title: [Comparative effects of couscous and pasta on glycemia in normal subjects and type I diabetics].
abstract: 8 healthy subjects have eaten in the morning, after an overnight fast, in two separated occasions and in a randomised order 50 gr of CHO as pasta or couscous. Blood glucose after pasta ingestion was lower at 30 mn (p less than 0.05) at 45 mn (p less than 0.01) and at 60 mn (p less than 0.05). Area under the curve after pasta was significantly reduced (p less than 0.01). In a second time 6 IDDM patients have eaten in a randomised order a meal made of pasta with tomato sauce (P = 11%, F = 30%, G = 59%) or couscous with vegetables and sauce (P = 10%, F = 37%, G = 53%). Blood glucose after the pasta was lower than couscous at 90 mn (p less than 0.05) the area under the curve after the pasta ingestion was reduced of 38% but did'nt reach significance. In conclusion couscous has a higher glycemic effect than pasta although it has a similar composition. This phenomenon is still observed when the cereal products are mixed with other foods and ingested by IDDM patients.
authors.affiliation: Hôpital d'Enfants de Tunis.
authors.forename: N
authors.initials: N
authors.lastname: Jamel
authors.forename: S
authors.initials: S
authors.lastname: Hajri
authors.forename: D J
authors.initials: DJ
authors.lastname: Jenkins
authors.forename: S
authors.initials: S
authors.lastname: Bousnina
authors.forename: K
authors.initials: K
authors.lastname: Naggati
authors.forename: H
authors.initials: H
authors.lastname: Jedidi
authors.forename: R
authors.initials: R
authors.lastname: Boukhris
authors.forename: B
authors.initials: B
authors.lastname: Bennaceur
mesh_terms: D001786:Blood Glucose / Q000378:metabolism*; D003922:Diabetes Mellitus, Type 1 / Q000097:blood*; D004040:Dietary Carbohydrates; D002523:Edible Grain; D002149:Energy Intake; D006801:Humans; D011897:Random Allocation; D012016:Reference Values
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates
vernacular_title: Effets comparés du couscous et des pâtes alimentaires sur la glycémie des sujets sains et diabétiques de type I.