Glycemic index and glycemic response of corn starch porridge | 76165


Glycemic index and glycemic response of corn starch porridge with addition of oats, flaxseed or soluble fiber isolated

Author(s): Costa, Jorge de Assis1; Irineu de Oliveira Junior, Gilson1; Vasconcelos Costa, André Gustavo1; Esteves Oliveira, Fernanda Cristina1; Paixão, Mirian Patrícia C. P.1; Neves Ribeiro, Daniela1; Gatti, Karolina1; Angarita Dávila, Lisse2; Durán Agüero, Samuel3; Alfenas, Rita de Cássia Gonçalves

Introduction: Fibers are commonly known to contribute in the improvement of glycemic and lipid profile, exerting a beneficial effect on health, but its effect on the glycemic index of food is still controversial.

Objective: To evaluate the effect of adding high-fiber foods (oats and flaxseed) and a supplement of soluble fiber isolated on the glycemic index (GI) and glycemic response of a porridge of corn starch.

Methodology: The study was of crossover, where six healthy subjects ingested preparations based on a maize porridge added to different foods rich in fiber, the GI of the preparations was calculated according to the methodology of FAO.

Results: The preparation of linseed added resulting in a lesser glycemic response times 45-90 min and with the addition of oat preparation showed the best results at times 60 and 90 minutes. The mean area under the curve of the glycemic response and GI of the preparations did not differ.

Conclusion: Oatmeal linseed seem foods with beneficial properties reduce the glycemic response to food.

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Citations : 2439

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Journal Highlights
  • Blood Glucose
  • Dietary Supplements
  • Cholesterol, Dehydration
  • Digestion
  • Electrolytes
  • Clinical Nutrition Studies
  • energy balance
  • Diet quality
  • Clinical Nutrition and Hospital Dietetics