scholarly journals Value added Indian flat breads with Ashwagandha and its glycemic response among normal healthy subjects

2018 ◽  
Author(s):  
Neelam Chaturvedi, Nishtha Raj and Ayush Borah
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Functional Foods ◽  
Glycemic Load ◽  
Value Added ◽  
Glycemic Response ◽  
Carbohydrate Quality ◽  
Improve Glucose Tolerance ◽  
Low Glycemic Index

The glycemic index (GI) provides an indication of carbohydrate quality whereas glycemic load (GL) provides carbohydrates quantity in a food and the insulin demand. Diet with low glycemic index and glycemic load have been shown to improve glucose tolerance on normal healthy subjects so there is a need for a more diversified range of foods with a low glycemic response. The objective of present work was to formulate ashwagandha based food products by utilizing their root powder as an ingredient and their glycemic responses on normal healthy subjects. The products (Chappati, Naan and Thepla) were developed by incorporation of 2%, 4%, 6% and 8% aswagandha root. The result showed that the products with 2% root powder were most acceptable by semi trained panels. Further, study was conducted on randomly selected 30 healthy subjects were fed most acceptable test recipe i.e. thepla and their glycemic response was anticipated. GI and GL values were 37.30 and 11.36 found to be lower 2% root incorporated in thepla while comparing with standard thepla. The data demonstrated that the test thepla belongs to low glycemic index and medium glycemic load. Thus, the inclusion of ashwagandha powder as a constituent can be used to achieve a wider range of low glycemic functional foods possessing sensory attributes that could be valuable for managing the diabetes mellitus.

scholarly journals Glycemic index values of traditional Kenyan foods: the missing link in the effectiveness of dietary approach in the prevention and management of diabetes mellitus in Kenya

2021 ◽  
Vol 21 (2) ◽  
pp. 710-718
Author(s):  
Rebecca Ebere ◽  
Jasper Imungi ◽  
Violet Kimani
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Literature Search ◽  
Diabetes Management ◽  
Glycemic Load ◽  
Food Choices ◽  
Dietary Management ◽  
Glycemic Response ◽  
Healthy Individuals ◽  
Inclusion Criteria

Background: Glycemic index (GI) measures postprandial blood sugar after consumption of carbohydrate-rich foodstuff. Kenya is yet to fully embrace this concept in prevention and management of diabetes mellitus. Objective: To review and tabulate GIs of locally consumed foods in order to improve dietary management of diabetes mellitus. Methodology: A literature search was conducted using Google scholar and PubMed databases which identified 7 articles on glycemic index values of Kenyan foods published between 2002 and 2020. Two articles failed to meet the inclusion criteria and five proceeded for review. Key search words used included GI, glycemic load and glycemic response combined with Kenya. The data was reported depending on whether the testing involved healthy individuals or patients suffering from diabetes mellitus. Results: Nine individual foods and 7 mixed meals were identified. Low GI foods included beans and whole maize ugali consumed alongside cowpea leaves. High GI foods included whole maize ugali eaten with beef, boiled rice, boiled cassava and cassava-sorghum ugali eaten with silver fish. Conclusion: Proper meal mixing is important in diabetes management. Cowpea leaves and beans possess GI lowering po- tential. This information can be used to improve guidance on food choices for diabetes patients. Keywords: Glycemic index; glycemic load and glycemic response; Kenya.

Glycemic Index and Glycemic Load of the Diet in a Sample of Pregnant Women with Type 2 Diabetes Mellitus in Northwest Brazil

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 54-LB
Author(s):  
CRISTINA FACANHA ◽  
TATIANA U. PASSOS ◽  
LIVIANE C. MARANHÃO ◽  
FRANCIELLE C. COPPOLA ◽  
JULIANA D. MARTINS ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Pregnant Women ◽  
Glycemic Index ◽  
Glycemic Load

Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response

1988 ◽  
Vol 48 (4) ◽  
pp. 1041-1047 ◽  
Author(s):  
T M Wolever ◽  
D J Jenkins ◽  
A M Ocana ◽  
V A Rao ◽  
G R Collier
Keyword(s):  
Glycemic Index ◽  
Glycemic Response ◽  
Meal Effect ◽  
Low Glycemic Index

The relationship between carbohydrate quality and the prevalence of metabolic syndrome: challenges of glycemic index and glycemic load

2017 ◽  
Vol 57 (3) ◽  
pp. 1197-1205 ◽  
Author(s):  
Mariane de Mello Fontanelli ◽  
Cristiane Hermes Sales ◽  
Antonio Augusto Ferreira Carioca ◽  
Dirce Maria Marchioni ◽  
Regina Mara Fisberg
Keyword(s):  
Metabolic Syndrome ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Carbohydrate Quality ◽  
The Relationship

The clinical utility of the glycemic index and its application to mixed meals

1991 ◽  
Vol 69 (1) ◽  
pp. 100-107 ◽  
Author(s):  
Clarie B. Hollenbeck ◽  
Ann M. Coulston
Keyword(s):  
Glycemic Index ◽  
Clinical Utility ◽  
Postprandial Glucose ◽  
Dependent Diabetes Mellitus ◽  
Glycemic Response ◽  
Glucose Response ◽  
Number Of Factors ◽  
Carbohydrate Intolerance ◽  
Low Glycemic Index

A classification of carbohydrate-containing foods based on their glycemic response to 50-g carbohydrate portions has recently been developed. The relative glycemic potency of many of these carbohydrate-containing foods have been compared, and these data have been published in the form of a glycemic index. It has been suggested that meals containing low glycemic index foods will result in a lower postprandial glucose response than meals with a higher glycemic index. However, whether or not these data will lead to a clinically useful reduction in postprandial hyperglycemia in individuals with carbohydrate intolerance remains controversial. In this review, we will try to delineate why we believe that the glycemic index, as currently developed, may be a specious issue. In addition, we will briefly discuss a number of factors that may explain the apparent discrepancy in viewpoints on this issue.Key words: glycemic index, noninsulin-dependent diabetes mellitus, glycemic response, dietary carbohydrate.

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