Índice glcémico e insulinemico de dos tipos de pasta de presentación larga y corta en individuos sanos / Glycemic and insulinemic index of two types pasta of short and long presentation in healthy subjects

AIM: To measure the glucose and insulin responses of a standard dry pasta and a dry pasta enriched with egg in their long and short presentation. MATERIAL AND METHODS: The glycemic index (GI) and the insulin index (II) were determined in a randomized, cross over protocol in 10 healthy volunteers between 26 and 58 years of age. Each subject underwent ten tests: six with the standard meal (bread) and four with the study pastas. Every study pasta was evaluated 10 times. Blood glucose and insulin levels were measured in the fasted state and over the 180 min following commencement of consumption of the foods. The Area Under the Curve (AUC) was calculated for the values above baseline for the 3-hour period following the meal. GI and II were calculated as the ratio of glucose and insulin Auks for a given test meal and the AUCs for the standard meal. RESULTS: Both type of pasta in their long and short presentation had lower GI than the standard meal (long pasta A: 47.8+/-54.4 percent, pasta B: 58.6+/-95.4 percent; short pasta A:71.4+/-32.8, pasta B: 79.9+/-47.6 percent percent p<.001). The II was lower with the two type of large pasta compare to the standard meal and to the two type of short pasta (p<.005). CONCLUSIONS: This study has shown that dry pasta with or without addition of egg put in the mass, is low Gl food. Long dry pasta has lower insulin response.

Introducción: Las pastas secas (industrializadas) se caracterizan por ser manufacturadas a base de harina dura de trigo y otros cereales, llamado semolina, a diferencia del pan que se prepara con harina fina, lo que supone que la respuesta insulinémica y glicémica debiera ser menor que la del pan. Objetivo: Medir la respuesta glicémica e insulinsulinémica de una pasta seca estándar y una pasta seca enriquecida con huevo, de presentación larga (espagueti) y corta (corbata). Material y Métodos: El índice glicémico (IG) e índice insulinémico (II) se determinaron en 10 sujetos sanos entre 26 y 58 años de edad. En forma aleatoria a cada sujeto se le midió la glicemia e insulina en ayuno y después de ingerir en forma isoglucídica alimento estándar (pan marraqueta) o los 2 tipos de pasta en presentación larga o corta a los 15,45,60,90,120,150 y 180 minutos. Posteriormente se calculó el área bajo la curva (ABC) de glucosa e insulina en cada sujeto. Los IG e II fueron calculados como la razón entre el ABC para un alimento de prueba dado y el ABC del alimento estándar (considerado el 100 por ciento). RESULTADOS : Ambos tipos de pasta en presentación larga y corta presentaron menor IG que el alimento estándar (marraqueta) ( pasta larga A: 47,8+/-54,4, pasta larga B: 58,6+/-95,4 por ciento; pasta corta A:71,4+/-32,8 por ciento, pasta corta B: 79,9+/-4,.6 por ciento p<001). El II de los dos tipos de pasta larga fue menor que el alimento estándar y los mismos tipos de pasta, pero cortas (p<.005). El II de las pastas cortas no se diferenció del alimento estándar. Conclusión: Este estudio demostró que las pastas secas con o sin adición de huevo tienen una menor respuesta glicémica que el alimento estándar, por lo tanto, se pueden clasificar como alimento de bajo IG. Además las pastas de presentación larga tienen una menor respuesta insulinémica.

La mantención de peso en humanos podría ser equivalente a la restricción calórica de los modelos animales? / Weight maintenance in humans. Could it mimic calorie restriction of animal models?

BACKGROUND: Energy restriction (ER) extends life span in animals, by decreasing oxidative stress. AIM: To compare adiposity, metabolic variables and DNA oxidative damage, among adults, reporting a constant body weight (weight maintainers), versus those reporting a progressive increase (weight gainers). SUBJECTS AND METHODS: Clinical history, dietary recall, anthropometric measures, abdominal CT scan and fasting blood samples (to measure lipoproteins, glucose and insulin), were obtained in 44 males. These subjects were classified as weight maintainers if they had a change in weight of 3 kg or less in the last 10 years, or weight gainers, if they had a weight increment of more than 6 kg, in the same lapse. Oxidative damage was assessed by 8-hydroxydeoxyguanosine (8-OHdG), in DNA extracted from circulating lymphocytes, in 5 weight maintainers, 8 weight gainers and 5 healthy elders. RESULTS: Energy Intake was 18% higher in weight gainers (p <0.01). Adiposity and central fat were higher among weight gainers (p <0.01). Abdominal fat correlated with serum lipoproteins, glucose and insulin sensitivity, assessed by the Homeostasis Model Assessment (HOMA). 8-OHdG levels did not differ between groups. CONCLUSIONS: The analysis of weight change based on the clinical history correlates with actual body composition, thus it may be a reliable indicator of long term energy Intake. This method could be comparable to weight clamp models employed in animals to study aging.