| Summary: | Different types of carbohydrates from different food sources affect blood glucose
differently. This physiological effect of carbohydrate containing foods has been
quantified and expressed as the glycaemic index (GI) of the food. The GI is defined
as the ratio of the incremental area under the blood glucose response curve for a
test food containing 509 available carbohydrate to the corresponding area after an
equal carbohydrate portion of a standard food is taken by the same subject. The GI
of a food can, therefore, be used to guide consumers in choosing a particular food
with a predicted known effect on blood glucose levels and homeostasis.
Numerous methodological factors may influence the interpretation of glycaemic
response data. One of the major problems regarding labelling foods with GI values is
the lack of standardised methodology amongst different researchers in determining
the GI. Furthermore, clear directions are needed regarding standardised
methodology in accredited laboratories, including clarity on issues such as the
reference (standard), total (available) carbohydrate of the test food, number and
characteristics of experimental subjects, capillary versus venous blood samples,
analytical method for determination of blood glucose value and the method for
calculation of the area under the glucose curve.
A food company commissioned an independent assessment of the GIs of Jungle
Oats, Bokomo Oats and Oatso-Easy using methods complying with the most recent
internationally accepted methodology and carried out under strictly standardised
conditions. Thus, the area under the curve (AUC) and GI of Jungle Oats, Bokomo
Oats and Oatso-Easy was determined using both capillary whole blood and venous
plasma. Another objective of the study was to determine if there were significant
differences between the GI of the three oats porridges.
Methods
Twenty healthy, non-smoking fasting male students, aged 21-27 years, each
consumed 509 available carbohydrate from Jungle Oats, Bokomo Oats, Oatso-Easy
and the standard food (glucose) on four different occasions. Finger-prick capillary
blood and venous whole blood were collected simultaneously before and at 15 and
30 minute intervals for the first and second hour after ingestion respectively. The
capillary whole blood glucose values were determined by using SureStep test strips
and SureStep glucometres (Lifescan) and the venous plasma glucose was determined
with an enzymatic colorimetric method. The AUC and the GI for the three different
oats porridges, taken at four different occasions randomly by the same subjects was
calculated using one glucose response as standard.
Results
Statistically significant differences (p<0.05) were found between the AUCs of the
three different oats porridges for capillary blood and venous plasma. However, no
statistically significant differences (p>0.05) were found between the mean GIs of the
three different oats porridges both for capillary blood and venous plasma (77.1, 67.7
and 78.0 for Oatso-Easy, Jungle Oats and Bokomo Oats, respectively using capillary
sampling and 112.4, 112.4 and 113.8 respectively, using venous sampling). The 95%
confidence interval (CI) and standard deviation (SD) of the mean capillary blood
glucose were notably smaller than those of the venous plasma.
Conclusions
It can be concluded from the study that the three different oats porridges fell
between the intermediate to high categories and that glycaemic responses measured
in venous plasma are lower and more variable than those simultaneously obtained in
capillary blood.
Recommendations
It is recommended that the methodological guidelines determined by the GI Task
Force should be followed. Capillary blood glucose samples are preferred to
determine the GI. The last recommendation is that in using the GI to choose
carbohydrate foods, patients and consumers should be made aware of the fact that
physiological responses to a food may vary between individuals. For example, when
advising on the GI, it should be mentioned that the GI of a particular food is &
low, medium or high, but that exceptions can be expected and that these exceptions
are normal. Therefore, the label indicating the GI of foods, food products and
beverages should be accompanied by clear instructions. === Thesis (M.Sc. (Nutrition))--North-West University, Potchefstroom Campus, 2004.
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