Evaluation of Glycemic Index and impact on satiety of resistant malto dextrin enriched meal choices(aloo paratha and Idly)-A randomized cross over study

Research studies have shown thatlifestyle; in particular dietary aspects play an important role in preventing /increasing the burden of the chronic diseases. Dietary habits could thereforebe modified to exert a positive impact in the prevention and treatment. It hasbeen suggested that the high glycemic carbohydrate foods -those foodscontaining carbohydrates which elicit rapid blood glucose rise and therebyincrease the insulin demand leading to hyperinsulinemia, insulin resistance andtype 2 diabetes. Hence, there is a need to understand the blood glucose raisingpotential of foods in India to be of an important tool to aid in the preventionand or management of diabetes and its complication. Thus, evolved the conceptof ‘Glycemic Index’ (GI) which ranks the foods, based on the speed at which thefood raises the blood glucose in a scale of 0 to 100, 100 indicating highglycemic index corresponds to oral glucose’s GI. Today, India leading the worldwith the largest number of people with daibetes causing a heavy economic burdento the country urgently needs to look at cost effective strategies to combatthis situation. A cost-effective dietary approach like estimating andunderstanding the role of glycemic index of various Indian foods in thelifestyle related diseases like diabetes is urgently needed.

Incorporation of dietary fibre inhigh carbohydrate foods has been identified as a strategy to reduce theglycemic index of foods. Intake of dietary fibre increase stomach distension,which increases satiety and slows nutrient absorption. Furtherintake of dietary fibre can favorably influence the change in gut hormonelevels that act locally and, in the brain, to affect eating behavior. Ingestionof fibers like Fibersol®-2 increases peptide YY (PYY), which decreases appetiteby slowing gastric motility and inhibiting pancreatic secretion. It alsoincreases glucagon-like peptide-1 (GLP-1), which increases insulin secretionand sensitivity and inhibits gastric acid secretion and emptying, thusincreasing satiety signals in the brain. Hence, the present study was carriedout with the following objectives.