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Revista chilena de nutrición

versão On-line ISSN 0717-7518

Resumo

HIRSCH B, Sandra et al. GLYCEMIC AND INSULINEMIC INDEX OF TWO TYPES OF PASTA OF SHORT AND LONG PRESENTATION IN HEALTHY SUBJECTS. Rev. chil. nutr. [online]. 2010, vol.37, n.4, pp.474-479. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182010000400008.

AIM: To measure the glucose and insulin responses of a standard dry pasta and a dry pasta enriched with egg in their long and short presentation. MATERIAL AND METHODS: The glycemic index (GI) and the insulin index (II) were determined in a randomized, cross over protocol in 10 healthy volunteers between 26 and 58 years of age. Each subject underwent ten tests: six with the standard meal (bread) and four with the study pastas. Every study pasta was evaluated 10 times. Blood glucose and insulin levels were measured in the fasted state and over the 180 min following commencement of consumption of the foods. The Area Under the Curve (AUC) was calculated for the values above baseline for the 3-hour period following the meal. GI and II were calculated as the ratio of glucose and insulin Auks for a given test meal and the AUCs for the standard meal. RESULTS: Both type of pasta in their long and short presentation had lower GI than the standard meal (long pasta A: 47.8±54.4%, pasta B: 58.6±95.4%; short pasta A:71.4±32.8, pasta B: 79.9±47.6% % p<.001). The II was lower with the two type of large pasta compare to the standard meal and to the two type of short pasta (p<.005). CONCLUSIONS: This study has shown that dry pasta with or without addition of egg put in the mass, is low Gl food. Long dry pasta has lower insulin response.

Palavras-chave : large pasta; short pasta; glycemic index.

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