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A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Metabolism".

Deadline for manuscript submissions: closed (31 July 2021) | Viewed by 16424

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Special Issue Editors

Dr. Jennifer Miles-Chan

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Guest Editor

Human Nutrition Unit, Department of Biological Sciences, The University of Auckland, Auckland 1142, New Zealand
Interests: energy balance; metabolic health; thermogenesis; sex differences; ethnicity; body composition

Prof. Dr. Sally Poppitt

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Co-Guest Editor

Human Nutrition Unit, Department of Biological Sciences, The University of Auckland, Auckland 1142, New Zealand
Interests: obesity; appetite; metabolic health; T2D; CVD; nutrition intervention

Special Issue Information

Dear Colleagues,

The ability to appropriately modulate circulating glucose levels throughout the day, despite large fluctuations in supply and demand, is key to good metabolic health. As such, the increasing global prevalence of all forms of dysglycaemia associated in large part with increasing obesity prevalence (e.g., prediabetes, type 2 diabetes (T2D), gestational diabetes) poses a significant risk to health that spans age, gender, ethnicity, and socio-economic status.

Diet quality plays an inherent role in modulating glycaemia, whether through alteration in the overall macro- and micro-nutrient composition, the glycaemic index or glycaemic load of its components, or the patterns and quantities in which food is consumed. Therefore, this Special Issue welcomes contributions that span the breadth of this relationship, including original research articles, systematic reviews, and meta-analyses. Potential topics include, but are in no way limited to: macronutrient intake, expenditure, and balance; dietary diversity; dietary adequacy; functional food ingredients; and ethnic, cultural, or sex-specific considerations, across the lifecycle, in healthy and T2D cohorts.

Dr. Jennifer Miles-Chan
Prof. Sally Poppitt
Guest Editors

Manuscript Submission Information

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Keywords

diet quality
glycaemia
metabolic health
prediabetes
macronutrient balance
functional foods
type 2 diabetes

Published Papers (4 papers)

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Research

14 pages, 433 KiB

Open AccessArticle

Dairy Consumption and 3-Year Risk of Type 2 Diabetes after Myocardial Infarction: A Prospective Analysis in the Alpha Omega Cohort

by Maria G. Jacobo Cejudo, Esther Cruijsen, Christiane Heuser, Sabita S. Soedamah-Muthu, Trudy Voortman and Johanna M. Geleijnse

Nutrients 2021, 13(9), 3146; https://doi.org/10.3390/nu13093146 - 9 Sep 2021

Cited by 2 | Viewed by 2280

Abstract

Population-based studies suggest a role for dairy, especially yogurt, in the prevention of type 2 diabetes (T2D). Whether dairy affects T2D risk after myocardial infarction (MI) is unknown. We examined associations of (types of) dairy with T2D incidence in drug-treated, post-MI patients from the Alpha Omega Cohort. The analysis included 3401 patients (80% men) aged 60–80 y who were free of T2D at baseline (2002–2006). Dairy intakes were assessed using a validated food-frequency questionnaire. Incident T2D was ascertained through self-reported physician diagnosis and/or medication use. Multivariable Cox models were used to calculate Hazard ratios (HRs) and 95% confidence intervals (CI) for T2D with dairy intake in categories and per 1-standard deviation (SD) increment. Most patients consumed dairy, and median intakes were 264 g/d for total dairy, 82 g/d for milk and 41 g/d for yogurt. During 40 months of follow-up (10,714 person-years), 186 patients developed T2D. After adjustment for confounders, including diet, HRs per 1-SD were 1.06 (95% CI 0.91–1.22) for total dairy, 1.02 (0.88–1.18) for milk and 1.04 (0.90–1.20) for yogurt. Associations were also absent for other dairy types and in dairy categories (all p-trend > 0.05). Our findings suggest no major role for dairy consumption in T2D prevention after MI. Full article

(This article belongs to the Special Issue Diet Quality and Glycaemia)

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12 pages, 1421 KiB

Open AccessFeature PaperArticle

The Impact of Carbohydrate Quality on Dental Plaque pH: Does the Glycemic Index of Starchy Foods Matter for Dental Health?

by Fiona S. Atkinson, Jouhrah Hussain Khan, Jennie C. Brand-Miller and Joerg Eberhard

Nutrients 2021, 13(8), 2711; https://doi.org/10.3390/nu13082711 - 6 Aug 2021

Cited by 11 | Viewed by 6314

Abstract

Sugary carbohydrate foods have long been associated with increased risk of dental caries formation, but the dental health impact of starchy carbohydrates, particularly those with a high glycemic index (GI), has not been well examined. Aim: To investigate the effect of different starchy foods varying in their GI, on acute changes in dental plaque pH. Methods: In a series of sub-studies in healthy adults, common starchy carbohydrate foods, including white bread, instant mashed potatoes, canned chickpeas, pasta, breakfast cereals, white rice, and an oral glucose solution were consumed in fixed 25 g available carbohydrate portions. The change in dental plaque pH was assessed postprandially over 1 h and capillary plasma glucose was measured at regular intervals over 2 h. Results: Higher GI starchy foods produced greater acute plaque pH decreases and larger overall postprandial glucose responses compared to lower GI starchy foods (white bread compared with canned chickpeas: −1.5 vs. −0.7 pH units, p = 0.001, and 99 ± 8 mmol/L min vs. 47 ± 7 mmol/L min, p = 0.026). Controlling for other food factors (food form and nutritional composition), lower GI versions of matched food pairs produced smaller plaque pH excursions compared to higher GI versions of the same food. Using linear regression analysis, the GI value of starchy carbohydrate foods explained 60% of the variation in maximum plaque pH nadir and 64% of the variation in overall acute dental plaque pH excursion (p < 0.01). Conclusion: The findings imply that starchy foods, in particular those with a higher GI, may play a role in increasing the risk of dental caries. Full article

(This article belongs to the Special Issue Diet Quality and Glycaemia)

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11 pages, 471 KiB

Open AccessArticle

Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with Glycemic Variability in Patients with Type 2 Diabetes: A Cross-Sectional Study

by Fuyuko Takahashi, Yoshitaka Hashimoto, Ayumi Kaji, Ryosuke Sakai, Akane Miki, Takuro Okamura, Noriyuki Kitagawa, Hiroshi Okada, Naoko Nakanishi, Saori Majima, Takafumi Senmaru, Emi Ushigome, Masahide Hamaguchi, Mai Asano, Masahiro Yamazaki and Michiaki Fukui

Nutrients 2021, 13(5), 1488; https://doi.org/10.3390/nu13051488 - 28 Apr 2021

Cited by 7 | Viewed by 2980

Abstract

Glycemic control, including glycemic variability, is important for the prevention of diabetic vascular complications in patients with type 2 diabetes mellitus (T2DM). There was an association between miso soup intake and insulin resistance. However, the relationship between habitual miso consumption and glycemic control, including glycemic variability, in patients with T2DM remains unknown. We defined people without habitual miso consumption if they did not consume miso soup at all in a day. The average, standard deviation (SD), and coefficient of variation (CV), calculated as CV = (SD/average HbA1c) × 100 (%), of hemoglobin (Hb) A1c levels were evaluated. The proportions of habitual miso consumption of male and female were 88.1% and 82.3%, respectively. The average (7.0 [6.4–7.5] vs. 7.3 [6.8–8.4] %, p = 0.009), SD (0.21 [0.12–0.32] vs. 0.37 [0.20–0.72], p = 0.004), and CV (0.03 [0.02–0.04] vs. 0.05 [0.03–0.09], p = 0.005) of HbA1c levels in female with habitual miso consumption were lower than those of female without. Moreover, habitual miso consumption correlated with average (β = −0.251, p = 0.009), SD (β = −0.175, p = 0.016), and CV (β = −0.185, p = 0.022) of HbA1c levels after adjusting for covariates. However, no association between habitual miso consumption and any glycemic parameters was shown among male. This study clarified the association between habitual miso consumption and good glycemic control, including glycemic variability, in female, but not in male. Full article

(This article belongs to the Special Issue Diet Quality and Glycaemia)

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14 pages, 880 KiB

Open AccessArticle

Quality and Quantity of Protein Intake Influence Incidence of Type 2 Diabetes Mellitus in Coronary Heart Disease Patients: From the CORDIOPREV Study

by Silvia de la Cruz-Ares, Francisco M. Gutiérrez-Mariscal, Juan F. Alcalá-Díaz, Gracia M. Quintana-Navarro, Alicia Podadera-Herreros, Magdalena P. Cardelo, José D. Torres-Peña, Antonio P. Arenas-de Larriva, Pablo Pérez-Martínez, Javier Delgado-Lista, Elena M. Yubero-Serrano and José López-Miranda

Nutrients 2021, 13(4), 1217; https://doi.org/10.3390/nu13041217 - 7 Apr 2021

Cited by 11 | Viewed by 4133

Abstract

Evidence suggests that enriching a diet with plant-based proteins could reduce the risk of developing type 2 diabetes mellitus. In the present work, we evaluated the association between the change in plant protein intake (adjusted by energy) and incidence of type 2 diabetes mellitus in patients with coronary heart disease from the CORDIOPREV (coronary diet intervention with olive oil and cardiovascular prevention) study. At baseline and during the follow-up, patients underwent medical examination and blood and oral glucose tolerance tests. Information on patient’s dietary intake was gathered by registered dietitians using a validated food frequency questionnaire. A total of 106 out of 436 nondiabetic patients at baseline developed type 2 diabetes mellitus after a median follow-up of 60 months. Cox regression analyses showed that patients who belonged to the group that increased plant protein intake exhibited a lower risk of developing the disease (HR = 0.64, (0.43–0.96)). Changes in plant protein intake were positively correlated with changes in carbohydrates, fibre, and legumes intake and negatively correlated with changes in saturated fatty acids intake. Results of the present study support the need of improving diet with plant-based proteins to prevent the onset of type 2 diabetes mellitus. Full article

(This article belongs to the Special Issue Diet Quality and Glycaemia)

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