Abstract
People do not generally eat single or individual meals; rather they eat mixed meals, consisting of two or more individual meals. These mixed meals usually have glycemic indices which differ from that of the individual food type. This study was aimed at evaluating the glycemic indices of three commonly consumed mixed meals eaten in Okada; rice and beans (test food 1), rice and plantain (test food 2), beans and plantain (test food 3). Two hundred and forty healthy subjects aged between 18 and 30 participated in this study. They were randomized into three groups of eighty persons each, and fed with the standard food (50 g glucose) on day one and one of the test foods on day two, after an overnight fast. Blood samples were taken at 0, 30, 60, 90, and 120 min after the food had been eaten. The results showed that the Glycemic Index (GI) values for the test foods were high: 86.60 (test food 1), 89.74 (test food 2), 86.93(test food 3). The incremental increase in blood glucose was monitored and calculated for each food and when compared with that of the standard food (glucose), there was significant differences (p < .036) for test food 1 and (p < .068) for test food 3; both at 30 min. At 120 min, no significant differences in blood glucose levels were observed (p > .05). The results from this study indicated that the GI of the mixed meals was affected by the constituent nutrient and the response is also affected by the proportion of each nutrient. Our findings show that the selected test foods (mixed meals) consumed in Okada have high GI values.
Highlights
A fasting blood sample was taken at 0 min; immediately after this, the subjects consumed 50 g standard food (50 g of glucose powder dissolved in water) in a comfortable place
The IAUC calculated for each test meal eaten by each subject was expressed as a percentage of the mean IAUC for the standard food eaten by the same subject as follows: Incremental blood glucose area of test food
As more protein is taken in conjunction with carbohydrate, the insulin response will increase, whereas postprandial glucose will not change much. This could account for the reduced Glycemic Index (GI) value seen in test food 3, which has a greater amount of protein
Summary
Four milliliters of heat stable α-a mylase (0.5 g of α-amylase in phosphate buffer) was added to one gram each of the defatted samples (W1) and allowed to incubate at 100°C for 30 min. The respondents were asked to remove any “heavy” items from their pockets and any heavy items of clothing. The subjects were asked not to undertake vigorous activities on the day before the test and to avoid caffeine containing drinks 24 hr before the test; instructions concerning meals of the previous day were not provided, because the fat and carbohydrate content of the evening meal before GI testing does not influence the blood glucose response. The respondents were asked to remove their shoes and stand with their back to the wall, looking directly forward. The back of their feet, calves, upper back and the back of their head were in contact with the wall.
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