Glycemic Index of commonly consumed Lebanese mixed meals and desserts

Abstract

The determination of the Glycemic Index (GI) and Load (GL) for mixed meals serves as a dietetic tool in meal planning to reinforce the benefits of low GI meals and decrease the physiological effects of high GI meals. In this study, the glycemic indexes of ten Lebanese mixed meals and desserts were assessed; Bourgoul A Banadoura (BB), Fattit Hommos (FH), Loubieh Bzet (LB), Mehshe Malfouf (MM), Sfouf (SF), Siyadieh (SI), Rizbi Halib (RH), Meghleh (ME), Pizza (PI) and Riz A Dgeg (RD). Twelve female volunteers consumed a standard glucose solution containing 50 g of dextrose and 350 mL of water as reference meal and samples of the ten mixed meals and desserts containing each 50 g of carbohydrates as test meals on separate days. Their blood glucose levels were measured every 15 min over 2 h following the test food consumption. The mean values of the GI (GL) of the mrxedmeals were found to be BB = 50.09 (38.35), FH= 37.21 (18.78), LB = 12.76 (2.15), MM = 67.93 (56.24), SF = 48.59 (20.70), SI = 14.62(9.74), RH = 56.83 (20.21), ME = 49.50 (44.10), PI = 56.04 (12.10) and RD = 57.34 (33.03). The results of this study, serve as valuable data for health professionals in proper menu planning for diabetes mellitus and hyperlipidemia.