The Glycemic Response and Satisfaction toward Diabetes–Specific Nutrition Formula: A Randomized Crossover Study in Healthy Subjects
Keywords:Glycemic Index, Diabetes-Specific Nutrition Formula, Satisfaction
The purpose of this research was to use maltodextrin and resistance maltodextrin from tapioca planted in Thailand as the main ingredient for carbohydrates in a diabetes-specific nutrition formula known as diabetic formula 1, and employing a Thai innovation. This study aimed to determine glycemic index (GI) and satisfaction levels of the diabetic formula 1 among 12 healthy consumers using a randomized crossover design. Participants consumed the diabetic formula 1 and a glucose solution as reference at the same amount of 50g. After the consumption period, blood samples were collected at timed intervals over a two-hour period. Satisfaction score was measured using the Visual Analog Scale. Results showed that the postprandial plasma glucose (PPG) of diabetic formula 1 increased from fasting levels but was significantly lower than for the glucose solution starting from 15 through 90 min. The incremental area under the curve (IAUC) of blood glucose was significantly lower for diabetic formula 1 than for the glucose solution. Our clinical results showed that diabetic formula 1 had a low GI at 16.5 ± 2.4. For satisfaction, although every aspect of the visual analogue scale had a passing grade (>50), subjects rated ‘poor’ for the diabetic formula 1 in terms of taste, aftertaste and palatability. Therefore, the diabetic formula 1 needs further development to raise consumer acceptance.
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