The Comparison of Diet Menu Quality Based on Red Rice as a Staple Food Using Glycemic Response Variables

Abstract

Glycemic Index have relevance in the regulation of blood glucose with different glycemic response variables that are useful for T2DM. This study aims to determine glycemic response variables, including Peak of Blood Glucose Level (PBGL), Time of Peak Blood Glucose (TPBG), Maximum Increase of Blood Glucose (MIBG), 2-hours of Postpandrial Blood Glucose (2hPPBG) and Incremental Area Under Glucose Curve (IAUC) of Indonesian local food with staple food dishes based on red rice by different preparation process and composition of menus recipes standard, energy and macronutrient, the total dietary fiber (TDF), glycemic index (GI) and glycemic load (GL). The subjects were 5 men and 5 women with type-2 diabetes mellitus (T2DM). They consumed six types of menus on separate occasions in random order after overnight fasting. There were differences in all glycemic response variables with reference food, except for the TPBG.