Identificación de Alimentos Agresores y sus Efectos en la Concentración de Glucosa en Sangre

Abstract

Abstract: The Glycemic Index (GI) allows to classify foods according to the glycemic response they provoke in individuals and is used as a tool in dietary management and prevention of diseases such as: diabetes, overweight, obesity, cardiovascular diseases and dyslipidemias. Foods are classified into high, medium and low GI, the latter being those recommended in the treatment of the aforementioned diseases. The objective of this work was to measure the blood glucose level of 3 selected foods after an evaluation of the gastronomy of both Ecuador and the city of Loja. Due to the fact that a pilot test was carried out, three volunteers participated in this investigation, to whom a capillary sample was taken to measure their glucose five times after ingesting the three tested foods. Rice is the food that raises blood glucose levels the most, taking them even outside the normal blood glucose range after eating a food, therefore, it is suggested that caution be exercised as a daily food for children or sedentary adults, with diabetes, overweight or obesity.