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Malmberg, K., Ryden, L., Wedel, H., Birkeland, K., Bootsmaa, A., Dickstein, K., Efendic, S., Fisher, M., Hamsten, A., Herlitz, J., Hildebrandt, P., Macleod, K., Laakso, M., Torp-Pedersen, C. and Waldenstrom, A. (2005) Intense Metabolic Control by Means of Insulin in Patients with Diabetes Mellitus and Acute Myocardial Infarction (DIGAMI 2): Effects on Mortality and Morbidity. European Heart Journal, 26, 650-661.
https://doi.org/10.1093/eurheartj/ehi199

has been cited by the following article:

• TITLE: Glycemic Index of Sugars Extracted from Immature Coconut Water: Case of Coconut Palms (Cocos nucifera L.) WAT, MYD and PB121+

  AUTHORS: Akpro Lathro Anselme, Gbogouri Grodji Albarin, Konan Konan Jean-Louis, Gbakayoro Jean Brice, Nemlin Gnopo Jean

  KEYWORDS: Glycemic Index, Brown Sugar, White Sugar, Coconut Water Sugar, Glycemic Response

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.6 No.8, August 30, 2018

  ABSTRACT: In order to do a best stipulation on her consumption, it is necessary to know if a food provoke faintly, fairly or highly the glyceamia. The aim of this work was to evaluate the glycemic index of coconut water sugar from three coconuts varieties. So, with a cohort of 15 people, a capillary blood was collect after sugar ingestion and the glycaemia read directly on a glucometer. The result showed that the brown and white sugar from coconut sugar can be classified as low glycemic index food. Also, the glycemic indexes of white coconut water sugar are 2 to 3 more lower than that the brown sugar. The glycemic indexes of sugars vary according to the variety of coconut used. The sugars of the coconut palm (MYD) are more hyper-glycemic than those of the hybrid (PB121+) which is more hyperglycemic than the sugars of the coconut palm (WAT). Thus, with a controlled consumption, the coconut water sugars could be the sugars that are best for the health of the healthy and diabetic populations because it raises slightly the postprandial glucose.