Índice glicêmico e resposta glicêmica de mingau de amido de milho com adicąõ de aveia, linhacą ou fibra solúvel isolada

Translated title of the contribution: Glycemic index and glycemic response of corn starch porridge with addition of oats, flaxseed or soluble fiber isolated

Costa Jorge De Assis, Irineu De Oliveira Junior Gilson, Vasconcelos Costa André Gustavo, Esteves Oliveira Fernanda Cristina, Paixaõ Mirian Patrícia, Neves Ribeiro Daniela, Gatti Karolina, Angarita Dávila Lisse, Durán Aguëro Samuel, Alfenas Rita De Cássia Goncąlves

Research output: Contribution to journalArticle

Abstract

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.

Original languagePortuguese
Pages (from-to)11-16
Number of pages6
JournalNutricion Clinica y Dietetica Hospitalaria
Volume37
Issue number3
DOIs
Publication statusPublished - 2017

Fingerprint

Glycemic Index
Flax
Starch
Zea mays
Food
Cross-Over Studies
Reaction Time
Area Under Curve
Healthy Volunteers
Avena
Lipids
Health

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

Cite this

Assis, C. J. D., Gilson, I. D. O. J., Gustavo, V. C. A., Cristina, E. O. F., Patrícia, P. M., Daniela, N. R., ... Goncąlves, A. R. D. C. (2017). Índice glicêmico e resposta glicêmica de mingau de amido de milho com adicąõ de aveia, linhacą ou fibra solúvel isolada. Nutricion Clinica y Dietetica Hospitalaria, 37(3), 11-16. https://doi.org/10.12873/373assis
Assis, Costa Jorge De ; Gilson, Irineu De Oliveira Junior ; Gustavo, Vasconcelos Costa André ; Cristina, Esteves Oliveira Fernanda ; Patrícia, Paixaõ Mirian ; Daniela, Neves Ribeiro ; Karolina, Gatti ; Lisse, Angarita Dávila ; Samuel, Durán Aguëro ; Goncąlves, Alfenas Rita De Cássia. / Índice glicêmico e resposta glicêmica de mingau de amido de milho com adicąõ de aveia, linhacą ou fibra solúvel isolada. In: Nutricion Clinica y Dietetica Hospitalaria. 2017 ; Vol. 37, No. 3. pp. 11-16.
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title = "{\'I}ndice glic{\^e}mico e resposta glic{\^e}mica de mingau de amido de milho com adicą{\~o} de aveia, linhacą ou fibra sol{\'u}vel isolada",
abstract = "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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Assis, CJD, Gilson, IDOJ, Gustavo, VCA, Cristina, EOF, Patrícia, PM, Daniela, NR, Karolina, G, Lisse, AD, Samuel, DA & Goncąlves, ARDC 2017, 'Índice glicêmico e resposta glicêmica de mingau de amido de milho com adicąõ de aveia, linhacą ou fibra solúvel isolada', Nutricion Clinica y Dietetica Hospitalaria, vol. 37, no. 3, pp. 11-16. https://doi.org/10.12873/373assis

Índice glicêmico e resposta glicêmica de mingau de amido de milho com adicąõ de aveia, linhacą ou fibra solúvel isolada. / Assis, Costa Jorge De; Gilson, Irineu De Oliveira Junior; Gustavo, Vasconcelos Costa André; Cristina, Esteves Oliveira Fernanda; Patrícia, Paixaõ Mirian; Daniela, Neves Ribeiro; Karolina, Gatti; Lisse, Angarita Dávila; Samuel, Durán Aguëro; Goncąlves, Alfenas Rita De Cássia.

In: Nutricion Clinica y Dietetica Hospitalaria, Vol. 37, No. 3, 2017, p. 11-16.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Índice glicêmico e resposta glicêmica de mingau de amido de milho com adicąõ de aveia, linhacą ou fibra solúvel isolada

AU - Assis, Costa Jorge De

AU - Gilson, Irineu De Oliveira Junior

AU - Gustavo, Vasconcelos Costa André

AU - Cristina, Esteves Oliveira Fernanda

AU - Patrícia, Paixaõ Mirian

AU - Daniela, Neves Ribeiro

AU - Karolina, Gatti

AU - Lisse, Angarita Dávila

AU - Samuel, Durán Aguëro

AU - Goncąlves, Alfenas Rita De Cássia

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - Dietary Fiber

KW - Flaxseed

KW - Glycemic Index

KW - Glycemic Response

KW - Oats

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U2 - 10.12873/373assis

DO - 10.12873/373assis

M3 - Artículo

AN - SCOPUS:85031779917

VL - 37

SP - 11

EP - 16

JO - Nutricion Clinica y Dietetica Hospitalaria

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ER -