Glycemic and Insulinemic Responses to Commonly Consumed Potatoes in Bangladeshi Type 2 Diabetic Subjects.
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Date
2011-07
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Abstract
Glycemic indices (GIs) and insulin responses are useful for measuring biological effects
and consequences of carbohydrates when designing healthy diets, particularly for people
with or at risk of developing diabetes and others disorders such as metabolic syndrome.
In this study, we investigated GIs and insulin (as measured by C-peptide) responses of
patients with type 2 diabetes mellitus (T2DM) to Bangladeshi potatoes and sweet
potatoes. Using a cross-over design, ten T2DM subjects consumed equivalent
carbohydrate amounts (50 g of total carbohydrate) of either the vegetables or white
bread (WB) (as reference food). Serum glucose levels were determined after 0, 15, 30,
45, 60, 90, 120, 150 and 180 minutes, and C-peptide levels were determined at 0 and
180 minutes. Glycemic Indices and Glycemic Loads (GLs) were calculated. Both plain
and sweet potatoes showed a significantly higher serum glucose response compared to
the reference food. The similar glycemic response between plain and sweet potatoes
was reflected in their GI values: 162 50 and 191 66, respectively. The GL values
were 8 and 11, respectively. The substantially higher glycemic response and GI values
of the two potatoes were not the consequence of a suppressed insulin response.
Compared to the mean values of the international table, Bangladeshi potatoes and sweet
potatoes are very high GI foods. However, based on the dietary practices in our society,
potatoes and sweet potatoes may be used as low and medium GL foods, respectively.
This work may help create a better food exchange table for diabetic patients.
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Keywords
Glycemic Index, Glycemic Load, Insulinemic Index, Potato, Sweet Potato, Type 2 Diabetic Mellitus, Carbohydrate
Citation
Fatema Kaniz, Rahman Farzana, Sumi Nurunnahar, Kobura Khadizatul, Ali Liaquat. Glycemic and Insulinemic Responses to Commonly Consumed Potatoes in Bangladeshi Type 2 Diabetic Subjects. European Journal of Nutrition & Food Safety. 2011 Jul-Sept; 1(2): 52-60.