THESIS
THESIS
THESIS
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ecause of an absolute decrease in the amount of insulin produced by the pancreas<br />
(type 1 diabetes) or because of a relative deficiency of insulin in patients whose<br />
tissues are resistant to the hormone (type 2 diabetes). Insulin resistance is an<br />
impairment of insulin action, especially in the insulin-stimulated uptake of glucose by<br />
the tissue and the inhibition of glucose output by the liver and of fat breakdown<br />
(lipolysis). Insulin resistance is often associated with aberrations in other aspects of<br />
metabolism, especially of lipids, as well as obesity. The hallmark of untreated<br />
diabetes mellitus is elevated blood glucose concentration. It is estimated that 114<br />
million people re suffering from diabetes. By the year 2010, this figure may reach 333<br />
million worldwide. Among the numerous environmental factors that may interact with<br />
genetic potential to develop insulin resistance and type 2-diabetes, the role of dietary<br />
carbohydrate and fiber intake has been investigated. There is evidence that rapidly<br />
digested starches increase the risk of type 2 diabetes. However, there is support for the<br />
contention those eating foods that are rich in slowly digested starch (low GI) and<br />
resistant starch or starch high in soluble fiber, as well as the avoidance of excess<br />
weight and physical inactivity, reduces the risk of developing type 2-diabetes<br />
(Salmeron et al. 1997)<br />
6.4.1 Low GI diet and diabetes mellitus<br />
The trivial effects of low GI foods observed in diabetic subjects over<br />
the short and long terms comprise reduction of post-orandial blood glucose response<br />
(Miller et al. 2003). The majority of studies suggest that foods and diets with low GI<br />
offer greater benefits for diabetes mellitus patients than foods with a high GI (Willet<br />
et al. 2002). A recent meta-analysis (Miller et al. 2003) based on the results of 14<br />
short- and medium-term clinical studies has shown that low GI diet is liked to a<br />
reduction in the concentration of glycosylated haemoglobin and fructisamine, two<br />
major markers that reflect glycaemia control and are linked to potential complications<br />
of diabetes. Furthermore, many animal and human studies demonstrate greater<br />
sensitivity to insulin after a low GI diet than after a high GI diet (Ludwig, 2002).<br />
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