Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810085295
Authors: Kavita, M S
KAU
Advisor: Prema, L
Title: Glycemic Response to Selected Carbohydrate Rich Foods in Diabetics
Publisher: Department of Home Science, College of Agriculture, Vellayani
Language: en
Type: Thesis
Agrotags: null
Keywords: Home Science
Abstract: A study was conducted to assess the glycemic response of selected carbohydrate rich foods in twenty NIDDM patients. The selected patients were adult m les in the age group of 40 to 51 years, having a fasting blood sugar level of 140 mg/dl and 200 mg/dl at 2 hour after the consumption of food and relying on oral hypoglycemic agents. Results of the personal characteristics of the selected patients showed that 50 per cent of them were suffering from diabetes for the past 10 years. Seventy per cent of them had normal body weight and all of them depend on sulphonylurea and biguanides or a combination of these two drugs. An oral glucose tolerance test was done prior to the experiment. Glucose was administered to the patients with a fasting blood sugar level of 193.5 ± 36.0 mg/dl. The peak rise over the fasting blood sugar level was found to be 164.5 ± 30.8 mg/dl, sixty five per cent of the patients reached the peak at 1 hour postprandially. The relationship between blood sugar level at various time intervals showed an optimum time of 85.21 minutes after which the blood sugar level decreased considerably. Experimental lunches planned for the study were isocaloric and similar except for the staple foods such as rice, wheat, ragi and tapioca which supplied 75 g of carbohydrate. Lunch with rice as a staple food was given to the patients with a fasting blood sugar level of 195.4 ± 44.7 mg/dl which gave the peak rise of 159.1 ± 42.2 mg/dl over the fasting blood glucose level after lunch. The peak was observed 1 hour after the consumption of lunch in 80 per cent of the patients. In this case the optimum time beyond which the blood sugar level decreased was found to be 79.77 minutes. The patients had a fasting blood sugar level of 200.2 ± 53.9 mg/dl when wheat based lunch was administered. The peak rise over the fasting blood sugar level was found to be 103.7 ± 38.4 mg/dl, 70 per cent reached the peak at 1 hour after the lunch. The time at which the blood SU9ar level decreased was found to be at 72.92 minutes postprandially. The lunch with tapioca was given to the patients with a fasting blood sugar level of 199.5 ± 46.5 mg/dl. After the lunch, the peak rise over the fasting blood sugar level was found to be 181.1 ± 35.3 mg/dl. At 1 hour after the lunch the peak was observed among 85 per cent of the patients. It was at 73.02 minutes, the blood sugar level found to decrease. Lunch with ragi as st~ple food was given to the patients when they had the fasting blood sugar level of 205.6 ± 56.6 mg/dl. After the lunch, majority of the patients (80 per cent) reached the peak level over the fasting blood sugar level at 1 hour. The peak rise over the fasting blood sugar level was found to be 114.6 ± 58.1 mg/dl. The time at which the blood sugar level found to decrease was 73.32 minutes. From the results of area under the 2 hour glucose stimulation curve, it was found that wheat has the least area under the curve followed by ragi, rice and tapioca. The glycemic response was analysed and found that wheat had the least glycemic response followed by ragi, rice and tapioca. Tapioca showed a glycemic response which was found to be higher than that of glucose. It may be due, to some metabolic error on the part of the subjects. The correlation studies of glycemic response and mean peak rise over the fasting blood sugar level showed a highly significant positive correlation. Relationship of glycemic response to plasma glucose concentration was found to be highly significant. The present study points out the need to conduct similar experiments with a variety of foods on large number of patients. Such data will enable to modify the diabetic diet to include locally available and low cost foods as hypoglycemic agents.
Subject: Home Science
Theme: Carbohydrate Rich Foods in Diabetics
These Type: M.Sc
Issue Date: 1995
Appears in Collections:Theses

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