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  • 1
    Electronic Resource
    Electronic Resource
    Diurnal changes in plasma lipoproteins in normal subjects and diabetics (1980)
    Springer
    Diabetologia 18 (1980), S. 35-40 
    Details
    ISSN: 1432-0428
    Keywords: Diurnal changes ; total cholesterol ; lipoprotein cholesterol ; diabetes mellitus ; normal subjects
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Significant diurnal variations in levels of total plasma cholesterol, HDL cholesterol and LDL cholesterol were found in the majority of 12 normals, 13 maturity onset and 14 insulin requiring diabetics. The variations in total cholesterol and its lipoprotein subfraction were more marked in diabetics. These variations were not correlated in either diabetic group with glucose control as assessed by the level of glycosylated haemoglobin. The significance of the diurnal changes in total plasma cholesterol and the lipoprotein subfractions in relation to arteriovascular disease is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01228299
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Low density lipoprotein cholesterol: An association with the severity of diabetic retinopathy (1982)
    Springer
    Diabetologia 22 (1982), S. 167-170 
    Details
    ISSN: 1432-0428
    Keywords: Diabetes ; lipids ; diabetic retinopathy ; cholesterol ; triglycerides ; diabetic nephropathy
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Diurnal profiles of total and lipoprotein cholesterol and triglycerides were measured in 11 insulin-dependent diabetic subjects without retinopathy, 10 with background and 10 with proliferative retinopathy. The groups were closely matched for age and duration of diabetes. Total cholesterol levels were higher in patients with proliferative (5.6±0.5 mmol/l) than background (5.1±0.7 mmol/l) or no retinopathy (4.6±0.8 mmol/l, trend test; p 〈 0.003), due to raised levels of low density lipoprotein (LDL) cholesterol (3.8±0.9, 3.2±0.6 and 2.8±0.8 mmol/l respectively; p 〈 0.02). High density lipoprotein (HDL) levels were similar in patients with and without retinopathy and HDL/ LDL ratios were lower with more severe retinopathy (p 〈 0.025). Cholesterol levels were similar in diabetic subjects without retinopathy and in 12 normal subjects. Triglyceride levels were not related to retinopathy and no measure of plasma lipids correlated with HbA1 or 24-h mean plasma glucose. Total and LDL cholesterol were weakly inversely correlated with creatinine clearance but the association with retinopathy was independent of this effect.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00283746
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Digestible carbohydrate — an independent effect on diabetic control in type 2 (non-insulin-dependent) diabetic patients? (1982)
    Springer
    Diabetologia 23 (1982), S. 235-239 
    Details
    ISSN: 1432-0428
    Keywords: Diabetic diet ; Type 2 diabetes ; carbohydrates ; dietary carbohydrates
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary Many studies have shown high carbohydrate, high fibre diets to benefit diabetic control, the improvement being attributed mainly to an effect of fibre. This study investigated the possible beneficial effects of the digestible carbohydrate component. A diet rich in carbohydrate was compared with a traditional low carbohydrate diet in 10 Type 2 (non-insulin-dependent) diabetic patients, using a crossover design; both diets contained 〈20 g dietary fibre/day. During 24-h metabolic profiles carried out after 4 weeks on each diet, the mean basal plasma glucose (mean of 03.00, 05.00 and 07.00 h values) was 5.3 mmol/l on the high carbohydrate diet and 5.9 mmol/l on the low carbohydrate diet (p〈0.05), despite the 2-h postprandial glucose (mean of three main meals) being higher on the high carbohydrate diet than on the low carbohydrate diet (8.7 versus 7.3 mmol/l, p〈0.01). Overall diabetic control was the same throughout the study, as judged by a mean 24-h plasma glucose of 6.7 mmol/l on the high carbohydrate and 6.6 mmol/l on the low carbohydrate diet, and haemoglobin A1c percentage of 8.3 on both diets. Mean cholesterol was 4.55 mmol/l on both diets and fasting plasma triglyceride was 2.83 mmol/l on the high carbohydrate and 2.55 mmol/l on the low carbohydrate diet (p = NS). These results indicate that a diet rich in carbohydrate, but restricted in fibre, does not cause overall deterioration of diabetic control or lipid metabolism in stable Type 2 diabetic patients, and suggest that digestible carbohydrate has an effect on basal blood glucose independent of fibre.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00252847
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  • 4
    Electronic Resource
    Electronic Resource
    CONCENTRATION OF WATERMELON JUICE (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A high temperature short time process was used to produce a 65° Brix concentrate from watermelon juice. Color of the reconstituted juice was similar to color of the fresh juice. The concentrate could be stored at -21°C for 18 months without color loss. The dominant pigment in the concentrate is lycopene and it could be extracted in a relatively pure form. Watermelon concentrate showed a psuedoplatic behavior with apparent viscosities lower than orange and grapefruit juice concentrates within the shear rates of 2-100 set-1.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04141.x
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  • 5
    Electronic Resource
    Electronic Resource
    COLOR AND FLAVOR QUALITIES OF WHITE GRAPEFRUIT: WATERMELON JUICE MIXTURES (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to evaluate color and flavor qualities of white grapefruit (G):watermelon juice (W) mixtures and determine their color stability under various processing and storage conditions. Addition of small amounts of 60° Brix W concentration to reconstituted G juice significantly improved its flavor and color. No significant color change was observed in the G:W reconstituted juice mixtures stored in a home refrigerator for 15 days or in pasteurized reconstituted mixtures stored in tin or enamel cans at 0° and 27°C for 6 wk or in frozen concentrate mixture stored at or below 2°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06568.x
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  • 6
    Electronic Resource
    Electronic Resource
    Influence of the Ratio of Degrees Brix to Percent Acid on Consumer Acceptance of Processed Modified Grapefruit Juice (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A batch of frozen concentrated grapefruit juice (GJ) was reconstituted to 10° Brix with water and adjusted with sucrose, citric acid and/or deacidified GJ to produce five experimental samples with Brix:acid ratios from 7–15. Consumers from four large U.S. cities evaluated the samples for flavor, preference and five other quality attributes. Flavor means varied within an acceptable range. Preference was for samples in the 8.4 to 11.1 ratio range. Nonusers preferred 11.1 ratio juice and rated the three lowest ratio juices lower than users. As ratio increased, consumer perception of sweetness increased and decreased for tartness, bitterness, and aroma. All samples were judged somewhat too tart and bitter (except at 15 ratio) and not quite sweet enough.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07744.x
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  • 7
    Electronic Resource
    Electronic Resource
    Sucrose in the diet of diabetic patients — just another carbohydrate? (1986)
    Springer
    Diabetologia 29 (1986), S. 216-220 
    Details
    ISSN: 1432-0428
    Keywords: Sucrose ; carbohydrate ; diabetic diet ; metabolic control
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary The effects of regularly eating sucrose were studied in 23 diabetic patients, 12 Type 1 (insulin-dependent) and 11 Type 2 (non-insulin-dependent), with differing degrees of glycaemic control. Two diets, each lasting 6 weeks, were compared in a randomised cross-over study. Both diets were high in fibre and low in fat. In one diet 45 g of complex carbohydrate was replaced by 45 g of sucrose taken at mealtimes. There were no significant biochemical differences between the two diets in either Type 1 or Type 2 patients. In Type 1 patients the mean (±SEM) fasting plasma glucose was 10.5 (1.8) mmol/1 on the control diet and 10.3 (1.5) mmol/1 on sucrose. In Type 2 patients the levels were 9.1 (0.8) mmol/1 and 8.9 (0.8) mmol/l respectively. Glycosylated haemoglobin for the Type 1 patients was 9.9% on control and 10.3% on sucrose; for Type 2 patients the figures were 9.3% and 9.0% respectively. There were no differences in mean daily plasma glucose levels or diurnal glucose profiles. Cholesterol (total and in lipoprotein fractions) was unchanged, as were diurnal triglyceride profiles and plasma insulin profiles in the Type 2 patients. There were no changes in medication or body weight. We conclude that a moderate amount of sucrose taken daily at mealtimes does not cause deterioration in metabolic control in diabetic patients following a high fibre/low fat diet.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00454878
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  • 8
    Electronic Resource
    Electronic Resource
    Determinants of ADP-induced platelet aggregation in diabetes mellitus (1986)
    Springer
    Diabetologia 29 (1986), S. 291-294 
    Details
    ISSN: 1432-0428
    Keywords: Platelet aggregation ; diabetes mellitus ; glucose ; insulin ; cholesterol ; fatty acids
    Source: Springer Online Journal Archives 1860-2000
    Topics: Medicine
    Notes: Summary ADP-induced platelet aggregation was measured in 15 Type 1 (insulin-dependent) diabetic patients, 15 Type 2 (non-insulin-dependent) diabetic patients and in 15 non-diabetic control subjects. Simultaneous measurements were made of fasting blood glucose, glycosylated haemoglobin, serum insulin, total plasma cholesterol, cholesterol in the lipoprotein subfractions, total triglycerides and platelet phospholipid fatty acid levels. Regression analysis of aggregation against the biochemical variables within the three groups revealed that there was no significant difference in the associations with aggregation between the groups. When the data was pooled, blood glucose (p〈0.01) and glycosylated haemoglobin (p〈0.05) demonstrated significant associations with aggregation. Multiple regression analysis was then applied; only blood glucose (p〈0.05) had an independent effect on aggregation. Platelet aggregation in diabetic patients and non-diabetic patients appears to be related directly only to blood glucose levels.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00452065
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