glucose levels were significantly lower in MDX.

This study conducted with healthy females demonstrated that PDX was more effective in inducing satiety during subsequent food intake, and that postprandial blood glucose were within more healthy levels in MDX.

Starchy foods have been emphasized in the diet for reducing hyperglycemia and hyperinsulinemia. However, all starch containing foods respond differently, depending upon various other factors in food such as the amylose:amylopectin ratio, co‐ingredients, methods of cooking, etc. which also impact its metabolic response. During days of fast, in India, potato and sago are the most commonly used food to provide quick source of energy. The purpose of this paper is to determine the functional and nutritional quality of fasting foods such as potato and sago, having higher amylopectin content, with respect to their relative glycemic and insulin response in normal healthy volunteers.

The postprandial glycemic response to boiled potato and sago khichdi in relation to equal quantity of bread (reference) was compared using Relative Glycemic Potency (RGP) represented as the Glycemic Bread Equivalent (GBE) of foods. Five clinically healthy subjects were fed 100 g of test foods and standard, and their blood glucose and insulin response was recorded at fasting (0 min) and at 30, 60, 90 and 120 min.

It was found that both potato and sago khichdi produced peak glucose response at 30 min and levels returned to baseline within 60 min. The higher amylopectin content which facilitates faster absorption from the gastro‐intestinal tract and into the cell results in the total area under the curve (AUC) glycemic response to potato and sago khichdi to be significantly lower than that of bread (p < 0.05). The total AUC insulin response to potato (p <0.05) and sago khichdi was also lower than that of bread.

Therefore, starch‐based foods rich in amylopectin lead to quicker absorption of sugar to supply the energy to the energy‐deprived cells common in fasting condition.

The paper shows that the starch present in these fasting foods is typically characterized by a higher amylopectin:amylose ratio.