Glycaemic and insulin responses to some breakfast items in diabetic subjects
1988; Butterworth & Co.; Volume: 37; Issue: 2 Linguagem: Inglês
ISSN
0029-6635
AutoresViswanathan Mohan, C. Snehalatha, A Ramachandran, Viswanathan Mohan, M Revathy, P. Sheila, L. Premila, P Indira, P. K. Kymal,
Tópico(s)Natural Antidiabetic Agents Studies
ResumoThe glycaemic and insulin responses to four common breakfast items namely iddli, pongali uppuma and bread were studied in South Indian non-insulin dependent diabetic subjects and compared with 75 gms of glucose. The breakfasts- provided 300 K cals of which complex carbohydrate contributed 68-81%, proteins 12-14% and fat 8-19% of total calories, while the dietary fibre contents varied from 3.8 g to 7.4 g in 300 K ca1 portions. The results indicated that pongal, uppuma and iddli were suitable for diabetics as jiheir glycaemic responses to the test foods were low. Bread was considered unsuitable as its glycaemic response was as high as that of glucose. A number of parameters like the mode of cooking and' processing, the form of food and the differences in food constituents which affect digestion, absorption and metabolism seem to influence the glycaemic and insulin responses.
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