Glycemic index and glycemic load of selected Chinese traditional foods

AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast.The blood glucose concentrations were analyzed immediately before,15,30,45,60,90 and 120 min after food consumption using capillary blood samples.The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve(IAUC)value for the test food as a percentage of each subject's average IAUC value for the glucose.The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size,divided by 100.RESULTS:Among all the 23 Chinese traditional foods tested,6 of them belonged to low GI foods(Tuna Fish Bun,Egg Tart,Green Bean Dessert,Chinese Herbal Jelly,Fried Rice Vermicelli in Singapore-style,and Spring Roll),10 of them belonged to moderate GI foods(Baked Barbecued Pork Puff,Fried Fritter,"Mai-Lai"Cake,"Pineapple"Bun,Fried Rice Noodles with Sliced Beef,Barbecue Pork Bun,Moon Cakes,Glutinous Rice Ball,Instant Sweet Milky Bun,and Salted Meat Rice Dumpling),the others belonged to high GI foods(Fried Rice in Yangzhou-Style,Sticky Rice Wrapped in Lotus Leaf,Steamed Glutinous Rice Roll,Jam and Peanut Butter Toast,Plain Steamed Vermicelli Roll,Red Bean Dessert,and Frozen Sweet Milky Bun).CONCLUSION:The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

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

Glycemic Index, Glycemic Load, and Glycemic Response to Pomelo in Patients with Type 2 Diabetes

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.

Rice and Bean:Glycemic Index and Glycemic Load of the“Baiao de Dois”

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.

Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (Adansonia digitata, Tamarindus indica and Parkia biglobosa) Consumed in Cote 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.

Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response

This study aimed to investigate the effect of yam flour substitution (Dioscorea alata L.) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used to determine the optimal formulation of bread made of yam flour, wheat flour and moringa powder. The mixture of 79.4% soft wheat flour, 20% yam flour and 0.6% moringa leaves powder has a good potential in bread preparation and was used in this study. 100% wheat bread was used as control. Postprandial blood glucose response (glycemic response) was evaluated with the glucose used as a reference food. Blood glucose responses were measured at different intervals for 2 hours. The results indicated that composite bread had low GI and GL values than wheat bread. Values are GI = 80 and GL = 61.2 for wheat bread and GI = 37.78 and GL = 29.65 for the composite bread. This study demonstrated that the inclusion of yam flour of moringa leaves powder in bread production might not pose a threat to blood glucose response compared to wheat bread. These pieces of bread could be included easily in diabetics’ and non-diabetics diet.

The Effect of Potato Varieties and Processing Methods on Glycemic Response

In order to identify those potatoes which exert a low glycemic impact after processing, eight early potato varieties and four processing methods were evaluated for their total starch content, amylose content, rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), estimated glycemic index (eGI), glycemic load (eGL) as well as their relationship among each other. While all these profiles were highly dependent on the potato variety and processing methods, all the eight varieties were classified as low GL foods (p ≤ 0.05). A strong positive correlation was observed between eGI and RDS (r = 0.84, 0.79, and 0.74) for retrograded and reheated, baked and microwaved varieties, respectively), whereas a moderate negative correlation was observed between eGI and RS for retrograded and reheated (r = -0.39) and microwaved (-0.37) varieties (p ≤ 0.05). On the basis of these findings, it can be concluded that potato variety, processing methods, and starch characteristics define the eGI and eGL. Furthermore, for the varieties examined, the present study identified RDS as a major starch factor contributing to eGI.

Influence of Beverage Consumption Made from Baobab Pulp (<i>Adansonia digitata L.</i>) on Postprandial Glycemia in Côte d’Ivoire

The study’s aim was to assess the consumption influence of beverages from baobab pulp on postprandial blood sugar in Côte d’Ivoire. Thus, a consumer survey of baobab juice was carried out in the city of Abidjan. Beverages from baobab pulp collected in four localities of Côte d’Ivoire (Man, Boundiali, Bouake and Abidjan) were prepared. These beverages were consumed by 15 subjects over a period of 9 days to determine their glycemic index (GI), glycemic load (GL) and postprandial blood sugar. During the survey, baobab juice’s consumers’ respondents were composed more of females (53.3%) than males (46.7%). Baobab juice is generally consumed in the afternoon by 35% of respondents twice a week (34.5%). Among the preferred juices sold in Abidjan markets, baobab juice is ranked second by children (21.4%) and fourth by adults (13.4%). The results of the glycemic index (GI) and glycemic load (GL) showed that beverages made from baobab pulp with sugar from Abidjan had high glycemic index and glycemic load. On the other hand, beverages made from baobab pulp with sugar from three other localities showed medium values of GI and GL. However, the GI and GL of the baobab pulps without sugar of four localities are low. The consumption at the will of these beverages without added sugar may be useful for the prevention and control of diabetes. However, beverages made from pulp with added sugar should be consumed in moderation in order to avoid a rise in blood sugar in prediabetics as well as in healthy subjects.

Weight Management of Young Women with Down Syndrome: <i>C-ICAN</i>Meal Plan

Primary care physicians are in a unique position to provide a holistic and individualized care to their patients with Down Syndrome. These patients share common medical problems with general population;however, they often are medically complex and present with cardiac, orthopedic, and endocrine challenges such as overweight-obesity and related comorbidities that occur with more frequency in this unique population. The prevention of overweight-obesity is an important public health issue for both the general population and for the population of individuals with Down Syndrome. If abnormal weight gain is treated early and effectively many secondary comorbidities can be prevented or ameliorated. This case report discusses the impact of implementing a Consistent Individualized Carbohydrate controlled Anti-inflammatory Nutrition plan (C-ICAN) as part of the treatment plan for a young woman with Down Syndrome (DS). The C-ICAN meal plan is a low glycemic load meal plan with 30% to 35% calories from fat, 20% to 25% calories from protein, 40% to 45% calories from carbohydrate, and goal of 25 gm fiber per day. The C-ICAN meal plan combines the Mediterranean diet because of its well-established anti-inflammatory, and cardiovascular benefits, with a high protein and low glycemic-load meal plan to improve satiety and glycemic control. In this case the patient and her caregivers adjusted to a structured meal pattern well, weight balance resulted, and mealtime stress was reduced.