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Josefina Consuelo Morales Guerrero1, Reina Rosas Romero, Rodrigo Antonio García Zepeda
1Departamento de Ciencia y Tecnología de los Alimentos. Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán. Dirección General de Servicios Operativos. Secretaría de Educación Pública. Ciudad de México. josefina.moralesg@incmnsz.mx.
Nutricion Hospitalaria
|October 21, 2016
Summary
Fermented dairy products with lactobacilli generally have low glycemic index (GI) and glycemic load (GL), making them suitable for moderate consumption by diabetics and the general population. Non-fermented dairy products with sucrose showed high GI.
Area of Science:
- Nutrition Science
- Food Science
Background:
- The glycemic index (GI) and glycemic load (GL) of fermented dairy products (FDPs) with lactobacilli are valuable metrics for diabetic patients and the general population.
- Understanding the GI and GL of FDPs is crucial for dietary recommendations, especially concerning carbohydrate metabolism.
Purpose of the Study:
- To measure the GI and GL of FDPs with lactobacilli in sedentary and athletic individuals.
- To determine if significant differences exist in GI and GL between these two groups.
Main Methods:
- The study followed ISO 26642:210 standards in Mexico City.
- Participants included 10 sedentary and 10 athletic individuals.
- Analyzed FDPs: Soful, Yakult, Gastroprotect, BeneGastro, Bonacult, Lala Bio 4, and skim milk with sucrose (SMS), with portion sizes adjusted for 25g of carbohydrates.
Main Results:
- Most FDPs exhibited low GI for both groups.
- Yakult and Bonacult showed the highest GI among athletes, with only Yakult considered medium GI for this group.
- Skim milk with sucrose (non-fermented) presented a high GI in both groups.
- GL values for FDPs ranged from 4 to 7.6; Gastroprotect had the statistically lowest GL, potentially due to its low GI.
Conclusions:
- Overall, FDPs demonstrated low GI and GL values, supporting their moderate consumption.
- Significant differences in GI and GL were observed between fermented and non-fermented dairy products with differing sugar content.