การเปรียบเทียบดัชนีน้ำตาลของเส้นก๋วยเตี๋ยวและเส้นบะหมี่อบแห้งสูตรใยอาหารสูงกับสูตรมาตรฐาน ในอาสาสมัครสุขภาพดี

Chanakan Khemthong; Chaowanee Chupeerach; Nattira On-nom; Uthaiwan Suttisansanee; Sirinapa Thangsiri; Rungrat  Chamchan; Niramol Muangpracha

Authors

Chanakan Khemthong สถาบันโภชนาการ มหาวิทยาลัยมหิดล
Chaowanee Chupeerach สถาบันโภชนาการ มหาวิทยาลัยมหิดล
Nattira On-nom สถาบันโภชนาการ มหาวิทยาลัยมหิดล
Uthaiwan Suttisansanee สถาบันโภชนาการ มหาวิทยาลัยมหิดล
Sirinapa Thangsiri สถาบันโภชนาการ มหาวิทยาลัยมหิดล
Rungrat Chamchan สถาบันโภชนาการ มหาวิทยาลัยมหิดล
Niramol Muangpracha Institute of Nutrition, Mahidol University.

Keywords:

ค่าน้ำตาลในเลือดหลังรับประทานอาหาร, แหล่งอาหารจำพวกข้าวแป้ง, โรคเบาหวาน, โรคอ้วน, Postprandial Glycemic Response, Carbohydrate Food Source, Diabetes Mellitus, Obesity

Abstract

The glycemic index (GI) is an important consideration in food selection, particularly for individuals with diabetes. However, data on the GI values of commonly consumed noodle products remain limited. This study aimed to analyze the glycemic index (GI) insulin response in twelve healthy subjects, after consumed developed noodle products, including high fiber whole grain rice flour noodle and instant (non-fried) wheat flour noodle. The healthy subjects were both genders (6 males and 6 females) with an average age of 29.00 ± 3.00 years. The body mass index (BMI) was within the normal range (21.00 ± 1.50 kg/m²), the average fasting blood glucose (85.00 ± 7.00 mg/dL), and HbA1_C (4.60% ± 0.20) were within normal limits. Subjects were given randomized meals consisting of reference food (glucose solution), whole grain rice noodles (standard and high fiber formulas), instant (non-fried) wheat flour noodle (standard and high fiber formulas), with approximately one week between each trial. Blood samples were collected to analyze blood glucose and insulin levels at 0, 15, 30, 45, 60, 90, and 120 minutes after consumption. The results showed that the standard whole grain rice flour and instant wheat flour noodles had a medium GI. Interestingly, the developed formulas including high fiber whole grain rice flour and instant wheat flour noodles had low GI. Serum insulin peaked at 30 minutes, then gradually declined to baseline at 120 minutes. High-fiber non-fried whole wheat noodles showed significantly lower insulin AUC than the reference food (p-value =0.021). This study concluded that both the high fiber whole grain rice flour and instant whole wheat flour noodles could be good carbohydrate sources and offer a healthier food product for patients with diabetes, obesity, or general people.

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