Glycemic and insulinemic responses to food may depend on several intrinsic factors such as the type of sugar, molecular arrangement, size of starch granules, co-components in the whole food like moisture, fat, protein, fiber, as well as external factors like processing technique and total amount consumed. The postprandial glycemic response to equivalent quantities of test food and standard food is compared using Glycemic Index food (GI food). The incremental area under the curve for blood glucose and insulin at fasting, 30, 60, 90 and 120 min after consumption of different doses (50 and 100 g) of carbohydrate rich foods like rice and chapatti were compared with standard food, white bread. The GI food value for 50 g of chapatti and rice was 44 and 11 respectively. The Insulinemic Index food (II food) values, calculated similarly, for 50 g portion of chapatti and rice were 39 and 6 respectively. Glycemic and insulinemic response showed a dose dependent increase from 50 to 100 g. Both glycemic and insulinemic impact of chapatti were found to be significantly higher than that of rice (p < 0.05). The GI food and II food values will facilitate qualitative and quantitative judgment about the selection of specific foods for effective metabolic control.

Oxidative stress in a biological system is the shift in the homeostasis between oxidants and antioxidants in favour of oxidants. It is suggested to be playing a key role in onset and development of complication of Diabetes Mellitus. The present study aimed to assess the oxidative stress and compare the antioxidant enzyme status in patients with Type 2 Diabetes and paired controls. Total study population consisted of 33 subjects with Diabetes and 10 controls from both male and female gender incorporated for the study. Plasma Malondialdehyde level, an indicator of oxidative stress and antioxidative enzyme system including Erythrocyte Superoxide dismutase, catalase and Glutathione Peroxidase were estimated. Subjects with diabetes had significantly higher plasma malondialdehyde as compared to controls. Antioxidant enzymes levels were found to be lower in diabetic patients as compared to controls. In conclusion, hyperglycemia increases production of free radicals leading to increased lipid peroxidation. The antioxidant enzyme system weakens in diabetic patients compared to controls. It was noted that patients with good glycemic control had less oxidative stress compared to patients with poor control.

Evidence for benefits of anti-oxidative power of polyphenols in cardiovascular diseases has been established. In the present study, effect of polyphenol rich green tea on selected metabolic biomarkers among Asian Indian women with metabolic syndrome in normal free living condition has been recorded. Thirty three Asian Indian women (>30 y) confirmed as having metabolic syndrome, were enrolled for the present study based on written informed consent. Subjects were asked to consume three cups of green tea daily for a period of four months. Regular telephonic contact and periodic visit to supply the tea were made to ensure compliance with the intervention and maintenance of lifestyle and dietary pattern, as followed before the experimental period. Parameters analyzed at baseline have been used as control data to eliminate individual variation. Doubleblind analysis of selected metabolic markers was done at baseline, 2 months and 4 months of the intervention period. At four months, a significant reduction from baseline was observed in weight (2%), waist circumference (4.5%), blood sugar (4%), glycosylated hemoglobin (4%), total cholesterol (11%) and LDL cholesterol (13%) (p < 0.01). The effect of green tea consumption on BMI, fasting insulin, HDL cholesterol, triglyceride, VLDL, C-reactive protein and homocysteine levels was either inconsistent or non significant. The present study showed that green tea consumption by free living subjects with metabolic syndrome resulted in significant improvements in some of the cardiovascular risk factors including visceral fat, blood sugar and cholesterol level.

PurposeRice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing technique, starch composition, and amount of food consumed. The purpose of this paper is to observe the relative glycemic impact (RGI) of foods based on postprandial glycemic response to equal quantities of test foods and standard‐bread expressed as glycemic bread equivalent (GBE), using rice and its products.Design/methodology/approachIn total, five clinically healthy adult volunteers were fed 50 g test foods and bread on different days after an overnight fast. Blood sugar and insulin levels at fasting state and at 30, 60, 90 and 120 min after consuming food were recorded and corresponding area under the curve was calculated.FindingsThe GBE was highest for puffed rice at 107 g, whereas same amount of rice kheer and plain boiled rice induced glycemic response equivalent to 19.5 g and 11 g of bread, respectively. RGI of puffed rice was found to be significantly higher than that of rice kheer and boiled rice (p<0.01). Similarly, the total insulinemic effect of puffed rice (71 g) was found to be significantly higher than that of rice (6 g, p<0.01) and rice kheer (19 g, p<0.05).Practical implicationsDespite being prepared from common raw ingredient, all the three test foods produced varied glycemic and insulin responses. This can be attributed to the different processing conditions, change in nutrient composition and total quantity consumed.Originality/valueThe GBE values may constitute a simple and easy‐to‐use tool for consumers to select food in terms of their predicted glycemic and insulin responses, especially in the diabetic or insulin‐resistant group.