Bahado-Singh, Perceval S; Wheatly, Andrew.O; Osagie,AU; Boyne, Michael S; Morrison, EYS; Ahmad, MH; Asemota, Helen N
Author Affiliation, Ana.
Low to intermediate-glycemic-index Caribbean foods reduce glycemia, cardiovascular and inflammatory markers in overweight person with type 2 diabetes
Current Research in Nutrition and Food Science
Date of Publication
This study focused on the effect of consumption of indigenous Caribbean foods with low and intermediate glycemic index (GI) high fiber contents on glycated haemoglobin (A1c), insulin, fasting blood glucose, homocysteine (tHCY), high sensitivity C-reactive protein (hs-CRP), HOMA-IR and lipoprotein profile levels in overweight persons with type 2 diabetes. The methodology followed a randomized controlled parallel design, which compared two dietary treatment modalities in adult Jamaicans who were overweight and diagnosed with type 2 diabetes (mean age 42.5 ▒ 2.0 years, 55% females, mean A1c 9.30 ▒ 0.56%) over six months. The intervention group (n=32) underlined the consumption of low-intermediate-GI foods, whereas the control group (n = 33) were not so advised and consumed a high-GI diet. Attempts were made to ensure that both groups were isocaloric with 45-50% of energy from carbohydrates. Consumption of low-intermediate GI foods resulted in significant reductions (p<0.005) in A1C compared to participants who consumed high GI foods (-0.84 ▒ 0.26 vs. -0.35 ▒ 0.04%), hs-CRP (-0.52 ▒ 0.17 vs. -0.17 ▒ 0.31 mg/dL) and tHCY (-1.32 ▒ 0.39 vs. -0.59 ▒ 0.38 Ámol/L). Insulin sensitivity, HDL-C and triglycerides significantly improved in participants who consumed the low-intermediate-GI diet. The data strengthen the metabolic benefits of meal plans that emphasize the consumption of low and intermediate GI high fiber foods, particularly, indigenous Caribbean complex starchy foods....