Abstract
This study was aimed to examine energy, density, proximate, dietary fiber and macronutrients ratio on the glycemic index and glycemic load of 6 kinds Indonesian local package menus made of red rice as a staple food and several other potentially antidiabetic food ingredients. The design was a quasi-experimental with 20 participants each of which were10 non-diabetic subjects (4 males and 6 females) aged between 20.3±1.0 years old and 10 subjects with type 2 diabetes (5 males and 5 females) aged between 54.4±9.3 years old. The results showed test package menu 1 (nasi liwet) has glycemic index and glycemic load can be accepted as healthy menu package in both, non-diabetic subjects (glycemic index = 23.8±9.2; glycemic load = 11.9±4.6) and diabetes subjects (glycemic index = 17.5±8.5; glycemic load = 8.7±3.3). There is a moderate to a strong negative correlation between glycemic index and the incremental area under the curve with the content of protein, fat, total dietary fiber, soluble dietary fiber, and moderate to strong positive correlation with macronutrients ratio. In conclusion, prevention of increased postprandial blood glucose in the management of type 2 diabetes mellitus diet can be done by preparing a local Indonesian menu package based on red rice food ingredients by considering the type of menu, protein, fat, total and soluble dietary fiber, and macronutrient ratio.
Highlights
Carbohydrate foods with a low glycemic response and nutritional interventions become one of the strategies to optimize postprandial glycemia and proved useful in the dietary management of chronic diseases such as diabetes
The parameters were collected from study subjects, including age, height, weight, body mass index (BMI), waist circumference (WC), waist-hip ratio (WHR) and % body fat
These results indicate glycemic index (GI), and glycemic load (GL) values of six test meals ranged from the lowest to the highest
Summary
Carbohydrate foods with a low glycemic response and nutritional interventions become one of the strategies to optimize postprandial glycemia and proved useful in the dietary management of chronic diseases such as diabetes. Rice as the main food of half the world's population, is deemed an important food because it has implications for human nutrition and health. Around 122 countries in the world produce rice. China is the largest producer country in the first rank, followed by India, Indonesia, Thailand, Philippines, Vietnam and Bangladesh to supply 50% of the world (FAOSTAT, 2009). The inside of red rice contains protein ranged from 9.9% to 14.0% (Gealy and Bryant, 2009), carbohydrates 73.7% to 79.3% (Sompong et al, 2011) and fat 2.2% to 3.7% (Yoshida et al, 2010). Red rice was chosen in this study because compared to white rice, red rice is richer in nutrients, fiber and bioactive components but is low in glycemic index value and glycemic load (Imam et al, 2012; Kozuka et al, 2015)
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