Call for Posters & Abstracts

Abstract submission deadline: 
November 10, 2017

The Canadian Nutrition Society (CNS) is pleased to provide attendees (including trainees) with an opportunity to highlight and present their nutrition focused research, particularly emphasizing research with a focus on Sport Nutrition, at the CNS Thematic Conference. This is a great opportunity to showcase local talent. Presenters do not need to submit original research and may present recent posters.

KEY DATES

  • November 10, 2017 - Abstract submission deadline
  • December 08, 2017 - Notification of abstract review
  • December 15, 2017 - Early Bird registration deadline

For complete details and to submit your abstract for this conference, please click here to complete the Online Abstract Submission form. You can also download these Guidelines for Abstract and Poster Submissions (PDF).

SUBMISSION PROCESS

  • Abstracts MUST be submitted electronically, via the website. You may submit more than one abstract. Do not submit multiple versions of the same abstract or it will not be reviewed.
  • The cost to submit an abstract is $25.00. This fee will NOT be refunded if your abstract is not accepted or if you do not attend the conference.
  • Presenting authors must be listed FIRST in the list of authors.
  • Abstracts by mail or fax will not be accepted. In case of problems please contact the CNS office via email at info@cns-scn.ca.

CONFIRMATION

Authors will be notified of the abstract review outcome on or before December 8, 2017. Further presentation instructions will be given to authors at that time. It is our intention to accept approximately 20 high quality abstracts for this Conference.

POSTER SIZE

The poster size must not exceed 3.5 ft x 3.5 ft. There will be four posters per poster board.

SAMPLE ABSTRACT

Acute effects of breads of varying carbohydrate quality on postprandial glycemic and incretin response after first and second meals in adults with dietcontrolled type 2 diabetes

Jeffrey S. Vandermey, Amy J. Tucker, Lindsay E. Robinson, Terry E. Graham and Alison M. Duncan.

Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON N1G 2W1

Canadians consume the majority of their carbohydrates from grains and a preponderance of this as bread. Bread quality can be modified by numerous factors that can have physiological effects including use of sprouted grains, other whole grains and sourdough fermentation. In particular, carbohydrate quality of bread can affect release of the incretins, glucosedependent insulinotropic polypeptide (GIP) and glucagon like peptide1 (GLP1), which are responsible for 5070% of postprandial insulinemic response. Since the postprandial incretin system is impaired in type 2 diabetes (T2D), there is value in examining breads that may reduce this impairment. The purpose of this study was to examine the effect of acute consumption of breads of varying carbohydrate quality on postprandial plasma GIP, GLP1, glucose and insulin after a first and second meal. Twelve adults with dietcontrolled T2D (n=12; age, 66.1 ± 8.76 yrs; BMI, 31.7 ± 4.20 kg/m2; HbA1c, 7.00 ± 1.00%) participated in a randomized crossover study in which they consumed 50 g of available carbohydrates from 4 breads (3grain sprouted sourdough (SPR), 11grain sourdough (11G), white sourdough (SD), and a control white (WB)) on 4 study days separated by 1week washout periods and blood samples were collected before and after bread consumption and a subsequent second meal. Results showed glucose area under the curve (AUC) (first meal and total) and Tmax (second meal) were significantly lower after SPR compared to 11G, SD and WB and that glucose at 195 minutes was significantly lower after 11G compared to SD. Insulin at 240 minutes, AUC (second meal) and Cmax (second meal) were significantly lower after SPR compared to SD and WB but not 11G. GIP at 60 minutes was significantly lower after SPR compared to 11G but not SD or WB, and at 180 minutes was significantly higher after SPR compared to SD but not 11G or WB. There were no significant differences in GLP1. These data support the ability of SPR bread to improve postprandial glycemic response in adults with T2D and add to a limited literature on postprandial incretin response to bread consumption. (Supported by the Ontario Ministry of Agriculture, Food and Rural Affairs.)

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