Avaliação da resposta glicêmica, saciedade e palatabilidade após o consumo de dietas de alto e baixo índice glicêmico

The Glycemic Index (IG) of foods affects the postprandial blood glucose, satiety and food palatability. It is infl uenced by the chemical composition and physical characteristics of the food and lately it has been related to the benefi ts associated to the reduction of risks of non transmissible chronic diseases such as obesity, type 2 diabetes and coronary heart disease. The objective of this study, approved by the Committee of Ethics of the Federal University of Santa Catarina, was to evaluate the effect of diets with high and low GI in the glycemic response, satiety and food palatability. It consisted of a randomized clinical study with an interval of seven days. Thirty women of about 30 years old, were evaluated in two groups, the control (without diabetes, n = 15) and the experimental one (with diabetes type 1, n = 15). The low GI meal resulted in satiety difference between the groups, being signifi cantly higher (P < 0.05) after 15 minutes in the group of diabetic women. The utilization of foods with low IG can be a nutritional strategy, effective in the prevention and control of chronic diseases