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J Obes Eat Disord, 2017
ISSN: 2471-8203
August 23-24, 2017 | Toronto, Canada
allied
academies
INTERNATIONAL OBESITY, BARIATRIC AND
METABOLIC SURGERY SUMMIT AND EXPO
Tasleem A. Zafar, J Obes Eat Disord, 3:2
DOI: 10.21767/2471-8203-C1-002
Statement of the Problem:
High fiber diets are known to
promote satiety and sustain normal blood glucose through
delayed digestion and gradual glucose absorption (1). The
impact of high fiber diets on body weight regulation is
thought to be due to their low energy density (2). Starches
that resist digestion in the small intestine are known as
resistant starches (RS) and contribute to the total fiber load.
Because of the epidemic prevalence of overweight, and
obesity worldwide (3-4), RS is considered to incorporate in
commercial food products to curtail body weight gain. High-
Amylose (5). Cornstarch (HAMS) is classified as a high fiber
food due to its high RS content. However, the role of HAMS
on energy intake is unclear. The aim of the present study was
to explore if the consumption of RS will lead to higher satiety
and lower food intake (FI) or will it promote more FI to
compensate for the energy dilution of the RS. Methodology
of the study included four test drinks administered to healthy
volunteers as 75 g glucose (G) or amylose (A), 75 g 50:50
glucose-amylose (G-A) and artificially sweetened water
control (C) after an overnight fast once aweek. Pizzameal was
served after blood glucose and appetite measurement were
recorded at 0, 15, 30, 45, 60, 90 and 120 minutes by using a
portable glucometer and visual analogue questionnaire.
Findings:
both glycemic response and blood glucose area
under the curve were lower in the order as G > G-A > A=C
(p<0.0001). However, FI and satiety were unaffected by
the test treatments (p > 0.05). No association was found
between blood glucose and FI
Conclusion:
HAMS improves blood glucose response but it’s
no effect on satiety and FI demands a careful interpretation
of the dietary fibers specifically resistant starches on body
weight management. The research was funded by the
Research Office of Kuwait University, Grant # FF01/16.
Speaker Biography
Tasleem A. Zafar, Associate Professor, earned her Ph.D. degree in Foods and Nutrition
at Purdue University, USA. She obtained a substantial research experience as Research
Associate at Purdue, and University of Toronto, Canada. She has a vast experience of
more than 30 years of teaching graduate and undergraduate students and guiding
research. Her focal research interests concentrate on to explore a breakthrough
for the epidemics of obesity and diabetes through functional food ingredients. She
has published more than 20 original research articles in peer-reviewed journals
and contributed chapters to four scholarly books published by Wiley-Blackwell
Publishing Co., New York, USA and by IGI Global, USA. She has given invited talks, oral
presentations and chaired several sessions at international conferences. She is an
honorary editor of the Paki Journal of Home-Economics (PJHE) and has served as an
honorary reviewer for many prestigious journals.
e:
tasleem.zafar@ku.edu.kwHigh amylose cornstarch improves blood glucose concentration, but does not affect satiety or food
intake in healthy individuals
Tasleem A. Zafar
Kuwait University, Kuwait