Plasma Glucose Responses to Different Foods Containing Complex Carbohydrates

Abstract

A survey dealing with the effect of various foods containing different types and quantities of complex carbohyrates on blood glucose level was carried out on 11 healthy persons and 11 adult non - insulin dependent diabetic patients at Hacettepe University Ho;>pital wards. Four different diets consisting mainly 1) potato, 2) bread, 3) rice, 4) legumes were given to the diabetic patients with three days duration. The percentage o f carbohydrate energy was 60 %■ Between these experimental diets patients consumed basal diabetic diet having 46 % carbohydrate energy. Fasting and postprandial blood glucose levels were measured on the third day of each diet. On the other hand healthy subjects consumed potato, bread, rice, chick peas and dextrose, with three days intervals each was containing 50 g. o f carbohydrate. The blood glucose levels were measured at certain times (fasting, 30, 45, 60, 90, 120 and 150 minutes) after each food was ingested. The figures obtained from both experiment were similar. Potato caused the highest rising of blood glucose level comparing with the other foods. Bread and rice effected at moderate level, but blood glucose levels obtained during the consumption of legumes were the lowest and the increase of glucose was slower.