Research Communication
|
|
- Edwina Eunice Benson
- 5 years ago
- Views:
Transcription
1 IUBMB Life, 62(8): , August 2010 Research Communication The Glycemic Response is a Personal Attribute William J. Whelan 1, Danielle Hollar 2, Arthur Agatston 3, Hannah J. Dodson 1 and Dimitri S. Tahal 1 1 Department of Biochemistry and Molecular Biology, University of Miami Miller School of Medicine, Miami, FL,USA 2 Department of Pediatrics, University of Miami Miller School of Medicine, Miami, FL, USA 3 Agatston Research Foundation, Miami Beach, FL, USA Summary The Glycemic Index (GI) is a measure of the extent of the change in blood glucose content (glycemic response) following consumption of digestible carbohydrate, relative to a standard such as glucose. We have explored whether the reported GIs of foods are a sufficient guide to a person wishing to avoid large glycemic responses and thereby avoid hyperglycemia. For this purpose, volunteers carried out multiple tests of four foods, following overnight fasting, measuring the glycemic response over 2 H. The areas under the blood glucose/time curves (AUCs) were compared. Each food tester displayed individual, characteristic glycemic responses to each food, unrelated to any other tester s response. Wide variations (up to 5-fold) were seen between the average AUCs for the same test by different testers. The absolute magnitudes of the glycemic responses are important for individuals trying to control blood sugar and/or body weight, but using published GI lists as a guide to control the glycemic response is not fully informative. This is because in calculating the GI, individual glycemic responses to glucose are normalized to 100. GI values are, therefore, relative and are not necessarily a reliable guide to the person s actual individual AUC when consuming a food. Without knowledge of the person s characteristic blood glucose responses, reliance only on the GI may be misleading. Ó 2010 IUBMB IUBMB Life, 62(8): , 2010 Keywords Abbreviations glycemic response; glycemic index; blood glucose. GI, glycemic index; AUC, area under the blood glucose/time curve INTRODUCTION The Glycemic Index (GI) is a well-established parameter, intended to reflect the magnitude of the blood glucose response Received 20 June 2010; accepted 22 June 2010 Address correspondence to: W. J. Whelan, Department of Biochemistry and Molecular Biology, University of Miami Miller School of Medicine, PO Box , Miami, FL 33101, USA. wwhelan@ miami.edu elicited after consuming digestible carbohydrate. To assess glycemic responses, the areas under the blood-glucose/time curves (AUCs) for several individuals are measured after overnight fasting, averaged, and compared with the average AUC for glucose, the usual standard of reference, taken as having GI 100. Few foods elicit higher responses than glucose. AUCs are measured in mmol 3 min/l. Tables of GI values of hundreds of solid and liquid foods are available for those interested in restricting spikes in blood glucose and some are displayed on the packages of the same foodstuffs. The general perception is that the GI provides an informed choice for managing blood glucose levels, and for selection of carbohydrate foods as recommended in many popular diets. We have asked whether the blood glucose response by different individuals eating the same amount of the same food is uniform, around an average value, or is it personal to the individual and unlikely to bear any predictable relation to any other person s response? It is our contention that since values of GI are simply averages, relative to the average response to glucose, and individual glycemic responses show great variations between testers, they give no indication of what the actual response to a food might be for a particular person. MATERIALS AND METHODS The subjects were students and faculty of the University of Miami who gave informed consent to a protocol approved by the University of Miami Miller School of Medicine Human Subjects Research Office (Study number ). Their ages ranged from 18 to 46, mostly years. The group included seven males and four females. The testers consumed glucose (Sigma, 50 g in 355 ml of aqueous solution), Wonder Bread (two slices, 28 g of digestible carbohydrate), lemon-lime Gatorade (840 ml, 50 g of digestible carbohydrate), or brown rice syrup (42 g of digestible carbohydrate in 355 ml of aqueous solution). Except for glucose, the digestible carbohydrate contents were calculated from the product labels. ISSN print/issn online DOI: /iub.365
2 638 WHELAN ET AL. consumption, and these added results blend in with the 12 min consumption tests. They are marked with an asterisk. Figure 1. The average AUCs 1/2 SEM from 11 subjects drinking 50 g of glucose, in at least four tests per person, arranged left to right in order of increasing average AUC. Results are expressed as mmol 3 min/l. These are the same volunteers whose AUCs are also to be seen in Tables 1 3 and Figs. 2 4, identified by a letter code. The measurements were made after an overnight fast. The food was consumed in equal portions at 0, 4, 8, and 12 min, after measuring blood glucose by fingerprick, using an Ascensia Breeze 2 glucose meter. Additional blood glucose measurements were then made at 15, 30, 45, 60, 90, and 120 min. The measurements were discontinued if the blood glucose level fell to the baseline earlier than 120 min. Frequently, this had happened by 90 min. All subjects made at least four tests with each food. The AUC was calculated by the trapezoidal method. A few results are included from a to-be-published study compiled from the average of two tests made when eating/ drinking in 2 4 min and two tests made when eating/drinking in five equal portions over 15 min. We showed that there was no statistical difference between the AUCs for slow and fast RESULTS It was as a result of making many comparisons of AUCs when using the same subjects and comparing AUCs for rapid and slow consumption that we began to notice that each person, relative to others, displayed AUCs that in an absolute sense were characteristic of that person. Thus, of two subjects, one gave AUCs consistently higher than the other. In 23 tests with solid foods, this person was higher (often much higher) than the other in 22 tests, and with respect to liquid foods, was higher in 27 of 29 tests. Comparisons of data of other students revealed similar patterns and allowed us quickly to establish a hierarchy where the responses varied four-fold. In deciding to investigate this phenomenon further we increased our testing panel and used a standard regime of splitting the food into four equal portions, consumed over 12 min, a time used by the GI measuring laboratory at the University of Sydney (1). The characteristic inter-personal differences seen with fast and slow consumption were still seen with glucose when the 12-min regime was employed. We also tested Wonder Bread, Gatorade, and brown rice syrup in the same way. The collected data are displayed in a number of ways. In Fig. 1, the AUCs 1/2 SEM for 11 testers drinking glucose solution are displayed. The group displays average AUCs that differ by a factor of 4.8, low to high. In Table 1, the average AUCs for the same 11 subjects who had tested glucose and at least two of the other three foods are displayed. The results are classified as low or high on the basis of perceived gaps in the averages. With one exception, all subjects were uniformly low or uniformly high for all foods tested. Table 1 Average AUCs for subjects carrying out at least four tests each with glucose, Wonder Bread, Gatorade, and brown rice syrup Glucose Wonder Bread Gatorade Brown rice syrup C 83 Low 65 Low 57 Low 55 Low A 96 Low 89 Low 67 Low M 117 Low 70 Low 94 Low 107 Low T1 188* High 140 High 165 High V1 190 High 131 High 123 High 102 Low G 203 High 129 High 162 High 120 High P 291 High 136 High 126 High 198 High L 291 High 126 High 194 High 187 High T2 293* High 153* High 160 High 212* High V2 300* High 143 High 185 High D 397 High 191 High 200 High 161 High Average 223 (83 397) 123 (65 191) 132 (67 200) 149 (55 212) The Low responses are those with AUCs of 117 and below. Responses with an asterisk are the AUCs obtained by averaging those obtained from two rapid and two slow rates of consumption. Units are mmol 3 min/l.
3 PERSONAL GLYCEMIC RESPONSE 639 Table 2 Comparison of two subjects, C and D, with widely differing AUCs for four foods Glucose Wonder Bread Gatorade Brown rice syrup AUCs (mmol 3 min/l) C Average D Average Ratio C:D 1:4.8 1:2.9 1:3.5 1:2.9 Personal glycemic index C D Note that when comparing the individual AUCs, there is no instance of overlap between C and D. Also, they generally ranked in the same order with C always lowest and D highest, three times out of four. Table 2 shows the individual AUCs for subjects C and D for all four foods. Note that there was no instance of overlap for any food, while the average AUCs showed C to be about five times lower than D for glucose and three times lower for the other three foods (Table 2). Table 3 shows the calculated personal glycemic indexes for the same 11 individuals for whom AUCs for the four foods are shown in Table 1, taking glucose as 100. Note that these personal glycemic indexes are not to be compared with published values of GI because, although 50 g of glucose was consumed, the available carbohydrate in the other test samples was not a consistent 50 g. Even though the AUCs obtained with glucose were normalized to 100, there was a wide variation between individual GIs (about two-fold) for each of the three other foods. There was a tendency for the personal GI to fall when proceeding from persons with a low AUC to those with a high AUC. The foods did not reliably stack up in the same order of GI. The average AUCs 1/2 SEM for the tests with all four foods are shown in Figs DISCUSSION Despite the wide variation between the AUCs displayed by any one individual in the same test (see Table 2), it is our impression that for any such individual, repeated testing provides an average AUC that represents that person s characteristic/individualistic glycemic response to a particular food. The results from repeated measurements of AUCs will revolve around a mean characteristic of that person, not around a mean derived from a group of individuals. Is it not therefore obscuring the huge differences in actual AUCs that, for the purpose of calculating the GI, all the glucose AUCs are normalized to 100? In evidence of this contention, we offer Fig. 1. These are the average AUCs 1 SEM of the 11 individuals making at least four tests each with 50 g of glucose (Table 1). They have been arranged in ascending order. Clearly there is no common mean Table 3 Personal glycemic indexes of three foods, relative to glucose Average AUC for glucose Glucose Wonder Bread Gatorade Brown rice syrup C (83) a A (96) M (117) T1 (188) b V1 (190) G (203) P (291) L (291) T2 (293) b V2 (300) b D (397) Average (43 93) 65 (43 80) 67 (41 91) These are the same subjects as in Table 1, where the GI values shown here have been calculated from the AUCs in Table 1. a The number in parentheses is the average AUC for at least four tests with 50 g of glucose. b AUCs for glucose obtained by averaging two tests each by fast and slow consumption (see Table 1).
4 640 WHELAN ET AL. Figure 2. The AUCs obtained when 10 subjects ate Wonder Bread (28 g of digestible carbohydrate), expressed as averages of at least four tests per person 1/2 SEM. See also Fig. 1. to which the AUCs of all individuals will move closer with repeated testing. We also found similar large differences occurred in the AUCs for Wonder Bread (Fig. 2), Gatorade (Fig. 3), and brown rice syrup (Fig. 4). It is important that where D had an average AUC of 191 for Wonder Bread (Table 2), half that recorded for glucose (397), this Wonder Bread blood glycemic response, in absolute terms, is 2.3 times higher than the response shown by C for glucose, which has the highest glycemic index of the foods tested. Even if the GIs derived from these AUCs were the same for C and D (which they are not, Table 3), is it not important, even more than knowing the GIs, to acknowledge the widely differing AUCs on which the GIs are based? We conclude that each individual has a characteristic glycemic response to foods that contain digestible carbohydrate and that these responses can vary widely between individuals. Thus, average values of AUC from a group of individuals and the published GIs derived therefrom are unable to predict what will be the actual glycemic response of an individual. This idea of individual reproducible and characteristic glycemic responses is not that which generally prevails. Testing laboratories that have compared AUCs and GIs from the same foods admit of wide variation in AUCs for the same test, but do not Figure subjects drank Gatorade containing 50 g of digestible carbohydrate in at least four tests each. Plotted here are the average AUCs 1/2 SEM. See also Fig. 1. Figure 4. The AUCs obtained when 10 subjects drank a solution of brown rice syrup containing 42 g of digestible carbohydrate. At least four tests were carried out by each person. Results are expressed as average AUCs 1/2 SEM. See also Fig. 1. seem to acknowledge a link between the AUC and personal characteristics. Rather, they contend that apparent variations between individuals reflect not real differences, but day-to-day variability within individuals. With repeated testing of a given food, all individuals move closer to the mean of the group (2; p. 42). This comment was made with respect to the GI values and may be correct. But it overlooks the fact that the AUCs themselves do not move closer to the mean of the group. That can only occur when all the glucose AUCs are normalized to 100. And, subject characteristics such as age, sex, BMI, and ethnicity may have contributed to the highly significant differences in absolute glycemic responses between subjects. However, these factors had no significant effects on the GI values obtained in this study. This is consistent with previous data in subjects with diabetes, which suggests that most of the variation of GI values is due to within-subject variation (3; p. 481). Our approach is quite different with respect to individualistic responses. The differences between individuals are real, consistent, and reproducible. The GI testing labs also write that Between-laboratory variation in GI appears to be related to random, day-to-day variation in glycemic responses within subjects. Thus, finding ways to reduce the within-subject variation may be the most effective strategy to improve the precision of measurement of GI values (3; p. 481). The highly significant differences in AUCs were exemplified in an interlaboratory study where seven labs tested glucose and other foods using 8 12 subjects each, who each made eight tests (4). The average AUCs for glucose ranged from 97 to 281 (note our score of 223 in Table 1). In calculating GIs from these AUCs, both 281 and 97 were assigned the same GI value of 100. It is not surprising that the GIs of the other foods, calculated relative to a common GI of 100, were closer to each other than were the parent AUCs, but even so, 2-fold differences in the GIs for 2 foods were noted between different labs. The authors then state, GI is the same in different subjects and therefore is a property of the food and not of the subject in
5 PERSONAL GLYCEMIC RESPONSE 641 whom this was measured (4; p. 253S). To claim that GI is the same in different subjects is highly misleading. It amounts to saying that the GI of glucose is the same in different subjects because no matter what is the AUC a person displays when consuming glucose, it is normalized to 100. This approach is based on the belief that no matter how much the AUCs vary, if tested often enough, everyone will display average AUCs for glucose and the test food that are in the same ratio, and therefore, have the same GI. However, the results of several thousand individual tests (4) contain some glaring exceptions. The claim that the GI is not influenced by the subject consuming the food obscures the huge differences in individual AUCs. GI is a relative measure where AUC is an absolute measure. Which is more important? That the consumer should know that food X has a GI of 70, versus glucose 5 100? Or that a person like D may have an AUC at the high end of a scale in which another person consuming the same food has an AUC several times smaller? A high blood glucose concentration...has undesirable consequences...is a strong independent risk factor for morbidity and mortality,...creates oxidative stress etc (2; p. 41). This is not in contention. We believe that for maintaining blood glucose at a safe, low level, and/or to select foodstuffs for a particular diet program, a glucose tolerance test is essential. For a person like our subject C (Table 2), who displays low glycemic responses, one could conclude that the GI is not really relevant in the effort to avoid hyperglycemia. But for a person like our subject D, the GI would be a very useful guide. The testing lab consortium (4) would view very high individual values like those of D in Tables 1 3 as outliers, to be excluded (5) and indeed did exclude outliers that were more than two SDs above the mean in their research and did not specify whether they were considering implausible results above or below the mean (5; p. 163). This is exactly what we have found. Some of our subjects provided test averages that were internally consistent in being low, medium, or high, when compared with averages of other subjects. Using the rule of two SDs, we would have to exclude D from Fig. 1. It seems to us that investigators have assumed that the variations occur because of imperfect measuring techniques (3; p. 481), with results influenced by within- and between-person differences, with the implication that the GI is somehow a fixed quantity. What is more, calculating SDs for any set(s) of results with multiple testers is meaningless, because there is no fixed mean. That will depend on the group(s) of individuals selected for the test(s). DeVries (6) concluded that GI results are unpredictable. He too seemed to be working on the premise that the GI of a food ought to be a precise quantity, but the unpredictability led him to dismiss GI as having any meaning. We agree about the unpredictability. To repeat, the results are reflective of the group of individuals chosen to make the test. The huge variations seen in the interlaboratory study (4) bear this out. For Williams et al. (7; p. 364) the unpredictability of individual responses, even if they are the results of day-to-day variation, places limitations on the clinical usefulness of GI and the measures of reliability of the GI of foods indicate that their repeatability is unacceptably low (7; p. 367). Accepting that glycemic responses are indeed unpredictable and dependent on the individual test subject would herald a new outlook on the usefulness, and the limitations, of GI. It would stress that the GI is not a substitute for a glucose tolerance test and that the glycemic response to a food is a property of the individual who consumes it. This would encourage exploration of the reasons for the intra-personal differences in AUCs, so as to refine the testing procedures in the hope that the differences might diminish or disappear. Thus, we must concentrate on the actual AUCs recorded by individuals because those are absolute values that pertain directly to possible hyperglycemia and the obvious consequences. The GI is simply a relative value useful in developing eating habits to obtain lower blood glucose responses. We asked if the fasting blood glucose was a predictor of the size of the AUC. The averages of four fasting glucose values each by testers C, G, and D (Fig. 1) were C 5 83 mg/dl, G 5 86 mg/dl, and D 5 89 mg/dl, where the average AUCs for four tests with 50 g of glucose were 83, 203, and 397 mmol 3 min/l, respectively. In summary, while the GI is a valuable parameter, its use in the absence of knowledge of an individual s characteristic glycemic response is imperfect. No-one would expect a dietitian, armed with the AUCs, to render the same advice to subject C as to subject D. Yet the one-size-fits-all concept is what consumers of digestible carbohydrate are being encouraged to follow. ACKNOWLEDGEMENTS The research described here was funded in part by the Agatston Research Foundation. The authors thank Drs. P. Kurlansky and R. B. Goldberg for their critical analyses of our interpretation of the data. They also thank many undergraduate, graduate and M.D. students, and faculty of the University of Miami who took part in these tests. REFERENCES 1. Personal communication from Dr Jennie Brand-Miller. University of Sydney, NSW, Australia. 2. Brand-Miller, J. (2007) The glycemic index as a measure of health and nutritional quality: an Australian perspective. Cereal Foods World 52, Wolever, T. M. S., Vorster, H. H., Bjorck, I., Brand-Miller, J., Brighenti, F.,Mann,J.I.,Ramdath,D.D.,Granfeldt,Y.,Holt,S.,Perry,T.I.,Venter, C., and Wu, X. (2003) Determination of the glycaemic index of foods: interlaboratory study. Eur. J. Clin. Nutr. 57, Wolever, T. M. S., et al. (2008) Measuring the glycemic index of foods: interlaboratory study. Am. J. Clin. Nutr. 87, Brouns, F., Bjork, I., Frayn, K. N., Gibbs, A. L., Lang, V., Slama, G., and Wolever, T. M. S. (2005) Glycemic index methodology. Nutr. Res. Rev. 18, De Vries, J. W. (2007) Glycemic index: the analytical perspective. Cereal Foods World 52, Williams, S. M., Venn, B. J., Perry, T., Brown, R., Wallace, A., Mann, J. I., and Green, T. (2008) Another approach to estimating the reliability of the glycemic index. Br. J. Nutr. 100,
AS AS Australian Standard. Glycemic index of foods. This is a free 7 page sample. Access the full version online.
AS 4694 2007 AS 4694 2007 Australian Standard Glycemic index of foods This Australian Standard was prepared by Committee FT-024, Food Products. It was approved on behalf of the Council of Standards Australia
More informationSession 2016: Sections: Class Location: Days / Time: Instructor:
Student Author Name: Team Members Name(s): Student Author ID #: Team Members ID # (s): Lab Assignment #: 8 Team Name: Dream Team Lab Assignment Title: Blood Glucose Date: 2017-04-20 Background: In a properly
More informationAdditional Water Intake after Meal Reduced 2-h Postprandial Blood Glucose Level in Healthy Subjects
International Journal of Diabetes Research 2018, 7(1): 18-22 DOI: 10.5923/j.diabetes.20180701.03 Additional Water Intake after Meal Reduced 2-h Postprandial Blood Glucose Level in Healthy Subjects Vanessa
More informationReport on the accuracy and precision of the CSIRO laboratory method for predicting Glycemic Index
Report on the accuracy and precision of the CSIRO laboratory method for predicting Glycemic Index Dr Tony Bird 16 August 2011 Commercial in Confidence Enquiries should be addressed to: Dr Tony Bird Principal
More informationa. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need.
a. This is the same as for the general public, but people with diabetes, like the rest of the public, often eat more salt than they need. b. Putting this all together - cake, rice, bread, and fried chicken
More informationCarbs: The Staff of Life, or The Stuff of Death? Ed Cox, M.D.
Carbs: The Staff of Life, or The Stuff of Death? Ed Cox, M.D. Pyramid, or Paleo? Carbs defined Carbohydrates (abbrev. CHO) = saccharides Saccharide from Greek for sugar Compounds of carbon, oxygen and
More informationLentil Consumption and Post-Prandial Glycemic Response: Evaluation. G. Harvey Anderson University of Toronto
Lentil Consumption and Post-Prandial Glycemic Response: Evaluation G. Harvey Anderson University of Toronto Lentil Consumption and Post-Prandial Glycemic Response: Research Guidance Need to agree on design
More informationWHY GLYCEMIC INDEX (GI) & GLYCEMIC LOAD (GL) ARE IMPORTANT FOR WEIGHT LOSS
1 WHY GLYCEMIC INDEX (GI) & GLYCEMIC LOAD (GL) ARE IMPORTANT FOR WEIGHT LOSS A Guide to GI and GL Arantxa Mateo Weight Loss Management Mentor, Author & Blogger 32 Mondays Weight Loss Management www.32mondays.com
More informationHave. you ever heard of GESTATIONAL DIABETES?
Have you ever heard of GESTATIONAL DIABETES? We have already written about the correlation between sugar & diabetes. Today, The Food Experts of Asia will venture further about the sweet killer known as
More informationNew Food Label Pages Diabetes Self-Management Program Leader s Manual
New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book
More informationPRESS RELEASE. November is Diabetes Awareness Month Severity/Epidemic and Risk Factors of Diabetes
November 7, 2012- (Part 1 in a series of 5) November is Diabetes Awareness Month Severity/Epidemic and Risk Factors of Diabetes Data released from the American Diabetes Association have found almost 26
More informationLactose, Sucrose, and Glucose: How Many Sugars are in Your Smoothie?
Lactose, Sucrose, and Glucose: How Many Sugars are in Your Smoothie? https://www.sciencebuddies.org/science-fair-projects/project-ideas/foodsci_p073/cooking-food-science/lactose-sucrose-and-glucose-how-many-sugars-arein-your-smoothie
More informationAQA B3.3 Homeostasis LEVEL 2
AQA B3.3 Homeostasis LEVEL 2 89 minutes 88 marks Page 1 of 25 Q1. Information is passed to target organs in the body by hormones. (a) (i) How do hormones travel around the body?... (ii) What name is given
More informationUniversity Hospitals of Leicester NHS Trust. Carbohydrates. A guide to carbohydrate containing foods for people with diabetes
University Hospitals of Leicester NHS Trust Carbohydrates A guide to carbohydrate containing foods for people with diabetes A Healthy Diet This information is designed to help you to understand how carbohydrates
More informationCase Report ISSUES RAISED. Advertising to Children Code 2.15 Food and beverages Advertising to Children Code 2.2 Factual presentation
Case Report 1 Case Number 0369/11 2 Advertiser Ferndale Confectionery P/L 3 Product Food and Beverages 4 Type of Advertisement / media TV 5 Date of Determination 28/09/2011 6 DETERMINATION Dismissed ISSUES
More informationEvaluating carbohydrate quality what measures are available?
Evaluating carbohydrate quality what measures are available? Alan Barclay, PhD 2013 Australia other countries. All rights reserved What are carbohydrates 1? Class (Polymerisation) Sub-Group Components
More informationNo Meat Athlete: The No Meat Athlete Guide to Eating Before Your Workout
No Meat Athlete: The No Meat Athlete Guide to Eating Before Your Workout Copyright 2016 No Meat Athlete LLC Disclaimer: The information in this document is for educational purposes only. It is not intended
More informationAPPROVED: 14 April 2015 PUBLISHED: 17 April 2015
TECHNICAL REPORT APPROVED: 14 April 2015 PUBLISHED: 17 April 2015 Response to comments on the Scientific Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) on the scientific
More informationA Closer Look at The Components Of a Balanced Diet
A Closer Look at The Components Of a Balanced Diet The essential nutrients are carbohydrates, fats, proteins, vitamins, minerals, dietary fibre and water. These nutrients will ensure that the systems and
More informationSEED HAEMATOLOGY. Medical statistics your support when interpreting results SYSMEX EDUCATIONAL ENHANCEMENT AND DEVELOPMENT APRIL 2015
SYSMEX EDUCATIONAL ENHANCEMENT AND DEVELOPMENT APRIL 2015 SEED HAEMATOLOGY Medical statistics your support when interpreting results The importance of statistical investigations Modern medicine is often
More informationDietary interventions in management of adults with overweight and obesity
Dietary interventions in management of adults with overweight and obesity Written by Alice Gibson and Professor Ian Caterson, COMPaRE-PHC investigator and Foundation Director of the Boden Institute of
More informationWhy is my Blood Sugar Too High?
What is Gestational Diabetes? Gestational diabetes is a type of diabetes which can occur during pregnancy and usually goes away after the baby is delivered. Gestational means in pregnancy and Diabetes
More informationFat free and 100% natural: seven food labelling tricks exposed
University of Wollongong Research Online Faculty of Social Sciences - Papers Faculty of Social Sciences 2014 Fat free and 100% natural: seven food labelling tricks exposed Sandra C. Jones University of
More informationThis version is available:
RADAR Research Archive and Digital Asset Repository Korakianiti, A, Hillier, S and Clegg, M The impact of the cephalic phase on postprandial blood glucose and satiety Korakianiti, A, Hillier, S and Clegg,
More informationAmbiguous Data Result in Ambiguous Conclusions: A Reply to Charles T. Tart
Other Methodology Articles Ambiguous Data Result in Ambiguous Conclusions: A Reply to Charles T. Tart J. E. KENNEDY 1 (Original publication and copyright: Journal of the American Society for Psychical
More informationTHE DiRECT APPROACH TO TYPE 2 DIABETES REMISSION FEATURE TYPE 2 REMISSION. Lead investigators Professor Mike Lean (left) and Professor Roy Taylor
Lead investigators Professor Mike Lean (left) and Professor Roy Taylor 27-31-DiRECT-Main-SA7.indd 27 PHOTO: DIABETES UK THE DiRECT APPROACH TO TYPE 2 DIABETES REMISSION 27 First year results of the landmark
More informationThe Social Norms Review
Volume 1 Issue 1 www.socialnorm.org August 2005 The Social Norms Review Welcome to the premier issue of The Social Norms Review! This new, electronic publication of the National Social Norms Resource Center
More informationThe 12- Question Carb Quiz
The 12- Question Carb Quiz Although it's like trying to remember what the world was like back when everyone had to dial the telephone, there really was a time when the average Joe didn't know exactly what
More informationHealth Canada s evaluation of the use of glycemic index claims on food labels 1 4
Special Article Health Canada s evaluation of the use of glycemic index claims on food labels 1 4 Alfred Aziz, Lydia Dumais, and Jennifer Barber ABSTRACT The glycemic index (GI) is a system that ranks
More informationManaging your Diabetes when you are Sick. Type 1 Diabetes
Managing your Diabetes when you are Sick Type 1 Diabetes Disclaimer This is general information developed by The Ottawa Hospital. It is not intended to replace the advice of a qualified health-care provider.
More information10.1 Estimating with Confidence. Chapter 10 Introduction to Inference
10.1 Estimating with Confidence Chapter 10 Introduction to Inference Statistical Inference Statistical inference provides methods for drawing conclusions about a population from sample data. Two most common
More informationHow to Fight Diabetes and Win. Meal. Planning NUTURNA. Advance Diabetic Support
How to Fight Diabetes and Win Meal Planning NUTURNA TM Advance Diabetic Support Meal Planning Well-balanced and portion-controlled meals are vital to the control of blood sugar levels and management of
More informationFunctional Foods in Health and Disease 2016; 6(7): Page 414 of 424
Functional Foods in Health and Disease 2016; 6(7): 414-424 Page 414 of 424 Research Article Open Access Glycemic index of some traditional fortified staple meals on the postprandial blood glucose responses
More informationNew Food Label Pages Diabetes Self-Management Program Leader s Manual
New Food Label Pages The FDA has released a new food label, so we have adjusted Session 4 and provided a handout of the new label. Participants use the handout instead of looking at the label in the book
More informationINVESTIGATING FIT WITH THE RASCH MODEL. Benjamin Wright and Ronald Mead (1979?) Most disturbances in the measurement process can be considered a form
INVESTIGATING FIT WITH THE RASCH MODEL Benjamin Wright and Ronald Mead (1979?) Most disturbances in the measurement process can be considered a form of multidimensionality. The settings in which measurement
More informationDate Marking User Guide Standard Date Marking of Packaged Food September 2010
Date Marking User Guide to Standard 1.2.5 Date Marking of Packaged Food September 2010 Background Food Standards in Australia and New Zealand The Australia New Zealand food standards system is a cooperative
More informationUpdate from the European Commission s Working Group meeting on health claims, 31 March 2015
Update from the European Commission s Working Group meeting on health claims, 31 March 2015 There was discussion on a generic descriptor application and a number of health claims, including those mentioned
More informationSAMPLE. Course introduction. Understanding the Care and Management of Diabetes
Understanding the Care and Management of Diabetes Course introduction About the NCFE Level 2 Certificate in Understanding the Care and Management of Diabetes Approximately 366 million people worldwide
More informationDietetic Services. October Get the Low-down on Low GI Carbohydrate Foods
October 2015 Dietetic Services It s not just about the food. It s about setting goals to improve your health, getting support to incorporate a healthy well balanced diet into YOUR lifestyle, and learning
More informationInsulin pump evaluation
Insulin pump evaluation Mike Jensen, who lives in New Zealand, discusses his experience of using an insulin pump for a trial period of three weeks Sleep I experienced a significantly better quality of
More informationCase Report ISSUES RAISED. Food and Beverage Code 2.1 (a) - Misleading / deceptive DESCRIPTION OF THE ADVERTISEMENT
Case Report 1 Case Number 0128/15 2 Advertiser Nestle Australia Ltd 3 Product Food and Beverages 4 Type of Advertisement / media TV - Free to air 5 Date of Determination 15/04/2015 6 DETERMINATION Dismissed
More informationNot All Carbs are Equal: Understanding the Glycemic Index Anna Chetrick, MS, RD, CDE
Not All Carbs are Equal: Understanding the Glycemic Index Anna Chetrick, MS, RD, CDE March 10, 2018 Let s start with the basics 62 grams carb Carb ratio = 8 Insulin dose = ~8 units BG should be under 180
More informationResults & Statistics: Description and Correlation. I. Scales of Measurement A Review
Results & Statistics: Description and Correlation The description and presentation of results involves a number of topics. These include scales of measurement, descriptive statistics used to summarize
More informationDepartment of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan
Original Article J. Clin. Biochem. Nutr., 47, 45 52, July 2010 Variable JCBN Journal 0912-0009 1880-5086 the Kyoto, jcbn10-08 10.3164/jcbn.10-08 Original Society Japan of Article Clinical for Classifications
More informationIdentifying a Computer Forensics Expert: A Study to Measure the Characteristics of Forensic Computer Examiners
Journal of Digital Forensics, Security and Law Volume 5 Number 1 Article 1 2010 Identifying a Computer Forensics Expert: A Study to Measure the Characteristics of Forensic Computer Examiners Gregory H.
More information1. Procedure for Academic Misconduct Committees, virtual panels and formal hearings
1. Procedure for Academic Misconduct Committees, virtual panels and formal hearings This procedure should be read in conjunction with the Academic Misconduct Procedure. Staff and students should ensure
More informationdiabetes and you your guide to better living with diabetes
diabetes and you your guide to better living with diabetes What s inside Time to take charge! 4 Diabetes: what it is and why it happens 6 Some myths about diabetes and the facts 8 The types of diabetes
More informationUnderstanding Glucose and Insulin Patterns With Dr. Ritamarie Loscalzo
Understanding Glucose and Insulin Patterns With Dr. Ritamarie Loscalzo Medical Disclaimer: The information in this presentation is not intended to replace a one-onone relationship with a qualified health
More informationTYPE 1 DIABETES: WHAT TO DO WHEN YOU ARE ILL
LIFESTYLE TYPE 1 DIABETES: WHAT TO DO WHEN YOU ARE ILL kk WHY IS THIS LEAFLET FOR YOU? Everyone has days when they are not well. If you have diabetes, being unwell can affect your blood glucose control
More informationIndiana Academic Standards Addressed By Zoo Program WINGED WONDERS: SEED DROP!
Indiana Academic Standards Addressed By Zoo Program WINGED WONDERS: SEED DROP! Program description: Discover how whether all seeds fall at the same rate. Do small or big seeds fall more slowly? Students
More informationThis document is a required reading assignment covering chapter 4 in your textbook.
This document is a required reading assignment covering chapter 4 in your textbook. Chromosomal basis of genes and linkage The majority of chapter 4 deals with the details of mitosis and meiosis. This
More informationFact Sheet #55 November Program on Breast Cancer. and Environmental Risk Factors (BCERF)
Program on Breast Cancer Environmental Risk Factors Fact Sheet #55 November 2006 TOPICS Carbohydrates in our diet Carbohydrates and breast cancer risk Carbohydrates and glycemic index Glycemic index and
More informationChanges to eating habits of young men after finishing a diving course
Proceeding 8th INSHS International Christmas Sport Scientific Conference, 5-7 December 2013. International Network of Sport and Health Science. Szombathely, Hungary Changes to eating habits of young men
More informationFood Labels Reading Between the Lines
Food Labels Reading Between the Lines Trying to put the right nutrients into the body is a difficult task in today s consumer environment. It requires knowledge of the body s daily needs in addition to
More informationWho should follow the Low GL/GI Diet?
Not all carbohydrates are digested and absorbed at the same rate. This means that different carbohydrates have different effects on blood glucose (blood sugar) and insulin levels. The Glycaemic Index [GI]
More information10 Proven Ways To Control
1 10 Proven Ways To Control Your Blood Sugar And Avoid Complications Controlling your blood sugar and helping your body find balance is key to preventing, reversing, or betting controlling your Diabetes.
More informationGETTING A GRIP. A Report Into Breast Health Understanding Among Women In Australia
GETTING A GRIP A Report Into Breast Health Understanding Among Women In Australia Based on independent research carried out by AMR for the McGrath Foundation October 2016 FOREWORD With the sheer number
More informationAbout Diabetes. SCAN Health Plan
About Diabetes SCAN Health Plan 66 Myths About Type 2 Diabetes and Insulin It s not always easy to separate myths from facts, especially when it comes to your health. But knowing the truth about diabetes
More informationSuggested Answers Part 1 The research study mentioned asked other family members, particularly the mothers if they were available.
Teacher Notes Introduction This activity reviews the advantages and disadvantages of case control and cohort studies, in the context of research on the link between fruit and vegetable consumption and
More informationIn order to do that, you need to make some quite dramatic changes to how and what you eat. And I intend to tell you how and what you need to do.
Why you should change your diet The standard American diet is a diet that is certain to damage your health, make you age sooner and leads inevitably to disease. Don't be misled by the medical establishment.
More informationChapter Three Research Methodology
Chapter Three Research Methodology Research Methods is a systematic and principled way of obtaining evidence (data, information) for solving health care problems. 1 Dr. Mohammed ALnaif METHODS AND KNOWLEDGE
More informationResearch Article A Study to Assess Relationship Between Nutrition Knowledge and Food Choices Among Young Females
Cronicon OPEN ACCESS EC NUTRITION Research Article A Study to Assess Relationship Between Nutrition Knowledge and Food Choices Among Young Females Maidah Nawaz 1 *, Samia Khalid 1 and Sania Ahmed 2 1 Department
More informationNutritional information
3. Processing food 3.3 Food labels 3.3.2 Nutritional information ENERGY AND NUTRIENTS In addition to product information, labels include a host of nutritional information, in particular the product s energy
More informationChemistry Mr. O Sullivan Lab Report Experiment #11. Determination of techniques to prevent the Browning of Cut Produce
Chemistry 101-292 Mr. O Sullivan Lab Report Experiment #11 Determination of techniques to prevent the Browning of Cut Produce Abstract The purpose of this experiment was to determine effective techniques
More informationThe 15 Most Dangerous Healthy Foods You ve Been Tricked Into Eating!
The 15 Most Dangerous Healthy Foods You ve Been Tricked Into Eating! Diet and exercise are two keys to a healthy lifestyle. However, the foods you eat may play a much larger role in your health than you
More informationINTERVIEWS II: THEORIES AND TECHNIQUES 6. CLINICAL APPROACH TO INTERVIEWING PART 2
INTERVIEWS II: THEORIES AND TECHNIQUES 6. CLINICAL APPROACH TO INTERVIEWING PART 2 6.1. Harry Stack Sullivan s Impact Harry Stack Sullivan was a brilliant pioneer in the elaboration of the psychiatric
More informationCarbohydrate Counter Mobile Phone Application
Carbohydrate Counter Mobile Phone Application Content Welcome Navigating the Carb Counter How the Carb Counter works Settings Food list Favourites Creating a meal Editing an existing meal Deleting a meal
More informationREVIEW PROBLEMS FOR FIRST EXAM
M358K Sp 6 REVIEW PROBLEMS FOR FIRST EXAM Please Note: This review sheet is not intended to tell you what will or what will not be on the exam. However, most of these problems have appeared on or are very
More informationIntelligence as the Tests Test It
Boring. E. G. (1923). Intelligence as the tests test it. New Republic, 36, 35 37. Intelligence as the Tests Test It Edwin G. Boring If you take on of the ready-made tests of intelligence and try it on
More informationNew Q&A items related to the nutrition declaration
New Q&A items related to the nutrition declaration June 2014 1. Can graphical representation be used to illustrate the numerical value of the nutrition declaration? (Articles 9 (2), 35) The Regulation
More informationGUIDE Annual diabetes conversation for immigrants
GUIDE Annual diabetes conversation for immigrants Introduction It can be challenging for immigrants and people with low literacy to find the diabetes care they need and require. This problem is partially
More informationUnderstanding. Prediabetes. and Excess Weight
Understanding Prediabetes and Excess Weight This brochure is designed to help individuals affected by excess weight understand the high risk of developing prediabetes. Many people are not aware they have
More informationThe GI Symbol Program
The GI Symbol Program making healthy choices easy choices Healthy Ageing APAC Summit Singapore June 12 th 2018 2014 GI Ltd - & University of Sydney Australia other countries. All rights reserved Agenda
More informationGlycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods 1,2
Glycemic index, postprandial glycemia, and the shape of the curve in healthy subjects: analysis of a database of more than 1000 foods 1,2 Jennie C Brand-Miller, Karola Stockmann, Fiona Atkinson, Peter
More informationName: Date: Solubility Lab - Worksheet #3 Level 1
Name: Date: Solubility Lab - Worksheet #3 Level 1 In today s lab you will be working in groups to determine whether sugar or salt dissolves more quickly in water. The rate at which different substances
More informationWhat is an Impact Factor? How variable is the impact factor? Time after publication (Years) Figure 1. Generalized Citation Curve
Reprinted with pemission from Perspectives in Puplishing, No 1, Oct 2000, http://www.elsevier.com/framework_editors/pdfs/perspectives 1.pdf What is an Impact Factor? The impact factor is only one of three
More informationBlood Glucose Metabolism Instructor s Guide
Blood Glucose Metabolism Instructor s Guide Time to Complete Recommended time to complete 45-60 minutes Prior Knowledge Students should have a basic understanding of the function of glucose in normal metabolism.
More informationMacromolecules Materials
Macromolecules Materials Item per bench per class Test tubes 19 a bunch Benedict s reagent 1 bottle 6 Iodine bottle 1 bottle 6 Sudan IV bottle 1 bottle 6 Biuret s Bottle 1 bottle 6 250 ml beaker 1 6 heat
More informationCHAPTER 3 METHOD AND PROCEDURE
CHAPTER 3 METHOD AND PROCEDURE Previous chapter namely Review of the Literature was concerned with the review of the research studies conducted in the field of teacher education, with special reference
More informationWhat is analytical sociology? And is it the future of sociology?
What is analytical sociology? And is it the future of sociology? Twan Huijsmans Sociology Abstract During the last few decades a new approach in sociology has been developed, analytical sociology (AS).
More informationEstimation. Preliminary: the Normal distribution
Estimation Preliminary: the Normal distribution Many statistical methods are only valid if we can assume that our data follow a distribution of a particular type, called the Normal distribution. Many naturally
More informationPromising Ingredient for Cardiovascular Health PromOat Beta Glucan. Dr Kavita Karnik Principal Scientist : Global Nutrition
Promising Ingredient for Cardiovascular Health PromOat Beta Glucan Dr Kavita Karnik Principal Scientist : Global Nutrition Tate & Lyle Oat Ingredients Formerly Biovelop, acquired by Tate & Lyle in 2013
More informationANALYZING ALCOHOL BEHAVIOR IN SAN LUIS OBISPO COUNTY
ANALYZING ALCOHOL BEHAVIOR IN SAN LUIS OBISPO COUNTY Ariana Montes In Partial Fulfillment of the Requirements for the Degree Bachelor of Science, Statistics December 2014 TABLE OF CONTENTS Methods 2 Part
More informationewellness magazine Good Carbs, Bad Carbs Good Carbs Bad carbs Wellness magazine
ewellness magazine Good Carbs, Bad Carbs 2016-05-06 Scorned, rejected, and maligned, the earthly carbohydrate is totally misunderstood. There is a story going around that carbs need to be avoided in order
More informationThis document offers guidance for instructors on incorporating this collection of handouts into Cooking Matters for Adults lesson plans.
Cooking Matters EXTRA for Diabetes A supplement to Cooking Matters for Adults, with specialized information for adults at risk of or living with diabetes. This document offers guidance for instructors
More informationHow Do We Assess Students in the Interpreting Examinations?
How Do We Assess Students in the Interpreting Examinations? Fred S. Wu 1 Newcastle University, United Kingdom The field of assessment in interpreter training is under-researched, though trainers and researchers
More informationRESEARCH REPORT VERSION: 2 DATE: 27 TH JUNE 2011
RESEARCH REPORT VERSION: 2 DATE: 27 TH JUNE 2011 DETERMINATION OF THE POSTPRANDIAL GLUCOSE AND INSULIN RESPONSES OF WHITE RICE ALONE AND WHITE RICE CONSUMED WITH SUGARDOWN INVESTIGATOR PROF. JENNIE BRAND-MILLER
More informationTest Bank For Williams' Essentials of Nutrition and Diet Therapy 10th edittion by Schlenker and Roth
Test Bank For Williams' Essentials of Nutrition and Diet Therapy 10th edittion by Schlenker and Roth Chapter 01: Nutrition and Health Test Bank MULTIPLE CHOICE 1. The major focus of nutritional recommendations
More informationSponsor / Company: Sanofi Drug substance(s): Insulin Glargine. Study Identifiers: NCT
These results are supplied for informational purposes only. Prescribing decisions should be made based on the approved package insert in the country of prescription. Sponsor / Company: Sanofi Drug substance(s):
More informationCandidate Number. Other Names
Centre Number Surname Candidate Signature Candidate Number Other Names Notice to Candidate. The work you submit for assessment must be your own. If you copy from someone else or allow another candidate
More informationTrial Plan Update. 22 th June 2015
Trial Plan Update Background. MediKane has performed in house case studies on the product, NutriKane, that indicate an advantage to intestinal health, blood glucose management and inflammation states when
More informationGetting the. Knowing Your Diabetes Terms. QUICK DEFINITIONS Term What It Means How It Affects You A1C (also called HbA1C)
About Diabetes This health information is being provided for general educational purposes only. Your health care provider is the single best source of information regarding your health. Please consult
More information7/26/2015. Dr hab. Bartosz Sołowiej, Assoc. Prof. Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin
Dr hab. Bartosz Sołowiej, Assoc. Prof. Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin There are three main types of body: endomorph, ectomorph and mesomorph. They refer
More informationHOW CAN DEL MONTE COEXIST WITH THE ATKINS DIET? Based on: Food Consumption and Marketing
Mark E. Ting MKTG 442 Assignment #1 February 27, 2004 HOW CAN DEL MONTE COEXIST WITH THE ATKINS DIET? Based on: Food Consumption and Marketing Background. Del Monte Foods is mostly in canned foods business.
More informationFlatAbsForLife.com 1
1 Copyright 2015 SuccessVantage Pte Ltd All rights reserved. Published by Glenn Richards. Notes to the Reader: No part of this publication may be reproduced, stored in a retrieval system, or transmitted
More informationChapter 4 Review. Name: Class: Date: Multiple Choice Identify the choice that best completes the statement or answers the question.
Name: Class: Date: Chapter 4 Review Multiple Choice Identify the choice that best completes the statement or answers the question. 1. Use Scenario 4-1. The newspaper asks you to comment on their survey
More informationNutrition Wars: Choosing Better Carbohydrates
Nutrition Wars: Choosing Better Carbohydrates What are carbohydrates? There are 2 main types of carbohydrates: Simple carbohydrates include sugars found naturally in fruit, some vegetables, milk and milk
More informationFood Proficiency Testing Program Round 38 Wheat Flour
REPORT NO. 88 Food Proficiency Testing Program Round 8 Wheat Flour September 04 ACKNOWLEDGMENTS PTA wishes to gratefully acknowledge the technical assistance provided for this program by Dr R Hutchinson
More information