Comparación del efecto de la fibra: Sobre el índice glicémico y carga glicémica en distintos tipos de pan
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Archivos
Fecha
2016
Profesor/a Guía
Facultad/escuela
Idioma
es
Título de la revista
ISSN de la revista
Título del volumen
Editor
Sociedad Latinoamericana de Hipertension
Nombre de Curso
Licencia CC
Licencia CC
Resumen
Existen diversos alimentos que contienen como nutriente
principal hidratos de carbono, destacando entre ellos el pan
por su masivo consumo a nivel mundial. Numerosos estudios
se han llevado a cabo con el fin de reducir su índice glicémico,
sin embargo, aún existe controversia sobre la acción de
la fibra dietética en la disminución del IG en este alimento.
Este estudio determinó el efecto de la fibra dietética sobre el
índice glicémico y carga glicémica en dos tipos de panes comerciales
en 23 individuos sanos quienes consumieron aleatoriamente
3 diferentes productos, de 50 g de carbohidratos
cada uno, durante 6 días: pan blanco (PH), pan integral (PF),
y solución glucosada como producto de referencia (SG). Se
midió glicemia en ayunas y post-prandial a los tiempos 15,
30, 45, 60, 90 y 120 min. La insulina fue medida en el minuto
0 y 120 min. El área bajo la curva de glicemia resultó
más baja para ambos tipos de pan PH 13589 ±1557, PF
12005 ±1254 que para el producto de referencia SG 14089
±1245. Los valores del índice glicémico PH 68,55 ±1,2 y PF
62,10 ±1,3 y carga glicémica PH 16,45 ±1,4 resultaron más
bajos para el pan con mayor aporte de fibra 9,93 ± 1,1, sin
diferencias en la concentración de insulina, sugiriendo que
la cantidad de carbohidratos y tipo de fibra contenidos en el
pan integral, pueden considerarse factores intrínsecos en su
composición nutricional, capaces de afectar la respuesta glicémica
post- ingesta de estos productos en individuos sanos.
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.
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.
Notas
Indexación: Scopus; Redalyc.
Palabras clave
Indice glicémico, Carga glicémica, Pan, Fibra
Citación
Archivos Venezolanos de Farmacologia y Terapeutica Volume 35, Issue 4, 2016, Pages 100-106