Open AccessThe effect of wheat flour extraction rate on blood glucose response and glycemic index in healthy individuals
Author(s) -
A. M Al-Zuhairy,
Y. A Al-Hamdani
Publication year - 2022
Publication title -
international journal of health sciences (ijhs) (en línea)
Language(s) - English
Resource type - Journals
eISSN - 2550-6978
pISSN - 2550-696X
DOI - 10.53730/ijhs.v6ns3.5237
Subject(s) - glycemic index , body mass index , medicine , glycemic , diabetes mellitus , wheat flour , extraction (chemistry) , food science , zoology , endocrinology , chemistry , biology , chromatography
The aim of this work is to study the effect of flour extraction ratio on the Glucose index (Glycemic Index (GI) of Iraqi bread made from some kinds of wheat with different extraction ratios, which were 72 % ,90 % and 100 % for each kind and with participation of 70 healthy volunteers, their ages ranging from 22-40 years old and Body Mass Index between 22-30 kg/m2 .The volunteers were in good health Body Mass Index, BMI and they do not have any chronic diseases, including diabetes at the start of measurement, each participant underwent a gluocose Tolerance Test (GTT ), each participant took 50 gm from carbohydrates after fasting 10-12 hours , then blood samples were drawn from a finger after the time 0 ,30 ,60 ,90, 120 minutes. The results of calculating GI values showed a significant differences at the level (p < 0.01) between the prepared bread from the white wheat 72% and the bread prepared from flour extract 90% and the whole extracted bread 100%.