Determination of the glycemic index of the açaí pulp
DOI:
https://doi.org/10.15448/1983-652X.2019.2.26036Keywords:
glycemic index, glycemic load, food.Abstract
Objective: To determine the glycemic index (GI) of the açaí pulp. Materials and Methods: Experimental study performed with 10 health and eutrophic adults, between 20 and 50 years old, from both genders. Two tests to analyze the glycemic response of the açaí pulp and one test to analyze the glycemic response to the glycose solution, in each participant, were performed. On each test day, the participants were fasted, the capillary glycemia was measured and the test food or glucose solution was supplied. The capillary glycemia was evaluated at 30, 60, 90 and 120 postprandial minutes. The açaí pulp glycemic index was determined by the ratio between the area below the glycemic response curve of the açaí pulp and the area below the glycemic response curve of the standard food (glucose solution). The value obtained was multiplied by 100 so that the GI is expressed as a percentage. The area below the glycemic response curve was calculated by the trapezoidal rule. The average of the GI of each participant was calculated to determine the açaí pulp GI. Results: The açaí pulp can be classified as a high GI food (86.07±11.83%) and intermediate glycemic load (16.34 g). Conclusion: The açaí pulp is classified as a high GI food and intermediate glycemic load. Therefore, the best option of consumption of this food may be in a context of a meal, resulting in a lower postprandial glycemic response.
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