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

Resultado de la investigación: Article

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.

Idioma originalSpanish
Páginas (desde-hasta)100-106
Número de páginas7
PublicaciónArchivos Venezolanos de Farmacologia y Terapeutica
Volumen35
N.º4
EstadoPublished - 2016
Publicado de forma externa

Huella dactilar

Glycemic Index
Bread
Carbohydrates
Triticum
Food
Intrinsic Factor
Dietetics
Glycemic Load
Dietary Fiber
Fasting
Insulin
Glucose

ASJC Scopus subject areas

  • Pharmacology
  • Pharmacology (medical)

Citar esto

Dávila, L. A., Escobar, M. C., Garrido, M., Carrasco, P., López-Miranda, J., Aparicio, D., ... Bermúdez, V. (2016). Comparación del efecto de la fibra: Sobre el índice glicémico y carga glicémica en distintos tipos de pan. Archivos Venezolanos de Farmacologia y Terapeutica, 35(4), 100-106.
Dávila, Lissé Angarita ; Escobar, Ma Cristina ; Garrido, Mabel ; Carrasco, Paula ; López-Miranda, José ; Aparicio, Daniel ; Céspedes, Virginia ; González, Robys ; Chaparro, Rendy ; Angarita, Michelle ; Wilches-Duran, Sandra ; Graterol-Rivas, Modesto ; Chacón, José ; Cerda, Marco ; Contreras-Velasquez, Julio ; Reina, Nadia ; Bermúdez, Valmore. / Comparación del efecto de la fibra : Sobre el índice glicémico y carga glicémica en distintos tipos de pan. En: Archivos Venezolanos de Farmacologia y Terapeutica. 2016 ; Vol. 35, N.º 4. pp. 100-106.
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title = "Comparaci{\'o}n del efecto de la fibra: Sobre el {\'i}ndice glic{\'e}mico y carga glic{\'e}mica en distintos tipos de pan",
abstract = "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.",
keywords = "Bread, Fiber, Glycemic index, Glycemic load",
author = "D{\'a}vila, {Liss{\'e} Angarita} and Escobar, {Ma Cristina} and Mabel Garrido and Paula Carrasco and Jos{\'e} L{\'o}pez-Miranda and Daniel Aparicio and Virginia C{\'e}spedes and Robys Gonz{\'a}lez and Rendy Chaparro and Michelle Angarita and Sandra Wilches-Duran and Modesto Graterol-Rivas and Jos{\'e} Chac{\'o}n and Marco Cerda and Julio Contreras-Velasquez and Nadia Reina and Valmore Berm{\'u}dez",
year = "2016",
language = "Spanish",
volume = "35",
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Dávila, LA, Escobar, MC, Garrido, M, Carrasco, P, López-Miranda, J, Aparicio, D, Céspedes, V, González, R, Chaparro, R, Angarita, M, Wilches-Duran, S, Graterol-Rivas, M, Chacón, J, Cerda, M, Contreras-Velasquez, J, Reina, N & Bermúdez, V 2016, 'Comparación del efecto de la fibra: Sobre el índice glicémico y carga glicémica en distintos tipos de pan', Archivos Venezolanos de Farmacologia y Terapeutica, vol. 35, n.º 4, pp. 100-106.

Comparación del efecto de la fibra : Sobre el índice glicémico y carga glicémica en distintos tipos de pan. / Dávila, Lissé Angarita; Escobar, Ma Cristina; Garrido, Mabel; Carrasco, Paula; López-Miranda, José; Aparicio, Daniel; Céspedes, Virginia; González, Robys; Chaparro, Rendy; Angarita, Michelle; Wilches-Duran, Sandra; Graterol-Rivas, Modesto; Chacón, José; Cerda, Marco; Contreras-Velasquez, Julio; Reina, Nadia; Bermúdez, Valmore.

En: Archivos Venezolanos de Farmacologia y Terapeutica, Vol. 35, N.º 4, 2016, p. 100-106.

Resultado de la investigación: Article

TY - JOUR

T1 - Comparación del efecto de la fibra

T2 - Sobre el índice glicémico y carga glicémica en distintos tipos de pan

AU - Dávila, Lissé Angarita

AU - Escobar, Ma Cristina

AU - Garrido, Mabel

AU - Carrasco, Paula

AU - López-Miranda, José

AU - Aparicio, Daniel

AU - Céspedes, Virginia

AU - González, Robys

AU - Chaparro, Rendy

AU - Angarita, Michelle

AU - Wilches-Duran, Sandra

AU - Graterol-Rivas, Modesto

AU - Chacón, José

AU - Cerda, Marco

AU - Contreras-Velasquez, Julio

AU - Reina, Nadia

AU - Bermúdez, Valmore

PY - 2016

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N2 - 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.

AB - 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.

KW - Bread

KW - Fiber

KW - Glycemic index

KW - Glycemic load

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M3 - Artículo

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EP - 106

JO - Archivos Venezolanos de Farmacologia y Terapeutica

JF - Archivos Venezolanos de Farmacologia y Terapeutica

SN - 0798-0264

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