Effectiveness of carbohydrates as a functional ingredient in glycemic control
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400561 |
Resumo: | Abstract High postprandial glycemia in the non-diabetic population is one of the known universal mechanisms for the progression of noncommunicable diseases (NCDs), which have impacted the finances of both individuals and of health systems. In order to highlight the role of carbohydrates in glycemic control and its implications on health, the International Life Sciences Institute Brazil held an international workshop on “Carbohydrates, Glycemia and Health”. Carbohydrate digestion rate is related to glycemic response, which mainly depends on the quality and amount of carbohydrate ingested, and thus it may be modulated by intrinsic and extrinsic factors. These effects can be verified by using different methods which evidence how physiology adapts in the uptake of glucose. Consumers can be aided with the knowledge/awareness of the benefits of high postprandial glycemia control in non-diabetic subjects. Multisectorial actions can contribute to decrease the onset and worsening of NCDs. A strategy indicated to the public in general to expand the availability of products that do not result in a sudden increase of postprandial plasma glucose and/or insulin would be to use alternative ingredients and/or technology in addition to making the legally allowed communication of benefits, which are supported by scientific studies. |
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Effectiveness of carbohydrates as a functional ingredient in glycemic controlslowly available carbohydratesresistant starchfiberfoodAbstract High postprandial glycemia in the non-diabetic population is one of the known universal mechanisms for the progression of noncommunicable diseases (NCDs), which have impacted the finances of both individuals and of health systems. In order to highlight the role of carbohydrates in glycemic control and its implications on health, the International Life Sciences Institute Brazil held an international workshop on “Carbohydrates, Glycemia and Health”. Carbohydrate digestion rate is related to glycemic response, which mainly depends on the quality and amount of carbohydrate ingested, and thus it may be modulated by intrinsic and extrinsic factors. These effects can be verified by using different methods which evidence how physiology adapts in the uptake of glucose. Consumers can be aided with the knowledge/awareness of the benefits of high postprandial glycemia control in non-diabetic subjects. Multisectorial actions can contribute to decrease the onset and worsening of NCDs. A strategy indicated to the public in general to expand the availability of products that do not result in a sudden increase of postprandial plasma glucose and/or insulin would be to use alternative ingredients and/or technology in addition to making the legally allowed communication of benefits, which are supported by scientific studies.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400561Food Science and Technology v.38 n.4 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.42517info:eu-repo/semantics/openAccessSARDÁ,Fabiana Andrea HoffmannGIUNTINI,Eliana BistricheNAZARE,Julie-AnneKÖNIG,DanielBAHIA,Luciana RibeiroLAJOLO,Franco MariaMENEZES,Elizabete Wenzel deeng2018-11-30T00:00:00Zoai:scielo:S0101-20612018000400561Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-11-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effectiveness of carbohydrates as a functional ingredient in glycemic control |
title |
Effectiveness of carbohydrates as a functional ingredient in glycemic control |
spellingShingle |
Effectiveness of carbohydrates as a functional ingredient in glycemic control SARDÁ,Fabiana Andrea Hoffmann slowly available carbohydrates resistant starch fiber food |
title_short |
Effectiveness of carbohydrates as a functional ingredient in glycemic control |
title_full |
Effectiveness of carbohydrates as a functional ingredient in glycemic control |
title_fullStr |
Effectiveness of carbohydrates as a functional ingredient in glycemic control |
title_full_unstemmed |
Effectiveness of carbohydrates as a functional ingredient in glycemic control |
title_sort |
Effectiveness of carbohydrates as a functional ingredient in glycemic control |
author |
SARDÁ,Fabiana Andrea Hoffmann |
author_facet |
SARDÁ,Fabiana Andrea Hoffmann GIUNTINI,Eliana Bistriche NAZARE,Julie-Anne KÖNIG,Daniel BAHIA,Luciana Ribeiro LAJOLO,Franco Maria MENEZES,Elizabete Wenzel de |
author_role |
author |
author2 |
GIUNTINI,Eliana Bistriche NAZARE,Julie-Anne KÖNIG,Daniel BAHIA,Luciana Ribeiro LAJOLO,Franco Maria MENEZES,Elizabete Wenzel de |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
SARDÁ,Fabiana Andrea Hoffmann GIUNTINI,Eliana Bistriche NAZARE,Julie-Anne KÖNIG,Daniel BAHIA,Luciana Ribeiro LAJOLO,Franco Maria MENEZES,Elizabete Wenzel de |
dc.subject.por.fl_str_mv |
slowly available carbohydrates resistant starch fiber food |
topic |
slowly available carbohydrates resistant starch fiber food |
description |
Abstract High postprandial glycemia in the non-diabetic population is one of the known universal mechanisms for the progression of noncommunicable diseases (NCDs), which have impacted the finances of both individuals and of health systems. In order to highlight the role of carbohydrates in glycemic control and its implications on health, the International Life Sciences Institute Brazil held an international workshop on “Carbohydrates, Glycemia and Health”. Carbohydrate digestion rate is related to glycemic response, which mainly depends on the quality and amount of carbohydrate ingested, and thus it may be modulated by intrinsic and extrinsic factors. These effects can be verified by using different methods which evidence how physiology adapts in the uptake of glucose. Consumers can be aided with the knowledge/awareness of the benefits of high postprandial glycemia control in non-diabetic subjects. Multisectorial actions can contribute to decrease the onset and worsening of NCDs. A strategy indicated to the public in general to expand the availability of products that do not result in a sudden increase of postprandial plasma glucose and/or insulin would be to use alternative ingredients and/or technology in addition to making the legally allowed communication of benefits, which are supported by scientific studies. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400561 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400561 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.42517 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.4 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126322520358912 |