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
N1 - Funding Information:
À Fundação do Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG), à Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) e ao Conselho Nacional de Pesquisa (CNPq), pelo apoio financeiro.
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
UR - http://www.scopus.com/inward/record.url?scp=85031779917&partnerID=8YFLogxK
U2 - 10.12873/373assis
DO - 10.12873/373assis
M3 - Artículo
AN - SCOPUS:85031779917
SN - 0211-6057
VL - 37
SP - 11
EP - 16
JO - Nutricion Clinica y Dietetica Hospitalaria
JF - Nutricion Clinica y Dietetica Hospitalaria
IS - 3
ER -