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Key Topics
Requirement
Please discuss about the Carbohydrates.
Solution
Introduction
Carbohydrates are found in a wide variety of foods, and occur in a variety of forms such as whole grains, and some vegetables that are rich source of carbohydrates. Carbohydrate rich foods form a significant component of a healthy diet. Body obtains glucose from carbohydrates that is the source of energy necessary for the physical activity and bodily functions. The carbohydrates are the reservoirs of energy that are accessed quickly accessible. They provide energy, but they have a crucial role in the maintenance of structure and function of the nerve cells and organs of the body. (Benedict et al., 2010). All types of carbohydrates are metabolized to monosaccharide glucose irrespective of their pattern of consumption, the glucose enters general blood circulation and increases the blood glucose levels temporarily. Excess of glucose in the blood converts to glycogen, and it is stored in the liver and body muscles, and the level of blood glucose is maintained in the liver. The energy sources for brain is the carbohydrate, that is glucose and due to this reason it is highly necessary to maintain glucose levels in the blood in a constant manner. Dietary carbohydrates comprise of the sources for glucose, and the effect of food or meal on the blood sugar level after the consumption is considered as the glycemic response of that particular food. The recording of glycemic response to carbohydrate of fixed amount, available from a test food similar to the carbohydrate amount available from the standard food consumed by the similar subject can be defined as glycemic index or GI. After the consumption of the test food, the blood glucose area is expressed as a standard percentage.
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Aim
It is important to define glycemic index for various type of carbohydrate foods. There is a need to standardize the methods that define the GI. The present study determines the practical utilization of GI.
Objectives
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• Determine the GI of glucose drink, whole meal bread with baked beans, white bread, apple juice, regular cola drink and diet cola drink.
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• Compare the GI of tested foods determined at regular intervals.
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• Comparison of GI of tested foods
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• To evaluate the variability of the GI.
Determination of the glycemic index
a) Getting basic data
GI can be determined from portions of tested food which is measured and contains carbohydrates were consumed by every group in the experiment. Investigation of blood samples is done at 30 minute intervals after the meal at times 0, 20, 40, 60, 80 min; while the time is zero at the initiation of food intake. B-glucose concentrations of each group were measured with the help of a glucometer. After the test period is complete, the values associated with B-glucose in the memory of glucometer were transferred to PC where further analysis is being done.
b) B-glucose response curves and their construction
B-glucose response curve was drawn using the average B-glucose concentration after the meal in a period for the two-hours. Values were obtained by extrapolation at 75 and 105 min time.
Calculation of GI (%) was done for each of the group, by dividing blood glucose response for the tested food by blood glucose response of reference food that is multiplied by 100. The formula used for the calculation is :
Blood glucose response to 50 g test food
GI = ----------------------------------------------------------------- x 100
Blood glucose response to 50 g reference food
Following the test that are performed for blood glucose, curves were drawn, such as the B glucose curve for mean 2hrs for pure glucose, various meal and drinks. For all kinds of tested foods, the mean B-glucose curves in the beginning and in the end are depicted along with the individual tested foods. The mean B-glucose curves for groups were compared for all kinds of food together are done.
Results
Determination of mean values of the GI for various foods and drinks in all the groups. A signi?cant di?erence was observed when different foods and drinks were compared with comparing glucose. A signi?cant di?erence was not observed between the GI that is determined at various time intervals and also not observed for the all tests as well as for individual foods that were tested. There was also no signi?cant di?erence between the GI between various student groups when glucose is compared with various drinks and foods. However, in the first and second group, and a signi?cant di?erence was observed between the GI for glucose and GI for various foods and drinks In the second group the only signi?cant di?erence observed was between various foods and drinks.
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It was only in the last thirty years that there was a development in the concept of the glycemic index of foods. Harvard School of Public Health conducted studies recently, which indicate that the risks for some diseases that include type 2 diabetes as well as coronary heart disease have strong correlation with the GI that is of the overall diet. Recommendation of the World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) of 1999 state that the basic diet of people of industrialized countries should contain foods with low GI that prevent the diseases which are most common like diabetes, obesity and coronary heart disease.
The influential factors for accuracy of the measurements of the GI include method for calculating blood glucose response, method that measures B-glucose, amount of the tested food that is well defined with 50 g of hyperglycemic carbohydrates, usage of the standard food, tested individuals; the variability of glycaemia, and time in the day during which the test was conducted.
Conclusion
For the determination of GI, it is necessary to accurately define a standard method which can be used carefully and needs re-evaluation such that it enables that the results can be compared with different methods associated with other working groups. A growing interest in GI determination needs the availability of adequate facilities and equipment to meet the increasing demands.
References
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Jenkins, et.al (2010).Glycemic index: overview of implications in health and disease. The American Journal of Clinical Nutrition, Volume 76, Issue 1, Pages 266S–273S,
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