Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects
The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions a...
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| Veröffentlicht in: | British journal of nutrition 2003-09, Vol.90 (3), p.551-556 |
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| creator | Trinidad, Trinidad P. Valdez, Divinagracia H. Loyola, Anacleta S. Mallillin, Aida C. Askali, Faridah C. Castillo, Joan C. Masa, Dina B. |
| description | The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 (sem 3·0)) and carrot cake (GI 51·8 (sem 3·3)), with 200–250 g coconut flour/kg (P |
| doi_str_mv | 10.1079/BJN2003944 |
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Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 (sem 3·0)) and carrot cake (GI 51·8 (sem 3·3)), with 200–250 g coconut flour/kg (P<0·05). The test foods with 150 g coconut flour/kg had GI ranging from 61·3 to 71·4. Among the test foods, pan de sal (GI 87·2 (sem 5·5)) and multigrain loaf (GI 85·2 (sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (P<0·05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62·7 to 71·6 and did not differ significantly from the test foods with 150 g coconut flour/kg (P < 0·05). A very strong negative correlation (r– 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus.</description><identifier>ISSN: 0007-1145</identifier><identifier>EISSN: 1475-2662</identifier><identifier>DOI: 10.1079/BJN2003944</identifier><identifier>PMID: 13129460</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Adult ; Analysis of Variance ; blood ; Blood Glucose - analysis ; breads ; cakes ; carrots ; cinnamon ; Coconut flour ; coconuts ; Cocos ; Cocos nucifera ; Cross-Over Studies ; Diabetes ; diabetes mellitus ; Diabetes Mellitus, Type 2 - blood ; Diabetes Mellitus, Type 2 - therapy ; Dietary Carbohydrates - administration & dosage ; Dietary Fats - administration & dosage ; Dietary fiber ; Dietary Fiber - administration & dosage ; Dietary Supplements ; Fasting ; fiber content ; Flour ; Food ; functional foods ; Functional foods & nutraceuticals ; glucose ; Glycaemic index ; Glycemic Index ; Humans ; lipid content ; loaves ; Middle Aged</subject><ispartof>British journal of nutrition, 2003-09, Vol.90 (3), p.551-556</ispartof><rights>Copyright © The Nutrition Society 2003</rights><rights>The Nutrition Society</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c475t-8a70a678b9309b51d0295a8f26e0352f77ecce8f16b88f314a1bb3449e033f813</citedby><cites>FETCH-LOGICAL-c475t-8a70a678b9309b51d0295a8f26e0352f77ecce8f16b88f314a1bb3449e033f813</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,781,785,27929,27930</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/13129460$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Trinidad, Trinidad P.</creatorcontrib><creatorcontrib>Valdez, Divinagracia H.</creatorcontrib><creatorcontrib>Loyola, Anacleta S.</creatorcontrib><creatorcontrib>Mallillin, Aida C.</creatorcontrib><creatorcontrib>Askali, Faridah C.</creatorcontrib><creatorcontrib>Castillo, Joan C.</creatorcontrib><creatorcontrib>Masa, Dina B.</creatorcontrib><title>Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects</title><title>British journal of nutrition</title><addtitle>Br J Nutr</addtitle><description>The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 (sem 3·0)) and carrot cake (GI 51·8 (sem 3·3)), with 200–250 g coconut flour/kg (P<0·05). The test foods with 150 g coconut flour/kg had GI ranging from 61·3 to 71·4. Among the test foods, pan de sal (GI 87·2 (sem 5·5)) and multigrain loaf (GI 85·2 (sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (P<0·05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62·7 to 71·6 and did not differ significantly from the test foods with 150 g coconut flour/kg (P < 0·05). A very strong negative correlation (r– 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus.</description><subject>Adult</subject><subject>Analysis of Variance</subject><subject>blood</subject><subject>Blood Glucose - analysis</subject><subject>breads</subject><subject>cakes</subject><subject>carrots</subject><subject>cinnamon</subject><subject>Coconut flour</subject><subject>coconuts</subject><subject>Cocos</subject><subject>Cocos nucifera</subject><subject>Cross-Over Studies</subject><subject>Diabetes</subject><subject>diabetes mellitus</subject><subject>Diabetes Mellitus, Type 2 - blood</subject><subject>Diabetes Mellitus, Type 2 - therapy</subject><subject>Dietary Carbohydrates - administration & dosage</subject><subject>Dietary Fats - administration & dosage</subject><subject>Dietary fiber</subject><subject>Dietary Fiber - administration & dosage</subject><subject>Dietary Supplements</subject><subject>Fasting</subject><subject>fiber content</subject><subject>Flour</subject><subject>Food</subject><subject>functional foods</subject><subject>Functional foods & nutraceuticals</subject><subject>glucose</subject><subject>Glycaemic index</subject><subject>Glycemic Index</subject><subject>Humans</subject><subject>lipid content</subject><subject>loaves</subject><subject>Middle Aged</subject><issn>0007-1145</issn><issn>1475-2662</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNptkF1rFDEYhYModq3e-AM0eCFVHM3XJJlLu9pVKYofxcuQZJKS7cykJjPQ_ntf2cUF8SIk4Tzv4bwHoceUvKZEdW9OP31mhPBOiDtoRYVqGyYlu4tWhBDVUCraI_Sg1i18NSXdfXREOWWdkGSF-s1w620Yk8dp6sMNzhH3KcZQwjRjn32elhmfrOFR8bT4BIp90cQhLwVfl9wvfq4wiqdcRjtgO_Uwb12YwbEubhtAf4juRTvU8Gh_H6OLs_c_1h-a8y-bj-u3542H0HOjrSJWKu06TjrX0p6wrrU6MhkIb1lUKngfdKTSaR05FZY6x4XoQOZRU36Mnu98IdivJdTZjKn6MAx2CnmpRnEpNbQA4LN_wC3sM0E2wyjXgAkO0Msd5EuutYRorksabbk1lJg_xZtD8QA_2Tsubgz9Ad03DUCzA1Kdw81f3ZYrIxVXrZGbr-abeCfPYFfzE_inOz7abOxlSdVcfGeECgKHKS2BeLXPZ0dXUn8ZDlv8J-Fv532ibA</recordid><startdate>20030901</startdate><enddate>20030901</enddate><creator>Trinidad, Trinidad P.</creator><creator>Valdez, Divinagracia H.</creator><creator>Loyola, Anacleta S.</creator><creator>Mallillin, Aida C.</creator><creator>Askali, Faridah C.</creator><creator>Castillo, Joan C.</creator><creator>Masa, Dina B.</creator><general>Cambridge University Press</general><general>CABI Pub</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QP</scope><scope>7RV</scope><scope>7T5</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AN0</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope></search><sort><creationdate>20030901</creationdate><title>Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects</title><author>Trinidad, Trinidad P. ; Valdez, Divinagracia H. ; Loyola, Anacleta S. ; Mallillin, Aida C. ; Askali, Faridah C. ; Castillo, Joan C. ; Masa, Dina B.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c475t-8a70a678b9309b51d0295a8f26e0352f77ecce8f16b88f314a1bb3449e033f813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Adult</topic><topic>Analysis of Variance</topic><topic>blood</topic><topic>Blood Glucose - analysis</topic><topic>breads</topic><topic>cakes</topic><topic>carrots</topic><topic>cinnamon</topic><topic>Coconut flour</topic><topic>coconuts</topic><topic>Cocos</topic><topic>Cocos nucifera</topic><topic>Cross-Over Studies</topic><topic>Diabetes</topic><topic>diabetes mellitus</topic><topic>Diabetes Mellitus, Type 2 - blood</topic><topic>Diabetes Mellitus, Type 2 - therapy</topic><topic>Dietary Carbohydrates - administration & dosage</topic><topic>Dietary Fats - administration & dosage</topic><topic>Dietary fiber</topic><topic>Dietary Fiber - administration & dosage</topic><topic>Dietary Supplements</topic><topic>Fasting</topic><topic>fiber content</topic><topic>Flour</topic><topic>Food</topic><topic>functional foods</topic><topic>Functional foods & nutraceuticals</topic><topic>glucose</topic><topic>Glycaemic index</topic><topic>Glycemic Index</topic><topic>Humans</topic><topic>lipid content</topic><topic>loaves</topic><topic>Middle Aged</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Trinidad, Trinidad P.</creatorcontrib><creatorcontrib>Valdez, Divinagracia H.</creatorcontrib><creatorcontrib>Loyola, Anacleta S.</creatorcontrib><creatorcontrib>Mallillin, Aida C.</creatorcontrib><creatorcontrib>Askali, Faridah C.</creatorcontrib><creatorcontrib>Castillo, Joan C.</creatorcontrib><creatorcontrib>Masa, Dina B.</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Nursing & Allied Health Database</collection><collection>Immunology Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>British Nursing Database</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Proquest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><jtitle>British journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Trinidad, Trinidad P.</au><au>Valdez, Divinagracia H.</au><au>Loyola, Anacleta S.</au><au>Mallillin, Aida C.</au><au>Askali, Faridah C.</au><au>Castillo, Joan C.</au><au>Masa, Dina B.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects</atitle><jtitle>British journal of nutrition</jtitle><addtitle>Br J Nutr</addtitle><date>2003-09-01</date><risdate>2003</risdate><volume>90</volume><issue>3</issue><spage>551</spage><epage>556</epage><pages>551-556</pages><issn>0007-1145</issn><eissn>1475-2662</eissn><abstract>The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (< 60) foods investigated were: macaroons (GI 45·7 (sem 3·0)) and carrot cake (GI 51·8 (sem 3·3)), with 200–250 g coconut flour/kg (P<0·05). The test foods with 150 g coconut flour/kg had GI ranging from 61·3 to 71·4. Among the test foods, pan de sal (GI 87·2 (sem 5·5)) and multigrain loaf (GI 85·2 (sem 6·8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (P<0·05). On the other hand, granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62·7 to 71·6 and did not differ significantly from the test foods with 150 g coconut flour/kg (P < 0·05). A very strong negative correlation (r– 0·85, n 11, P < 0·005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>13129460</pmid><doi>10.1079/BJN2003944</doi><tpages>6</tpages></addata></record> |
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| subjects | Adult Analysis of Variance blood Blood Glucose - analysis breads cakes carrots cinnamon Coconut flour coconuts Cocos Cocos nucifera Cross-Over Studies Diabetes diabetes mellitus Diabetes Mellitus, Type 2 - blood Diabetes Mellitus, Type 2 - therapy Dietary Carbohydrates - administration & dosage Dietary Fats - administration & dosage Dietary fiber Dietary Fiber - administration & dosage Dietary Supplements Fasting fiber content Flour Food functional foods Functional foods & nutraceuticals glucose Glycaemic index Glycemic Index Humans lipid content loaves Middle Aged |
| title | Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects |
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