Postprandial glucose and insulin responses to grain products in diabetics and healthy subjects

Abstract

A study on the commonly consumed cereals products was conducted to elicit their postprandial blood glucose and insulin responses in diabetics and non – diabetics subjects. Bread, acha (hungry rice, fonio), rice, maize and spaghetti were the meals used. The result showed that the low glycaemic index meals (acha and rice) had lowering effect on the blood glucose and insulin responses. Also the meal that is of whole grain had lower responses of blood glucose and insulin. Ingestion of whole grains may cause reduction of postprandial glycemia at the meal in which they were consumed. This effect may prove useful in public health efforts for diabetes prevention and could be a factor in the documented relationship between whole grain intake and lower risk of diabetes. Ingestion of whole grains may cause reduction of postprandial glycemia. However it is important to note that extensive milling or cooking negates the subsequent meal effect. Therefore, whole grains should be consumed in their native state or with minimal processing for full benefit.

Keyword: whole grains, blood glucose, insulin, glycaemic index