European Food Chemistry Congress July 26-27, 2018 Venue: HYATT PLACE AMSTERDAM AIRPORT

Biography:

Charlotte Summers holds a BSc Hons degree in Psychology and has been part of the Diabetes.co.uk team since 2012. She manages daily operations of Europe's largest diabetes resource and diabetes patient-to-patient forum as well as implementing persuasive methods to improve optimization. This year, she has spoken at Breckenridge 2017 about "180,000 anecdotes: The Low Carb Program” and in November 2017, she will present “Play Your Carbs Right” at the Diabetes Professional Care conference in London. She is a regular spokesperson in the UK media and is often called upon to comment in newspapers including The Daily Mail, Guardian, and The Times about healthcare and reversing type 2 diabetes and obesity in the UK and worldwide with digital health, in particular Diabetes.co.uk's Low Carb Program which has data to demonstrate a saving of £6.9 million to the NHS in little under 18 months.

 

Abstract:

Background: Type 2 diabetes has serious health consequences including blindness, amputation, stroke, and dementia, and its annual global costs are more than $800 billion. Although typically considered a progressive, nonreversible disease, some researchers and clinicians now argue that type 2 diabetes may be effectively treated with a carbohydrate-reduced diet.

Objectives: Our objective was to evaluate the 1-year outcomes of a digitally delivered Low Carb Program (LCP), a nutritionally focused, 10-session educational intervention for glycemic control and weight loss for adults with type 2 diabetes. The program reinforces carbohydrate restriction using behavioral techniques including goal setting, peer support, and behavioral self-monitoring.

Methods: The study used a quasi-experimental research design comprised of an open-label, single arm pre- and post-intervention using a sample of convenience. From adults with type 2 diabetes who had joined the program and had a complete baseline dataset, we randomly selected participants to be followed for 1 year (N=1000; mean age 56.1, SD 15.7, years; 59% (593/1000) women; mean HbA1c 7.8, SD 2.1, %; mean body weight 89.6, SD 23.1, kg; taking an average of 1.2 diabetes medications).

Results: Of the 1,000 study participants, 708 (70.8%) individuals reported outcomes at 12 months, 672 (67.2%) completed at least 40% of the lessons, and 528 (52.8%) completed all lessons of the program. Of the 743 participants with a starting HbA1c at or above the type 2 diabetes threshold of 6.5%, 195 (26.2%) reduced their HbA1c to below the threshold while taking no glucose-lowering medications or just metformin. Of the participants who were taking at least one hypoglycemic medication at baseline, 40.4% (289/714) reduced one or more of these medications. Almost half 46.4%, (464/1000) of all participants lost at least 5% of their body weight. Overall, glycemic control and weight loss improved, especially for participants who completed all 10 modules of the program. For example, participants with elevated baseline HbA1c (≥7.5%) who engaged with all 10 weekly modules reduced their HbA1c from 9.2% to 7.1% (P<0.001) and lost an average of 6.9% of their body weight (P<0.001).

Conclusions: Especially for participants who fully engage, an online program that teaches a carbohydrate reduced diet to adults with type 2 diabetes can be effective for glycemic control, weight loss, and reducing hypoglycemic medications.

 

Biography:

Mahmoud Abughoush has completed his PhD from Kansas State University, in 2003. He has been assigned as an Assistant Professor at the Hashemite University, Jordan. Currently, he is working with the Hashemite University, Jordan as an Associate Professor in the Food and Nutrition Sciences Department. He has published more than 25 research articles in food safety, food product development, food chemistry and physical properties

Abstract:

The objectives of the current study were to investigate the effect of totally (100% sesame oil) or partially (50% sesame oil and 50% corn oil) replacing corn oil with sesame oil on Salmonella spp. in mayonnaise stored at 4, 10 or 24°C and the inhibitory effect of chitosan at 0.5 to 1.0% against Salmonella spp. in mayonnaise. Effect of chitosan on mayonnaise particle size was also investigated. Salmonella cells were not detected in mayonnaise prepared with 50% sesame oil and 50% corn oil or by addition 0.5 to 1% chitosan at and beyond 1 d; however, cells were not detected in mayonnaise prepared 100% corn or sesame oils by 7 d at 24°C. Further, Salmonella numbers were reduced by approximately ≤1.2 log CFU/g in totally or partially sesame oil-treated mayonnaise or in mayonnaise containing 0.5 to 1% chitosan and stored at both 4 and 10°C compared to mayonnaise prepared with corn oil (control without chitosan). The addition of chitosan enhanced the viscosity of mayonnaise and reduced the particle size of droplets, which were 50, 24.1 and 6.1 µm in mayonnaise treated with 0, 0.5 and 1.0% chitosan. The results showed that, replacing of corn oil with sesame oil in manufacturing of mayonnaise or addition of chitosan has the potential to reduce the presence of Salmonella in this product.