Glycaemic index and glycaemic load of three traditional Mexican dishes

Abstract

The purpose of the present study was to assess the glycaemic index (GI) and glycaemic load (GL) of different mixed meals traditionally consumed in Mexico. GI was measured for three meals (Pozole, Molletes and Mole), using glucose as a reference in 12 college student subjects. Mole (p = 0.002), Molletes (p = 0.043) and Pozole (p = 0.016) showed a lower IAUC than glucose. However, there was not difference between meals. Higher GI and GL levels were observed than the estimated GI using as reference the International Table of Atkinson et al. (2008. Diabetes Care 31(12):2281–2283). Since food ingredients vary among Mexican regions, it is recommended to assess the GI and GL of mixed meals according to the cooking habits of each region.

Keywords::

• glycaemic index
• glycaemic load
• mixed meal
• food and traditional Mexican dishes

Acknowledgements

The authors thank Martha Estrada-Grimaldo and Adríá Jiménez for the edition of the manuscript.

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.