No description available.

This group of experiments focused on relationships between diet, somatotropic axis, and growth. Growth hormone (GH) and insulin-like growth factor I (IGF-I) are factors in the somatotropic axis, and important to development of growth cartilage in the young animal. The entire study was divided into four main experiments. Characteristics of growth in 113 Thoroughbred foals born over a five year period were described with a series of empirical and physiological equations. Glycemic and insulinemic responses to different feed compositions were evaluated with glycemic response tests. The 24 hr pattern of plasma glucose, insulin, GH, and IGF-I was described in yearlings fed two meals a day. Finally, an association between ADG and IGF-I was described in Thoroughbreds from birth to 16 mo of age. Feeding diets to the foal that influence the somatotropic axis during growth may affect development of growth cartilage in unexpected or detrimental ways. The pattern of weight in Thoroughbred foals from birth to 16 mo of age was most closely described by multiple regression with a combination of age, girth, body length, and physeal circumference (R2 = 0.99). Glycemic and insulinemic responses were significantly higher in yearlings fed a sugar and starch supplement when compared to those fed a fat and fiber supplement (P = 0.043 and 0.031; respectively). Glucose and insulin secretion was significantly affected by the feeding of two meals in a 24 hr period (P < 0.0001). Plasma IGF-I was positively correlated with ADG from birth to 16 mo of age in foals fed either a fat and fiber or sugar and starch supplement (r = 0.34, P < 0.0001). The results from the series of experiments described here suggest a possible role of dietary mangement in reducing the risk of skeletal disorders that involve the influence of IGF-I on chondrocyte maturation. / Ph. D.

abstract: This study examined the effect of consuming pinto, black, and dark red kidney beans with white rice in comparison to a white rice only control meal on the glycemic response of adults with type 2 diabetes (T2D). These bean and rice combinations are part of many traditional diets. Seventeen subjects with T2D treated by diet and/or metformin were randomly assigned to 4 treatments: white rice (control), pinto beans/rice, black beans/rice, and dark red kidney beans/rice. All treatments were portioned by weight and matched for available carbohydrate content of &sim; 50 grams. Capillary whole blood samples were collected at baseline and at 30, 60, 90, 120, 150 and 180 minutes posttreatment and assessed for glucose concentration using the YSI Stat Plus Analyzer. Net change glucose responses were significantly lower for the pinto, black, and dark red kidney bean and rice meals than control at 90, 120 and 150 minutes posttreatment (P < 0.05). Incremental area under the curve (iAUC) values were also significantly reduced for the bean/rice meals containing pinto (P < 0.01) and black beans (P < 0.05) in contrast to the rice control. Results suggest that the combination of whole beans and rice may be beneficial to those with T2D to assist with blood glucose management. / Dissertation/Thesis / M.S. Nutrition 2011

Master of Science / Department of Animal Sciences and Industry / Teresa L. Slough / Teresa L. Slough / There is increasing interest in the use of point-of-care glucometers to monitor glucose concentrations in horses with metabolic disorders. The first study reported herein compared equine glucose concentrations obtained by a handheld glucometer using whole blood or plasma, a YSI 2300 bench top glucose analyzer using whole blood or plasma, and a SEVEN continuous glucose monitoring (CGM) device that measured glucose in interstitial fluid to readings obtained by a standard laboratory glucose analyzer utilizing plasma. In addition, glucose concentrations obtained by the CGM were compared to those obtained by the handheld glucometer using whole blood or plasma. Post-prandial increases and decreases in glucose concentrations were detected utilizing all glucometers tested. When glucose measurements obtained with the CGM in interstitial fluid were compared to glucose measured using the handheld glucometer in plasma or whole blood, glucose measurements from plasma had better reproducibility. Although the CGM could be a useful instrument for collecting nearly continuous data for the researcher and clinician, there are technical difficulties related to the CGM that must first be overcome. The second study was designed to compare the effects of consuming a twice-daily meal of sweet feed (SF) to ad libitum access to a molasses-based block (BL) supplement on patterns of interstitial glucose concentrations in horses. A novelty effect of the BL was observed, in which horses consumed increased quantities in the first 12 h. Treatments had no effect on intake of forage in this study. The range and means of glucose values were similar between treatments, and significant glucose responses to treatments had lag times that were indirectly similar, even though molasses intake was greater for horses on BL. Variability between horses was noted in quantity of BL consumed as well as timing and magnitude of glucose responses. Based on the results of this experiment, there does not appear to be a clear advantage to either treatment, SF or BL, in attenuating post-prandial glucose increases or in minimizing glucose fluctuations in the horse.

Os carboidratos presentes nos alimentos são responsáveis por mais da metade do valor energético da alimentação do homem. Além do aporte energético, esse nutriente tem importante função na manutenção da glicose sanguínea e na integridade e funcionamento do trato gastrintestinal. Os produtos finais da digestão de carboidratos consistem, quase que exclusivamente, em glicose, frutose e galactose. Os carboidratos digeridos e absorvidos no intestino delgado provocam alterações na resposta glicêmica; essa elevação, ao longo do tempo, depende de fatores que interferem na velocidade de digestão e de difusão dos produtos de hidrólise no intestino delgado. Os carboidratos podem ser classificados de acordo com a glicemia pós prandial produzida. O índice glicêmico (IG) expressa de forma indireta, como cada alimento se comporta em termos de velocidade de digestão e absorção de seus carboidratos. A partir dos valores de IG dos alimentos pode-se calcular a carga glicêmica (CG), a qual inclui tanto a quantidade como a qualidade dos carboidratos ingeridos. O presente estudo teve como objetivo avaliar o IG e a CG de cinco frutos nacionais em indivíduos saudáveis. Em cada ensaio foram elaboradas as curvas glicêmicas produzidas após a ingestão de porções contento exatamente 25g ou 50g de carboidrato disponível dos seguintes frutos: abacaxi pérola (Ananas comosus); amora silvestre (Rubus rosaefoluis); morango oso grande (Fragaria ananassa Duch) e bananas (Musa spp.) mysore e nanica. A partir da relação entre a área abaixo da curva glicêmica dos alimentos teste e a área do pão (controle) foi calculado o IG. A CG foi calculada para cada fruto de acordo com o seu IG e a quantidade de alimento consumida habitualmente pela população. Tanto o cerne quanto a polpa de abacaxi apresentaram alto IG. A banana nanica apresentou IG médio e os demais frutos, banana mysore, morango e amora, apresentaram baixo IG. Em relação à carga glicêmica, a banana nanica apresentou CG média, enquanto os demais frutos apresentaram baixa CG. Nos frutos estudados, a CG demonstrou ser a melhor ferramenta para escolha destes alimentos no plano alimentar, pois expressa não somente a quantidade como a qualidade dos carboidratos. / The carbohydrates are responsible for more than half of the energy value in people\'s nourishment. Besides energy, this nutrient plays an important role in the maintenance of blood glucose levels and in the integrity and functioning of the gastrointestinal tract. The final products of the carbohydrates digestion are, almost exclusively, glucose, fructose and galactose. The carbohydrates digested and absorbed in the small intestine cause an increase in the glycemic response, which depends on factors that interfere in the speed of both digestion and diffusion of hydrolysis products in the small intestine. The carbohydrates can be classified according to the post prandial glycemia. The glycemic index (GI) predicts, indirectly, how each food behaves in terms of digestion and absorption speed of its carbohydrates. From the GI values of foods, it is possible to calculate the glycemic load (GL), which includes both quantity and quality of the ingested carbohydrates. This study aimed to evaluate the GI and GL of five Brazilian fruits in healthy subjects. The glycemic curves were elaborated in each essay. These curves were produced after the intake of portions containing exactly 25g or 50g of \"available\" carbohydrate in the fruits: pineapple (Ananas comosus); blackberry (Rubus rosaefoluis); strawberry (Fragaria ananassa Duch) and bananas (Musa spp.) mysore and nanica. The GI was calculated from the relation between the area below the glycemic curve of the test foods and the area of bread (standard food). The GL was calculated for each fruit according to its GI and the amount of food usually consumed by the population. Both core and pulp of pineapple presented high GI. Banana nanica presented medium GI and the other fruits, banana mysore, strawberry and blackberry, presented a low GI. The banana nanica showed medium GL, while the other fruits showed low GL. In the studied fruits, the GL proved to be the best tool in order to choose these foods in the food planning, once it expresses not only quality but also quantity of the carbohydrates

Os carboidratos presentes nos alimentos são responsáveis por mais da metade do valor energético da alimentação do homem. Além do aporte energético, esse nutriente tem importante função na manutenção da glicose sanguínea e na integridade e funcionamento do trato gastrintestinal. Os produtos finais da digestão de carboidratos consistem, quase que exclusivamente, em glicose, frutose e galactose. Os carboidratos digeridos e absorvidos no intestino delgado provocam alterações na resposta glicêmica; essa elevação, ao longo do tempo, depende de fatores que interferem na velocidade de digestão e de difusão dos produtos de hidrólise no intestino delgado. Os carboidratos podem ser classificados de acordo com a glicemia pós prandial produzida. O índice glicêmico (IG) expressa de forma indireta, como cada alimento se comporta em termos de velocidade de digestão e absorção de seus carboidratos. A partir dos valores de IG dos alimentos pode-se calcular a carga glicêmica (CG), a qual inclui tanto a quantidade como a qualidade dos carboidratos ingeridos. O presente estudo teve como objetivo avaliar o IG e a CG de cinco frutos nacionais em indivíduos saudáveis. Em cada ensaio foram elaboradas as curvas glicêmicas produzidas após a ingestão de porções contento exatamente 25g ou 50g de carboidrato disponível dos seguintes frutos: abacaxi pérola (Ananas comosus); amora silvestre (Rubus rosaefoluis); morango oso grande (Fragaria ananassa Duch) e bananas (Musa spp.) mysore e nanica. A partir da relação entre a área abaixo da curva glicêmica dos alimentos teste e a área do pão (controle) foi calculado o IG. A CG foi calculada para cada fruto de acordo com o seu IG e a quantidade de alimento consumida habitualmente pela população. Tanto o cerne quanto a polpa de abacaxi apresentaram alto IG. A banana nanica apresentou IG médio e os demais frutos, banana mysore, morango e amora, apresentaram baixo IG. Em relação à carga glicêmica, a banana nanica apresentou CG média, enquanto os demais frutos apresentaram baixa CG. Nos frutos estudados, a CG demonstrou ser a melhor ferramenta para escolha destes alimentos no plano alimentar, pois expressa não somente a quantidade como a qualidade dos carboidratos. / The carbohydrates are responsible for more than half of the energy value in people\'s nourishment. Besides energy, this nutrient plays an important role in the maintenance of blood glucose levels and in the integrity and functioning of the gastrointestinal tract. The final products of the carbohydrates digestion are, almost exclusively, glucose, fructose and galactose. The carbohydrates digested and absorbed in the small intestine cause an increase in the glycemic response, which depends on factors that interfere in the speed of both digestion and diffusion of hydrolysis products in the small intestine. The carbohydrates can be classified according to the post prandial glycemia. The glycemic index (GI) predicts, indirectly, how each food behaves in terms of digestion and absorption speed of its carbohydrates. From the GI values of foods, it is possible to calculate the glycemic load (GL), which includes both quantity and quality of the ingested carbohydrates. This study aimed to evaluate the GI and GL of five Brazilian fruits in healthy subjects. The glycemic curves were elaborated in each essay. These curves were produced after the intake of portions containing exactly 25g or 50g of \"available\" carbohydrate in the fruits: pineapple (Ananas comosus); blackberry (Rubus rosaefoluis); strawberry (Fragaria ananassa Duch) and bananas (Musa spp.) mysore and nanica. The GI was calculated from the relation between the area below the glycemic curve of the test foods and the area of bread (standard food). The GL was calculated for each fruit according to its GI and the amount of food usually consumed by the population. Both core and pulp of pineapple presented high GI. Banana nanica presented medium GI and the other fruits, banana mysore, strawberry and blackberry, presented a low GI. The banana nanica showed medium GL, while the other fruits showed low GL. In the studied fruits, the GL proved to be the best tool in order to choose these foods in the food planning, once it expresses not only quality but also quantity of the carbohydrates

O objetivo deste estudo foi avaliar o efeito da suplementação com óleos essenciais e levedura viva Saccharomyces cerevisiae na dieta de equinos. Foi avaliada a digestibilidade aparente dos nutrientes da dieta, resposta glicêmica e insulinêmica pós-prandial, perfil plasmático de triglicerídeos, colesterol total, frações de colesterol ligado à lipoproteína de alta densidade (HDL-C), colesterol ligado à lipoproteína de baixa densidade (LDL-C), colesterol ligado à lipoproteína de muito baixa densidade (VLDL-C), pH fecal e população microbiana das fezes. Foram utilizados oito equinos da raça Mini-horse, machos, castrados, com idade de 48&#177;6 meses e peso inicial de 147&#177;15 kg, alimentados com dieta contendo 60% de concentrado comercial multiparticulado e 40% de feno de gramínea. Os tratamentos foram divididos em controle (sem adição de óleo essencial e levedura), levedura viva Saccharomyces cerevisiae (2 g/dia de produto comercial com concentração de 20x109 UFC/g de levedura), óleos essenciais (150 mg/dia de composto comercial de óleos essencias) e associação de Saccharomyces cerevisiae com óleos essenciais nas mesmas quantidades já mencionadas. O delineamento experimental utilizado foi em quadrado latino duplo 4x4 com medidas repetidas no tempo e os dados obtidos foram submetidos à análise de variância com nível de significância de 5%. Não foi observado efeito de tratamento (P&gt;0,05) para os diferentes coeficientes de digestibilidade de matéria seca (63,92%), matéria orgânica (66,70%), proteína bruta (82,78%), extrato etéreo (71,38%), amido (95,24%), fibra em detergente neutro (47,50%) e fibra em detergente ácido (36,40%). Na avaliação da Área abaixo da curva (AAC), não foi observado efeito de tratamento (P&gt;0,05) para glicose (579,75 mg/dL) e insulina (858,38 &micro;U/dL). Na avaliação de gordura plasmática não foi encontrado efeito de tratamento (P&gt;0,05) para triglicérides (43,79 mg/dL), colesterol total (111,21 mg/dL) e frações HDL (66,37 mg/dL), LDL (36,1 mg/dL) e VLDL (8,78 mg/dL). O valor de pH fecal observado (6,42) foi adequado para o equilíbrio da microbiota e não houve diferença entre os tratamentos (P&#61;0,56). Avaliando-se a população microbiana das fezes não foi possível observar efeito para Fibrobacter succinogenes (P&#61;0,08). Houve interação entre óleo e levedura para Ruminococcus flavefaciens (P&#61;0,03). Observou-se também efeito de levedura para Lactobacillus genus (P&#61;0,04). A inclusão de óleos essenciais e levedura Saccharomyces cerevisiae na dieta de equinos não tem efeito sobre a digestibilidade aparente dos nutrientes, resposta glicêmica e insulinêmica, perfil plasmático de triglicerídeos, colesterol e suas frações e pH fecal, porém a inclusão de levedura viva provoca alteração na população microbiana / The aim of this study was to evaluate the effect of supplementation of essential oils and live yeast Saccharomyces cerevisiae on the diet for horses. It was assessed apparent digestibility of nutrients, glucose and insulin postprandial responses, plasma levels of triglycerides, total cholesterol and its fractions high density lipoprotein (HDL-C), low density lipoprotein (LDL-C), very low density lipoprotein (VLDL-C), fecal pH and microbial population in faeces. Eight horses were used, Mini-horse breed, geldings, aged 48&#177;6 months, initial weight 147&#177;15 kg, fed a diet containing high concentrate, consisting of 60% commercial concentrate and 40 % of grass hay. Treatments were divided in control (without essential oils and live yeast), live yeast Saccharomyces cerevisiae (2g/day of a commercial product with a concentration of 20x109 CFU/g of yeast), essential oils (150mg/day of a commercial product consisting of essential oils) and association of Saccharomyces cerevisiae with essential oils in the same quantity mentioned. The experimental design was 4x4 double Latin square with repeated measures over time and the data were subjected to analysis of variance with a significance level of 5%. It was not observed treatment effect (P&gt;0.05) for the different digestibility coefficients of dry matter (63.92%), organic matter (66.70%), crude protein (82.78%), ether extract (71.38%), starch (95.24%), neutral detergent fiber (47.50%) and acid detergent fiber (36.40%). In evaluation of the area under the curve (AUC), wasn&#39;t observed effects of treatment (P&gt;0.05) for values of glucose (579.75 mg/dL) and insulin (858.38 &micro;U/dL). In the evaluation of plasma lipids weren&#39;t found effect of treatment (P&gt;0.05) for values of triglyceride (43.79 mg/dL), total cholesterol (111.21 mg/dL) and fractions HDL (66.37 mg/dL), LDL (36.1 mg/dL) e VLDL (8.78 mg/dL). Fecal pH value (6.42) was found suitable to the balance of microorganisms, but there weren&rsquo;t effect of treatment (P&#61;0.56). In quantification of microbial population weren&rsquo;t observed effect for Fibrobacter succinogenes (P&#61;0.08), but were found effect for interaction of essential oils and live yeast for Ruminococcus flavefaciens (P&#61;0.03) and effect for Lactobacillus genus with the inclusion of yeast (P&#61;0.04). The inclusion of essential oil and live yeast has no effect on digestibility of nutrients, glycemic and insulinemic response, plasma levels lipids and pH of faeces, however the inclusion of live yeast causes alteration in the microbial population

O objetivo deste estudo foi avaliar o efeito da suplementação com óleos essenciais e levedura viva Saccharomyces cerevisiae na dieta de equinos. Foi avaliada a digestibilidade aparente dos nutrientes da dieta, resposta glicêmica e insulinêmica pós-prandial, perfil plasmático de triglicerídeos, colesterol total, frações de colesterol ligado à lipoproteína de alta densidade (HDL-C), colesterol ligado à lipoproteína de baixa densidade (LDL-C), colesterol ligado à lipoproteína de muito baixa densidade (VLDL-C), pH fecal e população microbiana das fezes. Foram utilizados oito equinos da raça Mini-horse, machos, castrados, com idade de 48&#177;6 meses e peso inicial de 147&#177;15 kg, alimentados com dieta contendo 60% de concentrado comercial multiparticulado e 40% de feno de gramínea. Os tratamentos foram divididos em controle (sem adição de óleo essencial e levedura), levedura viva Saccharomyces cerevisiae (2 g/dia de produto comercial com concentração de 20x109 UFC/g de levedura), óleos essenciais (150 mg/dia de composto comercial de óleos essencias) e associação de Saccharomyces cerevisiae com óleos essenciais nas mesmas quantidades já mencionadas. O delineamento experimental utilizado foi em quadrado latino duplo 4x4 com medidas repetidas no tempo e os dados obtidos foram submetidos à análise de variância com nível de significância de 5%. Não foi observado efeito de tratamento (P&gt;0,05) para os diferentes coeficientes de digestibilidade de matéria seca (63,92%), matéria orgânica (66,70%), proteína bruta (82,78%), extrato etéreo (71,38%), amido (95,24%), fibra em detergente neutro (47,50%) e fibra em detergente ácido (36,40%). Na avaliação da Área abaixo da curva (AAC), não foi observado efeito de tratamento (P&gt;0,05) para glicose (579,75 mg/dL) e insulina (858,38 &micro;U/dL). Na avaliação de gordura plasmática não foi encontrado efeito de tratamento (P&gt;0,05) para triglicérides (43,79 mg/dL), colesterol total (111,21 mg/dL) e frações HDL (66,37 mg/dL), LDL (36,1 mg/dL) e VLDL (8,78 mg/dL). O valor de pH fecal observado (6,42) foi adequado para o equilíbrio da microbiota e não houve diferença entre os tratamentos (P&#61;0,56). Avaliando-se a população microbiana das fezes não foi possível observar efeito para Fibrobacter succinogenes (P&#61;0,08). Houve interação entre óleo e levedura para Ruminococcus flavefaciens (P&#61;0,03). Observou-se também efeito de levedura para Lactobacillus genus (P&#61;0,04). A inclusão de óleos essenciais e levedura Saccharomyces cerevisiae na dieta de equinos não tem efeito sobre a digestibilidade aparente dos nutrientes, resposta glicêmica e insulinêmica, perfil plasmático de triglicerídeos, colesterol e suas frações e pH fecal, porém a inclusão de levedura viva provoca alteração na população microbiana / The aim of this study was to evaluate the effect of supplementation of essential oils and live yeast Saccharomyces cerevisiae on the diet for horses. It was assessed apparent digestibility of nutrients, glucose and insulin postprandial responses, plasma levels of triglycerides, total cholesterol and its fractions high density lipoprotein (HDL-C), low density lipoprotein (LDL-C), very low density lipoprotein (VLDL-C), fecal pH and microbial population in faeces. Eight horses were used, Mini-horse breed, geldings, aged 48&#177;6 months, initial weight 147&#177;15 kg, fed a diet containing high concentrate, consisting of 60% commercial concentrate and 40 % of grass hay. Treatments were divided in control (without essential oils and live yeast), live yeast Saccharomyces cerevisiae (2g/day of a commercial product with a concentration of 20x109 CFU/g of yeast), essential oils (150mg/day of a commercial product consisting of essential oils) and association of Saccharomyces cerevisiae with essential oils in the same quantity mentioned. The experimental design was 4x4 double Latin square with repeated measures over time and the data were subjected to analysis of variance with a significance level of 5%. It was not observed treatment effect (P&gt;0.05) for the different digestibility coefficients of dry matter (63.92%), organic matter (66.70%), crude protein (82.78%), ether extract (71.38%), starch (95.24%), neutral detergent fiber (47.50%) and acid detergent fiber (36.40%). In evaluation of the area under the curve (AUC), wasn&#39;t observed effects of treatment (P&gt;0.05) for values of glucose (579.75 mg/dL) and insulin (858.38 &micro;U/dL). In the evaluation of plasma lipids weren&#39;t found effect of treatment (P&gt;0.05) for values of triglyceride (43.79 mg/dL), total cholesterol (111.21 mg/dL) and fractions HDL (66.37 mg/dL), LDL (36.1 mg/dL) e VLDL (8.78 mg/dL). Fecal pH value (6.42) was found suitable to the balance of microorganisms, but there weren&rsquo;t effect of treatment (P&#61;0.56). In quantification of microbial population weren&rsquo;t observed effect for Fibrobacter succinogenes (P&#61;0.08), but were found effect for interaction of essential oils and live yeast for Ruminococcus flavefaciens (P&#61;0.03) and effect for Lactobacillus genus with the inclusion of yeast (P&#61;0.04). The inclusion of essential oil and live yeast has no effect on digestibility of nutrients, glycemic and insulinemic response, plasma levels lipids and pH of faeces, however the inclusion of live yeast causes alteration in the microbial population

abstract: Background: Research has found that nearly a quarter of the American population follows a gluten-free diet in some capacity, while only about 1% of the population is diagnosed with celiac disease. Although the amount of research-based evidence supporting any health benefits of a gluten-free diet in an individual without a gluten- related disorder is limited, the number of people claiming to follow a gluten-free diet continues to rise. Also, despite an increasing belief that gluten is harmful for health, the potentially undesirable effects of gluten substitutions used in gluten-free foods are largely unknown. Due to the protein network encapsulating starch granules, gluten is thought to lengthen the amount of time needed during starch digestion, thereby reducing postprandial glycemia. Therefore, it is predicted that breads containing gluten will produce a lower glycemic response compared to gluten-free breads. Aim: The aim of this study was to investigate the glycemic response of gluten-free bread made with different types of flour compared to bread made with gluten-containing wheat flour. Methods: This study involved a 3-week, randomized, single blind crossover study in which 17 healthy individuals were asked to consume a different type of bread each week, 2 of which were gluten-free. Blood glucose was taken by finger prick at fasting as a baseline measurement, then for 2 hours after bread consumption in 30-minute increments. Results: Across the three groups, there was no significant difference in iAUC values after 120 minutes (p=0.192 ). The greatest mean was seen in the gluten-containing bread (145.3 ± 82.6), then the gluten-free bread made with rice flour (125.5 ± 62.8), and lastly the gluten-free bread made with potato and fava bean flour (112.4 ± 64.5). Conclusion: The inconsistent results of this study compared to previous, similar studies suggests that the postprandial glycemic response of gluten-free products can not be generalized as a whole, but instead is dependent on the type of product and the ingredients used to replace the gluten. Although the results did not show a significant difference, it does argue against the belief that gluten-free products are invariably better for health in the general, non-gluten sensitive population. / Dissertation/Thesis / Masters Thesis Nutrition 2019

Facing the growing prevalence of type 2 diabetes (T2D), the development of nutritionalinterventions allowing not only optimal glycemic control but also promoting postprandial satietyand overall satisfaction constitutes an interesting therapeutic avenue. This study was carried outin two parts, with the first part informing the second one.The first part was conducted in 61 middle-aged adults with or without prediabetes orT2D and aimed to assess the influences of gender/sex and health status on the relative rankingof the importance of eight common determinants of food choices as well as the sensoryevaluation and the frequency of consumption of almonds, pistachios, avocados, oatmeal, andeggs. Data analysis showed that 1) participants perceived “taste and own food preferences” ashaving the greatest influence on their food choices, 2) women attributed more importance to their“own food-related health beliefs” (p=0.040), while men reported a higher influence of the“recommendations of a health professional” (p=0.065), 3) almonds’ and pistachios’ taste wasrated the highest, and 4) taste ratings of pistachios (β=0.323, p=0.018) and avocados (β=0.604,p<0.001) were positively associated with their frequency of consumption by participants.Based on the sensory evaluation of the five foods, almonds were included in the testmeal of the second part of this study. The latter was conducted in 7 middle-aged men with T2Dand aimed to assess the effects of the types of macronutrient subtypes contained in isocaloricmacronutrient-matched meals on the postprandial glycemic, hormonal (insulin and glucagon-likepeptide-1 (GLP-1)) and appetite responses. The control meal contained white bread, butter andcheese, and the test meal contained white bread and almonds. Data analysis showed that thetest meal was associated with 1) lower postprandial glycemia (p=0.014), 2) higher postprandialGLP-1 serum concentrations (p=0.044) as well as 3) decreased hunger (p=0.032) and increasedfullness (p=0.014). There were no meal-associated differences in postprandial serum insulinconcentrations.Results highlight the importance of taste and food preferences and point out somegender/sex-related differences in the determinants of food choices. They also support thebeneficial effects of almonds, a food that seemed well appreciated by men and women, on keytherapeutic targets of T2D management.