Comparación del efecto de la fibra sobre el índice glicémico y carga glicémica en distintos tipos de pan.
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| Title: | Comparación del efecto de la fibra sobre el índice glicémico y carga glicémica en distintos tipos de pan. |
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| Alternate Title: | Comparison of fiber effect on glycemic index and glycemic load in differents types of bread. |
| Authors: | Angarita Dávila, Lissé1 lisse.angarita@unab.cl, Cristina Escobar, María1, Garrido, Mabel1, Carrasco, Paula1, López-Miranda, José2, Aparicio, Daniel3, Céspedes, Virginia4, González, Robys3, Chaparro, Rendy3, Angarita, Michelle3, Wilches-Duran, Sandra5, Graterol-Rivas, Modesto5, Chacón, José5, Cerda, Marco5, Contreras-Velasquez, Julio5, Reina, Nadia3, Bermúdez, Valmore3 |
| Source: | Archivos Venezolanos de Farmacología y Terapéutica. 2016, Vol. 35 Issue 4, p100-106. 7p. |
| Abstract (English): | There are several foods that contain carbohydrates as the main nutrient, being one of the most important the bread for its massive worldwide consumption. Numerous studies have been done in order to reduce its glycemic index, however there is still controversy about the action of dietary fiber in the decrease of GI in this product. In this study, it was determined the effect of dietetic fiber on glycemic index and glycemic load in two types of commercial breads in 23 healthy individuals who randomly consumed 3 different products during 6 days of 50g of carbohydrates each: white bread (PH), whole wheat bread (PE) and glucose solution as reference product (SG). Fasting and postprandial glycemia was measured at times 15, 30, 45, 60, 90 and 120 minutes. Insuline was measured at 0 min and 120 min. The area under de glycemia curve was lower for both bread types PH 13589 ±1557, PF 12005 ±1254 than for the reference product SG 14089 ±1245. The values of the glycemic index PH 68,55 ±1,2 and PF 62,01 ±1,3 and glycemic load PH 16.45 ±1,4 were lower for bread with more amount fiber 9,93 ± 1,1, with no difference in insulin concentration, suggesting that the amount of carbohydrates and fiber type contained in whole wheat bread can be considered intrinsic factors in bread composition, affecting the post-intake glycemic response of this type of products in healthy individuals. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Existen diversos alimentos que contienen como nutriente principal hidratos de carbono, destacando entre ellos el pan por su masivo consumo a nivel mundial. Numerosos estudios se han llevado a cabo con el fin de reducir su índice glicémico, sin embargo, aún existe controversia sobre la acción de la fibra dietética en la disminución del IG en este alimento. Este estudio determinó el efecto de la fibra dietética sobre el índice glicémico y carga glicémica en dos tipos de panes comerciales en 23 individuos sanos quienes consumieron aleatoriamente 3 diferentes productos, de 50 g de carbohidratos cada uno, durante 6 días: pan blanco (PH), pan integral (PF), y solución glucosada como producto de referencia (SG). Se midió glicemia en ayunas y post-prandial a los tiempos 15, 30, 45, 60, 90 y 120 min. La insulina fue medida en el minuto 0 y 120 min. El área bajo la curva de glicemia resultó más baja para ambos tipos de pan PH 13589 ±1557, PF 12005 ±1254 que para el producto de referencia SG 14089 ±1245. Los valores del índice glicémico PH 68,55 ±1,2 y PF 62,10 ±1,3 y carga glicémica PH 16,45 ±1,4 resultaron más bajos para el pan con mayor aporte de fibra 9,93 ± 1,1, sin diferencias en la concentración de insulina, sugiriendo que la cantidad de carbohidratos y tipo de fibra contenidos en el pan integral, pueden considerarse factores intrínsecos en su composición nutricional, capaces de afectar la respuesta glicémica post- ingesta de estos productos en individuos sanos. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Venezolanos de Farmacología y Terapéutica is the property of Archivos Venezolanos de Farmacologia y Terapeutica and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 122902416 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Comparación del efecto de la fibra sobre el índice glicémico y carga glicémica en distintos tipos de pan. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Comparison of fiber effect on glycemic index and glycemic load in differents types of bread. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Angarita+Dávila%2C+Lissé%22">Angarita Dávila, Lissé</searchLink><relatesTo>1</relatesTo><i> lisse.angarita@unab.cl</i><br /><searchLink fieldCode="AR" term="%22Cristina+Escobar%2C+María%22">Cristina Escobar, María</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Garrido%2C+Mabel%22">Garrido, Mabel</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Carrasco%2C+Paula%22">Carrasco, Paula</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22López-Miranda%2C+José%22">López-Miranda, José</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Aparicio%2C+Daniel%22">Aparicio, Daniel</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Céspedes%2C+Virginia%22">Céspedes, Virginia</searchLink><relatesTo>4</relatesTo><br /><searchLink fieldCode="AR" term="%22González%2C+Robys%22">González, Robys</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Chaparro%2C+Rendy%22">Chaparro, Rendy</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Angarita%2C+Michelle%22">Angarita, Michelle</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Wilches-Duran%2C+Sandra%22">Wilches-Duran, Sandra</searchLink><relatesTo>5</relatesTo><br /><searchLink fieldCode="AR" term="%22Graterol-Rivas%2C+Modesto%22">Graterol-Rivas, Modesto</searchLink><relatesTo>5</relatesTo><br /><searchLink fieldCode="AR" term="%22Chacón%2C+José%22">Chacón, José</searchLink><relatesTo>5</relatesTo><br /><searchLink fieldCode="AR" term="%22Cerda%2C+Marco%22">Cerda, Marco</searchLink><relatesTo>5</relatesTo><br /><searchLink fieldCode="AR" term="%22Contreras-Velasquez%2C+Julio%22">Contreras-Velasquez, Julio</searchLink><relatesTo>5</relatesTo><br /><searchLink fieldCode="AR" term="%22Reina%2C+Nadia%22">Reina, Nadia</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Bermúdez%2C+Valmore%22">Bermúdez, Valmore</searchLink><relatesTo>3</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Venezolanos+de+Farmacología+y+Terapéutica%22">Archivos Venezolanos de Farmacología y Terapéutica</searchLink>. 2016, Vol. 35 Issue 4, p100-106. 7p. – Name: Abstract Label: Abstract (English) Group: Ab Data: There are several foods that contain carbohydrates as the main nutrient, being one of the most important the bread for its massive worldwide consumption. Numerous studies have been done in order to reduce its glycemic index, however there is still controversy about the action of dietary fiber in the decrease of GI in this product. In this study, it was determined the effect of dietetic fiber on glycemic index and glycemic load in two types of commercial breads in 23 healthy individuals who randomly consumed 3 different products during 6 days of 50g of carbohydrates each: white bread (PH), whole wheat bread (PE) and glucose solution as reference product (SG). Fasting and postprandial glycemia was measured at times 15, 30, 45, 60, 90 and 120 minutes. Insuline was measured at 0 min and 120 min. The area under de glycemia curve was lower for both bread types PH 13589 ±1557, PF 12005 ±1254 than for the reference product SG 14089 ±1245. The values of the glycemic index PH 68,55 ±1,2 and PF 62,01 ±1,3 and glycemic load PH 16.45 ±1,4 were lower for bread with more amount fiber 9,93 ± 1,1, with no difference in insulin concentration, suggesting that the amount of carbohydrates and fiber type contained in whole wheat bread can be considered intrinsic factors in bread composition, affecting the post-intake glycemic response of this type of products in healthy individuals. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Existen diversos alimentos que contienen como nutriente principal hidratos de carbono, destacando entre ellos el pan por su masivo consumo a nivel mundial. Numerosos estudios se han llevado a cabo con el fin de reducir su índice glicémico, sin embargo, aún existe controversia sobre la acción de la fibra dietética en la disminución del IG en este alimento. Este estudio determinó el efecto de la fibra dietética sobre el índice glicémico y carga glicémica en dos tipos de panes comerciales en 23 individuos sanos quienes consumieron aleatoriamente 3 diferentes productos, de 50 g de carbohidratos cada uno, durante 6 días: pan blanco (PH), pan integral (PF), y solución glucosada como producto de referencia (SG). Se midió glicemia en ayunas y post-prandial a los tiempos 15, 30, 45, 60, 90 y 120 min. La insulina fue medida en el minuto 0 y 120 min. El área bajo la curva de glicemia resultó más baja para ambos tipos de pan PH 13589 ±1557, PF 12005 ±1254 que para el producto de referencia SG 14089 ±1245. Los valores del índice glicémico PH 68,55 ±1,2 y PF 62,10 ±1,3 y carga glicémica PH 16,45 ±1,4 resultaron más bajos para el pan con mayor aporte de fibra 9,93 ± 1,1, sin diferencias en la concentración de insulina, sugiriendo que la cantidad de carbohidratos y tipo de fibra contenidos en el pan integral, pueden considerarse factores intrínsecos en su composición nutricional, capaces de afectar la respuesta glicémica post- ingesta de estos productos en individuos sanos. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Venezolanos de Farmacología y Terapéutica is the property of Archivos Venezolanos de Farmacologia y Terapeutica and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 7 StartPage: 100 Titles: – TitleFull: Comparación del efecto de la fibra sobre el índice glicémico y carga glicémica en distintos tipos de pan. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Angarita Dávila, Lissé – PersonEntity: Name: NameFull: Cristina Escobar, María – PersonEntity: Name: NameFull: Garrido, Mabel – PersonEntity: Name: NameFull: Carrasco, Paula – PersonEntity: Name: NameFull: López-Miranda, José – PersonEntity: Name: NameFull: Aparicio, Daniel – PersonEntity: Name: NameFull: Céspedes, Virginia – PersonEntity: Name: NameFull: González, Robys – PersonEntity: Name: NameFull: Chaparro, Rendy – PersonEntity: Name: NameFull: Angarita, Michelle – PersonEntity: Name: NameFull: Wilches-Duran, Sandra – PersonEntity: Name: NameFull: Graterol-Rivas, Modesto – PersonEntity: Name: NameFull: Chacón, José – PersonEntity: Name: NameFull: Cerda, Marco – PersonEntity: Name: NameFull: Contreras-Velasquez, Julio – PersonEntity: Name: NameFull: Reina, Nadia – PersonEntity: Name: NameFull: Bermúdez, Valmore IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 10 Text: 2016 Type: published Y: 2016 Identifiers: – Type: issn-print Value: 07980264 Numbering: – Type: volume Value: 35 – Type: issue Value: 4 Titles: – TitleFull: Archivos Venezolanos de Farmacología y Terapéutica Type: main |
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