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Starch and fibre contribute to the energy components and add functionality to the end-product feed ingredients. An understanding of the impact of processing on carbohydrate content will support accurate formulation of feed. Six ingredients, grown or sourced in Canada, were used in this study. They included five pulses, Amarillo peas, Dun peas, chickpeas, lentils, and faba beans, and soybean meal (SBM) as a comparison. All ingredients were ground into fine or coarse products and then pelleted at one of three different temperatures. Grinding reduced the total starch (TS) content of Amarillo peas and chickpeas (P < 0.05), crude fibre (CF) in Dun peas (P < 0.05), and total dietary fibre (TDF) and insoluble fibre (IDF) in lentils (P < 0.05). Grinding only affected soluble fibre (SDF) in chickpeas. The effect of pelleting was variable for TDF across pulses. Pelleting did not affect the SDF content of pulses (P > 0.05). Finely processed SBM had higher (P < 0.05) TS, TDF, and IDF content than coarsely processed SBM. Results indicate that grinding and pelleting could affect the starch and fibre composition of some pulses. [ABSTRACT FROM AUTHOR]

Dietary supplementation of α-lipoic acid, an 8-carbon organosulfur compound, has been widely reported to lower blood glucose concentration and/or improve insulin sensitivity in previous randomized controlled trials. Although animal model studies further report fairly consistent lipid lowering in both blood and tissue pools in response to α-lipoic acid supplementation, results from human studies are mixed. According to PRISMA guidelines, we conducted a systematic review of published randomized controlled studies (RCTs) to assess the efficacy of α-lipoic acid supplementation as a strategy to improve dyslipidemia, with a focus on serum lipid endpoints including TC, low density lipoprotein cholesterol (LDL-C), HDL-C, and TG. PubMed, EMBASE, Cochrane Evidence-Based Medicine Reviews, Proquest, Web of Science, and Scopus were searched to identify RCTs that reported the effects of α-lipoic acid on blood lipid concentrations from 1970 to 2017. We included RCTs reporting blood lipid responses in adults supplemented with oral α-lipoic acid versus a placebo or control for at least one month. Studies were reviewed and data were extracted by two independent study authors. Seventeen studies were deemed eligible for inclusion. Overall, mean percent changes in blood lipid endpoints in response to α-lipoic acid varied considerably between studies for total cholesterol (–10.5 to +13.9), low-density lipoprotein cholesterol (–19.67 to +9.06), high-density lipoprotein cholesterol (–12.5 to +29.20), and triglycerides (–38.57 to +17.0). Results of this systematic review suggest little consistent benefit on serum lipids in response to α-lipoic acid supplementation. Further well-controlled studies designed and powered to detect improvements in blood lipids in hypercholesterolemic individuals are warranted (PROSPERO registration number: CRD42018105933). [ABSTRACT FROM AUTHOR]

Pulses, defined as dry-harvested leguminous crops, include several varieties of beans, peas, lentils, and chickpeas. There is no consensus around a recommended serving size of pulses within a balanced diet, which prevents the development of transregional strategies that rely on consistent messaging to drive increases in consumption. The purpose of this review is to define and disseminate an appropriate target for a minimum serving size of pulses on any given day that can be used in international or collaborative strategies to promote the consumption of pulses. Relevant data were reviewed to examine dietary guidelines across jurisdictions, determine consumption levels of pulses across the globe, evaluate the nutritional composition of pulses in the context of dietary nutrient insufficiency, and assess the impact of pulses on dietary quality. Across a variety of pulses, 100 g of cooked pulses aligned with most regional serving sizes for pulses and provides significant levels of nutrients that are underconsumed by specific age-sex groups. Moreover, 100 g of pulses provides a number of nutrients that qualify for nutrient content claims under regional regulatory frameworks. The data demonstrate that 100 g or 125mL (0.5 metric cup) of cooked pulses is a reasonable target for aligning strategies that promote the dietary and nutritional attributes of these legumes. [ABSTRACT FROM AUTHOR]