Evaluation of the glycemic indices of three commonly eaten mixed meals in Okada, Edo State

A collectanea of food insulinaemic index: 2023

BACKGROUND AND AIMS

To systematically update and publish the lnsulinaemic Index (II) value compilation of food/beverages.

METHODS

A literature search identified around 400 scholarly articles published between inception and December 2023. II values were pooled according to the selection criteria of at least 10 healthy, non-diabetic subjects with normal BMI. In addition, the II reported should have been derived from incremental area under the curve (iAUC) calculation of the insulin concentration over time. The reference food used from the pooled articles were either glucose or bread.

RESULTS

The II of 629 food/beverage items were found from 80 distinct articles. This is almost a five-fold increase in the number of entries from a previous compilation in 2011. Furthermore, these articles originated from 32 different countries, and were cleaved into 25 food categories. The II values ranged from 1 to 209. The highest overall recorded II was for a soy milk-based infant formula while the lowest was for both acacia fibre and gin. Upon clustering to single food, the infant formula retained the highest II while both acacia fibre and gin maintained the lowest recording. As for mixed meal, a potato dish served with a beverage recorded the highest II while a type of taco served with a sweetener, vegetable and fruit had the lowest II. Our minimum and maximum II data values replace the entries reported by previous compilations.

CONCLUSION

Acknowledging some limitations, these data would facilitate clinical usage of II for various applications in research, clinical nutrition, clinical medicine, diabetology and precision medicine. Future studies concerning II should investigate standardisation of reference food, including glucose and the test food portion. Although this collectanea adds up new food/beverages II values, priority should be given to populate this database.

Drying temperature affects the hypolipidemic, antioxidant, and antihypertensive potential of Hibiscus sabdariffa calyx in rats induced with L-NAME

The effects of different drying temperatures on the hypolipidemic, antioxidant, and antihypertensive potential of Hibiscus sabdariffa calyx was evaluated. The calyx were dried under different temperature conditions (- 58 °C, 30 °C, 40 °C, and 50 °C), and extracted with a solvent mixture of ethanol and water (1:4 % w/v). To induce hypertension, the rats were administered with 40 mg/kg body weight dose of N-nitro L-arginine methyl-ester (L-NAME), via the intra-gastric route. H. sabdariffa extract was administered orally, at varying doses (250, 500, and 1000 mg/kg) to the rats. Afterwards, the hypolipidemic, antioxidant, and antihypertensive potentials of the extracts were evaluated using standard validated methods. Induction with L-NAME significantly (p < 0.05) increased the total cholesterol, triglyceride, and LDL levels, significantly decreased the HDL levels; significantly (p < 0.05) increased the levels of LPO/MDA, H2O2, and decreased GPx, and SOD activities; significantly (p < 0.05) increased the pressures (diastolic and systolic); significantly (p < 0.05) increased ACE and arginase activities, glucose level, and significantly decreased nitric oxide activity. Treatment with H. sabdariffa extract significantly (p < 0.05) reversed these trends in the hypertensive experimental rats. The hypolipidemic, antioxidant, and antihypertensive properties of the extract from the calyx of H. sabdariffa, which varies with the drying temperatures of the calyx, portends its potential as a curative agent in the treatment of hypertensive conditions, and other cardiovascular diseases.

Dietary approach for management of Type-2 diabetes: An overview of glycemic indices of commonly consumed foods in Nigeria

BACKGROUND AND AIMS

The global prevalence of diabetes mellitus is on the increase, and Africa, particularly Nigeria is not left out. The management of the disease using a diabetes drug is often a hard choice to make for many. Information on the right food is inevitably important, as eating some type of food and avoiding or limiting some could help manage diabetes. Therefore, this study investigated glycemic indices of commonly consumed staples in Nigeria.

METHODS

Databases like PubMed, ScienceDirect, Google scholars, African journal online and Nigerian journal online was used to search for relevant information. Keywords like: nutritional management, diabetes in Nigeria, quality of life, prevalence, glycemic index, foods and diabetes, macronutrients and diabetes, were used separately or combined to obtain the relevant information.

RESULTS

Findings from literature search revealed that the glycemic indices of many staples such as Rice dough (Tuwo shinkafa), maize dough (tuwo masara), millet dough (tuwo gero), yam/cassava flour (amala), pounded fermented cassava (fufu, akpu), garri (eba), african salad (abacha), pounded yam (ema, iyan), rice (shinkafa, isesi), beans (wake, ewa, Agwa), and plantain (Ojoko, Ogbagba, Ogede) that are consumed in different parts of Nigeria are high (75.0%-97.0%). However, available information revealed that less commonly consumed foods like, Maize pudding (igbangwu), dried beef floss (dambu), Fonio (acha), bean pudding (moi-moi) and Tom Brownvita (Turnbrown) exhibit lower glycemic indices (14.1%-52.9%).

CONCLUSIONS

This study revealed the few among several local foods in Nigeria that are low in glycemic indices that could be useful in the management of Type-2 diabetes. However, these foods may require further certification by appropriate authorities and agencies to enable persons with diabetes, particularly in Nigeria make informed choices on the right food to consume.

Starch, gallic acid, their inclusion complex and their effects in diabetes and other diseases—A review

Starch is the most important energy-providing component of food. It is useful for maintaining the structural and rheological consistency of food, ad thus, in turn, is responsible for maintaining the freshness of food. Polyphenols are present in plant products in huge amounts as secondary metabolites. Gallic acid, one of the potent plant polyphenols, has been reported to have excellent anti-inflammatory, antioxidative, anticarcinogenic, microbicidal, and antidiabetic properties. Till date, very few articles on the starch-polyphenol inclusion complex are present. Quite a few hypotheses have been proposed as to how the formation of an inclusion complex of starch with polyphenol can slower the digestion or the hydrolysis of starch. The efficient qualities of starch-polyphenol systems, such as reduced starch digestion, lower blood glucose and preserving food freshness, have formed a necessity for investigation in this area. The focus of this review centers on the recent research on starch-polyphenol interactions and starch-gallic acid inclusion complexes in native and extruded food systems, as well as how the production of these complexes can aid in the treatment of diseases, particularly diabetes mellitus.

Glycemic carbohydrates, glycemic index, and glycemic load of commonly consumed South Indian breakfast foods

The present study is aimed to develop the database on glycemic carbohydrates, glycemic index and glycemic load of commonly consumed breakfast foods of South India. Twenty-three varieties of commonly consumed breakfast foods of South India were tested. The data on glycemic carbohydrates were developed by using a modified method of anthrone followed by glycemic index and glycemic load by using FAO/WHO method. The results of glycemic carbohydrates among the commonly consumed breakfast foods range from 49.63% (vada sambar) to 71.84% (vegetable biryani). The results of the glycemic index among the commonly consumed breakfast foods were shown highest of 79.69 (onion dosa) and lowest of 36.89 (vada sambar). The results of the glycemic load of commonly consumed breakfast foods tested were shown highest of 39.69 (plain dosa) and lowest of 18.44 (vada sambar) respectively. The glycemic carbohydrates, glycemic indices and glycemic loads among the breakfast foods tested were almost similar except for vada sambar. To our knowledge, this is the first study to report glycemic carbohydrate, glycemic index and glycemic load of commonly consumed breakfast foods of South India and found to be higher in rice-based breakfast foods than that of legume-based breakfast foods.

Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): -2.52, 95% confidence interval (95%CI): -3.29 to -1.75, p (p-value) < 0.001; SMD: -0.72, 95%CI: -1.26 to -0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: -0.69, 95%CI: -2.33 to 0.96, p < 0.001) and red kidney bean (SMD: -0.39, 95%CI: -2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: -0.67, 95%CI: -0.87 to -0.47, p < 0.001; SMD: -0.63, 95%CI: -1.15 to -0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.

Evaluation of the glycemic indices of three commonly eaten mixed meals in Okada, Edo State

People do not generally eat single or individual meals; rather they eat mixed meals, consisting of two or more individual meals. These mixed meals usually have glycemic indices which differ from that of the individual food type. This study was aimed at evaluating the glycemic indices of three commonly consumed mixed meals eaten in Okada; rice and beans (test food 1), rice and plantain (test food 2), beans and plantain (test food 3). Two hundred and forty healthy subjects aged between 18 and 30 participated in this study. They were randomized into three groups of eighty persons each, and fed with the standard food (50 g glucose) on day one and one of the test foods on day two, after an overnight fast. Blood samples were taken at 0, 30, 60, 90, and 120 min after the food had been eaten. The results showed that the Glycemic Index (GI) values for the test foods were high: 86.60 (test food 1), 89.74 (test food 2), 86.93(test food 3). The incremental increase in blood glucose was monitored and calculated for each food and when compared with that of the standard food (glucose), there was significant differences (p < .036) for test food 1 and (p < .068) for test food 3; both at 30 min. At 120 min, no significant differences in blood glucose levels were observed (p > .05). The results from this study indicated that the GI of the mixed meals was affected by the constituent nutrient and the response is also affected by the proportion of each nutrient. Our findings show that the selected test foods (mixed meals) consumed in Okada have high GI values.