Postprandial Blood Glucose Response to Spaghetti Meal in Diabetic and Healthy Subjects

被引：0

作者：

Alegbejo, J. O. ^{[1
]}

Ameh, D. A. ^{[2
]}

Ogala, W. N. ^{[1
]}

Ibrahim, S. ^{[2
]}

机构：

[1] Ahmadu Bello Univ, Teaching Hosp, Dept Paediat, Zaria, Nigeria

[2] Ahmadu Bello Univ, Dept Biochem, Zaria, Nigeria

来源：

JOURNAL OF PURE AND APPLIED MICROBIOLOGY | 2011年 / 5卷 / 01期

关键词：

Type; 2; diabetes; Glycaemic index; Glycaemic load; Spaghetti; GLYCEMIC INDEX; INSULIN; PASTA; COOKING; FOODS;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Spaghetti is a form of pasta that is recommended to diabetic subjects in our setting and therefore the study of post prandial response of this food was carried out. Ten (10) type-2 diabetics and five (5) non- diabetics (control) were used for the study. Diabetic and control volunteers took test meal (spaghetti) consisting of 50 g of available carbohydrate portion. This was compared to their response on a separate occasion to the standard reference food (glucose) containing an identical amount of available carbohydrate (50 g). The glycaemic index (GI) was calculated using the method of Jenkins et al. (1981). The glycaemic index of spaghetti in type-2 diabetic subjects was 64 while that of control subjects was 60. The calculated GL of this meal equal 32 in diabetic subjects and 30 in control subjects.

引用

页码：71 / 76

页数：6

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