Fruit and Vegetable Effect Changes in Blood Sugar Levels and Food Glycemic Index

Abstract

BACKGROUND: Foods consumed with fiber sources will be different from foods not consumed with fiber sources because fiber has a mechanism to lower blood sugar levels. However, the difference or the correlation factor is not yet known. AIM: This study aims to determine the differences in changes in blood sugar levels in the fruit or vegetable intervention and to determine the correction factor for changes in blood sugar levels and the glycemic index (GI) of food. METHODS: The research design used was experimental with a pre-post design; the sampling technique used purposive sampling totaling 13 people divided into two groups, namely, the fruit and vegetable group. The sample was selected under normal circumstances and had no history of diabetes mellitus. Blood sugar levels taken were fasting blood sugar levels at 0’, 30’, 60’, 90’, and 120’ after the intervention to see a graph of changes in blood sugar levels. The statistical analysis used is ANOVA/Kruskal–Wallis. RESULTS: The results showed a significant difference (p < 0.005) in comparing standard bread with bread and avocado and bread and beans at 30’ after the intervention. After the intervention, bread with watermelon showed significant results at 120’ and bread with carrots at 90’. The highest GI and the lowest correction factor for changes in blood sugar levels were shown in watermelon. In contrast, the lowest GI and the highest correction factor were shown in avocado. CONCLUSION: When compared between the four interventions, giving avocados were more able to lower blood sugar levels.