Jeya Henry

Jeya Henry
Singapore Institute for Clinical Sciences | SICS · Clinical nutrition

BSc food tech, MS, phD, nutrition , London school

About

196
Publications
177,793
Reads
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8,447
Citations
Citations since 2017
6 Research Items
3815 Citations
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20172018201920202021202220230100200300400500600700
20172018201920202021202220230100200300400500600700
Additional affiliations
June 2011 - present
Singapore Institute for Clinical Sciences
Position
  • Director ,clinical nutrition research centre
Description
  • A world class centre with excellent facilities to conduct human nutrition research and clinical trails

Publications

Publications (196)
Article
Background & objectives: Consumption of high glycaemic index (GI) food is associated with a high risk for diabetes. There is a felt need to understand the GI of common Indian traditional foods using standard GI protocols. The present study was aimed to analyse the carbohydrate profile of common traditional Indian food preparation and to determine...
Article
Background: We have recently demonstrated a medium glycemic index for novel high fiber white rice (HFWR) variety compared to regular white rice (RWR). However, substituting HFWR for RWR during the whole day's diet may provide extended benefits. The current study aims to assess the 24 h glycemic responses of a HFWR diet compared to a RWR diet. Met...
Article
Introduction: Finger millet (FM) or Eleusine coracana L. is considered as a healthier cereal option, especially based on its higher dietary fibre, phytochemical and mineral contents. FM is also recommended for individuals with diabetes, as it is believed to elicit a lower glycaemic response. Methods: The glycaemic response of FM diet was evaluated...
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Purpose Milk protein ingestion reduces post-meal glycemia when consumed either before or together with carbohydrate foods. The aim of this study was to compare the effects of dairy and soy milk consumed either before (preload) or together with (co-ingestion) a carbohydrate (bread), on postprandial blood glucose, insulin and gastric emptying in heal...
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Background and Objectives: To evaluate the effect of polishing on the glycemic properties of Indian parboiled brown rice. Methods and Study Design: We evaluated the effect of different degrees of polishing on the glycemic and insulinemic responses of Bapatla (BPT-5204), Indian parboiled Indica rice variety. Brown rice (BR), under milled rice (UMR)...
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Background: Substituting sweeteners with non-nutritive sweeteners (NNS) may aid in glycaemic control and body weight management. Limited studies have investigated energy compensation, glycaemic and insulinaemic responses to artificial and natural NNS. Objectives: This study compared the effects of consuming NNS (artificial versus natural) and su...
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Objective: Low glycaemic index (GI) foods are known to minimize large fluctuations in blood glucose levels and have been suggested to increase fat oxidation. The objective of this study was to simultaneously investigate glucose excursion and substrate oxidation in a whole body calorimetre when Chinese male subjects were provided a low or high GI me...
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Cardio-Metabolic Disease (CMD) is the leading cause of death globally and particularly in Asia. Postprandial elevation of glycaemia, insulinaemia, triglyceridaemia are associated with an increased risk of CMD. While studies have shown that higher protein intake or increased meal frequency may benefit postprandial metabolism, their combined effect h...
Article
Asians typically consume carbohydrate-rich and high-glycaemic-index diets that have been associated with an increased risk of developing type 2 diabetes. Rice is rarely eaten alone such that it is of interest to investigate the effects of co-ingesting different protein-rich meals with rice on insulin and glycaemic response. This study had a randomi...
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Objective: Vitamin D deficiency is a global health challenge and has been linked to type 2 diabetes and other chronic diseases. However, the relationship between vitamin D status, body composition, and cardiovascular risks has not been well characterized in Asian populations. The objectives of this study were to examine the factors associated with...
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Background: White rice, a common Indian staple, has a high glycemic response and is associated with high risk of type 2 diabetes. The aim of this study was to compare the Glycemic Index (GI) of a newly developed high-fiber white rice (HFWR) with that of commercial white rice (WR). Materials and methods: HFWR was developed using biochemical scree...
Article
A relatively unexplored method to enhance the sensory and nutritional properties of chocolate is to use plant polyphenols. In this study, a low cost agricultural waste product – mangosteen (Garcinia mangostana Linn.) pericarp – was added as powder in graded amounts (1%, 2% and 3% w/w) to dark and compound chocolates during the mixing stage and eval...
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Food intake studies have a long history. However, until a few decades ago, there was limited quantitative data on feeding patterns and food intake in infants and children living in South Asia. The recent SEANUT study and MING study have provided several new insights into the dietary patterns of children living in China, Indonesia, Malaysia, Thailan...
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Purpose: A limited number of studies have compared the glycaemic index (GI) and glycaemic responses (GR) to solid foods between Caucasians and Asians. These studies have demonstrated that Asians have greater GI and GR values for solid foods than Caucasians. However, no study has compared the GI and GR to liquids among various Asian ethnic groups....
Article
Consumption of high glycaemic index (GI) and glycaemic response (GR) food such as white rice has been implicated in the development of type 2 diabetes. Previous studies have reported the ability of individual amino acids to reduce GR of carbohydrate-rich foods. Because of the bitter flavour of amino acids, they have rarely been used to reduce GR. W...
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Essence of chicken (EOC) beverage is a chicken meat extract, widely consumed in Asian countries for health benefits. EOC is a rich source of peptides and amino acids. White bread has become a popular staple food in all regions of Southeast Asia. A randomized controlled, crossover, non-blind trial was performed to investigate the role of EOC on glyc...
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Current psychopharmacological approaches to reduce psychotic phenomenology in schizophrenia are associated with adverse effects including extrapyramidal and metabolic side effects. In view of the emerging data on nutritional supplementation interventions in schizophrenia which are not entirely consistent, we aimed to review existent studies focusin...
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Limited research exists on how different oil types and time of addition affect starch digestibility of rice. This study aimed to assess the starch digestibility of white and red rice prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process ("bef...
Article
Within the last four decades Asia has witnessed major transformation in its population demographics, which gave rise to changes in food availability, food habits and lifestyle. A significant consequence of these changes has been the continuing rise in overweight and obesity across Asia. In parallel, there has been a significant rise in Asians in th...
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There are wide inter-individual differences in glycemic response (GR). We aimed to examine key digestive parameters that influence inter-individual and ethnic differences in GR in healthy Asian individuals. Seventy-five healthy male subjects (25 Chinese, 25 Malays, and 25 Asian-Indians) were served equivalent available carbohydrate amounts (50 g) o...
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Objective: Low glycemic index (GI) foods have been suggested to minimize large fluctuations in blood glucose levels and reduce food intake. However, the majority of studies have been conducted on Caucasian populations with limited data on Asians. The objective of this study was to investigate how the provision of a low GI breakfast and afternoon sn...
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Dietary polyphenols are abundant antioxidants in the human diet and are associated with lower rates of diabetes and cardiovascular disease. This study aims to determine the effects of cooking white rice (WR) added with lingonberry (WRLB), cranberry (WRCB), and red grape (WRRG) on in vitro digestibility. There was significantly lower level of glucos...
Article
Bread is a staple food that is traditionally made from wheat flour. This study aimed to compare the starch digestibility of western baked bread and oriental steamed bread. Four types of bread were prepared: western baked bread (WBB) and oriental steamed bread (OSB), modified baked bread (MBB) made with the OSB recipe and WBB processing, and modifie...
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Asians exhibit larger glycaemic response (GR) and insulin response (IR) than Caucasians, predisposing to an increased risk of type 2 diabetes mellitus (T2DM). We aimed to determine the GR and IR as well as the glycaemic index (GI) and insulinaemic index (II) of two rice varieties among three ethnic groups in Singapore. A total of seventy-five healt...
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The objective of the present study was to determine the glycaemic index (GI) and glycaemic load (GL) values of standard portion sizes of Southeast Asian traditional foods. A total of fifteen popular Southeast Asian foods were evaluated. Of these foods, three were soft drinks, while the other twelve were solid foods commonly consumed in this region....
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Abstract Phenolic compounds in spices were reportedly found to possess high antioxidant capacities (AOCs), which may prevent or reduce risk of human diseases such as cardiovascular disease, cancer and diabetes. The potential AOC of Chinese five-spice powder (consist of Szechuan pepper, fennel seed, cinnamon, star anise and clove) with varying propo...
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Muffins made with wheat flour are a popular snack consumed in western and emerging countries. This study aimed to examine the content of amylose, glycemic response (GR) and glycemic index (GI) of muffins baked with refined wheat and rice flours, as well as wholegrain corn, oat and barley flours. This study adopted a randomized, controlled, crossove...
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Abstract Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycaemic index (GI) food, however this depends on varietal, compositional, processing and accompaniment factors. Being a major contributor to the glycaem...
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Purpose: In Caucasian women, research has shown that energy balance and taste preference change throughout the menstrual cycle. However, the contributory role of the menstrual cycle to obesity and insulin resistance among Asian women remains unclear. We investigate the impact of the menstrual cycle on energy balance and taste preference in Singapo...
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Muffins are a popular snack consumed in western and emerging countries. Increased glycemic load has been implicated in the aetiology of diabetes. This study examined the starch digestibility of muffins baked with rice, wheat, corn, oat and barley flour. Rapidly digested starch (RDS) was greatest in rice (445mg/g) and wheat (444mg/g) muffins, follow...
Article
The local manufacture of ready-to-use therapeutic foods (RUTFs) is increasing, and there is a need to develop methods to ensure their safe production. We propose the application of Hazard Analysis Critical Control Point (HACCP) principles to achieve this goal. The basic principles of HACCP in the production of RUTFs are outlined. It is concluded th...
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White rice is the main staple for the majority in the world. The effects of protein, fat and vegetables on the glycaemic and insulinaemic responses to a white rice-based meal have not been reported. The aim of this study was to determine the effect of co-ingesting a high-protein food (breast chicken), a fat (ground nut oil), a leafy vegetable or al...
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Dietary saturated fatty acids contribute to the development of fatty liver and have pathogenic link to systemic inflammation. We investigated the effects of dietary fat towards the pathogenesis of non-alcoholic fatty liver disease by longitudinal in vivo magnetic resonance spectroscopy (MRS) and in vitro liquid chromatography coupled with mass spec...
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The role of a low glycemic index (GI) diet in the management of adolescent obesity remains controversial. In this study, we aim to evaluate the impact of low GI diet versus a conventional Chinese diet on the body mass index (BMI) and other obesity indices of obese adolescents. Obese adolescents aged 15-18 years were identified from population-recru...
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Type 2 diabetes is characterized by significant losses of important micronutrients due to metabolic basis of the disease and its complications. Evidence of changes in trace mineral and vitamin metabolism as a consequence of type 2 diabetes is reviewed in this chapter. This review is not a meta-analysis but an overview of the micronutrient status, m...
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Background: Improving the carbohydrate quality of the diet by replacing the common cereal staple white rice (WR) with brown rice (BR) could have beneficial effects on reducing the risk for diabetes and related complications. Hence we aimed to compare the effects of BR, WR, and BR with legumes (BRL) diets on 24-h glycemic and insulinemic responses...
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Glycaemic variability challenges the accuracy and use of the glycaemic index (GI). The purpose of the current study was to determine the role of mastication on GI. Using a randomized, controlled, crossover, non-blind design, 15 healthy young subjects returned on 5 separate days for three glucose and two rice test sessions. At the rice sessions, sub...
Article
Most diets worldwide are composed of high carbohydrate foods. Their consumption is associated with a rapid rise in blood glucose. The potential role that the degree of saturation of fatty acids may have in glycaemic response forms the basis of this paper. The addition of butter, olive oil or grapeseed oil significantly reduced the glycaemic index o...
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Background and purpose: Capsaicin, the active ingredient of chilli, and medium-chain triglycerides (MCT) have been shown to increase diet-induced thermogenesis (DIT), improve satiety and decrease energy intake. Combinations of thermogenic ingredients have previously been investigated such as mustard and chilli, or capsaicin and green tea with posi...
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Background/objectives: Previous studies have demonstrated the satiating properties of soups compared with solids; however, the mechanisms controlling soup-induced satiety are unknown. This study aimed to understand the physiological mechanisms causing soup to be more satiating. Subjects/methods: A total of 12 volunteers were tested on three occa...
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The waist-to-height ratio (wtHR) has been proposed as an alternative to body mass index (BMI) as a simple anthropometric measure of body fatness. Both measures retain residual correlations with height, which causes them to over- or under-adjust for height (and thus misestimate nutritional state) when relating these measures to chronic disease risk,...
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There is little data on the type of vegetable oil used and the prevalence of metabolic syndrome (MS) in Asian Indians. Food frequency questionnaire was used to document the type of cooking oil in 1875 adults in Chennai city. MS was assessed by new harmonizing criteria. The prevalence of MS was higher among sunflower oil users (30.7%) than palmolein...
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The transition from hunter gatherers to modern man is categorized by the enormous decrease in the number of plant species utilized today. Four main staples, rice, wheat, corn and potato, feed almost 80% of the world's population. An additional characteristic of our modern diet is the rich energy density of our meals. In order to estimate human ener...
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Bread has become a widely consumed staple food in South-east Asia. However, there is very little data on the glycaemic potential of local commercial breads. The objective of this study was to comparatively assess the glycaemic potential of some commonly consumed commercial breads using a validated in vitro model. Sixteen types of breads representin...
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Purpose: Polydextrose is a low-calorie highly branched-chain glucose polymer that is poorly digested in the upper gastrointestinal tract and therefore demonstrates fibre-like properties. Fibre has been shown to increase satiety and possibly reduce food intake. Therefore, the objective of the current study was to examine the effects of polydextrose...
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The cow and its milk have been held sacred in the world since the dawn of human civilization. Indian ancient Vedic texts describe the virtues of milk and dairy products, as is authenticated by modern scientific principles and proofs. Therefore, milk has been considered as one of the most natural and highly nutritive part of a daily balanced diet. C...
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It has been proposed that there is a macronutrient satiety hierarchy (1) with protein being more satiating than carbohydrate which in turn is more satiating than fat. There is also a broad consensus that the energy density (ED) of foods affects energy intake (EI) and satiety (2). Manipulating the satiating effects of foods may influence EI in human...
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Oats are a rich source of β-glucans and bioactive phytochemicals. The established health-beneficial properties of oats have led to an increase in the consumption of oats and oat-based food products in recent years. The objective of the present study was to analyse and compare the polyphenol content and total antioxidant capacity (via FRAP (ferric i...
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Three commonly consumed Indian rice varieties (Sona Masuri, Ponni and Surti Kolam) were tested for their glycaemic index (GI). Healthy volunteers were recruited and after an overnight fast were given a 50 g available carbohydrate portion of glucose (reference food) or different varieties of cooked rice (test foods) on separate occasions. The fastin...
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It is now known that health benefits associated with diets rich in fruit and vegetables may be partly derived from intake of polyphenols. Berry polyphenols may influence carbohydrate metabolism and absorption and hence postprandial glycaemia. To date, studies related to polyphenol effects on the glycaemic response have been completed only in liquid...
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The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The obje...
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The postprandial glycemic response and glycemic index (GI) of spaghetti made with semolina and the addition of two β-glucan barley concentrates, Glucagel (GG) and Barley Balance (BB), was studied. For each type of β-glucan concentrate, six spaghetti samples containing increasing percentages (0%, 2%, 4%, 6%, 8%, and 10%) of β-glucan were made. Nine...
Article
The glycemic response (GR) to food is influenced by both intrinsic and extrinsic factors. A consistent observation in GR studies is the wide within- and between-individual variations. The authors hypothesize that between-individual variations in the GR, insulin response (IR) and gastric emptying occur even when food particle size is standardized. V...
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β-Glucans are believed to lower postprandial glycemia due to their ability to increase viscosity and slow down gastric emptying. The effect of high-purity barley β-glucan (Glucagel) was tested on in vitro starch digestibility and glycemic response of chapattis. In a randomized controlled crossover trial, 10 healthy human subjects consumed chapattis...
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The in vitro glycaemic impact and cooking quality of functional spaghetti made with semolina plus the addition of one of either two types β-glucan barley concentrates, Glucagel® (GG) and Barley Balance™ (BB) was investigated. For each β-glucan type, five spaghetti samples containing different percentages of β-glucan (2, 4, 6, 8 and 10 g/100 g) were...
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Barley β-glucan is a functional ingredient implicated to lower glycemic response, plasma cholesterol and food intake. The objective of the present study was to analyse the polyphenol content and antioxidant activities of four different solvent extracts of three barley β-glucan samples – Glucagel, Barley Balance (BB) and barley fibre rich fraction (...
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Horace Fletcher (1849-1919) spread his doctrine to chew each mouthful thoroughly in order to prevent gaining weight. We sought to test this idea by manipulating chewing instructions whilst using electromyography to monitor chewing behaviour. Comparing 35 with 10 chews per mouthful, we showed that higher chewing counts reduced food intake despite in...
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The concept of glycaemic response is now well established as a tool to help in the management of many widespread chronic health conditions (1). A variety of studies have shown that fat can reduce glycaemic response (2). Although medium chain TAG (MCT) have been implicated in improved insulin sensitivity, no research to date has examined its effect...
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The effect of combined medium chain triglyceride and chilli feeding on energy expenditure - Volume 70 Issue OCE6 - M. E. Clegg, M. Golsorkhi, C. J. Henry
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It is speculated that the physical form (liquid or solid) of the food substrate has an independent effect on the body's satiety mechanisms. Using a balanced and controlled design, the objective of the present study was to determine the glycemic response (GR), insulin response (IR) and subjective feelings of satiety to two solid (rice [BR] and spagh...
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The effect of liquid calories on short-term energy compensation is a topic that justifies further investigation. Whilst previous studies appear to vary widely in terms of protocol, design and outcomes, none have placed much focus on possible gender differences in compensation. This study investigated the impact of isocaloric (150kcal) portions of a...
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European Journal of Clinical Nutrition is a high quality, peer-reviewed journal that covers all aspects of human nutrition.
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The influence of high molecular weight barley β-glucan on particle breakdown in chapattis during in vitro starch digestion was investigated in this study. Chapattis with 0%, 4% and 8% β-glucan were prepared by mixing whole-wheat flour with commercially available β-glucan enriched barley flour (Barley Balance™). There was an inverse relation between...
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To compare the glycaemic index (GI) of newly developed 'atta mix' roti with whole wheat flour roti. Eighteen healthy non-diabetic subjects consumed 50 g available carbohydrate portions of a reference food (glucose) and two test foods (whole wheat flour roti and atta mix roti) in random order after an overnight fast. The reference food was tested on...
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Previous work by our group showed that the degree of particle breakdown of rice during mastication affects in vitro glycemic potency. The objective of this study was to confirm these in vitro findings in an in vivo model. We hypothesized that the degree of habitual mastication will influence individuals' in vivo blood glucose response (glycemic res...
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The degree of mastication varies significantly between individuals and may be a cause for the considerable interindividual variation observed in the glycemic response (GR) to a single food. Using rice as the model, the aim of this study was to determine if interindividual differences in mastication and resulting degree of particle breakdown affecte...
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Spaghetti is a favoured carbohydrate source because of its low glycaemic impact. The protein quality of semolina spaghetti is not ideal, however, and could be improved by including legume flour. We investigated whether incorporating legume flour in spaghetti, to improve its nutritional value, would affect its cooking quality and glycaemic impact. F...
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To examine the role of overweight and obesity on the glycaemic response to foods across the whole population. Randomised, repeated measures design. Oxford, UK. Twenty-seven healthy volunteers, 9 Caucasian, 9 Asian, and 9 African, voluntarily participated in the study. The glycaemic response to two breakfast cereals and two bread types was determine...
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Cancer is a serious global public health problem. Cancer incidence and mortality have been steadily rising throughout the past century in most places of the world. There are several epidemiological evidences that support a protective role of probiotics against cancer. Lactic acid bacteria and their probioactive cellular substances exert many benefi...
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The objective of the present paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commonly consumed in Hong Kong and expand on the international GI table of Chinese foods. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and...