Sponsored by:
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Glycemic Response: Global Overview and Applications for Food Development |
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Overview
- How GI diets have intrinsic appeal to consumers and are easy to put into practice
- Why wholegrain does not always mean low GI
- A discussion of the 25 years of research backing up the health benefits of low GI diets for diabetes, cardiovascular disease and weight control
The role of fiber
- How dietary fiber consists of digestive-enzyme resistant dietary carbohydrates
- Why non-starch polysaccharides (NSP) and a fraction of starch (resistant starch, RS) are important contributors to dietary fiber and do not contribute to glycemia
- How some forms of NSP (especially water-soluble, viscous polysaccharides) slow small intestinal carbohydrate digestion
- How carbohydrate fermentation in the large bowel releases short chain fatty acids which lower the glycemic effect of foods eaten later (the second meal effect).
The role of sweeteners
- Why reducing the glycemic response of foods is a valid objective
- Why it is important to note the difference between 'glycemic index' sensu stricto and 'glycemic response'
- What specialty carbohydrates, fructose and high-intensity sweeteners have a low glycemic response
- How these can replace high glycemic carbohydrates in a wide range of processed food applications
Download this on-demand webinar here
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Speakers |
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Jennie Brand-Miller, Ph.D.,
holds a personal chair in human nutrition at the University of Sydney. Her research interests focus on all aspects of carbohydrates, including diet and diabetes, the glycemic index and insulin resistance. She is known internationally as the major exponent of the glycemic index, especially in the context of diabetes and weight control. She has published over 200 journal articles and 16 books. She has a strong interest in the diet of our ancestors – ‘paleolithic nutrition’ and has published tables of composition of Australian Aboriginal traditional foods - the largest wild food database in the world. Her books about the glycemic index, The New Glucose Revolution, are international bestsellers with sales close to 3 million in 12 languages. She is chair of the Nutrition Committee of the Australian Acadstrongy of Science, the immediate past president of the Nutrition Society of Australia, the director of Sydney University glycemic Index Research Service (SUGiRS, a GI testing service for the food industry) and is chair of the Board of Directors of the non-profit company glycemic Index Limited, which administers a food symbol program for consumers in collaboration with Diabetes Australia and the Juvenile Diabetes Research Foundation. |
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Julian Stowell, Ph.D.,
currently is Science Director for Danisco Sweeteners. In this capacity he has overall responsibility for Danisco Sweeteners Scientific, Technical and Regulatory Affairs, including Applications Development. He graduated with a bachelor’s of science in biochemistry from the University of Birmingham, a master’s in science in enzyme biochemist from the University of Kent at Canterbury and a doctorate in biotechnology from the University of Hertfordshire. His career has encompassed R&D, manufacturing, commercial and scientific roles in the food and pharmaceutical sectors. He currently specializes in health and nutrition, investigating how consumers can reduce disease risk by improving the nutritional profile of their diets. He chairs Danisco’s Health and Nutrition Network. From 2003 to 2005 Dr Stowell chaired the Calorie Control Council, a U.S. based organization working on behalf of the reduced calorie foods and ingredients industry. He chairs the ILSI Europe Dietary Carbohydrates Task Force and has also chaired the IFIC Fat Replacers Committee, Society for General Microbiology Fermentation Group and Technology Group of the European Citric Acid Manufacturers Association. In 2005 he became chairman of the Leatherhead Food International (LFI) Forum on Nutrition and Health. Dr. Stowell has recently been elected as a Fellow of the Royal Society of Medicine. |
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David Topping, Ph.D.,
is a biochemist who has worked in several areas including smoking and health, actions of insulin on the liver and the intestinal actions of dietary fiber. He joined Australia’s leading research institution, The Commonwealth Scientifics and Industrial Research Organisation (CSIRO), in 1977. He is now actively involved in two National Research Flagships (Food Futures and p-Health). These are major strategic initiatives allied to universities and other government agencies. His current research is focused on the relationship between dietary components (especially starch and protein), the intestinal tract and the gut microflora and health. He is author of more than 150 book chapters and papers in international peer-reviewed journals and is a named inventor of eight patent disclosures. |
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