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- Title
Análisis comparativo de la respuesta glicémica e índice glicérico del puré de papas instantáneo determinado en sujetos sometidos a gastrectomía vertical en manga laparoscópica y en sujetos controles.
- Authors
Fuentes Valdes, Gabriel; Del Valle Flores, Miguel; Vega Soto, Claudia
- Abstract
<bold>Background: </bold>The laparoscopic sleeve gastrectomy (LSG) is a successful surgical procedure for morbid obesity. However, post surgery weight regain is usual, thus applying the glycemic index could promote good weight control.<bold>Objective: </bold>To compare the glycemic index (GI) and glycemic response (GR) obtained of instant mashed potatoes in individuals subjected to LSG versus control subjects.<bold>Methods: </bold>GI and GR were assessed in 10 LSG subjects and compared with 10 controls. GI methodology proposed by FAO/WHO was used; instant mashed potatoes as test food and white bread as standard food (50g available CHO). Capillary blood sample 0 (fasting), 30, 60, 90 and 120 minutes. The GI was determined by trapezoidal method. ANOVA was used to compare a factor between RG and IG groups; t-student to compare RG between foods. Statistical significance p<0.05.<bold>Results: </bold>The GR of instant mashed potatoes at 30 min was higher in the group operated (LSG 159,8 ± 25,9 versus control subjects 135,3 ± 17,3 mg/dl; p=0,023). In LSG group, the GR of instant mashed potatoes was higher than white bread at 30 min (159,8 ± 25,9 versus 136,3 ± 24,4 mg/dl respectively; p<0,01). The GI obtained from instant mashed potatoes was similar en both groups (LSG 119 versus control subjects 120; p=0,974).<bold>Conclusions: </bold>Instant mashed potatoes despite having similar GI in both groups, generates higher glycemic responses in LSG group, and its consumption possibly favoring weight regain.
- Publication
Nutrición Hospitalaria, 2014, Vol 30, Issue 6, p1263
- ISSN
0212-1611
- Publication type
journal article
- DOI
10.3305/nh.2014.30.6.7927