Thanh bên bài viết

PDF
Ngày xuất bản: 02/12/2023
Số lượt xem tóm tắt: 328
Số lượt xem PDF: 141
DOI: https://doi.org/10.51298/vmj.v532i2.7390
Số xuất bản
Tập 532 Số 2 (2023): Vietnam Medical Journal
Chuyên mục
Các bài báo
Trích dẫn bài báo
Pham , P. T., Lam , V. N., & Tran , T. T. P. (2023). DETERMINATION OF GLYCEMIC INDEX (GI) OF VARIOUS FROZEN DESSERT TYPES WITH ADDED SOLUBLE DIETARY FIBER IN VIETNAM. Tạp Chí Y học Việt Nam, 532(2). https://doi.org/10.51298/vmj.v532i2.7390

DETERMINATION OF GLYCEMIC INDEX (GI) OF VARIOUS FROZEN DESSERT TYPES WITH ADDED SOLUBLE DIETARY FIBER IN VIETNAM

Pham Phuoc Thanh1,, Lam Vinh Nien1, Tran Thi Tra Phuong2
1 University Medical Center Ho Chi Minh City
2 Vietnam National Institute of Nutrition

Nội dung chính của bài viết

Tóm tắt

Objective: To determine the glycemic index (GI) of various frozen dessert types with added soluble dietary fiber. Methods: The study followed the method of determining the GI of food according to the National Standard TCVN10036: 2013. 11 subjects were served with 125 ml glucose 20% on three occasions, with 4 different frozen dessert types with added soluble dietary fiber (ice cream, gelato, vegan gelato and sorbet) providing an equal amount of available carbohydrate of 25 g, in every two days. Blood glucose levels are monitored continuously with Freestyle Libre 2. Result: The glycemic index of vegan gelato chocolate was 30±5,7; GI of coconut sorbet is 18±5; GI of black sesame ice cream is 14±3,5 and GI of mango gelato is 30±6,0; all of which are categorized as low GI food. Conclusions: This is useful both to health professionals advising individuals on their diets, and to improving the quality of life of diabetic people, people at risk of diabetes or in need of blood glucose control.

Chi tiết bài viết

Tài liệu tham khảo

1. Brouns F, Bjorck I, Frayn KN, et al. Glycaemic index methodology. Nutr Res Rev. 2005;18(1):145-171. doi:10.1079/NRR2005100
2. General Department of Standards, Metrology and Quality Appraisal (2013). Food- Glycaemic Index (GI) determination and food classification recommendations TCVN10036:2013 (ISO26642:2010).
3. Iida T, Kishimoto Y, Yoshikawa Y, Hayashi N, Okuma K, Tohi M, Yagi K, Matsuo T, Izumori K. Acute D-psicose administration decreases the glycemic responses to an oral maltodextrin tolerance test in normal adults. J Nutr Sci Vitaminol (Tokyo). 2008 Dec;54(6):511-4. doi: 10.3177/jnsv.54.511. PMID: 19155592
4. McRorie, J.W.; McKeown, N.M. Understanding the physics of functional fibers in the gastrointestinal tract: An evidence-based approach to resolving enduring misconceptions about insoluble and soluble fiber. J. Acad. Nutr. Diet. 2017, 117, 251–264.
5. Mettler, S., Steiner, K., & Colombani, P. C. (2009). Influence of test interval length on the variability of glycemic response tests. European Journal of Clinical Nutrition, 63(12), 1452–1454. https://doi.org/10.1038/EJCN.2009.97
6. Röhling M. Determination of Postprandial Glycemic Responses by Continuous Glucose Monitoring in a Real-World Setting. Nutrients. 2019; 11(10):2305. https://doi.org/10.3390/nu11102305
7. Whelan, Anthony & Vega, Cesar & Kerry, Joe & Goff, H.. (2007). Physicochemical and sensory optimisation of a low glycemic index ice cream formulation. International Journal of Food Science & Technology. 43. 1520 - 1527. 10.1111/j.1365-2621.2007.01502.x.
8. Zafar MI, Mills KE, Zheng J, Regmi A, Hu SQ, Gou L, Chen LL. Low-glycemic index diets as an intervention for diabetes: a systematic review and meta-analysis. Am J Clin Nutr. 2019 Oct 1;110(4):891-902. doi: 10.1093/ajcn/nqz149. PMID: 31374573.