Lowering Effect on Postprandial Glycemic Response of Nopales Added to Mexican Breakfasts
- Montserrat Bacardi-Gascon, MD,
- Dulce Dueñas-Mena, BSC and
- Arturo Jimenez-Cruz, MD
- Nutrition Graduate Program, Medical School, Universidad Autonoma de Baja California, Tijuana, Baja California, Mexico
- Address correspondence and reprint requests to Arturo Jimenez-Cruz, Calzada Tecnologico 14418, Mesa de Otay, Tijuana, Baja California 22390, Mexico. E-mail: ajimenez{at}uabc.mx
Article Figures & Tables
Tables
- Table 1—
IAUC and glycemic index for each breakfast tested and mean differences between tested breakfast with and without nopales
Chilaquiles Burrito Quesadilla Without nopales With nopales P Without nopales With nopales P Without nopales With nopales P IAUC mmol × min/l 262 ± 20 178 ± 29 0.013 337 ± 64 272 ± 63 0.011 231 ± 38 120 ± 21 0.019 Glycemic index, white bread 71 ± 12 50 ± 11 0.018 53 ± 6 41 ± 4.5 0.025 50 ± 5 35 ± 4.9 0.027 Glycemic index, glucose 51 ± 9 35 ± 8 0.018 37 ± 4 29 ± 3.2 0.025 36 ± 3 25 ± 3.5 0.025 -
Data are means ± SEM.
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In this Issue
May 2007, 30(5)
Lowering Effect on Postprandial Glycemic Response of Nopales Added to Mexican Breakfasts
