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Arepas made from β-Glucans enriched Corn Flour produced low metabolic responses in healthy subjects

Abstract:

Corn is one of the most important cereals for the nutrition of large groups of the Latin American population and arepa is a very popular corn-based food preparation. In order to study the arepa consumption effects on glucose and insulin response when β-glucans were added to this preparation, three different meals (white bread, corn flour arepa and arepa with β-glucans were served as breakfast to fourteen young subjects in random order after an overnight fast, to determine basal and postprandial glucose and insulin levels. One way ANOVA test was carry out to compare glucose and insulin responses between test meals and between basal and postprandial (glucose and Insulin) levels of each meal. Ingestion of white bread and corn arepa increased postprandial insulin 70.1% and 51.8% respectively, but β-glucan arepa increased only 16% postprandial insulin levels, neither white bread and corn arepa nor β-glucan arepa increased significantly postprandial plasma glucose. In conclusion this study shows that by addition of β-glucan, to corn products like arepa reduces glucose and insulin response.