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Shanxi coarse grains products glycemic index and insulin index assessment

Author: YuanChenShan
Tutor: ZhangWenQing
School: Shanxi Medical
Course: Nutrition and Food Hygiene
Keywords: Coarse grains Glycemic index Insulin index Insulin resistance
CLC: R151
Type: Master's thesis
Year: 2011
Downloads: 71
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Abstract

Objective:Study determined the glycemic index (GI) and Insulin index (II) of 15 kinds of Shanxicoarse grains foods, and filled the GI database of Shanxi coarse grains foods. The advantages ofcoarse grains on blood glucose related metabolism were investigated for further study ondietary intervention diabetes, cardiovascular disease, obesity and other chronic metabolicdiseases.Method:Used the standard determination of food GI, II accepted internationally , determined 8kinds of single foods, 7 kinds of mixed foods. Each contains 50g carbohydrates. And used 50gof pure glucose powder as control food. 10 people in each group,and all of them were tested offasting blood glucose and blood insulin, then were given the test food. Determinedpostprandial blood glucose, blood insulin levels at 15, 30, 45, 60, 90, 120min after eating. 4kinds of foods in each group were determinate ,4 groups in totle.GI calculation: Glucose as a reference (GI = 100), calculated the test foods blood glucoseresponse area under the curve (AUC), AUC divided by 100 to obtain the GI value. GI computedby Wolever method use Specific software.Calculation II: Glucose as a reference (GI = 100), calculated the test foods insulin response areaunder the curve (AUC), AUC divided by 100 to get the II value. II computed by Wolevermethod use Specific software.Blood glucose response curve: Took time as abscissa and the value of blood glucose at eachtime point as ordinate, drew glucose response curve.Insulin response curve: According to the value of insulin at each time point, made the insulinresponse curve.The ratio of Insulin and blood glucose response area under curve（Ins/glu）: According to bloodglucose AUC and insulin AUC, calculated the AUC ratio.Results:1. GI values:In single products, Sorghum flour yuyu, bean flour helao, fried millet were low GIfoods(GI＜55),Cornmeal wowo was high GI food(GI＞70),the other single products were middle GI foods(55＜GI＜70).In mixed product, the noodles mixed by three kinds of flour andhuangzheng were the middle GI food, other products were low GI foods.2.Ⅱvalue: TheⅡof test foods were lower than glucose . Bean flour helao was the lowest singleproduct. The boyu was the lowest mixed product.3. Glycemic response: glucose peaked at 30min, most coarse grains products peaked at 45min.The blood sugar curve of the test foods were smooth and peaked lower, postprandial bloodglucose had fewer changes.4. Insulin response: glucose and coarse grains products all peaked at 30min. The blood insulincurve of the test foods were smooth and peaked lower, the speed and volume of the secretionwere lower than glucose load.5. Different time points of the ratio of Insulin and blood glucose response area under curve ofthe test foods (Ins/glu): the Ins/glu of test foods were lower than glucose load, the mixtureswere higher in postprandial insulin sensitivity.ConclusionsConclusions:Study determined the glycemic index (GI) and Insulin index (Ⅱ) of Shanxi coarse grainsfoods, and filled the GI database of Shanxi coarse grains foods. The coarse grains foods candelay the speed of hyperglycemia postprandial reach to peak, and reduce the blood sugar ,steady postprandial hyperglycemia, increase insulin sensitivity, reduce insulin resistance (IR).The GI,Ⅱvalue of the mixed foods were lower than those of single foods, and moremeaningful to stabilize blood sugar, can also be used on diabetes, cardiovascular disease andother IR-related metabolic diseases of chronic dietary intervention and the corresponding fooddevelopment.

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