Glycemic Index and Glycemic Load of Selected Staples Based on Rice, Yam and Cassava Commonly Consumed in Côte d’Ivoire

Abstract

Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in Côte d'Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in Côte d'Ivoire and in others countries sharing the same food tradition.

Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (<i>Adansonia digitata</i>, <i>Tamarindus indica</i> and <i>Parkia biglobosa</i>) Consumed in Côte d’Ivoire

“…This fact concerns the Tomi juice (GI/GL = 60.41 ± 2.63/12.87 ± 1.67) and the Baobab juice (GI/GL = 66.48 ± 2.12/13.24 ± 1.99) according to the results of this research. Accordingly, the daily GL of 80 should be taken into consideration so as to avoid reaching the peak and fluctuations susceptible to harm the health regardless of the food GI [12]. Therefore juice obtained from the Tomi and Baobab should be consumed with moderation.…”

Determination of Glycemic Index and Glycemic Loads of Commonly Consumed Food Items of Cassava and Sweet Potato of Bench Maji Zone, South West Ethiopia 2017

“…[28], Glycemic index (GI) = Mean IAUCf (above fasting baseline) x 100 Mean IAUCr (above fasting baseline) x 1 IAUCf(above fasting baseline): incremental area under the blood glucose response curve above fasting baseline of a foods. Mean IAUCr(above fasting baseline): Mean incremental area under the curve above fasting baseline of two determinations of the reference foods [5]. The glycemic loads (GL) of a typical serving of each tested foods was calculated by using the method of Camille A, et al [5]: GL = (GI × grams of carbohydrate in the typical serving size/100…”

“…Mean IAUCr(above fasting baseline): Mean incremental area under the curve above fasting baseline of two determinations of the reference foods [5]. The glycemic loads (GL) of a typical serving of each tested foods was calculated by using the method of Camille A, et al [5]: GL = (GI × grams of carbohydrate in the typical serving size/100…”

“…The numerical value of GI is determined by measuring of the incremental area under the blood glucose response curve (iAUC) for the test food is divided by the incremental area under the blood glucose response curve for the reference food and the result is multiplied by 100 [4]. The GI of each food was then calculated as the mean value across all subjects consuming that food [5]. The test foods are then assigned a category based on their 0-100 ranking and the glycemic index values are categorized into low when less than 55 , medium if the values found between 55-70 and high when its value is greater than 70 [3].…”

“…Glycemic load (GL) refines; the concept of glycemic index to quantify the impact that a carbohydrate containing foods [1]. The glycemic load value of a typical serving of each food was calculated by using the formula of: GL = GI × grams of carbohydrate in the typical serving size/100 [5,[6][7][8][9][10][11][12][13]].…”