Influence of food structure on glycaemic response and satiety : modulation by storage and preparation conditions and association with food cravings

An important challenge to the food industry is to develop a wide range of low GI foods. This thesis investigated the influence of physicochemical structure on glycaemic response, focussing specifically on white bread, an important feature in the typical average human diet in the UK. The studies reported here showed reductions in the glycaemic response of white bread by reduction of bread volume and following different storage and preparation conditions (namely freezing, defrosting and toasting). These studies highlight the need to define and maintain storage conditions of food products in the determination of GI values of foods. Following the glycaemic response studies on white bread, this thesis investigated associations between cue-reactivity (externality), food cravings and 8MI, as a reflection of overeating. In addition, the influence of blood glucose dynamics, specifically postprandial blood glucose decrements below fasting levels, on food craving and on 8MI was also explored. Craving for high fat foods was an important intervening causal variable on a causal pathway between responsivity to environmental cues (extemafrty) and the deVelopment of obesity. Moreover, overeating was predicted by postprandial blood glucose decrements below fasting levels. An important interaction effect on 8Ml was also demonstrated between postprandial blood glucose decrements and food cravings. To conclude, this thesis makes important contributions to the ongoing focus on the health implications of postprandial hyperglycaemic excursiOns, in relation to loaf volume or compactness of form of white bread and the way in which white bread is stored or prepared before consumption. Furthermore, this thesis raises the importance of focus on postprandial blood glucose undershooting below fasting levels as a parallel to blood glucose excursions of a hyperglycaemic nature. In addition, the findngs from these studies support food choice away from high-GI foods and raise the possibility of the use of low-GI foods as a functional food for individuals showing increased susceptibility to blood glucose decrements.EThOS - Electronic Theses Online ServiceGBUnited Kingdo