[ effect of whey protein on glycemic index and satiety index of potatoes]

Introduction: Effects of whey protein on reduction of blood glucose and appetite have been reported. In the present study the effects of whey protein on glycemic index [GI] and satiety index [SI] of mashed potato were investigated

Materials and Methods: To determine the GI, 10 healthy subjects [6 male, 4 female] were enrolled in the study on 4 separate days at 1 week intervals. On each day, they were given potato puree, potato+4.5 or 9 grams of whey protein or glucose solution in random order. Fasting blood samples were taken at fasting and at 15, 30, 45, 60, 90 and 120 minutes after food ingestion and the GI was calculated. To determine the SI, 20 healthy subjects [10 male, 10 female] were enrolled and on 4 separate days at one week intervals, daily they were given white bread, potato puree, potato+4.5 or 9 grams of whey protein in random order. The satiety was measured at fasting and every 15 min over the next 2 hours after food ingestion; using a satiety questionnaire and the SI was calculated

Results: Adding whey protein to mashed potato reduced the area under the blood glucose curve, though it was not significant [p=0.155]. No did the GI of potato change significantly [p=0.245]. However, the area under the satiety curve of potato increased significantly by adding whey protein [p<0.001]; SI of potato was also increased significantly by adding both doses of whey protein [p<0.001]

Conclusion: Although adding whey protein did not change the GI of potato, but it significantly increased its SI

[Roasted chickpea flour decreases glycemic index and glycemic load of white bread]

Introduction: Postprandial blood glucose concentration is one of the factors related to chronic diseases. This study examines the postprandial glucose response to bread made of roasted chickpea flour and white wheat flour. The effect of the roasted chickpea flour on glycemic index, glycemic load, and glycemic profile of white bread was also investigated

Materials and Methods: In this cross-over randomized study, 10 healthy subjects [8 females, 2 males] enrolled in the study on 4 separate days with one week intervals. On each day, the blood glucose at fasting and at 15, 30, 45, 60, 90 and 120 minutes after ingestion of glucose solution, white bread and bread containing 1/4 and 1/2 roasted chickpea flour was measured. The glycemic index, glycemic load and glycemic profile were calculated

Results: Postprandial blood glucose response to chickpea breads was significantly lower than to white bread [p<0.001]. The incremental area under the glucose curve after ingestion of chickpea breads was significantly lower than for white bread [P<0.001]. The glycemic index and glycemic load of chickpea breads were also significantly lower than white bread [P<0.001]. No significant differences were observed between the glycemic profiles of the test breads. However, the peak value of blood glucose was significantly lower after ingestion of 1/4 chickpea bread [P=0.017] and 1/2 chickpea bread, compared to white bread [P<0.001]

Conclusion: Adding roasted chickpea flour not only improves postprandial blood glucose response, but also considerably reduces the glycemic index and glycemic load of white bread

[Effect of raisin consumption on some coagulation factors and total serum antioxidant capacity in hyperlipidemic patients: a randomized clinical controlled tria]

Introduction: High circulating levels of hemostatic factors are associated with increased CVD risk. Raisins contain polyphenolic compounds which can reduce risk factors for cardiovascular disease. In this study the effect of black raisin consumption on some coagulation factors, lipid profile and serum Total Antioxidant Capacity [TAC] in hyperlipidemic patients was evaluated

Materials and Methods: In this randomized clinical trial, 40 hyperlipidemic patients [25 women, 13 men], mean age of 41.05 +/- 10.4 years, participated and were randomly divided into two groups. The intervention group consumed 90 gr black raisins for 5 weeks while the control group received no intervention. Plasma levels of fibrinogen and factor VII, lipid profile and TAC were determined at baseline and after 5 weeks of intervention. Physical activity and 24-hour recall were also evaluated questionnaire at baseline and at end of the study. Data were analyzed using independent T-test and paired T-test and significant was set at P values<0.05

Results: Physical activity and energy intake did not differ significantly between the two groups. After 5 weeks of daily intakes of raisin, TAC was significantly increased in the raisin group compared to the control group [P=0.001]. Although levels of lipid profile, factor VII and fibrinogen were decreased in the raisin group, they were not significant compared with control group [P=0.459, P=0.633]. Mean serum total cholesterol [P=0.018] and LDL-C [P=0.01] was significantly reduced, compared to baseline, but no significant difference was observed between the two groups [P=0.797, P=0.855]

Conclusion: These results indicate that consumption of black raisin which is rich in polyphenolic compounds has beneficial effects on serum antioxidant capacity in patients with hyperlipidemia