Glycemic Index and Glycemic Load of a typical Brazilian meal: evaluation in healthy and diabetic individuals

Author(s)

Mariana Pietrobom Pupin

• Document type: Master's Dissertation
• Press: Ribeirão Preto.
• Institution: Universidade de São Paulo (USP). Faculdade de Medicina de Ribeirão Preto (PCARP/BC)
• Defense date: 2019-10-10

Examining board members

Anderson Marliere Navarro; Telma Maria Braga Costa; Camila Cremonezi Japur

• Advisor: Anderson Marliere Navarro

Abstract

Diabetes Mellitus (DM) is a chronic disease characterized by an increase in glycemia. Nutritional therapies use the Glycemic Index (GI) and the Glycemic Load (GL) as complementary tools to the treatment of DM. The GI represents the classification of foods and beverages according to the carbohydrate profile and its effects on postprandial glycemia. However, the GI tables only provide information of isolated foods, and data of meals are scarce. In addition, most studies present data tested only in healthy subjects. OBJECTIVE: The aim of the study was to determine the GI and GL of a typical Brazilian meal in type 2 diabetic patients and compare it with non-diabetic patients. MATERIALS AND METHODS: This crosssectional study was performed in a tertiary-level hospital. Thirty-one volunteers were assigned to two groups: Diabetic (GD), n = 15, and Control (GC), n = 16, with mean age of 47.9 (8.6) and 47.5 (6.8) years, respectively. The glycemic responses were evaluated based on the consumption of the reference food (glucose) and a typical Brazilian meal (test meal) containing 50g of carbohydrates available in each. Blood samples were collected serially for 2 h after the ingestion. The GI was calculated from the measurement of the Area Under the Curve (AUC), in response to the intake of the test meal and the reference food. The GL were calculated from the GI. Statistical tests were used to evaluate differences between groups and correlations between variables of interest, p <0.05 was considered statistically significant. RESULTS: The current analysis indicated that the typical Brazilian meal presents low GI and GL when determined in healthy subjects (34.3 ± 21.2, 17.1 ± 10.6 respectively) and diabetics (46.7 ± 10.4, 23, 4 ± 5,2 respectively). In addition, glycemic responses and AUC of GD were significantly higher than those of GC at all times for the reference food and test meal. CONCLUSION: This was the first study that determined the GI of a typical Brazilian meal in diabetics and healthy subjects. The typical Brazilian meal tested in healthy and diabetic subjects has low GI and GL. A full meal promotes lower blood glucose spikes compared to carbohydrate-rich foods, such as glucose. (AU)

• FAPESP's process: 17/12393-8 - Glycemic Index and glycemic load of a typical Brazilian meal: evaluation in healthy and diabetic subjects
• Grantee: Mariana Pietrobom Pupin
• Support Opportunities: Scholarships in Brazil - Master