Eureka! Institutional Repository

INTROCUCTION: Processed carbohydrates can cause postprandial hyperglycemia (high glycemic index) followed by reactive hypoglycemia, hunger and cravings, leading to a vicious cycle of uncontrolled cellular stress (metabolic, inflammatory and oxidative), which has been associated with chronic diseases such as diabetes, coronary heart disease and cancer. PURPOSE: The aim of this research is to investigate practically the glycemic response between two indicative breakfast meals (of high and low glycemic index) in a representative sample of healthy population of the city of Thessaloniki. SAMPLE – METHOD: A sample of 25 healthy individuals of both sexes, aged 15-61 years old, was gathered. Each person made two visits in order to consume two meals with specifically designed composition in order to register glucose values within two hours. In the first visit the anthropometric data were collected and the blood glucose values of the first meal (toast with jam) were recorded. In the second visit the blood glucose values of the second meal (pop buckwheat with milk, walnuts, flaxseed and cinnamon) were recorded. The data obtained were analyzed and the results were evaluated with the aid of the program SPSS 21.0 RESULTS: A statistically significant difference, in the averages of postprandial glucose values between the two meals, was observed. Specifically, the area under the curve (AUC) of the glucose was found to have a statistically significant difference between the two meals (AUC toast= 13,42 ± 0,31, AUC pop buckwheat=12,49 ± 0,3, p=0,002). Also, there was a positive correlation between the AUCs and the age. In contrast, no significant difference was found in the average glucose values between those with BMI<25 and those with BMI>25, nor between men and women. CONCLUSIONS: The replacement of a breakfast meal of high glycemic index with a meal of low glycemic index can significantly affect the glycemic response and it is therefore appropriate to be taken into account in the nutritional intervention, even in healthy people, for the prevention of pre-diabetes and chronic diseases associated with it.