Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates in Type 2 diabetic subjects

Abstract

The glycaemic (GI) and insulinaemic indices (InIn) of 3 indigenous single foods and 3 indigenous realistic high complex carbohydrate meals (bread=100) were determined in 7 Mexican type 2 diabetic subjects. Observed GI (mean+/-SEM) were: beans (B) 39.9+/-7.3, wheat tortilla (WT) 53.2+6.4, corn tortilla (CT) 84.8+/-6.0, wheat tortilla beans taco (BWT) 71.2+/-9.5, corn tortilla beans taco (BCT) 73.5+/-4.3 and corn tortilla potato taco (PT) 121.5+/-12.8. The GI of white bread (WB) was higher than B (p<0.01), WT (p<0.01), BWT (p<0.05) and BCT (p<0.05) and did not differ from CT and PT. Observed InIn were: B 36.2+/-7.0, WT 49+/-5.6, CT 83.4+/-17.6, BWT 66.1+/-5.9, BCT 80.3+/-7.9 and PT 164.2+/-26.5. InIn of B, WT and BWT were lower than WB (p<0.01), whereas PT was higher (p<0.05) and CT and BCT did not differ. Diabetic subjects do not have to eliminate WT, B or beans tacos, as suggested by some physicians. Nevertheless, they could lower the consumption of CT and PT. This information presents an alternative to diabetic subjects to live and eat more freely, by preventing the alteration of familiar and dining cultural habits.