Glycemic Index and Glycemic Load of Selected Staples Based on Rice,Yam and Cassava Commonly Consumed in Cote d’Ivoire

作     者：Camille Adam Kouamé Nestor Kouakou Kouassi Aissatou Coulibaly Denis Yao N’dri Georges Gnomblesson Tiahou Lokrou Adrien Georges N’guessan Amani 

作者机构：Laboratory of Food Biochemistry and Tropical Products TechnologyNutrition and Food Safety SectionDepartment of Food Sci-ence and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of Food Biochemistry and Tropical Prod-ucts TechnologyBiochemistry SectionDepartment of Food Science and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of Nutrition and Food SafetyDepartment of Food Science and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of Medical BiochemicalFaculty of Medical SciencesFelix Houphouet-Boigny UniversityAbidjanCote d’Ivoire Endocrinology and Metabolic Diseases DepartmentCentre Hospitalier Universitaire(CHU)de YopougonAbidjanCote d’Ivoire 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2014年第5卷第4期

页      面：308-315页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

基　　金：financed within the Agricultural Produc-tivity Program in West Africa(PPAAO/WAAPP 1B.)Don IDA N˚6260 CI et Don N˚TF 098014 CI by FIRCA(Fonds Interprofessionnel pour la Recherche et le Conseil Agricoles) 

主　　题：Diabetes Mellitus Management Prevention Glycemic Index Glycemic Load Ivorian Traditional Foods 

摘      要：Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in C?te d’Ivoire and in others countries sharing the same food tradition.