Oat flour's nutritional benefits are limited by rapid starch digestion and lipid oxidation. This study developed a two-step roasting process (90 °C/30 min + 110 °C/40 min, S40) to concurrently enhance slow digestibility and oxidative stability. Compared with raw oat flour, the S40 treatment significantly promoted the formation of amylose-lipid complexes (V-type crystals) and increased the relative crystallinity from 21.38% to 27.03% (a 26.4% increase), leading to the highest slowly digestible starch (SDS) content (44.96%) among all roasted samples. It effectively inactivated lipase and lipoxygenase while minimizing thermal oxidation, maintaining hexanal content at 4.5 ± 0.5 μg/g after 6 months of storage, below the commonly recognized sensory threshold of 5.0 μg/g. Acrylamide was undetectable in all low-temperature treatments (<120 °C). The two-step roasting strategy resolves the functionality-stability dilemma, offering significant potential for high-quality oat-based products.

Objectives: This study aimed to investigate the possible association among texture, oral processing and starch digestive characteristics of hard-cooked (HP) and soft-cooked (SP) potato samples, as well as their acute postprandial glycemic and insulinemic response, when co-ingested with rice in a meal. Methods: HP and SP replaced one-third of rice carbohydrates. Postprandial glycemic and insulinemic responses were measured after test meal ingestion. In vitro experiments evaluated sample physicochemical properties. Results: HP retained more resistant starch (RS) and total phenolics than SP. When co-ingested with rice (HP + R), HP elicited more total chews, higher oral sensory exposure time, slower chewing frequency and longer eating duration. HP + R significantly reduced postprandial glucose iAUC, peak glucose and glycemic excursion. SP + R increased glycemic variability despite reduced iAUCglucose. HP + R also lowered iAUCinsulin, peak insulin and insulin resistance index. The hypoglycemic effect did not extend to the second meal, though composite iAUCglucose over 540 min was reduced. Conclusions: Partially substituting rice with hard-cooked potatoes may help stabilize postprandial glycemic and insulinemic responses, an effect largely attributable to RS retention.

Recent advances in multiomics technologies, continuous glucose monitoring, and machine learning (ML) enable precision nutrition by prediction of glycemic responses to foods. To date, no narrative reviews have focused on advances, challenges, and future directions in ML-based prediction of glycemic responses. This narrative review aimed to summarize the existing research on ML-based prediction of postprandial glycemic responses, highlight the challenges in prediction of glycemic responses, and offer directions for future research. We searched PubMed, Embase, Cumulative Index to Nursing and Allied Health Literature (CINAHL), Cochrane Library, Institute of Electrical and Electronics Engineers (IEEE) Xplore, and Association for Computing Machinery (ACM) Digital Library, from inception to 21 November, 2025. Studies that developed/updated/conducted external validation of an ML model and predicted the outcomes of interest (i.e., glycemic responses, peak glucose, and glucose excursions) were included. A total of 13,471 records and 2 reports identified 26 studies for inclusion. Although some studies used traditional linear or deep learning models, most existing prediction models were tree-based ML models and developed for healthy people and those with prediabetes or diabetes. Most existing models included anthropometry, biomarkers, and microbiota as personal features and nutrients/food groups as food features. However, some key food features such as food processing were overlooked. Some clinical trials reported that ML-based personalized dietary recommendations failed to yield favorable and clinically significant glycemic outcomes compared with dietary guidelines. There are challenges in ethics and compliance of algorithms, reliability of measurement instruments, prediction of multiple metabolic outcomes, trade-offs in raw data collection and feature selection, and the balance of performance metrics and clinical benefits. Most existing ML-based prediction models for postprandial glycemic responses are tree-based and incorporate personal and food features. Research on prediction of glycemic responses faces challenges that require careful consideration during study design. To improve transparency, reproducibility, and quality of future research, this review provides a minimum reporting framework with checklist items and recommendations.

The aim of this study was to investigate the impact of raw, cooking, and freeze-drying on the postprandial glycemic and insulinemic responses and preloading effect of apples. Three fruit products containing 50 g available carbohydrates, including raw apple (RA), freeze-dried apple (FA), and cooked apple (CA), were tested in fourteen healthy subjects. The result showed that the FA elicited both the mildest glycemic and insulinemic responses in terms of early postprandial glucose rise, hypoglycemia risk, insulin peak, and insulin sensitivity among all samples. Compared with CA, the FA induced lower postprandial glycemic amplitude. Compared with its uncooked counterparts, the FA led to lower postprandial insulin excursion. When eaten as a preload prior (containing 15 g available carbohydrates) to a rice meal, all apple preload groups reduced the postprandial glycemic peak, compared with the water preload group. Apple preload enhanced insulin recruitment in the first 30 min after preloading but did not increase the total amount of postprandial insulin secretion. The FA had a higher retention of total phenolic compounds and higher viscosity of the digesta than the RA. This study showed that freeze-dried apples have a potential advantage in terms of glycemic and insulinemic properties. Further investigation on the micro-structure and the rheological properties of the digesta are needed to understand the disparity of glycemic properties between the freeze-dried fruits and the other fruit products.

BACKGROUND:The global burden of early-onset chronic diseases, especially early-onset type 2 diabetes, is increasing, particularly in China. Diet is a key factor and emerging evidence highlights substantial inter-individual variability in metabolic responses to diets, highlighting the need for precision nutrition. METHODS:The China Precision Nutrition Biobank (CPNB) is a prospective, longitudinal, cohort study designed to investigate diet-phenotype/genotype interactions and develop precision dietary strategies for early prevention and intervention of chronic diseases, with a particular focus on early-onset diseases. CPNB consists of three phases: the alpha (pilot cohort), beta (transition cohort), and gamma (main cohort) phases. Approximately 200, 1450, and 20,000 adults aged 18-40 years from urban and rural areas in China including Beijing, one city each in Heilongjiang, Shandong, Zhejiang, Guangxi, and Hainan provinces, and one or more villages each in Henan, Gansu, Sichuan, Zhejiang, and Hunan provinces will be recruited during the alpha, beta, and gamma phases, respectively, between 2025 and 2035. Sociodemographic information, medical records, read-time weighed food records and corresponding continuous glucose monitor (CGM) readings, objective physical activity, food challenges, genes, gut and oral microbiota, metabolites from blood, stool, urine, saliva, and hair, and questionnaires will be collected at baseline survey. The follow-up survey will be conducted every five years to repeat these assessments until participants' death (the follow-up period may extend up to 80 years). Outcomes of interest are common early- and late-onset chronic diseases and their preclinical stages. DISCUSSION:The CPNB data can be used to develop prediction models for personalized metabolic responses and risks of early-onset chronic diseases among Chinese people. It will also provide new evidence on interactions of diet with human phenotypes/genotypes during preclinical stage, onset, and progression of early-onset diseases. CPNB aims to inform the development of precision nutrition strategies aligned with the principles of predictive, personalized, preventive, and participatory medicine in the Chinese population. TRIAL REGISTRATION:CPNB was registered at Chinese Clinical Trial Registry ( http://www.chictr.org.cn/ ) on June 3rd, 2025, under the registration number ChiCTR2500103621.

Oat-based foods are widely recommended for dysphagia management and glycemic control, yet the impact of roasting conditions on their health benefits remains unclear. This study compared the postprandial glycemic and insulinemic responses to oat pastes prepared from low-temperature (90-110 °C) and conventional high-temperature (160 °C) roasted oat flours, using refined rice (R) as a reference, in a randomized crossover trial involving 21 healthy young female adults. All oat pastes complied with Level 3 dysphagia safety standards as defined by the International Dysphagia Diet Standardisation Initiative (IDDSI). Results showed that low-temperature roasted oats (L0 and L40) elicited significantly lower postprandial glucose responses than high-temperature roasted oats (H30) and R did, while H30 induced comparable glycemic but higher insulinemic responses than R did. Notably, H30 exhibited impaired insulin sensitivity (higher HOMA-PP) and adverse second-meal effects, likely due to acrylamide formation (507.4 μg/kg) and reduced slowly digestible starch (SDS). In contrast, low-temperature roasting preserved β-glucan integrity, enhanced SDS and resistant starch (RS) content, and improved textural properties without detectable acrylamide. These results demonstrate that optimizing roasting temperatures can mitigate adverse metabolic effects while maintaining swallowing safety, offering critical insights for developing functional foods for elderly and dysphagic populations with specific glycemic management needs.

Randomised controlled trials involving healthy participants were conducted to investigate the impact of cooking and ingestion patterns on the physiological response and preloading effect of air-dried jujube (AJ). The participants’ postprandial glycaemic and insulinemic responses were tested after ingestion of cooked or uncooked air-dried jujube containing 50 g (as a sole food source) or 15 g (as a preload food prior to a rice meal) of available carbohydrates. Compared with the uncooked AJ, the cooked air-dried jujube (CAJ) induced a 34.5% higher glycaemic peak, 57.1% greater glycaemic variability, and a 159.1% larger negative area under the glycaemic response curve when ingested as the only food in a meal. When eaten as a preload prior to a rice meal, the CAJ reduced the postprandial glycaemic peak by 25.17%. The CAJ preload enhanced insulin production in the 15 min after preloading but did not increase the total amount of postprandial insulin secretion. The result suggests that when taken as preload, the loose matrix of cooked fruits may exhibit glycaemic benefits by eliciting early insulin production and may therefore be conducive to the blood glucose management of a carbohydrate-laden meal.

It is well established that cold storage results in increased resistant starch and a reduced glycemic index in carbohydrate food. However, the effects of cold storage on the glycemic response of the second meal of cereals remain unclear. The aim of this study was to compare the postprandial glycemic responses between the paired glutinous and non-glutinous grains, either fresh-cooked or refrigerated, after both the first and second meals. In this randomized crossover trial, eighteen healthy female participants consumed eight test meals, each containing 50 g of carbohydrate, including fresh-cooked non-glutinous and glutinous rice, non-glutinous and glutinous millet, and their refrigerated counterparts (4 °C for 24 h). Postprandial blood glucose and insulin were measured at 240 min and 120 min after breakfast. After a standard lunch, the participants’ blood glucose concentrations were measured within 180 min. The rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) contents of the samples were determined by in vitro enzymatic analysis. Cold-stored non-glutinous rice (CR) and cold-stored non-glutinous millet (CM) had a 24.4% and 29.5% lower incremental area under the curve (iAUCglu) of glucose within 240 min compared to the control (fresh-cooked rice non-glutinous, FR), respectively (p < 0.05). There were no significant differences between either the cold or hot glutinous grains and FR with respect to postprandial glycemic and insulinemic parameters. After a standard lunch, the fresh-cooked non-glutinous millet (FM) achieved a 39.1% lower iAUCglu0–180 compared to the FR (p < 0.05). FM had the highest percentage of SDS (64.8%, p < 0.05) among all grain samples. Refrigeration treatment reduced the glycemic excursion only in non-glutinous grains at the first meal, but the FM instead of CM demonstrated a significant second meal effect.

The aim of the study was to explore the impact of both the macronutrient composition and snacking timing on the postprandial glycemic insulinemic responses and food intake. Seventeen healthy female volunteers completed the randomized crossover trials. The volunteers were provided a standard breakfast and lunch at 8:00 and 13:00, respectively, and an ad libitum dinner at 18:00. Provided at either 10:30 (midmorning) or 12:30 (preload), the glycemic effects of the three types of 70 kcal snacks, including chicken breast (mid-C and pre-C), apple (mid-A and pre-A), and macadamia nut (mid-M and pre-M), were compared with the non-snack control (CON), evaluated by continuous glucose monitoring (CGM). The mid-M showed increased insulin resistance after lunch compared with CON, while the pre-M did not. The pre-A stabilized the glycemic response in terms of all variability parameters after lunch, while the mid-A had no significant effect on postprandial glucose control. Both the mid-C and pre-C improved the total area under the glucose curve, all glycemic variability parameters, and the insulin resistance within 2 h after lunch compared with CON. The pre-C attained the lowest energy intake at dinner, while the mid-A and the mid-M resulted in the highest. In conclusion, the chicken breast snack effectively stabilized postprandial glycemic excursion and reduced insulin resistance while the macadamia snack did not, regardless of ingestion time. Only as a preload could the apple snack mitigate the glucose response after the subsequent meal.

企业家是令人羡慕的职业,但也伴随着辛苦和压力.对企业负责人来说,面对那么多的员工、资金和设备,每个决策都可能伴随风险、带来精神的紧张. 一些为企业家做过健康管理的朋友说过,老一代企业家通常是那些身体底子较好的人.但是,因为在创业阶段付出了大量精力,年轻时又没有采取健康的生活方式,人到中年之后,身体透支较多,当感受到精力下降之后,才开始注重保养身体.相比而言,年轻一代企业家受到了更多的健康教育,而且生长在一个崇尚年轻、关注颜值的时代,会较早地重视自己的身体状态.然而,这种对健康状态的关注,也容易变成一种压力.

最近若干记者问:那些世界各地进口的,颜色优雅,或粉红、或淡黄、或浅灰……号称含有多种微量元素且更天然更健康的食盐,比如玫瑰盐,真的更有营养吗?它们的价格动辄百十来块,真的值得买吗? 这个问题,要从几个方面来说.首先,它们是否符合食品安全要求?其次,它们是否有更高的营养价值?健康作用是否不可替代?第三,它们是否给消费者提供了特别的价值?

Excess cooking oil and salt use in catering services contributes to obesity and cardiovascular disease, but the assessment of oil/salt use has been a challenge in nutrition environment measurement. We conducted a knowledge, attitude, and practice survey on 250 respondents in five university canteens at China Agricultural University, Beijing, China. Using on-site tools including a newly developed Likert scale and the previously tested Oil–Salt Visual Analogue Scale (OS-VAS), the respondents were asked to evaluate their personal taste, their impression of the oil/salt status of canteen dishes, and their attitude toward oil/salt reduction. Data analysis showed that gender and self-image of body shape had a significant impact on KAP scores and the impression of the oil/salt environment. The respondents’ taste preferences correlated with their perception of oil and salt, but knowledge and attitude were not directly related to scores on oil and salt, while weight status was related to oil and salt scores. The Likert scale-based assessment could work but was not as effective as the OS-VAS in distinguishing the differences among the selected canteens. These results indicate that the quality of the nutrition environment in catering services needs to be comprehensively evaluated with an objective evaluation of raters and a subjective evaluation of consumers.

Purpose The possible impact of preload food on insulin sensitivity has yet been reported. This study aimed to investigate the glycemic and insulinemic effect of an apple preload before breakfast, lunch and early supper, based on high glycemic index (GI) rice meals. Methods Twenty-three healthy participants in Group 1 and 14 participants in Group 2 were served with the reference meal (white rice containing 50 g of available carbohydrate) or experimental meals (apple preload and rice, each containing 15 and 35 g of available carbohydrate). The meals were either served at 8:00 for breakfast, 12:30 for lunch or 17:00 for early supper to explore the possible effect of time factor. The group 1 assessed the postprandial and subsequent-meal glycemic effect of the test meals by continuous glucose monitoring (CGM), along with subjective appetite; The group 2 further investigated the glycemic and insulin effect by blood collection. Results The apple preload lowered the blood glucose peak value by 33.5%, 31.4% and 31.0% in breakfast, lunch and supper, respectively, while increased insulin sensitivity by 40.5% only at breakfast, compared with the rice reference. The early supper resulted significantly milder glycemic response than its breakfast and lunch counterparts did. The result of CGM tests was consistent with that of the fingertip blood tests. Conclusion Apple preload performed the best at breakfast in terms of enhancing the insulin sensitivity. The preload treatment could effectively attenuate postprandial GR without increasing the area under insulin response curve in any of the three meals.

身体有炎症在日常生活中比较常见,急性的肺炎、咽炎、结膜炎,慢性的气管炎、牙龈炎、类风湿关节炎等,这些都是炎症的表现. 还有一些疾病,名字里虽然没有"炎",其实也和低度炎症有关联,如脸上的痘痘(痤疮)、多囊卵巢综合征,甚至糖尿病、冠心病等,都和身体炎症反应升高有关. 炎症反应不能单纯说它"好"还是"坏".如果炎症反应水平太低,细菌和病毒侵入人体不能及时消灭,那么人体抵抗力就会很差;但是如果炎症反应水平过高,不但会消灭细菌和病毒,还会损伤人体组织,带来身体不适,增加慢性疾病风险,甚至提升癌症风险.

This study aimed to investigate the impacts of vegetables with different textures on food oral processing behavior, food intake and satiety. Broccoli cooked by microwave for different periods of time were tested in this study. The oral processing behavior of simultaneous and sequential consumption of cooked broccoli and rice, ad libitum food intake and postprandial satiety were measured in healthy subjects. Results showed that compared with co-ingestion of soft broccoli and seasoned rice (SSR), sequential ingestion of hard broccoli followed by seasoned rice (H + SR) increased the number of chews, the oral sensory exposure time and the number of chews per gram by 44%, 34% and 57%, respectively, and reduced the eating rate by 25% and the rice intake by 20%. Moreover, compared with SSR, H + SR effectively suppressed the perception of postprandial hunger. In conclusion, hard-cooked broccoli helped to reduce food intake and inhibit subjective hunger by enhancing oral processing, and this effect was more significant when the vegetable was first consumed cooked by cooked.

其他加餐和零食 不要吃任何加工甜食,也不要用饼干、蛋糕来当加餐.很多糖尿病患者觉得自己容易饥饿、容易低血糖,每天在餐间吃些饼干、糖果、点心之类的食品,说是预防低血糖.其实这些东西营养价值低,脂肪却不少,不利于控制体重.与其如此,不如用餐时多吃些消化慢的五谷杂粮.

人们常说,烹调油要换着吃、混着吃.也有广告说,油里的脂肪酸比例必须是"1∶1∶1".这些说法虽有些道理,却不准确.油该怎样选,怎样吃,一定要适合自身需求,否则再高档的油也不一定促进健康. 了解各种油的营养差别 天然油脂有多种,除味道和口感外,营养差异主要在其脂肪酸的比例.按结构分为饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA).多不饱和脂肪酸中又分omega-3和omega-6两个系列.omega-3系列的代表物质是alpha-亚麻酸、DHA和EPA;omega-6系列的代表物质是亚油酸.

最近,朋友圈里传得沸沸扬扬,说北京协和医院学者有关限时进食的研究发现,过午不食,也就是不吃晚餐真的有好处!也有人说:我做不到,该怎么办啊? 首先要告诉你的是,相关新闻中科学研究所讨论的,是一种饮食重心放在一日前半段的"限时进食"生活方式,而不是"过午不食".

进入三伏天,总有人感到头昏乏力胃口差,做啥都无精打采;也有人感到特别虚弱,下床就站不稳,去医院检查,除了血压低,也没发现什么问题.这是咋回事儿呢?营养专家告诉你,如果没什么疾病,这就要考虑一种可能性:身体缺盐了!