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Effect of sorbitol jelly jam on glycemic index of diabetes type II patients
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Maryam Razaghi azar   , Payam Farahbakhsh Farsi 1, Iraj Mehrniya , Naser Valaee , Masoud Kimyagar |
| 1- , payamfarahbakhsh@yahoo.com |
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Abstract: (20797 Views) |
Background: Diabetic mellitus is the most common metabolic disorder. Intake of glucose or any disaccharides containing glucose is prohibited in these patients. In this study changes in blood glucose of diabetic patients were determined after eating jelly jams with sorbitol as the sweetener and white bread as a reference.
Material and methods: A total of 30 diabetes type II patients were studied and the effects of the jams on their blood glucose levels were evaluated. To determine the glycemic index of these jams, we used white bread as the reference and blood glucose levels were measured after eating each of them at different time intervals of 0, 15, 30, 45, 60, 90, 120 minutes.
Results: Increased values for white bread compared to fructose jam at 120, 90, 60, and 45 minutes were as follows: 36/6% (P<0.001), 50/6% (P<0.001), 37/4% (P<0.02), and 21/7% (P<0.02), respectively. Blood glucose response evaluation in patients showed that glycemic index of white bread and sorbitol jam was 100 and 27/9 respectively.
Conclusion: According to the results of our study, the glycemic index of this kind of jams is low and considering the positive clinical effects of the foods with low glycemic index, using this kind of jams in the diet of diabetic patients is recommended. |
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| Keywords: Diabetes, Diabetic jelly jams, Sorbitol, Glycemic index |
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Full-Text [PDF 184 kb]
(3485 Downloads)
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Subject:
Epidemiology
Received: 2006/09/6 | Published: 2008/07/15
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