Reducing ice cream energy density does not condition decreased acceptance or engender compensation following repeated exposure

Article Abstract:

The popularity of high-fat foods, such as ice cream, is thought to be based on their energy density and sensory attributes, but the underlying physiological factors associated with fat consumption is little understood. A new study of ice cream intake investigates whether reducing its energy density would decrease the acceptability of reduced fat/energy foods if palatability remained constant. The findings suggest that acceptability of low-fat ice cream is not diminished by post-ingestive metabolic effects and subjects do not appear to recognize the drop in energy content.

Dietary fat, Ingestion, Fat substitutes

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Varying the protein source in mixed meal modifies glucose, insulin and glucagon kinetics in healthy men, has weak effects on subjective satiety and fails to affect food intake

Article Abstract:

The effects of casein, gelatin, and soy protein on satiety and food intake were examined. No effect on 24 hour energy and macronutrient intakes was seen. A casein-enriched lunch delay glucose and insulin responses for 1.5 hours, compared to soy protein. Variations in the protein source modified glucose, insulin and glucagon kinetics, although the variations had inconsistent effects on subjective satiety and did not affect food intake.

Health aspects, Proteins, Food consumption

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Methods to assess glucose metabolism in humans in relation to carbohydrate and fibre in the diet

Article Abstract:

The glucose tolerance and insulin sensitivity in healthy people or for both non-insulin and insulin dependent diabetes mellitus, are enhanced by diets with considerable carbohydrate and fiber. These sensitivity and tolerance are also increased by restriction of lipolysis and free fatty acid oxidation which results in low insulin and glucose postprandial levels. A better insulin action is observed for low glycemic index diet.

Analysis, Carbohydrates, Glucose metabolism, Insulin

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