Postprandial glycemia, insulinemia, and satiety responses in healthy subjects after whole grain rye bread made from different rye varieties. 1

Rye products typically induce low insulin responses and appear to facilitate glucose regulation. The objective of this study was to investigate differences in postprandial glucose, insulin, and satiety responses between breads made from five rye varieties. Breads made from whole grain rye (Amilo, Rekrut, Dankowski Zlote, Nikita, and Haute Loire Pop) or a white wheat bread (WWB) were tested in a randomized cross-over design in 14 healthy subjects (50 g available starch). Metabolic responses were also related to the composition of dietary fiber and bioactive compounds in the breads and to the rate of in vitro starch hydrolysis. The Amilo and Rekrut rye breads induced significantly lower insulin indices (II) than WWB. Low early postprandial glucose and insulin responses (tAUC 0-60 min) were related to higher amounts of caffeic, ferulic, sinapic, and vanillic acids in the rye breads, indicating that the phenolic acids in rye may influence glycemic regulation. All rye breads induced significantly higher subjective feelings of fullness compared to WWB. A low II was related to a higher feeling of fullness and a lower desire to eat in the late postprandial phase (180 min). The data indicate that some rye varieties may be more insulin-saving than others, possibly due to differences in dietary fiber, rate of starch hydrolysis, and bioactive components such as phenolic acids.     

Breast-feeding at 12 months of age and dietary habits among breast-fed and non-breast-fed infants

OBJECTIVE: To analyse factors associated with breast-feeding and use of sweetened drinks at 12 months, and to compare dietary habits among breast-fed and non-breast-fed infants. DESIGN: Data were collected by a semi-quantitative food-frequency questionnaire filled in by the parents. SETTING: National dietary survey in Norway. SUBJECTS: In total, 1932 12-month-old infants were included. RESULTS: At 12 months, 36% of the infants were breast-fed. The odds of breast-feeding at this age were more than doubled both for mothers > or =35 years compared with mothers <25 years and for mothers in the highest educational group compared with mothers in the lowest. A negative association was found for maternal smoking, and the odds of breast-feeding were 40% lower for mothers who smoked than for non-smokers. Some dietary differences were observed between breast-fed and non-breast-fed infants apart from intake of milk. In particular, breast-fed infants had a significantly lower daily intake of sweetened drinks than non-breast-fed infants and a 16% lower mean daily intake of added sugars (P<0.001). Furthermore, breast-fed infants had 30% higher odds of not receiving sweetened drinks daily, compared with non-breast-fed infants. CONCLUSIONS: Maternal age, education and smoking status were important factors for breast-feeding at 12 months. Breast-fed infants had lower intakes of sweetened drinks and added sugars than non-breast-fed infants. From a public health perspective, continued promotion of breast-feeding is needed to reduce inequalities in breast-feeding. Moreover, prevention of high intakes of sweetened drinks and added sugars should start in infancy.     

The influence of milling on the nutritive value of flour from cereal grains. 2. Wheat

Wheat was milled into flours having extraction rates between 100 and 66%. The nutritive value of the various fractions was studied by chemical analyses and in balance trials with rats. The concentration of essential nutrients decreased when the extraction rate was lowered. The lysine content (g/16 g N) e.g. was 2.52 in whole wheat, but only 2.18 in the 66% extraction flour; however, only a slight reduction in biological value was found. The content of minerals was reduced to 30% of that in whole wheat, and the apparent zinc absorption and retention expressed in absolute values, were significantly higher from the flours of high extraction than from the more refined flours, in spite of a much higher phytate content in whole wheat and lightly milled flours. It could be concluded that milling of wheat into highly refined flours not only preclude considerable amounts of nutrients from human consumption, but the remaining flours have a much poorer nutritive value than flour made from whole wheat.     

The nutritional quality of some oat varieties cultivated in Norway

The chemical composition, yield values, and protein quality were measured in 12 oat varieties cultivated in Norway. The protein quality was based on amino acid composition and true protein digestibility, biological value, net protein utilization, and utilizable protein obtained in N-balance experiments with rats. The protein concentration in dry matter varied from 10.25% to 15.69% while fat varied from 5.70% to 10.41%. The variation in readily soluble carbohydrates, crude fiber, ash, and tannin was relatively low. Dry matter yield per hectar varied from 1675 to 6222 kg. The yield of protein, fat, and essential amino acids was also highest in the variety with the highest yield. True protein digestibility was above 90% in all varieties while the biological value was in the range of 74.5%–79.6%. In contrast to most other cereal grains, protein quality was not affected by protein concentration. This resulted in utilizable protein above 10% for several of the oat varieties.     

The influence of milling on the nutritive value of flour from cereal grains. 1. Rye

Rye was milled into flours having extraction rates between 100 and 65%. The nutritive value of the various fractions was studied by chemical analyses and in balance trials with rats. The concentration of essential nutrients decreased when the extraction rate was lowered. The lysine content (g/16 g N) was 4.23 in whole rye, but only 3.76 in the 65% extraction flour, and a corresponding reduction in biological value was found. A reduction of 50% or more was observed for several minerals with zinc and phosphorus being most affected. The apparent zinc absorption and retention expressed in absolute values, were significantly higher from the flours of high extraction than from the more refined flours, in spite of a much higher phytate content in whole rye and lightly milled flours. It could be concluded that milling of rye into highly refined flours not only preclude considerable amounts of nutrients from human consumption, but the remaining flours have a much poorer nutritive value than flour made from whole rye.     

Describing Human–Wildlife Interaction from a European Perspective

European researchers from both the natural and social sciences show growing interest in studying interactions between society and wildlife. A wealth of theoretical frameworks, concepts, and methods are used, but an integration of perspectives is lacking. This research note summarizes results from two workshops that included 63 delegates from 25 European countries, as well as a follow-up survey of 41 respondents. Two main theoretical approaches to the study of human–wildlife interactions were identified. One approach focuses on the collective societal level relying on theories of governance, social representation, deliberative procedures, and commons theory. The other approach targets individuals or groups, and is based on theories such as the cognitive hierarchy, theory of reasoned action, and theory of planned behavior. Interdisciplinary collaboration is needed to identify the best options for wildlife conservation and management in a more politically integrated Europe.