Glycemic Index and Glycemic Load of Four Local Alcoholic Drinks of Benin

Gomina, Moutawakilou; Aïkou, Nicolas; Sina, Haziz; Vodounon, Cyrille Alode; Saka, Dominique; Akpona, Simon; Baba-Moussa, Lamine

doi:10.9734/ijbcrr/2016/24591

Cited by 2 publications

(1 citation statement)

References 44 publications

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“…The vegetable drink showed significantly lower glycemic response compared to the glucose standard (P ≤ 0.05) [19]. The vegetable drink had a low GI of 34.6 ± 9 and a low GL of 4.4.…”

Section: Discussionmentioning

confidence: 81%

Glycemic Index in the Development of Functional Beverage

Francis¹,

Rodgers²,

Salmon³

et al. 2018

Eur J Exp Bio

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Background: Due to the prevalence of diabetes in Jamaica, an understanding of the glycemic index (GI) and glycemic load (GL) values of beverages and food can aid dieticians in guiding consumers to choose sensibly. It is reported that consumption of low GI and GL foods may reduce the risk of type 2 diabetes, coronary heart disease and obesity. However, low GI snacks/food available to diabetic patients in Jamaica are very limited. This study was conducted to develop a low GI and GL vegetable drink that could be commercialized.Methods: Ten (10) healthy Jamaican subjects (5 males and 5 females) with mean age 30 ± 2 years and mean BMI 25 ± 1 kg/m 2 were recruited to the study. Using a non-blind, crossover design trial, the subjects consumed equicarbohydrate amounts (25 g of total available carbohydrate) of the vegetable (beetroot -Beta vulgaris, cucumber -Cucumis sativus and carrot -Daucus carota) drink and twice glucose as reference food (25 g of total carbohydrate). Blood glucose was determined after overnight fasting (0 hours) and at 15, 30, 45, 60, 90 and 120 minutes after the consumption of each test food. The glycemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. Results:The GI and GL values of the vegetable drink were found to be 34 ± 10 and 4.4, respectively. As per the Food and Agriculture Organization, GI cut-off values are as follows: low <55; medium 56-69 inclusive, high >70 and for GL, low ≤ 10, medium 10 to 20 or high ≥ 20. Hence the vegetable drink could be classified under low glycemic food/ nutrient. Conclusion:Identification of beverages and other foods with low glycemic responses may have practical applications in controlling blood glucose levels. This study provides scientific evidence of the blood glucose response of the formulated vegetable drink. The complex carbohydrates in beetroot, carrot and cucumber may be responsible for the low postprandial glycemic response. This will lead to a low demand for insulin secretion from the pancreatic β cells, which are often impaired in type 2 diabetic individuals.

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“…The vegetable drink showed significantly lower glycemic response compared to the glucose standard (P ≤ 0.05) [19]. The vegetable drink had a low GI of 34.6 ± 9 and a low GL of 4.4.…”

Section: Discussionmentioning

confidence: 81%

Glycemic Index in the Development of Functional Beverage

Francis¹,

Rodgers²,

Salmon³

et al. 2018

Eur J Exp Bio

View full text Add to dashboard Cite

show abstract

Functional foods of sub‐Saharan Africa and their implications in the management of type 2 diabetes: A review

Matsinkou Soh,

Ngaha Damndja,

Njintang Yanou

2023

Food Science & Nutrition

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Throughout the world, the prevalence of metabolic diseases in general and type 2 diabetes (T2DM) in particular is constantly growing, and sub‐Saharan Africa (SSA) is not spared. The use of functional foods is a more practical option among the different approaches used in the management of T2DM owing to the fact that they are relatively less costly, safer, and more accessible. In addition to their low glycemic index just like foods currently used to manage diabetes, functional foods contain bioactive compounds such as polyphenols, dietary fibers, saponins, and peptides. They are so named because they have additional health advantages beyond their basic nutritional worth. Bioactive compounds can be found in a variety of SSA plant‐based foods, such as spices, fruits, vegetables, legumes, starchy foods, prepared foods, mixed foods, and prepared dishes. The goal of this review is to highlight some of the investigations into the effectiveness of local food and their antidiabetic mechanisms that have been studied in various SSA regions. Using the literature review as a basis, the authors state that SSA foods are rich in various bioactive compounds capable of regulating blood sugar through enhanced glucose tolerance, antioxidant effects, insulin sensitivity, and inhibition or activation of some key enzymes of the glucose metabolism that are linked to the prevention and management of T2DM. Many of the cited findings are preliminary, obtained from cell and preclinical studies, and therefore other studies need to be done to demonstrate the full potential of these foods to serve as bases for dietary guidelines.

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Glycemic Index and Glycemic Load of Four Local Alcoholic Drinks of Benin

Cited by 2 publications

References 44 publications

Glycemic Index in the Development of Functional Beverage

Glycemic Index in the Development of Functional Beverage

Functional foods of sub‐Saharan Africa and their implications in the management of type 2 diabetes: A review

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