Maguey Syrup Consumption and Control of Blood Glucose Levels among Young Women

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  • Nakashima Nana
    Environmental and Symbiotic Sciences, Prefectural University of Kumamoto (ex) Department of Clinical Nutrition, SenriKinran University
  • Takano Yu
    Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Fukushima Hideo
    Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Kitano Naoko
    Environmental and Symbiotic Sciences, Prefectural University of Kumamoto
  • Mori Masahiro
    (ex) Department of Clinical Nutrition, SenriKinran University Department of Food and Nutrition, Faculty of Life Science, Matsuyama Shinonome College

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  • 若年成人女性におけるマゲイシロップの食後高血糖抑制効果
  • ジャクネン セイジン ジョセイ ニ オケル マゲイシロップ ノ ショクゴ コウケットウ ヨクセイ コウカ

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Abstract

Objective: Maguey syrup has one of the lowest glycemic index (GI) values of all sweeteners. We studied the post-consumption effect of Maguey syrup on blood sugar levels.<br>Methods: Our GI evaluation was based on that of Wolever et al. The subjects were 7 healthy, non-diabetic, young women.<br>White rice acted as a reference food, and we prepared 4 pairs of test foods. These comprised a roll-cake, ice-cream, jam, and diabetic diet (bread, jam, salad, dressing, yoghurt) made with Maguey syrup, and the same 4 foods made with granulated sugar. Thus, there were a total of 8 foods; each contained the same amount of carbohydrates as the reference food.<br>The subjects fasted for half a day and their blood sugar levels were measured before eating the test foods. The subjects then consumed the test foods, and blood sugar levels were continuously monitored. We calculated subjects' areas under the curve (AUC) and GI. For all the 4 foods, we compared both AUC and GI among the reference group, the granulated sugar group, and the Maguey syrup group.<br>Results: For the roll-cake, ice-cream, and jam, eating foods prepared with Maguey syrup resulted in significant decreases in both AUC and GI (p < 0.05) compared with eating foods prepared with granulated sugar.<br>Conclusions: For the 3 types of food used in this study, replacing granulated sugar with appropriate quantities of Maguey syrup improved post-consumption blood sugar levels.

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