Assessment of the Influence of Barley in South Indian Traditional Cereal Breakfast on the Post Prandial Glycemic Response among Diabetics and Non Diabetics

Abstract

Assessment of the influence of barley in South Indian traditional cereal breakfast on the post-prandial glycemic response among diabetics and non-diabetics. newlineBackground Metabolic Syndrome (MetS) is a constellation of risk factor that increases the risk of cardio-metabolic diseases, posing a potential threat to public health. Aim To determine the effect of Barley-based developed recipes in lowering the post-prandial glycemic response among subjects diagnosed with MetS. Material and Methods Diabetology and cardiology outpatients participated In this hospital-based cross-sectional study.In Phase I and II, anthropometric and socio-demographic details, metabolic variables, dietary assessment was conducted . Phase II included Mets subjects. Phase III included product development of South Indian fermented recipes (Idli and Dosai) incorporated with Barley. In Phase IV, the effect of Barley based fermented recipes on the post-prandial glucose levels was estimated in MetS subjects. Results As per m ATP III criteria 72.6% and IDF, 2005 criteria (64.5%) were diagnosed with MetS .Gender, age, ideal body weight, Body Mass Index (BMI), family type and daily duration of physical activity were found to be significantly associated with MetS. 18.1% consumed Idli and Dosai at least once daily. The overall acceptability scores (mean ± SD) of Rice-based Idli and Dosai indicated that the barley-based recipes had good acceptability Among those with T2DM, there was a significant difference in the post prandial glucose level at 1-hour (plt0.01) and 2-hours (plt0.05) between Rice based Idli and Barley based Dosai and at 1-hour (plt0.01) between Rice based Idli and Barley based Idli. Conclusion: The developed Barley recipes had better nutrient profile, overall acceptability and improved post-prandial glycemic response compared to Rice based Idli and Dosai. newline