Effect of consuming brown rice bars containing hoodia gordonii and kappaphycus alvarezii on glycemic index, appetite and food intake in healthy adults

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Abstract

This study was conducted to determine the glycemic responses, glycemic index (GI) and appetite effects of brown rice bars containing Hoodia gordonii and Kappaphycus alvarezii. After overnight fasting, twelve healthy volunteers consumed either HK1 (H. gordonii: 0 g, K.alvarezii: 0 g), HK2 (H. gordonii: 0 g, K. alvarezii: 2.8 g), HK3 (H. gordonii: 1.6 g, K. alvarezii: 0 g), HK4 (H. gordonii: 1.6 g, K. alvarezii: 2.8 g) or a reference (white bread) containing 50 g carbohydrates in five sessions. In each session, blood glucose and appetite assessments were performed before (0 min), and 15, 30, 45, 60, 90 and 120 min after food consumption. The energy intake (EI) assessment was performed at 120 min. Results showed that only HK3 was a medium GI food, whilst others were categorised as high GI. Consumption of HK3 provided the highest satiety and, the lowest motivation to eat and prospective food intake scores compared with other groups, but no significant difference (p>0.05) was shown. HK3 also significantly (p<0.05) reduced EI compared with HK1 and HK2, but not significant (p>0.05) compared with HK4 and reference food. No significant difference (p>0.05) was shown by K. alvarezii in any of these parameters. In conclusion, consumption of H. gordonii affected GI, appetite and EI that may have potential in body weight regulation.

Original languageEnglish
Pages (from-to)55-62
Number of pages8
JournalMalaysian Applied Biology
Volume47
Issue number5
Publication statusPublished - 1 Nov 2018

Fingerprint

Hoodia gordonii
Kappaphycus alvarezii
Glycemic Index
glycemic index
brown rice
Appetite
appetite
food intake
Eating
Energy Intake
Food
energy intake
white bread
Bread
satiety
food consumption
blood glucose
volunteers
fasting
Blood Glucose

Keywords

  • Appetite
  • Brown rice bars
  • Glycemic index
  • Hoodia gordonii
  • Kappaphycus alvarezii

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

Cite this

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title = "Effect of consuming brown rice bars containing hoodia gordonii and kappaphycus alvarezii on glycemic index, appetite and food intake in healthy adults",
abstract = "This study was conducted to determine the glycemic responses, glycemic index (GI) and appetite effects of brown rice bars containing Hoodia gordonii and Kappaphycus alvarezii. After overnight fasting, twelve healthy volunteers consumed either HK1 (H. gordonii: 0 g, K.alvarezii: 0 g), HK2 (H. gordonii: 0 g, K. alvarezii: 2.8 g), HK3 (H. gordonii: 1.6 g, K. alvarezii: 0 g), HK4 (H. gordonii: 1.6 g, K. alvarezii: 2.8 g) or a reference (white bread) containing 50 g carbohydrates in five sessions. In each session, blood glucose and appetite assessments were performed before (0 min), and 15, 30, 45, 60, 90 and 120 min after food consumption. The energy intake (EI) assessment was performed at 120 min. Results showed that only HK3 was a medium GI food, whilst others were categorised as high GI. Consumption of HK3 provided the highest satiety and, the lowest motivation to eat and prospective food intake scores compared with other groups, but no significant difference (p>0.05) was shown. HK3 also significantly (p<0.05) reduced EI compared with HK1 and HK2, but not significant (p>0.05) compared with HK4 and reference food. No significant difference (p>0.05) was shown by K. alvarezii in any of these parameters. In conclusion, consumption of H. gordonii affected GI, appetite and EI that may have potential in body weight regulation.",
keywords = "Appetite, Brown rice bars, Glycemic index, Hoodia gordonii, Kappaphycus alvarezii",
author = "{Abd. Ghani}, Ma`Aruf and Hajal, {Masturah Ebni} and {Mat Daud @ Daud}, Norlida",
year = "2018",
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T1 - Effect of consuming brown rice bars containing hoodia gordonii and kappaphycus alvarezii on glycemic index, appetite and food intake in healthy adults

AU - Abd. Ghani, Ma`Aruf

AU - Hajal, Masturah Ebni

AU - Mat Daud @ Daud, Norlida

PY - 2018/11/1

Y1 - 2018/11/1

N2 - This study was conducted to determine the glycemic responses, glycemic index (GI) and appetite effects of brown rice bars containing Hoodia gordonii and Kappaphycus alvarezii. After overnight fasting, twelve healthy volunteers consumed either HK1 (H. gordonii: 0 g, K.alvarezii: 0 g), HK2 (H. gordonii: 0 g, K. alvarezii: 2.8 g), HK3 (H. gordonii: 1.6 g, K. alvarezii: 0 g), HK4 (H. gordonii: 1.6 g, K. alvarezii: 2.8 g) or a reference (white bread) containing 50 g carbohydrates in five sessions. In each session, blood glucose and appetite assessments were performed before (0 min), and 15, 30, 45, 60, 90 and 120 min after food consumption. The energy intake (EI) assessment was performed at 120 min. Results showed that only HK3 was a medium GI food, whilst others were categorised as high GI. Consumption of HK3 provided the highest satiety and, the lowest motivation to eat and prospective food intake scores compared with other groups, but no significant difference (p>0.05) was shown. HK3 also significantly (p<0.05) reduced EI compared with HK1 and HK2, but not significant (p>0.05) compared with HK4 and reference food. No significant difference (p>0.05) was shown by K. alvarezii in any of these parameters. In conclusion, consumption of H. gordonii affected GI, appetite and EI that may have potential in body weight regulation.

AB - This study was conducted to determine the glycemic responses, glycemic index (GI) and appetite effects of brown rice bars containing Hoodia gordonii and Kappaphycus alvarezii. After overnight fasting, twelve healthy volunteers consumed either HK1 (H. gordonii: 0 g, K.alvarezii: 0 g), HK2 (H. gordonii: 0 g, K. alvarezii: 2.8 g), HK3 (H. gordonii: 1.6 g, K. alvarezii: 0 g), HK4 (H. gordonii: 1.6 g, K. alvarezii: 2.8 g) or a reference (white bread) containing 50 g carbohydrates in five sessions. In each session, blood glucose and appetite assessments were performed before (0 min), and 15, 30, 45, 60, 90 and 120 min after food consumption. The energy intake (EI) assessment was performed at 120 min. Results showed that only HK3 was a medium GI food, whilst others were categorised as high GI. Consumption of HK3 provided the highest satiety and, the lowest motivation to eat and prospective food intake scores compared with other groups, but no significant difference (p>0.05) was shown. HK3 also significantly (p<0.05) reduced EI compared with HK1 and HK2, but not significant (p>0.05) compared with HK4 and reference food. No significant difference (p>0.05) was shown by K. alvarezii in any of these parameters. In conclusion, consumption of H. gordonii affected GI, appetite and EI that may have potential in body weight regulation.

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