[Effects of D-tagatose, Stevia and Sucrose on pH and oral bacterial activity in dentistry students. A randomized controlled trial]. / Efectos de D-tagatosa, estevia y sacarosa sobre el pH y la actividad bacteriana oral en estudiantes de odontología. Ensayo controlado y aleatorizado.

BACKGROUND: stevia and D-tagatose have shown a reduction in total calorie and carbohydrate intake as a substitute for sucrose, demonstrating a stabilizing effect on pH and bacterial proliferation. OBJECTIVE: to evaluate the effect of D-tagatose, stevia and sucrose on salivary pH and bacterial activity in odontology students. METHODOLOGY: a controlled study of parallel and randomized groups with a single blind, whose sample considered three groups subjected to a mouthwash of D-tagatose (n = 10), stevia (n = 10) and sucrose (n = 10). These solutions were administered over 1 minute in a single 6.4 % concentrated dose. Data collection and analysis considered the recording of salivary pH 5 min before exposure to the sweetener, immediately after expulsion of the mouthwash and 15 min later, 30 min, 45 min and 48 hours. The counting of the final number of colony-forming units per mL (CFU/mL) was counted using the salivary samples obtained immediately after exposure of the sweetener together with the sample obtained 30 minutes later, with the cultures performed on agar plates. RESULTS: D-tagatose, stevia and sucrose presented significant differences in total CFU/mL at 30 minutes (p < 0.001), while salivary pH showed significant differences at 48 hours after administration (p < 0.001). CONCLUSION: D-tagatose, stevia and sucrose present significant differences in total CFU/mL and salivary pH, these findings being a possible indication of a partial inhibitory effect on bacterial metabolism.

Relationship between anthropometric nutritional status and functional capacity in older adults living in the community.

BACKGROUND: The functional fitness of older people may be associated with their nutritional status. AIM: To assess the association between of anthropometric measures with functional fitness in older people. MATERIAL AND METHODS: Cross-sectional study conducted in 75 participants aged 65 to 89 years. Body mass index (BMI), waist-to-height ratio (WHtR), fat mass (FM) and skeletal muscle mass index (SMI) were calculated from anthropometric measures. The functional fitness was determined using the Senior Fitness Test battery. RESULTS: BMI and FM indicated obesity, and WHtR indicated cardiometabolic risk in 49%, 55% and 83% of participants, respectively. SMI indicated a low muscle mass in 91% of females. Performance standards of chair stand, arm curl, 2-min step test and 8-foot up-and-go tests were met in 1%, 8%, 1% and 89% of participants, respectively. Significant negative correlations were found between 2-min step test and BMI, WHtR and FM (r = -0.26, -0.31 and -0.48 respectively). Back scratch had a negative correlation with BMI (r = -0.23) and SMI (rho = -0.28). Significant positive correlations were found between 8-foot up-and-go, WHtR (rho = 0.28) and FM (rho = 0.23), and between 2-min step test and SMI (rho = 0.28). The coefficient of determination (R2) between 2-min step test with BMI, WHtR and FM were 0.05, 0.08 and 0.22, respectively, while the R2 between back scratch and BMI was 0.04. Multiple regression models indicated that FM affected the 2-min step test independently of BMI and WHtR (adjusted R2 = 0.22), however age and sex negatively influenced these associations. CONCLUSIONS: Functional fitness of older adults is influenced by nutritional anthropometric measures, particularly BMI, WHtR and FM for aerobic capacity, and BMI for upper limb flexibility.

Relationship between anthropometric nutritional status and functional capacity in older adults living in the community / Relación entre estado nutricional antropométrico y condición física funcional en adultos mayores independientes

ABSTRACT Background: The functional fitness of older people may be associated with their nutritional status. Aim: To assess the association between of anthropometric measures with functional fitness in older people. Material and Methods: Cross-sectional study conducted in 75 participants aged 65 to 89 years. Body mass index (BMI), waist-to-height ratio (WHtR), fat mass (FM) and skeletal muscle mass index (SMI) were calculated from anthropometric measures. The functional fitness was determined using the Senior Fitness Test battery. Results: BMI and FM indicated obesity, and WHtR indicated cardiometabolic risk in 49%, 55% and 83% of participants, respectively. SMI indicated a low muscle mass in 91% of females. Performance standards of chair stand, arm curl, 2-min step test and 8-foot up-and-go tests were met in 1%, 8%, 1% and 89% of participants, respectively. Significant negative correlations were found between 2-min step test and BMI, WHtR and FM (r = −0.26, −0.31 and −0.48 respectively). Back scratch had a negative correlation with BMI (r = −0.23) and SMI (rho = −0.28). Significant positive correlations were found between 8-foot up-and-go, WHtR (rho = 0.28) and FM (rho = 0.23), and between 2-min step test and SMI (rho = 0.28). The coefficient of determination (R2) between 2-min step test with BMI, WHtR and FM were 0.05, 0.08 and 0.22, respectively, while the R2 between back scratch and BMI was 0.04. Multiple regression models indicated that FM affected the 2-min step test independently of BMI and WHtR (adjusted R2 = 0.22), however age and sex negatively influenced these associations. Conclusions: Functional fitness of older adults is influenced by nutritional anthropometric measures, particularly BMI, WHtR and FM for aerobic capacity, and BMI for upper limb flexibility.

Introducción: El estado nutricional y la condición física funcional (CFF) pueden estar relacionados en adultos mayores. Objetivo: Analizar la influencia de medidas antropométricas nutricionales sobre CFF. Material y Método: Estudio transversal realizado en 75 adultos de 65 a 89 años. Las variables antropométricas fueron índice de masa corporal (IMC), razón cintura-talla (RCT), masa adiposa (MA) e índice de masa muscular esquelética (IMME). La evaluación de CFF se efectuó con la batería Senior Fitness Test. Resultados: El IMC y MA indicaron obesidad, y RCT indicó riesgo cardiometabólico en 49%, 55% y 83% de los participantes, respectivamente. IMME indicó una baja masa muscular en 91% de las mujeres. El estándar de rendimiento para las pruebas sentarse-levantarse, flexión-codo, paso-2-minutos y levantarse-caminar-sentarse se logró en 1%, 8%, 1% y 89% de los participantes, respectivamente. Se encontraron correlaciones significativas negativas entre paso-2-minutos con IMC, RCT y MA (r = −0.26,-0.31 y-0.48 respectivamente. La misma asociación se observó entre juntar-manos-espalda con IMC (r = −0.23) e IMME (rho = −0.28). Se encontraron correlaciones significativas positivas entre levantarse-caminar-sentarse con RCT (rho=0.28) y MA (rho = 0.23), y entre paso-2-minutos con IMME (rho = 0.28). Los R2 entre paso-2-minutos e IMC, RCT y MA fueron 0.05, 0.08 y 0.22, respectivamente, mientras que el R2 entre juntar-manos-espalda e IMC fue 0.04. Los modelos de regresión múltiple indicaron que MA afectó la prueba paso-2-minutos independientemente de IMC y RCT (R2 ajustado = 0.22), aunque la edad y sexo afectaron negativamente estas asociaciones. Conclusiones: La CFF de adultos mayores es influenciada por alteraciones evidenciadas por medidas antropométricas nutricionales, particularmente IMC, RCT y MA sobre la capacidad aeróbica, e IMC sobre la flexibilidad de extremidad superior.

Effect of Oral Nutritional Supplements with Sucromalt and Isomaltulose versus Standard Formula on Glycaemic Index, Entero-Insular Axis Peptides and Subjective Appetite in Patients with Type 2 Diabetes: A Randomised Cross-Over Study.

Oral diabetes-specific nutritional supplements (ONS-D) induce favourable postprandial responses in subjects with type 2 diabetes (DM2), but they have not been correlated yet with incretin release and subjective appetite (SA). This randomised, double-blind, cross-over study compared postprandial effects of ONS-D with isomaltulose and sucromalt versus standard formula (ET) on glycaemic index (GI), insulin, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP-1) and SA in 16 individuals with DM2. After overnight fasting, subjects consumed a portion of supplements containing 25 g of carbohydrates or reference food. Blood samples were collected at baseline and at 30, 60, 90, 120, 150 and 180 min; and SA sensations were assessed by a visual analogue scale on separate days. Glycaemic index values were low for ONS-D and intermediate for ET (p < 0.001). The insulin area under the curve (AUC0-180 min) (p < 0.02) and GIP AUC (p < 0.02) were lower after ONS-D and higher GLP-1 AUC when compared with ET (p < 0.05). Subjective appetite AUC was greater after ET than ONS-D (p < 0.05). Interactions between hormones, hunger, fullness and GI were found, but not within the ratings of SA; isomaltulose and sucromalt may have influenced these factors.

Consumo de stevia según nivel socioeconómico y sexo en universitarios chilenos / Consumption of stevia according to socioeconomic level and sex in Chilean universities

La Stevia es un edulcorante no calórico de origen natural. En Chile, se ha convertido en uno de los edulcorantes más populares y de mayor consumo. El objetivo del estudio fue comparar la ingesta de Stevia según nivel socioeconómico (NSE) y sexo en una muestra de 473 estudiantes universitarios chilenos durante el periodo abril-junio 2014; 67% de sexo femenino y edad promedio de 20,4 ± 2,5 años. El consumo de Stevia fue de 0,85 mg/kg/día, no superó la ingesta diaria admisible (IDA) y, el mayor consumo fue de 83,7% del IDA. Se encontró una mayor ingesta de Stevia en mujeres de NSE alto y medio-alto que se consumieron a través de la ingesta de alimentos y gotas (p<0,05). Al comparar por sexo y NSE, las mujeres de NSE alto presentaron un mayor consumo (0,64 ± 1,4), en comparación con los hombres (0,26 ± 0,48) (p<0,05). Mientras que en los estratos bajos las diferencias entre mujeres y hombres fueron (0,42 ± 0,41) y (0,11 ± 0,42) respectivamente. El principal resultado de este estudio es que el consumo de Stevia es mayor en estudiantes universitarias de mayor nivel socioeconómico, específicamente alto y medio alto. Se esperaría un incremento en el consumo ENCs post incorporación de la nueva ley de etiquetado nutricional (Ley 20.606) del año 2016. Se sugieren nuevas investigaciones acerca del consumo de edulcorantes en grupos poblacionales de distintos estratos socioeconómicos(AU)

Stevia is a non-caloric sweetener of natural origin. In Chile, it has become one of the most popular and widely consumed non-caloric sweeteners. The objective of this study was to compare Stevia intake according to socioeconomic level (SES) and sex in a sample of 473 Chilean university students from Abril to June 2014; 67% female with an average age of 20.4 ± 2.5 years. Stevia consumption did not exceed the Acceptable Daily Intake (ADI) and the highest consumption reached 83.7% of the ADI. A higher intake of Stevia was found in women with high and medium-high SES consumed in food and drops (p<0.05). Comparing by sex and SES, women with high SES had a higher intake compared to men (p<0.05). While in the lower strata the difference between women and men were (0,42 ± 0,41) and (0,11 ± 0,42) respectively. The main result of this study is that the intake of Stevia is highest in University students in a higher socioeconomic class, specifically high and upper middle classes. This study suggests further research focuses on the consumption of sweeteners in this particular group. An ENCs intake increase would be expected after the incorporation of the new law of nutritional labels in 2016. New investigations of sweeteners intake are suggested in different socioeconomic groups in the population(AU)

Correlación entre cantidad de sueño y nutrientes en adultos mayores chilenos de la comunidad / Correlation between amount of sleep and nutrients in elderly adults chileansof the community

INTRODUCCIÓN: Se ha incrementado el interés en el estudio de la duración del sueño y su asociación con la salud en adultos mayores (AM). Específicamente, la cantidad inadecuada de sueño se ha asociado con resultados de salud negativos. Por otro lado, los patrones dietéticos parecen modular la cantidad y la calidad del sueño. Sin embargo, hay escasa evidencia que relacione la ingesta de nutrientes y cantidad de sueño en AM chilenos autónomos. OBJETIVOS: Correlacionar la cantidad de sueño semanal con ingesta energética y nutrientes en AM autónomos. MÉTODOS: Estudio transversal de 1688 AM de ambos sexos, autónomos de la Región Metropolitana. Se aplicó encuesta alimentaria y encuesta de sueño de Pittsburg. Se utilizó la prueba de Anova y un post hoc de Bonferroni y la correlación de Pearson. RESULTADOS: Existe una correlación positiva entre ingesta energética y proteínas con la cantidad de horas de sueño. Por otro lado, a mayor ingesta de lípidos y fibra dietética menor la cantidad de horas de sueño. B6, magnesio y selenio también presentaron correlaciones negativas. CONCLUSIÓN: La ingesta de calorías y proteínas se asoció a mayor cantidad de sueño; lípidos, fibra dietética, vitamina B6, magnesio y selenio en cambio se asociaron con menos horas de sueño en AM

INTRODUCTION: Interest has increased in the study of the duration of sleep and its association with health in older adults (OA). Specifically, inadequate amounts of sleep have been associated with negative health outcomes. On the other hand, dietary patterns seem to modulate the quantity and quality of sleep. However, there is little evidence linking the intake of nutrients and amount of sleep in autonomous Chilean OA. OBJECTIVE: to correlate the amount of weekly sleep with energy intake and nutrients in autonomous OA. METHODOLOGY: cross-sectional study of 1688 OA of both sexes, autonomous of the Metropolitan Region. Food Survey and Pittsburg Sleep Survey was applied. We used the Anova test and Bonferroni post hoc and the Pearson correlation. RESULTS: There is a positive correlation between energy intake and proteins and the amount of hours of sleep. On the other hand, the greater the intake of lipids and dietary fiber, the lower the number of hours of sleep. B6, magnesium and selenium also presented negative correlations. CONCLUSION: The intake of calories and proteins was associated with a greater amount of sleep, lipids, dietary fiber,vitamin B6, magnesium and selenium were associated with fewer hours of sleep in OA

D-Tagatose Is a Promising Sweetener to Control Glycaemia: A New Functional Food.

The objective of the current research was to review and update evidence on the dietary effect of the consumption of tagatose in type 2 diabetes, as well as to elucidate the current approach that exists on its production and biotechnological utility in functional food for diabetics. Articles published before July 1, 2017, were included in the databases PubMed, EBSCO, Google Scholar, and Scielo, including the terms "Tagatose", "Sweeteners", "Diabetes Mellitus type 2", "Sweeteners", "D-Tag". D-Tagatose (D-tag) is an isomer of fructose which is approximately 90% sweeter than sucrose. Preliminary studies in animals and preclinical studies showed that D-tag decreased glucose levels, which generated great interest in the scientific community. Recent studies indicate that tagatose has low glycemic index, a potent hypoglycemic effect, and eventually could be associated with important benefits for the treatment of obesity. The authors concluded that D-tag is promising as a sweetener without major adverse effects observed in these clinical studies.

Noncaloric Sweeteners in Children: A Controversial Theme.

Noncaloric sweeteners (NCS) are food additives used to provide sweetness without adding calories. Their consumption has become more widespread around the world in all age groups, including children. The aim of this study is to show the state of the art about the intake of noncaloric sweeteners in children, as well as their benefits and consumption risk. Scientific searchers were used (PUBMED, Scopus, and Scielo) to analyze articles that included keywords (noncaloric sweeteners/saccharin/cyclamate/acesulfame potassium/aspartame/sucralose/stevia/children) in English, Spanish, and Portuguese. Authors conclude that it is imperative that health professionals judiciously and individually evaluate the overall benefits and risks of NCS use in consumers before recommending their use. Different subgroups of the population incorporate products containing NCS in their diet with different objectives, which should be considered when recommending a diet plan for the consumer. In childhood, in earlier age groups, this type of additives should be used as a dietary alternative when other forms of prevention in obesity are not sufficient.

[Role of the stevia and L-carnitine of a nutritional supplement on glycemic impact in adults]. / Rol de la estevia y L-carnitina sobre el impacto glicémico de un suplemento nutricional en adultos.

Currently the food industry has generated interest in non-nutritive sweeteners, for example Stevia and in special components such as L-carnitine, used in formulations of nutritional supplements for glycemic control specific for diabetics. The present study evaluated the effect of stevia and L-carnitine on the glycemic index (GI) and glycemic load (CG) of a nutritional supplement in 19 healthy subjects (9 men and 10 women), who randomly completed 3 consumption tests, 1 for the supplement and 1 for each reference product: Glucose solution (SG) and white bread (PB), obtaining blood samples at the 0, 15, 30, 45, 60, 90 and 120 min times; for measurement of blood glucose, basal and postprandial insulin. The increase area under the glucose curve (IAUC) was lower for supplement 11,778.73 than for reference products (SG) 13,724.06; (PB) 13,153.56 α= p 0.005. IG = (62) and CG = (16) were intermediate and lower than white bread IG = (69) and CG = (18), with no difference in postprandial insulin. This demonstrates that this nutritional supplement formulated with stevia and L-carnitine is able to prolong the glycemic response without increasing the insulin requirements in healthy subjects. Specific studies are required in diabetics to validate whether the glycemic impact is lower than the standard product. The presence of other nutrients in the formula, influential in these indicators, does not allow to infer that the results are due only to the type of sweetener used and the L-carnitine.

Glycemic index, glycemic load and insulin response of two formulas of isoglucose with different sweeteners and dietary fiber in healthy adults and type-2 diabetes / Índice glicémico, carga glicémica e insulina posprandial a dos fórmulas isoglucídicas con distintos edulcorantes y fibra en adultos sanos y diabéticos tipo 2

Objective: The aim of this study is to compare the glycemic index (GI) and glycemic load (GL) of two formulas with the same glucose content with different sweeteners and dietary fiber for diabetics in healthy adults and in patients with type-2 diabetes (DM2). Methodology: In this randomized, double-blind crossover research, eleven healthy people and six with DM2 consumed two enteral formulas, Glucerna SR®, Laboratorios Abbott C.A. (GF) and Enterex Diabetic®, Victus C.A. (EF), sweetened with fructose y sucralose, with 1.2 and 1.3 g/100 ml of fiber source respectively (four times). Additionally, they consumed glucose solution once, obtaining blood samples at 0, 15, 30, 45, 60, 90 and 120 min for controls; in the diabetics, minutes 150 and 180 were added for measuring blood glucose, basal and postprandial insulin after two and three hours. Results: The incremental area under the curve (IAUC) was lower for the formulas rather than for SG. In the healthy controls was 12,857 ± 422 for EF and 11,601 ± 272 for GF (p < 0.014). In diabetics, this curve reduced for GF (28,656 ± 123) compared to EF (29,855 ± 496) (p < 0.01). The IG resulted in 58.07 ± 8.4 and 60.7 ± 2 for GF and EF, respectively, in the controls, and 65.16 ± 0.2 and 68.06 ± 1 in diabetics, without significant differences, as well as in post-prandial insulin. Conclusions: The GI and the GL of the two formulas resulted in an intermediate value in both groups, with a glycemic profile inferior to SG. No significant differences were observed regarding insulin behavior, showing that the absorption rate of carbohydrates in these formulas is slower, with a lower glycemic impact than the pattern product; thus, making its indication acceptable for the diabetic patient.

Objetivo: el objetivo de este estudio fue comparar el índice glicémico (IG), la carga glicémica (CG) y la insulina posprandial de dos fórmulas isoglucídicas con distintos edulcorantes y fibra en adultos sanos y diabéticos tipo 2 (DM2). Metodología: en este estudio aleatorizado, cruzado y doble ciego, once sujetos sanos y seis diabéticos consumieron dos fórmulas en cuatro ocasiones (Glucerna SR® Laboratorios Abbott C.A [FG] y Enterex Diabetic®, Victus, C.A [FE], edulcoradas con fructosa y sucralosa respectivamente, con distintas fuentes de fibra), además de solución glucosada (SG) en una ocasión. Se obtuvieron muestras de sangre en ambos grupos a los tiempos 0, 15, 30, 45, 60, 90 y 120 minutos; en los diabéticos se adicionó el minuto 150 y 180 para medición de glicemias e insulina basal/posprandial de dos y tres horas. Resultados: el área de incremento bajo la curva de glucosa (IAUC) fue menor para las fórmulas que para SG. En sanos fue de 12.857 ± 422 para FE y 11.601 ± 272 para FG (p < 0,014). En diabéticos resultó más disminuida para FG (28.656 ± 123) comparada con FE (29.855 ± 496) (p < 0,01). El IG resultó 58,07 ± 8,4 y 60,7 ± 2 para FG y FE respectivamente en controles, y 65,16 ± 0,2 y 68,06 ± 1 en diabéticos, sin diferencias; igualmente en la insulina posprandial. Conclusiones: el IG y la CG de ambas fórmulas resultaron en un valor intermedio en los dos grupos, con perfil glicémico inferior al de SG. No se observaron diferencias en el comportamiento insulínico, evidenciando que la velocidad de absorción de los carbohidratos de estas fórmulas es prolongada, con impacto glicémico menor que el producto patrón, lo que sugiere que es aceptable su indicación en el diabético.

Índice glicémico, carga glicémica e insulina posprandial a dos fórmulas isoglucídicas con distintos edulcorantes y fibra en adultos sanos y diabéticos tipo 2 / Glycemic index, glycemic load and insulin response of two formulas of isoglucose with different sweeteners and dietary fiber in healthy adults and type-2 diabetes

Objetivo: el objetivo de este estudio fue comparar el índice glicémico (IG), la carga glicémica (CG) y la insulina posprandial de dos fórmulas isoglucídicas con distintos edulcorantes y fibra en adultos sanos y diabéticos tipo 2 (DM2). Metodología: en este estudio aleatorizado, cruzado y doble ciego, once sujetos sanos y seis diabéticos consumieron dos fórmulas en cuatro ocasiones (Glucerna SR® Laboratorios Abbott C.A [FG] y Enterex Diabetic®, Victus, C.A [FE], edulcoradas con fructosa y sucralosa respectivamente, con distintas fuentes de fibra), además de solución glucosada (SG) en una ocasión. Se obtuvieron muestras de sangre en ambos grupos a los tiempos 0, 15, 30, 45, 60, 90 y 120 minutos; en los diabéticos se adicionó el minuto 150 y 180 para medición de glicemias e insulina basal/posprandial de dos y tres horas. Resultados: el área de incremento bajo la curva de glucosa (IAUC) fue menor para las fórmulas que para SG. En sanos fue de 12.857 ± 422 para FE y 11.601 ± 272 para FG (p < 0,014). En diabéticos resultó más disminuida para FG (28.656 ± 123) comparada con FE (29.855 ± 496) (p < 0,01). El IG resultó 58,07 ± 8,4 y 60,7 ± 2 para FG y FE respectivamente en controles, y 65,16 ± 0,2 y 68,06 ± 1 en diabéticos, sin diferencias; igualmente en la insulina posprandial. Conclusiones: el IG y la CG de ambas fórmulas resultaron en un valor intermedio en los dos grupos, con perfil glicémico inferior al de SG. No se observaron diferencias en el comportamiento insulínico, evidenciando que la velocidad de absorción de los carbohidratos de estas fórmulas es prolongada, con impacto glicémico menor que el producto patrón, lo que sugiere que es aceptable su indicación en el diabético (AU)

Objective: The aim of this study is to compare the glycemic index (GI) and glycemic load (GL) of two formulas with the same glucose content with different sweeteners and dietary fi ber for diabetics in healthy adults and in patients with type-2 diabetes (DM2). Methodology: In this randomized, double-blind crossover research, eleven healthy people and six with DM2 consumed two enteral formulas, Glucerna SR®, Laboratorios Abbott C.A. (GF) and Enterex Diabetic®, Victus C.A. (EF), sweetened with fructose y sucralose, with 1.2 and 1.3 g/100 ml of fiber source respectively (four times). Additionally, they consumed glucose solution once, obtaining blood samples at 0, 15, 30, 45, 60, 90 and 120 min for controls; in the diabetics, minutes 150 and 180 were added for measuring blood glucose, basal and postprandial insulin after two and three hours. Results: The incremental area under the curve (IAUC) was lower for the formulas rather than for SG. In the healthy controls was 12,857 ± 422 for EF and 11,601 ± 272 for GF (p < 0.014). In diabetics, this curve reduced for GF (28,656 ± 123) compared to EF (29,855 ± 496) (p < 0.01). The IG resulted in 58.07 ± 8.4 and 60.7 ± 2 for GF and EF, respectively, in the controls, and 65.16 ± 0.2 and 68.06 ± 1 in diabetics, without significant differences, as well as in post-prandial insulin. Conclusions: The GI and the GL of the two formulas resulted in an intermediate value in both groups, with a glycemic profile inferior to SG. No significant differences were observed regarding insulin behavior, showing that the absorption rate of carbohydrates in these formulas is slower, with a lower glycemic impact than the pattern product; thus, making its indication acceptable for the diabetic patient (AU)

Índice glicêmico e resposta glicêmica de mingau de amido de milho com adição de aveia, linhaça ou fibra solúvel isolada / Glycemic index and glycemic response of corn starch porridge with addition of oats, flaxseed or soluble fiber isolated

Introdução: Fibras são comumente conhecidas por contribuírem na melhora do perfil glicêmico e lipídico, exercendo um efeito benéfico sobre à saúde, porém seu efeito no índice glicêmico dos alimentos ainda é controverso na literatura. Objetivo: Avaliar o efeito da adição de alimentos ricos em fibras (aveia e linhaça) e de um suplemento de fibra solúvel isolada sobre o índice glicêmico (IG) e na resposta glicêmica de um mingau de amido de milho. Metodologia: O estudo foi do tipo crossover, onde 06 indivíduos saudáveis ingeriram preparações, tendo como base um mingau de milho somado a diferentes alimentos ricos em fibras. Resultados: A preparação adicionada de linhaça resultou em menor resposta glicêmica nos tempos de 45 a 90 minutos e a preparação com adição de aveia demonstrou melhores resultados nos tempos 60 e 90 minutos. Considerações: A média da área abaixo da curva da resposta glicêmica e o IG das preparações não diferiram. Aveia e linhaça podem ser considerados alimentos com propriedades benéficas para reduzir a resposta glicêmica dos alimentos (AU)

Introduction: Fibers are commonly known to contribute in the improvement of glycemic and lipid profile, exerting a beneficial effect on health, but its effect on the glycemic index of food is still controversial. Objective: To evaluate the effect of adding high-fiber foods (oats and flaxseed) and a supplement of soluble fiber isolated on the glycemic index (GI) and glycemic response of a porridge of corn starch. Methodology: The study was of crossover, where six healthy subjects ingested preparations based on a maize porridge added to different foods rich in fiber, the IG of the preparations was calculated according to the methodology of FAO. Results: The preparation of linseed added resulting in a lesser glycemic response times 45-90 min and with the addition of oat preparation showed the best results at times 60 and 90 minutes. The mean area under the curve of the glycemic response and GI of the preparations did not differ. Conclusion: Oatmeal linseed seem foods with beneficial properties reduce the glycemic response to food (AU)