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Feyz 2008, 12(1): 26-31 Back to browse issues page
Determing of Glycemic index of pasta in healthy people
Karim Parastouei *, Fariba Seyyedi, Ali Mohammad Faraji, Mohamamd Esmaeil Shahabodin, Sousan Ghasemi, Samira Naseri
, Parastouei_k@kaums.ac.ir
Abstract:   (9788 Views)

Background: Glycemic index (GI) describes the variation of blood glucose concentration compared with a standard food after a meal. The purpose of this study is to determine the GI of specific pasta (Salam Macaron, produced at Kashan, Iran) and compare this index in men and women.

Materials and Methods: To determine the GI, a measured portion of food containing 50 g carbohydrates which was taken by 14 healthy volunteers (7 men and 7 women) after an overnight fasting was selected. B-glucose curves were drawn in time of 0, 30, 60, 90,120 min after the meal. The GI was calculated by dividing the incremental area under the curve for tested food per same index for standard food (same amount of glucose) and multiplying by 100. Each food was tested 3 times for every volunteer so that 3 GI’s were obtained and their average was calculated. Paired T Test and T Student were used to analyze the data.

Results: The mean value of pasta GI was 51 ± 14.14 in the whole group of 14 volunteers. No significant difference was seen between the GI in men and women.

Conclusion: Salam Macaron is in upper limit of low GI foods. This pasta may be an appropriate part of diets intended to improve control of blood glucose levels and management of diabetes, obesity and cardiovascular disease.

Keywords: Diet, Glycemic Index, Healthy people, Pasta
Full-Text [PDF 235 kb]   (2537 Downloads)    
Type of Study: Research | Subject: General
Received: 2008/10/22
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Parastouei K, Seyyedi F, Faraji A M, Shahabodin M E, Ghasemi S, Naseri S. Determing of Glycemic index of pasta in healthy people. Feyz. 2008; 12 (1) :26-31
URL: http://feyz.kaums.ac.ir/article-1-12-en.html


Volume 12, Issue 1 (Quarterly 2008) Back to browse issues page
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