Effects of xylooligosaccharide-sugar mixture on glycemic index (GI) and blood glucose response in healthy adults

BACKGROUND: Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM).AIM: The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects.SUBJECTS AND METHODS: Twelve healthy subjects and 12 patients with Type 2 DM (not- insulin dependent) were recruited in the study. Subjects were provided with quinoa and buckwheat breakfast meals. A standardised lunch was provided 4 h after breakfast. Postprandial blood glucose response after breakfast and the second meal effect was measured in healthy and diabetic subjects. Incremental area under the curve (IAUC) values for glucose was measured in response to the breakfast and lunch. The glycemic index of the 2 pseudocereals-based test breakfasts was determined. A white wheat bread (WWB) was served as a reference breakfast meal.RESULTS: In post-breakfast analyses, healthy subjects showed that buckwheat meal had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001) while quinoa meal showed no significance. In diabetic subjects, buckwheat and quinoa meals had significantly lower IAUC values for blood glucose compared to WWB reference meal (P < 0.001 and P < 0.05 respectively). Blood glucose concentrations started to decline gradually for the quinoa and buckwheat but not for WWB in all healthy and diabetic subjects and returned to near-fasting baseline levels by 210 min. Post-lunch analyses indicated higher IAUC for the two breakfast types in healthy and diabetic subjects. In addition, the quinoa and buckwheat breakfast meals were followed by a significantly flatter blood glucose response to the second meal for the period between 270 and 330 min. At the end of the second meal period, values were below or near-fasting baseline levels in the breakfast period. The blood glucose concentration after consuming quinoa meal showed a high peak at 30 min similar to that of WWB reference meal. This peak resulted in a high glycemic index (GI) for quinoa (89.4). The GI of buckwheat recorded a low value (26.8).CONCLUSION: The two studied pseudocereals; quinoa and buckwheat have high potential to improve glucose tolerance at the first and second meal (lunch) and are recommended to be introduced in our daily diet for healthy and diabetic subjects.

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Determination of Glycemic Index and Glycemic Loads of Commonly Consumed Food Items of Cassava and Sweet Potato of Bench Maji Zone, South West Ethiopia 2017

International Journal of Biochemistry Research & Review ◽

10.9734/ijbcrr/2019/v26i430104 ◽

2019 ◽

pp. 1-12

Author(s):

Mathewos Geneto Abiche ◽

Melkamu Beyene Teferi ◽

Selass Kebede Olbamo

Keyword(s):

Blood Glucose ◽

Sweet Potato ◽

Glycemic Index ◽

Glucose Response ◽

Food Items ◽

Blood Glucose Response ◽

South West ◽

Index Value ◽

South West Ethiopia

Introduction: Glycemic index is an important parameter designed to quantify the relative blood glucose response of foods in comparison with reference glucose. Determination of glycemic index and loads of carbohydrate- rich foods play as tools of nutritional guidelines for glycemic control and to reduce the risk of diabetic complications. Thus, the aim of this study was to determine glycemic index and glycemic loads of cassava and sweet potato of commonly consumed food items of Bench-Maji, south west Ethiopia. Materials and Methods: The 23 healthy subjects were participated in the study from Ethiopia; the mean age was 27 ± 2 years. The matured cassava and sweet potato food items were processed by washed, peeled and cooked in water (gentle boiling at 90 Co) for 20 minutes. Participants were informed to consume 50 g of carbohydrate portions of tested and reference foods. Blood sample were collected at 0 (fasting), 30, 60 and 120 minutes after ingestion of tested and reference foods. Glycemic index value of foods was calculated from the ratio of incremental area under the glucose curves of the foods. Glycemic loads for each food was determined from its glycemic index value and carbohydrate content. Data were statistically analysed by ANOVA and differences between means identified by the student t-test. Results: The cassava and sweet potato had a medium glycemic indices (GI: 60), in spite of they generated a high glycemic loads of 26 and 24 respectively. The cassava and sweet potato had significantly lower (p<0.0001) blood glucose response was noticed as compared to white bread. There was no difference of GI and GL of tested foods within the participants and statistically not significant (p>0.05). Conclusion: This study showed that the cassava and sweet potato foods had a medium glycemic index and high glycemic loads. The tested foods had significantly lower blood glucose response as compared to reference food of white bread. The resulted GI and GL data of tested foods could be help as guide of food choices to control glycemic level and to reduce the risk of diabetic complications.

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