Abstract

BACKGROUND
There are large differences in the glycemic response among different foods. These differences complicate the glycemic response of foods in diabetic patients. Studies have found that the diet with low glycemic index foods had positive effects on the clinical management of diabetic and hyperlipidemia patients. The concept of glycemic index of foods and the values of glycemic index of meals were measured in this study to suggest the dietary recommendation for type 2 diabetic patients. METHODS: The blood levels of glucose, insulin, C-peptide were measured for healthy subjects and Type 2 diabetic patients after taking various foods and meals. The isocaloric glycemic index of each food and meal was calculated in comparison with standard foods and meals. RESULTS: For the normal subjects, serum glucose, insulin, and C-peptide reached peaks 30 minutes after the meals. The glycemic indices of red bean bread (122.2%),orange juice (106.8%), ice cream (106.3%), and yoghurt (101.6%) were the highest among the respective groups. For the Type 2 diabetic patients, serum glucose reached peaks 60 minutes after the ingestion of meals. The isocaloric glycemic indices were red bean (93.7%), barley (94.6%), mixed cereal (97.9%), Brown rice (98.8%), rice (100%), and milled foxtail (106.9%) in increasing order. CONCLUSION: It is expected that isocaloric glycemic index of Korean foods and meals that are most frequent]y and preferentially eaten by diabetic patients can be used as a guide for menu selection and also to educate the dietary guideline for diabetic patients.

• Keywords: Key Words;Glycemic Index;Insulin;Diabetes mellitus;Blood glucose;