International Journal of Healthcare Sciences ISSN 2348-5728 (Online) Vol. 8, Issue 2, pp: (203-209), Month: October 2020 - March 2021, Available at: www.researchpublish.com
Glycemic Response to Oral Nutritional Supplements in Healthy Adults: A Single-Blind Crossover Study Alicia Wong1, PhD., Wan Chien Han1, Elsie Low1, Chai Xiang Goh1, Siew Li Ng1, Lee Kuan Kwan1 1
Alpro Academy, 71050 Port Dickson, Negeri Sembilan, Malaysia
Abstract: The relevance of glycaemic index (GI) to health is interconnected. A growing body of research over the last decades has shown that diets based on low GI can reduce the risk of developing diabetes and improve blood glucose control in people with diabetes. In this present study, the glycemic responses of 3 commercial oral nutritional supplements (Metabolic Energold (ME), Metabolic Gosure (MG) and Metabolic Basic (MB)) were assessed in 10 healthy individuals. The GI was determined based on the 50g of available carbohydrate portions in the test foods of the corresponding area following an equivalent amount of carbohydrates from the reference food (glucose). Postprandial plasma glucose was measured at intervals for two hours after intake of the test foods. The results showed that the area under the curve of ME, 228.47 ± 93.5 was greater than MG (190.54 ± 85.1) and MB (182.97 ± 102.97). Similarly, the glycemic index of ME, 65.33 ± 22.9 was greater than MG (53.1 ± 16.5) and MB (51.0 ± 20.8). As a conclusion, ME has an intermediate GI, whilst MG and MB have low GI, which are suitable for diabetic patients to better control of glucose levels. Keywords: oral nutritional supplements, glycemic index, diabetes formula, postprandial blood glucose.
I. INTRODUCTION Diabetes is one of the major global public health problems, which the prevalence is estimated to set to escalate from 415 million to 642 million people by the year 2040 [1]. This current global estimation is linked to health, social and economic costs. Investment in modifiable factors including diet, physical activity and weight is suggested to improve or reverse the trend. Diet plays an important role in morbidity and mortality worldwide and thus, the importance of dietary management to prevent type 2 diabetes on weight and metabolic control is clear. Maintaining a proper nutritional status can be quite challenging due to acute disease, functional status or severe co-morbidities [2]. Oral nutritional supplements are encouraged when an individual’s nutritional needs cannot be reached with usual dietary intake or meal modifications [3]. Oral nutritional supplements should provide sufficient macro and micronutrients, including energy, protein, vitamins and minerals to reduce the risk of malnutrition. However, some standard oral nutritional supplements may result in high postprandial glucose responses in patients with type 2 diabetes [4]. Hyperglycemia can result in glucosuria, leading to the increase risk of infections and urinary incontinence. Thus, preventing high blood glucose excursions can be a good target to improve patients’ quality of life [5]. Dietary carbohydrates represent the largest contributor to dietary component that is influencing blood glucose levels, especially in the postprandial state. Thus, carbohydrate intake is extremely important in regulating blood glucose levels in people with diabetes [6]. Influence on carbohydrate-rich diets on glycemic control, plasma lipid levels have always been on debate. Controversies arise might due to their rate of digestion, absorption and metabolic effects [7]. Other important components, including fiber content, chemical composition of carbohydrates and physical structure of the food in the meal also contribute to the total effects of dietary carbohydrates. Thus, the concept of glycemic index (GI) was introduced by Jenkins et al. in year 1981 [8], giving a better quantification on the potency of carbohydrate food that raise blood glucose levels in vivo. GI values are generally divided into 3 categories: Low GI (155), Intermediate GI (56-69) and High GI (70 and higher) [9]. Most trials have demonstrated that low GI food is more
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