Effect of Low Glycaemic Index and Glycaemic Load Mixed Meals on Postprandial Plasma Glucose in type 2 Diabetes Patients

  • Ihuoma Mary Nnadi
Keywords: Mixed Meals, Type 2 Diabetics, Glycaemic Index, Glycaemic Load, Carbohydrate.

Abstract

Background: Consumption of high glycaemic index (GI) and glyceamic load (GL) mixed meals may pose difficulties in diabetes Medical Nutrition Therapy (MNT)
Objective: This study assessed the GI and GL of four mixed meals and their effect on the post prandial plasma glucose (PPPG) response in type 2 diabetes patients (T2DP).
Methods: Hundred T2DP on MNT only attending University of Nigeria Teaching Hospital (UNTH) medical outpatient clinic were recruited. Control was made up of 100 non-diabetic healthy UNTH workers who consumed 50g glucose to determine GI and GL. The four test meals included: Maize meal porridge (Pap) and beans pudding (Moinmoin), Meat stew and boiled white rice and spaghetti with spinach (Rice and Spaghetti), Meat stew and boiled white rice and beans and spinach (Rice and Beans) and Meat and beans and yam pottage and spinach (Beans and Yam). Plasma glucose was tested quarter hourly for 2 hours for GI and GL values per serving determination.
Results: At 30, 45, 60, 90 and 120 minutes, three meals (i.e. Pap and Moinmoin, Rice and Beans and Beans and Yam) delivered lower GI, GL and decreased PPPG peaks compared to Rice and Spaghetti among non-diabetic and T2DP (P<0.05). Beans and Yam had the lowest GI and GL value per serving (33.20±1.41 and 5.78±0.76) while Rice and Spaghetti had the highest values (49.60±3.63 and 11.49±0.31), respectively.
Conclusion: Pap and Moinmoin, Rice and Beans and Beans and Yam delivered lower GI and GL and decreased PPPG in non-diabetic and T2DP and may provide healthy alternatives.

Published
2021-11-01
Section
Articles

Journal Identifiers


eISSN: 0189-0913
print ISSN: 0189-0913