Glycemic response to selected carbohydrate rich foods in diabetics
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Date
1995
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Department of Home Science, College of Agriculture, Vellayani
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.
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