title: 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.
authors.affiliation: Nutrition Graduate Program, Medical School, Universidad Autonoma de Baja California, Tijuana, Baja California, Mexico.
authors.forename: Naysin Yaheko
authors.initials: NY
authors.lastname: Pardo-Buitimea
authors.forename: Montserrat
authors.initials: M
authors.lastname: Bacardí-Gascón
authors.forename: Lidia
authors.initials: L
authors.lastname: Castañeda-González
authors.forename: Arturo
authors.initials: A
authors.lastname: Jiménez-Cruz
mesh_terms: D000293:Adolescent; D019540:Area Under Curve; D001786:Blood Glucose / Q000378:metabolism*; D004032:Diet; D004040:Dietary Carbohydrates / Q000378:metabolism*; D005247:Feeding Behavior; D005260:Female; D005504:Food Analysis; D038321:Glycemic Index; D006801:Humans; D008297:Male; D008800:Mexico; D012016:Reference Values
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates