TITLE:
Glycemic Index and Glycemic Load of Selected Staples Based on Rice, Yam and Cassava Commonly Consumed in Côte d’Ivoire
AUTHORS:
Camille Adam Kouamé, Nestor Kouakou Kouassi, Aïssatou Coulibaly, Denis Yao N’dri, Georges Gnomblesson Tiahou, Lokrou Adrien, Georges N’guessan Amani
KEYWORDS:
Diabetes Mellitus; Management; Prevention; Glycemic Index; Glycemic Load; Ivorian Traditional Foods
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.4,
February
7,
2014
ABSTRACT: Integrating information on the glycemic index (GI) and
the glycemic load (GL) of diet is limited in C?te 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 C?te d’Ivoire and in others
countries sharing the same food tradition.