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Subject: Food and Nutrition × Author: Sharma, Vibhuti × Start date: 2022 × Type: Thesis × Thesis Type: Ph.D ×
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    Optimization of low glycemic index meals for diabetic patients using key food ingredients
    (Punjab Agricultural University, 2023) Sharma, Vibhuti; Bains, Kiran
    The present study was carried out to optimize low glycemic index meals for diabetic patients using key food ingredients. The dietary survey was carried out on 100 diabetic men and women in the age group of 40 to 60 years. The representative samples of a lunch meal of the subjects were collected to determine resistant, digestible and total starch, proximate principles, total, soluble and insoluble dietary fibre, and in vitro Glycemic Index (GI). Ten meal combinations were optimized by using key foods namely multigrain chapati, whole mungbean daal, spinach vegetable preparation, bottle gourd vegetable preparation curd and salad and nutritionally analyzed. Higher waist to hip ratio was observed in 63.4% of men and 59% of the selected diabetic men and women, whereas, 70.7 and 56.4% of men and women had Body Mass Index more than the cut off value of 23 kg/m2. The total cholesterol, LDL-C, triglycerides, systolic blood pressure and diastolic blood pressure was high i.e. more than the cut-off values among 56.1, 65.9, 61.0, 56.1 and 63.4% of the selected diabetic men while the corresponding values for women were 35.9, 51.3, 41.0, 61.5 and 48.7% while 63.4% of men and 46.2% of women had lower HDL-C values. The representative meals of diabetic men and women were high in Glycemic Index (70.95) and Glycemic Load (53.47). High GI (GI: >70) meals were consumed by 71.5% of diabetics while 28.5% of them were consuming moderate GI meals (GI: 56-69). The meal combination comprising of multigrain chapati +whole mungbean daal + spinach vegetable preparation + curd + salad had the highest dietary fibre content, the values of insoluble, soluble and total dietary fibre being 16.56, 4.65 and 21.24g, respectively. The average blood glucose response at 0, 30, 60, 90 and 120 minutes after the ingestion of this meal combination was 62.8, 63.3, 76.2mg/dL, respectively, the corresponding values for standard glucose were 79.8, 141.4, 147.0, 124.7 and 112.7 mg/d. The in vivo Glycemic Index of the optimized meal combination was 49.81 which was much lower than the habitual meals of the studied population. All other optimized combinations were also in the low Glycemic Index (GI) foods category (55 or less) with low Glycemic Load (10 or less), hence, offer meal choices to the diabetic patients and are culturally acceptable in terms of practices and preferences.