Durian Versus Mangosteen Consumption on Thermic Effect of Food and Blood Glucose Response in Thai Healthy Adults

Abstract Mangosteen is popularly eaten with durian to balance out the hotness and maintain the body homeostasis. The purpose of this study was to compare the effects of consuming durian versus mangosteen on the change of energy expenditure after a meal and blood glucose response in Thai healthy adults. A randomized complete blocked design was conducted during July to October 2019. Twelve participants ranging in age from 25-60 y were recruited and fed randomly durian or mangosteen containing 50 g of available carbohydrate with 200 ml water. Thermic effect of food (TEF) was calculated using the increment of energy expenditure over 3 hours after ingestion against basal energy expenditure (BEE). Blood samples were collected at baseline after overnight fast and at 15, 30, 45, 60, 90, 120, 150, and 180 min, respectively from the initial time of fruit consumption, and then measured glucose level. Changing in postprandial blood glucose level showed no difference between the consumption of durian and mangosteen in the effect of treatments but significant on the effect of times particularly at 30 and 45 min after ingestion. When compared with TEF, the highest peak of energy expenditure was the highest at 30 min after mangosteen ingestion but at 60-90 minutes for durian intake. However, there was no difference in TEF between treatments (p-value = 0.546). In conclusion, our study suggests that there was no effect of energy expenditure and blood glucose response for either mangosteen or durian ingestion. Keywords: durian, mangosteen, energy expenditure, glycemic response, thermic effect of food Source of research funding: Mahidol University, government budget, 2019