Glycemic Index and the Impact of Ready-to-Use Blenderized Diet on Glucose and Insulin Levels in People with Type 2 Diabetes Mellitus
Keywords:
Ready-to-Use Blenderized Diet (RTU-BD), Glycemic Index (GI), Type 2 Diabetes Mellitus (T2DM)Abstract
Controlling postprandial blood glucose levels within the normal range reduces the risk of diabetes mellitus and helps prevent complications in people with diabetes mellitus. Blenderized diet (BD) is gaining increasing attention due to its versatility for oral and tube feeding. The preparation of BD involves multiple steps, with food safety being a crucial consideration. A convenient and nutritionally complete ready-to-use blenderized diet (RTU-BD) has been formulated in response to these challenges. This research aims to investigate the glycemic index (GI) according to ISO 26642:2010 in 15 healthy individuals aged 23-34 years, each studied on five occasions for 120 minutes, as well as to examine postprandial blood glucose and insulin levels in 14 individuals with Type 2 Diabetes Mellitus (T2DM), aged 37-58 years, each studied twice for 240 minutes after consuming RTU-BD. The study adopts a randomized double-blind crossover trial. Both formulations of RTU-BD exhibited a low GI (GI ≤ 55). The RTU-BD low glycemic index formula (BDT) demonstrated GI values of 29 when compared to the standard formula (STD), which was 49 (p<0.05). Consistent with the responses observed in blood glucose and insulin levels among T2DM patients, the mean area under the blood glucose curve for the BDT formula was 4,776 ± 2,496 mg.min/dL compared to the STD formula's 6,434 ± 4,308 mg.min/dL (p<0.05). RTU-BD formulas also better insulin responsiveness (p<0.05). Notably, the BDT demonstrated a more pronounced effect, leading to preferable blood glucose levels compared to the STD. In conclusion, the developed RTU-BD presents an alternative for consumers seeking to manage post-meal blood glucose levels while ensuring appropriate nutrition.
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