Glycemic Response and Satiety to Traditional and High Fiber Cereal Preparations of Kerala Cuisine in Healthy Volunteers
Journal Title: Indian Journal of Nutrition - Year 2017, Vol 4, Issue 1
Abstract
Objective: To determine the glycemic response and satiety of the selected traditional and high fiber preparations of Kerala cuisine in healthy volunteers. Methodology: Ten healthy volunteers working at Amrita Institute of Medical Sciences (AIMS) who met the inclusion and exclusion criteria were chosen for the study. Blood glucose response was studied after a 12 h overnight fast. Ten traditional and ten high fiber cereal preparations were tested. Capillary blood glucose were tested at 30, 60, 90 and 120 mins after consuming the food item using finger prick test. Hunger/satiety scale was used to record hunger, fullness and desire to eat after each meal. Results: Out of the 10 volunteers who participated in the study 6 were females. The mean age of these subjects were 25.2+1.5. Mean BMI of these healthy volunteers were 20.69+1.51. On comparison with the traditional and high fiber cereal preparations of Kerala cuisine there was a significant difference in the mean blood glucose values at 120 mins between food items dosa - chutney and wheat dosa - tomato chutney (p=0.001), dosa, chutney and ragi dosa - tomato chutney (p=0.041), puttu - banana and corn puttu - kadala curry (p=0.045), puttu - banana and corn puttu - cherupayar curry (p=0.037). The high fiber cereals of similar preparations were compared at 120 mins and it was shown that there is a significant difference in the mean blood glucose of ragi dosa and rava dosa (p=0.004), wheat dosa and ragi dosa p 0.001 and wheat dosa and lentil dosa (p=0.004). When the satiety scores of traditional and high fiber preparations were analyzed there was significant difference with (p=.001). Conclusion: High fiber cereal preparations definitely may have a good glycemic response when compared with regular food items. Though there was no significant difference in the glycemic response of other foods, the satiety provided by certain foods like oats, broken wheat, yavam, lentils can have a beneficial impact on the glycemic control for patients with diabetes. High fiber cereal preparations of Kerala cuisine had a higher satiety score compared to traditional preparations which should reduce the quantity of food consumed thereby bringing a better glycemic control.
Authors and Affiliations
Nivedita B
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