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glycemic index, glycemic Load, and glycemic Response to Pomelo in Patients with Type 2 Diabetes

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Journal of Huazhong University of Science and Technology(Medical Sciences) 2017年第5期37卷 711-718页

作者：邵诗颖徐惟捷陶静张建华周新荣袁刚杨雁张静张红艳徐强邓秀新胡蜀红张木勋刘喆隆余学锋 Department of Endocrinology Tongji Hospital Tongji Medical College Huazhong University of Science and Technology Key Laboratory of Horticultural Plant Biology (Ministry of Education) Huazhong Agricultural University

Food intake has a great influence on blood glucose in patients with diabetes. This study was to determine the glycemic index（GI） and glycemic load（GL） of a particular pomelo named Majia pomelo and its effects on postprandial glucose（PPG） in patients with type 2 diabetes（T2D）. Twenty healthy subjects and 20 T2D patients（controlled on lifestyle measures and/or metformin） were tested on 2 separate days with 50 g of glucose and 50 g equivalent of carbohydrates from Majia pomelo for GI measurement. To test effects of Majia pomelo on PPG, 19 hospitalized T2D patients（controlled on insulin therapy） were selected for a 9-day study. The dose of insulin for each patient was adjusted on the first 3 days. A total of 100 g Majia pomelo was consumed per meal in the last 3 tested days. Blood glucose was measured to evaluate the glycemic excursions. The GIs for Majia pomelo in healthy individuals and T2D patients were 78.34±1.88 and 72.15±1.95 respectively. The value of GL was as low as 4.23 in diabetic patients with serving size of 100 g pomelo, indicting Majia pomelo as a high GI but low GL fruit. Consumption of Majia pomelo in hospitalized T2D patients did not cause significant glucose fluctuation. It was concluded that high GI pomelo can serve as a low GL fruit if it is consumed with a limited daily amount and thus can be supplied to diabetic patients. These results may mean more varieties of food choices for T2D patients.

关键词： glycemic index glycemic load type 2 diabetes pomelo

glycemic index of a Diabetes-Specific Nutritional Powder: An Open-Label Study in Healthy Indian Adults

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Food and Nutrition Sciences 2023年第3期14卷 200-224页

作者： Kirti Patel Vinay Kudrigikar Deepak Bachani Suyog Mehta Sun Pharmaceutical Industries Ltd. Mumbai Maharashtra India Sun Pharma Laboratories Ltd. Mumbai Maharashtra India

Background: A balanced diet with a low glycemic index (GI) plays an important role in controlling and managing type 2 diabetes mellitus (T2DM). Here, we compared the GI of 2 flavors (vanilla and chocolate) of diabetes-specific nutritional (DSN) supplements to its comparator in healthy Indian adults under fasting conditions. Methods: This study was a 39-day open-label, non-comparative, single-center trial involving healthy adults aged between 18 to 45 years. The subjects received equal doses of 2 DSN powder (Treatments A and B), the comparator product (Treatment C), and dextrose monohydrate as a reference (Treatment R). Doses were administered as per the dosing schedule, after an overnight fast for 10 hours, with 2 intervening non-dosing days. Blood samples were collected on the dosing days to assess changes in capillary blood glucose levels. The primary endpoint of the study was the mean GI of Treatments A, B, and C (Defined as low: GI ≤ 55;medium: 55 GI ≤ 70;High: GI > 70), generated using the incremental area under the curve (AUCi) methodology. Safety was assessed throughout the study. Values of all study parameters were represented in ±SD or standard deviation. Results: Fourteen adult male subjects with a mean age of 29.42 ± 4.46 years, and a body mass index of 22.0 ± 1.95 Kg/m2, were enrolled in the study. The mean AUCi for treatments A, B, and C were 104 ± 10, 111 ± 12, and 87 ± 12 mmol min/L, respectively and for Treatment R it was 276 ± 16, 319 ± 28 and 338 ± 25 mmol min/L for Days 1, 6 and 8, respectively. The mean GI of Treatment A was 33 ± 3, Treatment B was 35 ± 3 and Treatment C was 29 ± 5;all GI means were ≤55. Mild adverse events were reported in 2 (14.3%) subjects. No serious adverse events or deaths were reported in the study. All treatments were well tolerated by the subjects. Conclusion: The glycemic index of both test products and comparator was low (i.e., GI 55) as per ISO 26642:2010 standard.

关键词： Balanced Diet Dietary Substitute glycemic index Healthy Subjects India

Soaking Induced Changes in Chemical Composition, glycemic index and Starch Characteristics of Basmati Rice

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Rice science 2015年第5期22卷 227-236页

作者： S.J.KALE S.K.JHA G.K.JHA J.P.SINHA S.B.LAL Division of Food Science and Post Harvest Technology Indian Agricultural Research Institute Division of Agricultural Economics Indian Agricultural Research Institute Division of Agricultural Engineering Indian Agricultural Research Institute Division of Computer Applications Indian Agricultural Research Institute

An attempt was made to determine the qualitative changes in basmati rice （Pusa Basmati 1121, PBl121） during soaking at 40 ℃ to 80 ℃. Soaking temperature had significant effect （a = 0.01） on chemical composition, glycemic index and starch characteristics of rice. Starch content, apparent amylose content, crude protein content and crude fat content in un-soaked rice were found to be 73.24%, 27.26%, 8.79% and 2.56%, respectively, but differences in these traits were observed after soaking. Amylose to amylopectin ratio （Am/Ap） decreased from 0.59 to 0.52 （soaked at 80 ℃）. Crude fibre and crude ash contents increased after soaking. The mineral composition （K, P, S, Ca, Mg, Mn, Fe, Cu and Zn） in soaked rice was found to be 16.46% higher than un-soaked rice at the same degree of polishing. glycemic index of un-soaked rice was found to be 58.41, but decreased to 54.31 after soaking at 80 ℃. Pasting properties, scanning electron microscope images, and X-ray diffractograms suggested partial gelatinization of starch in the temperature range of 60 ℃ to 80 ℃. Based on qualitative changes in rice （apparent amylose content, Am/Ap ratio and crystallinity rate）, it was concluded that intermediate soakincl temperatures （60 ℃ to 70 ℃） would be useful for soaking of PB1121.

关键词： basmati rice soaking glycemic index starch characteristic temperature chemicalcomposition crystallinity

glycemic index and glycemic Load of Juice from Edible Wild Fruits (Adansonia digitata, Tamarindus indica and Parkia biglobosa) Consumed in Cote d’Ivoire

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Journal of Biosciences and Medicines 2018年第1期6卷 63-74页

作者： Antoine Kouame Kouassi Nestor Kouakou Kouassi Maxwell Avit Grah Beugre Denis Yao N’Dri Georges N’Guessan Amani Dago Gnakri Nutrition-Biochemistry Laboratory Department of AgroforestryJean Lorougnon Guede UniversityDaloaCote d’Ivoire Food Biochemistry and Tropical Products Technology Laboratory Department of Food Science and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire

The diabetes mellitus is a public health problem in C?te d’Ivoire. The glycemic index (GI) and the glycemic load (GL) determination of commonly consumed foods such as juice fruits is an alternative to prevent metabolic diseases. This study carried out three wild fruits locally named Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa) collected at maturity stage. The juices from the pulp of fruits have been elaborated, pasteurized, submitted to microbiological and physicochemical analysis before GIs/GLs determination. Ten healthy subjects with body mass index and age average respectively 21.57 ± 1.06 and 28 ± 2 years old tested the three juices and glucose (50 g) as reference food. Blood samples have been collected at 0, 15, 30, 45, 60, 90 and 120 min after foods consumption. The GIs/GLs has been determined according to ISO/FDI 26642:2010 protocol. Data showed that pasteurized juices has a weak microbiologic load (1.0102 - 2.4102 of Mesophylls Aerobic Germs) and not contain pathogen germs. The GI and GL of Néré juice are high with respective values of 89.54 ± 1.63 and 29.22 ± 4.09 whereas those of Baobab and Tomi juice are moderate with respective GI/GL values of 66.48 ± 2.12/13.24 ± 1.99 and 60.41 ± 2.63/12.87 ± 1.67. The juice of Néré should be consumed occasionally when those of Baobab and Tomi should be consumed with moderation. It would be suitable to know more about the GI and GL of all the juice fruits produced locally so as to prevent efficiently diabetes mellitus in the country.

关键词： Edible Wild Fruits Pasteurized Juices glycemic index glycemic Load Cote D’Ivoire

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

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Food and Nutrition Sciences 2014年第4期5卷 308-315页

作者： Camille Adam Kouamé Nestor Kouakou Kouassi Aissatou Coulibaly Denis Yao N’dri Georges Gnomblesson Tiahou Lokrou Adrien Georges N’guessan Amani Laboratory of Food Biochemistry and Tropical Products Technology Nutrition and Food Safety SectionDepartment of Food Sci-ence and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of Food Biochemistry and Tropical Prod-ucts Technology Biochemistry SectionDepartment of Food Science and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of Nutrition and Food Safety Department of Food Science and TechnologyNangui Abrogoua UniversityAbidjanCote d’Ivoire Laboratory of Medical Biochemical Faculty of Medical SciencesFelix Houphouet-Boigny UniversityAbidjanCote d’Ivoire Endocrinology and Metabolic Diseases Department Centre Hospitalier Universitaire(CHU)de YopougonAbidjanCote d’Ivoire

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.

关键词： Diabetes Mellitus Management Prevention glycemic index glycemic Load Ivorian Traditional Foods

Effect of the Various Processed Food of the Far North Cameroon on the glycemic index

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Food and Nutrition Sciences 2014年第9期5卷 779-786页

作者： Benoit B.Koubala Germain Kansci Abdoulaye N.P.Fifen Angèle I.Ngoufack Yvette C.M.Dadjeu Department of Life and Earth Sciences University of MarouaMarouaCameroon Department of Biochemistry University of YaoundéIYaoundéCameroon

Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food commonly consumed in Maroua (Far North Region, Cameroon) on the glycemic index (GI). To ameliorate the follow up of MS and population’s nutrition education, a survey was conducted among 200 families. The ten most consumed meals were selected after a food survey among 200 families. The meals were mostly made of a vegetable soup associated to a high carbohydrate staple. Vegetables and cereals were processed according to the food survey results. Then, a food tolerance test was performed on 30 male volunteers living in the same region. Among them, 12 were selected with an average age of 28.25 and a mean BMI of 19.63. They were studied on separate occasions in the morning after an overnight fast. After fasting, blood glucose was taken before and (15, 30, 45, 60, 90 and 120 minutes) after eating a test meal compared to sucrose and glucose solution (33.33%) used as reference. glycemic response curves were used to calculate the gi of each meal. Results show that GI of the tested meals varied significantly (p < 0.05) between 20 and 79. Red millet porridge with kelenkelen-beans (Cochorus oletorius-Vigna unguiculata) sauce and red millet porridge with kelenkelen-peanut (Cochorus oletorius-Arachis hypogea) sauce exhibited the lowest GI. The highest GI was observed in corn porridge associated with fresh okra (Hibuscus esculentus) or with tasba (Cassia tora)-okra-beans sauce.

关键词： Food Processing Meals glycemic index Glycemia Far North Cameroon

Rice and Bean:glycemic index and glycemic Load of the“Baiao de Dois”

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Agricultural Sciences 2014年第9期5卷 770-775页

作者： Tatiana Uchoa Passos Helena Alves de Carvalho Sampaio Soraia Pinheiro Machado Arruda Maria Luisa Pereira de Melo Jose Wellington de Oliveira Lima Daianne Cristina Rocha Public Health State University of CearaFortalezaBrazil Pharmacology State University of CearaFortalezaBrazil

The “bai?o de dois” is a typical Brazilian dish and a rich combination of rice and beans. This preparation has a high nutritional value but its effect on glycemic response is not yet studied. To determine the glycemic index and glycemic load of foods can help prescribing diets and as a result, improving the treatment and prevention of chronic diseases. This study aimed to access the glycemic index (GI) and glycemic load (GL) of “bai?o de dois”. Following the protocol recommended by the Food and Agriculture Organization, 6 volunteers were recruited to perform blood glucose tests. Each volunteer performed three glucose tolerance tests and a test with “bai?o de dois”. All tests were undertaken in separate weeks. Through the calculation of the areas under each of the curves, it was possible to access the GI of “bai?o de dois” by the average values of six GIs found for each volunteer. It was calculated that the GL of each portion tested and recommended servings per capita. It was found that “bai?o de dois” had low GI (44) and GL (6) at the recommended per capita, but high GL (22) at the portion tested (bigger than the recommended). The “bai?o de dois” do not present a potential risk for developing chronic diseases, but it is recommended consumption to be monitored.

关键词： glycemic index glycemic Load Regional Food Baiao de Dois Chronic Disease

Association of dietary glycemic index and dietary fiber with HbA1c level among Chinese middle-aged and elderly patients with type 2 diabetes

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Association of dietary glycemic index and dietary fiber with...

The glycemic index of Soybean Nutrition Bar and Its Second Meal Effect

营养与老年代谢病——达能营养中心第十四届学术年会

作者： Junyi Jiang~1 Hua Qiu~2 Genming Zhao~1 Yi Zhou~2 Hong Zhang~2 Qingwu Jiang~1 Qiao Sun~2 Hongyan Wu~2 Liming Yang~2 Xiaonan Ruan~2 Wanghong Xu~1 1 Department of Epidemiology,School of Public Health Key Laboratory of Public Health Safety,Ministry of Education,Fudan University,138 Yi Xue Yuan Road,Shanghai,200032,People’s Republic of China 2 Pudong New Area Centers for Disease Control and Prevention,3039 Zhang Yang Road,Shanghai 200136,People’s Republic of China

Objective:It has been suggested that dietary factors play an important role in diabetic control in patients with type 2 diabetes.However,little is known about the situation in Chinese population,whose diets are typically high in fiber and in glycemic index(GI)value. Methods:934 middle-aged and elderly patients with type 2 diabetes and 918 healthy volunteers from Pudong New Area of Shanghai,China,were interviewed to elicit demographic characteristic and lifestyle factors in Oct-Dec,2006. Dietary habits were assessed with a validated food frequency questionnaire.Anthropometric measurements,bio-speci- men collection and biochemical assays were conducted at the interview according to a standard protocol. Results:Generally,prevalent diabetic patients had lower levels of energy and macronutrients intake than healthy adults.The average levels of the nutrients intake did not vary by the duration of diabetes among patients,while the average levels of several metabolic factors,such as fasting glucose,glycolated hemoglobin Ale(HbAlc),systolic blood pressure and high density lipoprotein cholesterol,increased with increasing duration of the disease.HbAlc level was linear correlated with dietary fiber and average GI intake,and was consistently observed lower in patients with higher fiber or lower GI intake regardless of duration of the disease. Conclusions:Dietary fiber and GI intake may play an important role in glycemic control among Chinese patients with type 2 diabetes.

关键词： type 2 diabetes dietary fiber glycemic index glycolated hemoglobin Alc

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The Glycemic Index of Soybean Nutrition Bar and Its Second M...