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The Physiological Effect of Detarium Bread Meal on the Postprandial Profile of Noninsulin Dependent Diabetic Mellitus (NIDDM) Subjects
Abstract
Objective: This study elicited the effect of Detarium bread meal on the post prandial plasma glucose and insulin levels of non insulin dependent diabetic mellitus (NIDDM) subjects.
Subject and Method: This is a clinical study that involved twelve African and Afro-Caribbean men with NIDDM. These men were screened and recruited from the Diabetic Day Centre, St. Thomas' Hospital London. They were fed two meals randomly, an experimental bread meal containing Detarium flour and a control bread roll made from wheat flour only. The experimental bread rolls provided 5g of soluble nonstarch polysaccharide (s-NSP). Post-prandial blood glucose and insulin levels were taken at 30minutes interval for 2½ hours. Incremental levels were calculated relative to the fasting values. Analysis of variance (ANOVA) was used to analyze the data and the level of significance was accepted at p<0.05. Results: There was a significant bread meal effect on the blood glucose levels (p=0.004). There was also a significant time effect (p=0.001) when Detarium bread was compared to the control bread. The result showed a significant reduction on the incremental glucose levels after the consumption of the Detariumm bread at 60, 90, 120 and 150 minutes. The incremental insulin levels elicited a significant meal effect (p=042), and a significant time effect (p=0.003). There was a significant reduction on the incremental plasma insulin levels at 60, 90, and 120 minutes after the consumption of Detarium bread.
Conclusion: Detarium may provide a new means of dietary treatment for non-insulin dependent diabetics.
Key word: s-NSP, NIDDM, plasma glucose, insulin levels, Detarium bread
Subject and Method: This is a clinical study that involved twelve African and Afro-Caribbean men with NIDDM. These men were screened and recruited from the Diabetic Day Centre, St. Thomas' Hospital London. They were fed two meals randomly, an experimental bread meal containing Detarium flour and a control bread roll made from wheat flour only. The experimental bread rolls provided 5g of soluble nonstarch polysaccharide (s-NSP). Post-prandial blood glucose and insulin levels were taken at 30minutes interval for 2½ hours. Incremental levels were calculated relative to the fasting values. Analysis of variance (ANOVA) was used to analyze the data and the level of significance was accepted at p<0.05. Results: There was a significant bread meal effect on the blood glucose levels (p=0.004). There was also a significant time effect (p=0.001) when Detarium bread was compared to the control bread. The result showed a significant reduction on the incremental glucose levels after the consumption of the Detariumm bread at 60, 90, 120 and 150 minutes. The incremental insulin levels elicited a significant meal effect (p=042), and a significant time effect (p=0.003). There was a significant reduction on the incremental plasma insulin levels at 60, 90, and 120 minutes after the consumption of Detarium bread.
Conclusion: Detarium may provide a new means of dietary treatment for non-insulin dependent diabetics.
Key word: s-NSP, NIDDM, plasma glucose, insulin levels, Detarium bread
