Effect of glycemic index on body weight, body fat and metabolic control of type 2 diabetics / Efeito do índice glicêmico no peso, na gordura corporal e no controle metabólico de diabéticos tipo 2

AUTOR(ES)

Sabrina Pinheiro Fabrini

DATA DE PUBLICAÇÃO

2008

RESUMO

Obesity is a chronic metabolic disease that favors the occurrence of hyperglycemia and insulin resistance, leading to the manifestation of diabetes mellitus. It has been argued that the increase in the prevalence of obesity in the world is associated to the consumption of high glycemic index (GI) and high glycemic load (GL) diets. The purpose of the present study was to verify the effect of the consumption of two daily meals differing in GI, during 30 consecutive days on food intake, body weight, body composition and metabolic control of type 2 diabetics. A total of 16 type 2 diabetics, aged 50.16 years, and body mass index 29.25 kg/m2 were randomly allocated in the high GI (HGI) or low GI (LGI) group. Test meals were ingested in laboratory, and presented similar calorie density, level of macronutrients and fiber. The other meals were consumed under free-living conditions, when participants were instructed to consume preferentially foods that had similar GI to the GI group in which they were allocated. The GI, GL, caloric intake, consumption of macronutrients and fiber at baseline and in the postintervention period were assessed through diet records. At each 15 days, participants were submitted to anthropometric assessment (BMI, waist and wrist circumference). Study participants were also submitted to the evaluation of body fat percentage, biochemical parameters (glucose, insulin, total cholesterol and HDL cholesterol, free-fatty acids, triglycerides, fructosamine, and uric acid) and level of IR (HOMA-IR) at baseline and in the postintervention period. There was no change in GI, GL, and consumption of calories, protein, fat and fiber in the post-intervention period in nay of the experimental groups. However, there was an increase (p=0.028) in carbohydrate consumption in the HGI group at the end of the study. It was verified a significant increase (p=0.048) in fructosamine concentration in the HGI group. The consumption of BIG diets were not capable to significantly reduce (p=0.06) the levels of fructosamine. There were no changes (p>0.05) in body weight, body composition, biochemical parameters and IR in both experimental groups. However, at the end of the study it was observed a significant reduction in the womens body fat percentage compared to mens in the LGI group, indicating that this parameter started to decrease in the diabetic women. These results indicate the need to evaluate the effect of GI on body weight control, on body composition, and in the metabolic control when more than two daily meals presenting pre-determined and distinct GI values are ingested for more than 30 days.

ASSUNTO(S)

obesity nutricao diabéticos obesidade glycemic index Índice glicêmico body composition composição corporal diabetics

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