The effect of cissus rotundifolia consumed as a bread meal on plasma glucose and insulin levels of healthy non diabetic subjects

Abstract

This study investigated the effect of cissus bread meal on the postprandial plasma glucose and insulin levels of healthy non diabetic subjects. Ten healthy non diabetic male subjects participated in the study and were fed two meals, an experimental bread meal containing cissus flour and a control bread meal made form wheat flour only. The test meals consisted of two small bread rolls, 38g of apricot jam (Robinson’s) and sufficient water to make a total meal weight of 400g. The available carbohydrate portion of the meal was 75g. The bread rolls contain 50g CHO mostly in the form of starch. The jam provided 25g of available carbohydrate in the form of sucrose. The experimental breads rolls provided 5g of s-NSP as calculated from the nutrient analysis plus s-NSP from the brown flour. The subjects came fasting to the metabolic twice a week and were fed one type of the bread meal. Postprandial blood samples were taken from the subjects at 30, 60, 120 and 150 minutes from the commencement of the meal. The blood samples were analyzed for glucose and insulin levels. Data obtained were analyzed using ANOVA. The results of the incremental plasma glucose level showed a significant bread meal effect (Wilk ’lambda 11.1 df 6 and 18; p = 0.0049) and a significant time effect at (p = 0.0129). The result showed that the cissus bread meal had a significant decrease on plasma glucose levels of subjects at 150 minutes compared to the control bread. Cissus bread meal did not show any significant difference on the incremental insulin levels of the subjects when compared to the control bread meal.