The Developed Ready to Eat Meal affected to Blood Glucose and Insulin in Healthy Subjects: Glycemic Index Study
Nattira On-Nom
, Rungrat Chamchan Rin Charoensiri, Ratchanee Kongkachuichai and Chaowanee Chupeerach*
Institute of Nutrition, Mahidol University, Phutthamonthon 4 Rd., Salaya, Phutthamonthon, Nakhon Pathom, Thailand.
Corresponding Author Email: chaowanee.chu@mahidol.ac.th
Abstract:
The glycemic index (GI) rates carbohydrate-containing foods by how much they boost blood sugar. High GI foods increase the risk of non-communicable diseases, especially diabetes. The aim of the study was to develop the low and medium GI in ready to eat meal with consumer acceptance. The crossover design was use in this study and fourteen healthy participants consumed 25 g available carbohydrate. Blood samples were taken within 0-120 min after starting to eat the test meal. Glucose and insulin were measured by automated chemistry analyzer. Area under the curve of glucose was use for glycemic index calculation. For the five test meals, GI mean values and standard error of mean were as follows. Chicken basil fried rice (46.9±13.8), fried whole wheat pasta with chicken (53.1±8.7), and steamed minced chicken rice with seasoned shiitake mushrooms (37.6±6.3) in the low GI group, with pork fried rice (57.2±8.7) and minced chicken rice with sauce (57.6±6.8) meals in the medium GI group. Test meals contained high amount of dietary fiber which could affect to GI value and blood insulin. Soluble fiber as beta-glucans source in the developed to eat meal such as shitake mushroom and other vegetables might help to delay gastric emptying. Therefore glucose in the diet was absorbed more gradually, with decreased blood glucose levels and increased insulin response. Knowledge of GI values in these developed ready to eat meals can be used to guide food choices for individuals suffering from diabetes and obesity.
Keywords:
Diabetes; Dietary Fiber; Healthy Food; Obesity; Test Meal
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