No Important Differences in Glycaemic Responses to Common Fruits in Type 2 Diabetic Patients

Abstract

The aim of this study was to determine the glycaemic indices (GIs), peak incremental indices (PI), and time of peak increment (TPI) of eight kinds of fruits and their relationship with the type and amount of simple sugars directly assayed in the fruits. Sixty-one type 2 diabetic patients randomized into eight groups--one for each category of fruit--participated in the study. GIs consisted of the following: pears = 60 +/- 4.9; apples = 63 +/- 8.3; oranges = 68 +/- 6.5; grapes = 70 +/- 7.5; plums = 75 +/- 8.4; peaches = 80 +/- 7.4; apricots = 82 +/- 9.1; bananas = 83 +/- 8.5. The PI values (mmol I-1) were the following: grapes = 2.52 +/- 0.26; apples = 3.13 +/- 0.75; pears = 3.48 +/- 0.55; oranges = 4.02 +/- 0.42; peaches = 4.07 +/- 0.38; apricots = 4.08 +/- 0.47; plums = 4.2 +/- 0.45; bananas = 4.45 +/- 0.39. There was no statistical differences in GI, and PI, within the different fruits. TPI of grapes (43.3 +/- 5.2 min), oranges (45 +/- 5.6 min), and peaches (45 +/- 5.6 min) were statistical different (p < 0.01) in respect to apricots (81.4 +/- 5.5 min). GIs were positively correlated with total glucose contained in the fruits (p < 0.05) and with PI (p < 0.0002); negatively with fructose both free (p < 0.02) and total (sum of free and present in sucrose (p < 0.05).(ABSTRACT TRUNCATED AT 250 WORDS)

A bilberry drink with fermented oatmeal decreases postprandial insulin demand in young healthy adults

“…Whereas the glycaemic response to starchy foods are influenced mainly by the rate of starch digestion and absorption, the gastric emptying rate and/or the motility in the small intestine [1], that of fruits may also be influenced by other characteristics. Consequently, the carbohydrate composition; starch, glucose, fructose and sucrose [2,3], the degree of ripeness, affecting the distribution of starch to low molecular weight carbohydrates, and the food structure [4] play a role. Additionally, the type and amount of organic acids present in berries might affect glycaemic regulation, in accordance with the benefits seen with organic acids produced upon sour-dough fermentation [5,6].…”

“…Although some studies have investigated the glycaemic response after mixed berries [18] and certain fruits [2,7,19,20], human data on glycaemic and insulinemic response to blueberries, bilberries or products made from these berries, are to our knowledge not available. The present study was performed to determine the glycaemic and insulinemic responses in healthy humans after single meal intakes of fermented oat meal drinks containing different amounts of bilberries (0, 10 or 47%) or rosehip (10%).…”

Postprandial glucose response to selected tropical fruits in normal glucose-tolerant Nigerians

“…Lunetta et al. [10] reported that the plasma glucose responses to eight Italian fruits correlated positively with their glucose content but negatively with their fructose content. Wolever et all [11] observed only a weak association between the observed blood glucose response and the monosaccharide content.…”

Determinação do índice glicêmico da polpa de açaí

“…Ao comparar o IG de algumas frutas, foram verificados resultados como pêra IG = 60%, maçã = 63%, laranja = 68%, uva = 70%, ameixa = 75%, damasco = 82%, banana = 83% 17 . Sendo assim, podemos comprovar os resultados já citados anteriormente, pois as frutas com maior IG, possuem superfícies de consistência macia, além de expressarem maiores quantidades de carboidrato 18 .…”