Glycemic Index, Glycemic Load and Serum Insulin Response of Alternative Rice Noodles from Mixed Sago Palm Flour (Metroxylon spp.) and Chiang Rice Flour

Jureeporn Nounmusig, Ratchanee Kongkachuichai, Prapaisri Sirichakwal, Chantira Wongwichain, Warasri Saengkrajang

Abstract


 

The objective of this study was to determine the glycemic index (GI), glycemic load (GL) and serum insulin response of alternative rice noodles from mixed Sago Palm flour (Metroxylon spp.) and Chiang rice flour. Twelve healthy subjects (6 males and 6 females, age 21.2±0.4, normal BMI 20.8±1.3 kg/m2, normal FBS 4.7±0.2 Mmol/L and normal HbA1C 5.3±0.2%) were recruited for this study. The alternative rice noodles were consumed in random order between the reference food sessions with at least a week gap between measurements. The blood glucose and serum insulin were collected and evaluated at 0, 15, 30, 45, 60, 90 and 120 minute after food consumption. The alternative rice noodles, small and big rice noodles showed the low GI value (GI=53.6±8.3) and medium GI value (GI=63.1±9.8), respectively. Serum insulin response was significantly lower for the alternative rice noodles compared to glucose solution at 45, 60 and 90 minute (p<0.05). According to GL classification, 1 ladle (60 g) of small rice noodles was referred as low GL (GL=8.8), whilst big rice noodle was categorized as a medium GL (10.8). The alternative rice noodles from Sago palm flour and Chiang rice flour could have implication for the management and prevention of type 2 diabetes.

Keywords :  glycemic index, glycemic load, alternative rice noodles, Sago Palm (Metroxylon spp.),

                     Diabetes mellitus


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