scholarly journals Determination of glycemic index and glycemic load of typical northeastern preparations / Determinação de índice glicêmico e carga glicêmica de preparações típicas do Nordeste

2021 ◽  
Vol 7 (8) ◽  
pp. 76416-76432
Author(s):  
Leandro da Silva Duarte ◽  
Yasmin Neres Macedo ◽  
Michelle Christine Oliveira de Souza ◽  
Deusilene Rocha Cerqueira ◽  
Guilherme Falcão Mendes ◽  
...  
Keyword(s):  
Sample Size ◽  
Glycemic Index ◽  
Analytical Study ◽  
Glycemic Load ◽  
Expert Consultation ◽  
Nutritional Information ◽  
Regional Food ◽  
High Glycemic Index ◽  
Quantitative Descriptive

Introduction: One of the important factors for a normal healthy diet is the glycemic index (GI) and glycemic load (CG) of foods, since diets with inadequate GI and CG seem to be directly related to the increase in the prevalence of chronic non-communicable diseases. Objective: To determine the GI and CG of three typical Northeastern preparations. Methodology: An experimental, quantitative, descriptive and analytical study was carried out. The sample size was convenience (n=10), however, considering the recommendations of the FAO / WHO Expert Consultation (1998). For the determination of GI and CG, an adaptation of the FAO / WHO Expert Consultation protocol (1998), which consisted in the standardization of a 50 g portion of the tested preparations, but considering a minimum of 25 g of glycemic carbohydrate. The volunteers were fasted for 10 hours the night before the samples and had capillary glycemia measured at the intervals of 0, 15, 30, 45, 60, 90, 120 minutes after consumption of the standard food and the proposed preparations, taken from the "Brazilian Regional Food Guide" of the Ministry of Health (2015), being tapioca with maracuja jelly, seriguela cake and macaxeira bread. Results: Tapioca preparations with passionfruit jelly, seriguela cake and macaxeira bread presented high glycemic index and glycemic load, as evidenced in the analyzes performed. Conclusion: The objective of this work was reached, since the GI and CG of the three proposed preparations were determined, contributing to the expansion of nutritional information and supporting the idea of food and nutritional education.

scholarly journals Determinação do índice glicêmico e da carga glicêmica de dietas hospitalares servidas para diabéticos

2017 ◽  
Vol 27 (4) ◽  
pp. 28114
Author(s):  
Karenn Haubricht Lemos ◽  
Thays Caroline Patek ◽  
Thais Regina Mezzomo
Keyword(s):  
Glycemic Index ◽  
Energy Content ◽  
Glycemic Load ◽  
Dietary Treatment ◽  
Cross Sectional Study ◽  
Sectional Study ◽  
Cross Sectional ◽  
Patients With Diabetes ◽  
The City

***Determination of glycemic index and glycemic load of hospital diets served for diabetics***   AIMS: To determine the glycemic index and the glycemic load of diets usually offered by hospitals to patients with diabetes mellitus.   METHODS: A cross-sectional study evaluated menus served to diabetic inpatients of hospitals in the city of Curitiba, Parana, Brazil. Analyzing the menus, we determined the energy content, macronutrients, glycemic index and glycemic load of the meals offered to the patients.    RESULTS: Five general hospitals of the city participated in the study and 10 menus for diabetes were evaluated. The structure of the menus was different mainly in the quantitative supply of fruits and milk. Diets ranged from 1317.6 to 2013.2 kcal, with 18.9 to 27.6% of proteins, 21.9 to 29.4% of lipids, 48.2 to 53.3% of carbohydrates and 24.7 to 33.6 g of fibers. Daily glycemic index ranged from 47 to 57% and daily glycemic load from 81 to 109%.   CONCLUSIONS: All offered diets were hyperproteic, normolipid and normoglicidic. However, inadequate levels of glycemic load were observed in all the evaluated menus, although with adequate levels of glycemic index. It is necessary to review the diet plans elaborated for diabetics, aiming at the best dietary treatment for this population.

scholarly journals PENGEMBANGAN PANGAN FUNGSIONAL BUBUR INSTAN RENDAH INDEKS GLIKEMIK BERBASIS PANGAN LOKAL

2020 ◽  
Vol 11 (2) ◽  
Author(s):  
Juenita Elfunam Mado ◽  
Dekie Rawung ◽  
Mercy Taroreh
Keyword(s):  
Glycemic Index ◽  
Research Method ◽  
Glycemic Load ◽  
Local Foods ◽  
Nutritional Content ◽  
Case Study Design ◽  
White Rats ◽  
Index Value

AbstractThe purpose of this study was to analyze the nutritional content and glycemic index value of local food-based instant porridge products. The research method used was experimental research with the determination of the glycemic index using a one-shot case study design on a sample of white rats (Rattus novergicus). The results obtained in this study are the glycemic index value of instant porridge which is included in the low GI category, namely goroho plantain 31,88, baruk sago 39,43, and "mulubebe" plantain instant porridge 43,35. Meanwhile, instant porridge that has medium GI is mocaf 59,34. The results of the calculation of the glycemic load of instant porridge which has a low glycemic load are goroho plantain 8.17, while those which have a moderate glycemic load are "mulubebe" plantain 11.88, baruk sago 12.02 and mocaf 17.16 . So that the use of carbohydrate sources from different local foods, namely goroho plantain flour, “mulubebe” plantain flour, baruk sago flour, mocaf flour in instant porridge affects the glycemic index value of instant porridge. Keywords: Instand porridge, glycemic index, plantain, mocaf, sago.

High glycemic index and glycemic load are associated with moderately increased cancer risk

2015 ◽  
Vol 59 (7) ◽  
pp. 1384-1394 ◽  
Author(s):  
Federica Turati ◽  
Carlotta Galeone ◽  
Sara Gandini ◽  
Livia S. Augustin ◽  
David J. A. Jenkins ◽  
...  
Keyword(s):  
Cancer Risk ◽  
Glycemic Index ◽  
Glycemic Load ◽  
High Glycemic Index

scholarly journals Consumption of a high glycemic load but not a high glycemic index diet is marginally associated with oxidative stress in young women

2015 ◽  
Vol 35 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Andrea Y. Arikawa ◽  
Holly E. Jakits ◽  
Andrew Flood ◽  
William Thomas ◽  
Myron Gross ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Young Women ◽  
Glycemic Index ◽  
Glycemic Load ◽  
High Glycemic Index

scholarly journals Influence of High Glycemic Index and Glycemic Load Diets on Blood Pressure During Adolescence

Hypertension ◽  
2012 ◽  
Vol 59 (6) ◽  
pp. 1272-1277 ◽  
Author(s):  
Bamini Gopinath ◽  
Victoria M. Flood ◽  
Elena Rochtchina ◽  
Louise A. Baur ◽  
Wayne Smith ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Glycemic Index ◽  
Glycemic Load ◽  
High Glycemic Index

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

New Insight into Diabetes Management: From Glycemic Index to Dietary Insulin Index

2020 ◽  
Vol 16 (4) ◽  
pp. 293-300 ◽  
Author(s):  
Zahra Yari ◽  
Vahideh Behrouz ◽  
Hamid Zand ◽  
Katayoun Pourvali
Keyword(s):  
Glycemic Index ◽  
Diabetes Management ◽  
Glycemic Load ◽  
Insulin Response ◽  
Diet Therapy ◽  
Current Data ◽  
Diabetic Patients ◽  
Carbohydrate Counting ◽  
Insulin Requirements ◽  
Insight Into

Background: Despite efforts to control hyperglycemia, diabetes management is still challenging. This may be due to focusing on reducing hyperglycemia and neglecting the importance of hyperinsulinemia; while insulin resistance and resultant hyperinsulinemia preceded diabetes onset and may contribute to disease pathogenesis. Objective: The present narrative review attempts to provide a new insight into the management of diabetes by exploring different aspects of glycemic index and dietary insulin index. Results: The current data available on this topic is limited and heterogeneous. Conventional diet therapy for diabetes management is based on reducing postprandial glycemia through carbohydrate counting, choosing foods with low-glycemic index and low-glycemic load. Since these indicators are only reliant on the carbohydrate content of foods and do not consider the effects of protein and fat on the stimulation of insulin secretion, they cannot provide a comprehensive approach to determine the insulin requirements. Conclusion: Selecting foods based on carbohydrate counting, glycemic index or glycemic load are common guides to control glycemia in diabetic patients, but neglect the insulin response, thus leading to failure in diabetes management. Therefore, paying attention to insulinemic response along with glycemic response seems to be more effective in managing diabetes.

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