Comparación del efecto de la fibra: Sobre el índice glicémico y carga glicémica en distintos tipos de pan

Lissé Angarita Dávila, Ma Cristina Escobar, Mabel Garrido, Paula Carrasco, José López-Miranda, Daniel Aparicio, Virginia Céspedes, Robys González, Rendy Chaparro, Michelle Angarita, Sandra Wilches-Duran, Modesto Graterol-Rivas, José Chacón, Marco Cerda, Julio Contreras-Velasquez, Nadia Reina, Valmore Bermúdez

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

1 Cita (Scopus)

Resumen

There are several foods that contain carbohydrates as the main nutrient, being one of the most important the bread for its massive worldwide consumption. Numerous studies have been done in order to reduce its glycemic index, however there is still controversy about the action of dietary fiber in the decrease of GI in this product. In this study, it was determined the effect of dietetic fiber on glycemic index and glycemic load in two types of commercial breads in 23 healthy individuals who randomly consumed 3 different products during 6 days of 50g of carbohydrates each: white bread (PH), whole wheat bread (PE) and glucose solution as reference product (SG). Fasting and postprandial glycemia was measured at times 15, 30, 45, 60, 90 and 120 minutes. Insuline was measured at 0 min and 120 min. The area under de glycemia curve was lower for both bread types PH 13589 ±1557, PF 12005 ±1254 than for the reference product SG 14089 ±1245. The values of the glycemic index PH 68,55 ±1,2 and PF 62,01 ±1,3 and glycemic load PH 16.45 ±1,4 were lower for bread with more amount fiber 9,93 ± 1,1, with no difference in insulin concentration, suggesting that the amount of carbohydrates and fiber type contained in whole wheat bread can be considered intrinsic factors in bread composition, affecting the post-intake glycemic response of this type of products in healthy individuals.

Título traducido de la contribuciónComparison of fiber effect on glycemic index and glycemic load in differents types of bread
Idioma originalEspañol
Páginas (desde-hasta)100-106
Número de páginas7
PublicaciónArchivos Venezolanos de Farmacologia y Terapeutica
Volumen35
N.º4
EstadoPublicada - 2016
Publicado de forma externa

Palabras clave

  • Bread
  • Fiber
  • Glycemic index
  • Glycemic load

Áreas temáticas de ASJC Scopus

  • Farmacología
  • Farmacología (médica)

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