In order to do a best stipulation on her consumption, it is necessary to know if a food provoke faintly, fairly or highly the glyceamia. The aim of this work was to evaluate the glycemic index of coconut water sugar from three coconuts varieties. So, with a cohort of 15 people, a capillary blood was collect after sugar ingestion and the glycaemia read directly on a glucometer. The result showed that the brown and white sugar from coconut sugar can be classified as low glycemic index food. Also, the glycemic indexes of white coconut water sugar are 2 to 3 more lower than that the brown sugar. The glycemic indexes of sugars vary according to the variety of coconut used. The sugars of the coconut palm (MYD) are more hyper-glycemic than those of the hybrid (PB121+) which is more hyperglycemic than the sugars of the coconut palm (WAT). Thus, with a controlled consumption, the coconut water sugars could be the sugars that are best for the health of the healthy and diabetic populations because it raises slightly the postprandial glucose.
References
[1]
Pamplona-Roger, G.D. (2011) Guide des aliments et leur pouvoir curatif. Bibliothèque Education et Santé, 1, 159-179.
[2]
Brownlee, M. (2005) The Pathobiology of Diabetic Complications: A Unifying Mechanism. Diabetes, 54, 1615-1625. https://doi.org/10.2337/diabetes.54.6.1615
[3]
Malmberg, K., Ryden, L., Wedel, H., Birkeland, K., Bootsmaa, A., Dickstein, K., Efendic, S., Fisher, M., Hamsten, A., Herlitz, J., Hildebrandt, P., Macleod, K., Laakso, M., Torp-Pedersen, C. and Waldenstrom, A. (2005) Intense Metabolic Control by Means of Insulin in Patients with Diabetes Mellitus and Acute Myocardial Infarction (DIGAMI 2): Effects on Mortality and Morbidity. European Heart Journal, 26, 650-661. https://doi.org/10.1093/eurheartj/ehi199
[4]
Valensi, E. (2006) Physiopathologie des complications du diabète. Dossier Cæur du diabète, 5.
[5]
IDF (2007) Diabetes Atlas Style de Vie-Alimentation Saine. Medical Support, International Diabetes Foundation, 3.
[6]
Rizkalla, S.W., Bellisle, F. and Slama, G. (2002) Health Benefits of Low Glycaemic Index Foods, Such as Pulses, in Diabetic Patients and Healthy Individuals. British Journal of Nutrition, 88, 255-262. https://doi.org/10.1079/BJN2002715
[7]
Anselme, L.A., Jean-Louis, K.K., Albarin, G.G., Roger, B.K. and Didier, Y.S. (2018) Physicochemical Coconut Water Assessment and of the Microbiological Quality of Its Sugar Extracted of Five Coconuts Ecotypes at the Marc Delorme Station, Cote d’Ivoire. International Journal of Applied Biology and Pharmaceutical Technology, 1, 24-31.
[8]
Chan, H.M., Brand-Miller, J.C. and Holt, S.H. (2005) The Glycaemic Index Values of Vietnamese Foods. European Journal of Clinical Nutrition, 55, 1076-1083.
[9]
FAO/WHO (1998) Expert Consultation. Carbohydrates in Human Nutrition. FAO Food and Nutrition Paper, Report of a Joint FAO/WHO Expert Consultations, Food and Agriculture Organization, Rome, 66.
[10]
Brouns, F., Bjorck, I. and Frayn, K.N. (2005) Glycaemic Index Methodology. Nutrition Research Reviews, 18, 145-171. https://doi.org/10.1079/NRR2005100
[11]
Assa, R.R., Konan, J.L., Agbo, N., and Nemlin, J. (2007) Caractérisation physico-chimiques de l’eau des fruits de quatre cultivars de cocotier (Cocos nucifera L.) en Cote d’Ivoire. Agronomie Africaine, 19, 41-51.
[12]
Schlienger, J.-L. (2013) Sucre et “faux-sucres”: Leur place dans l’alimentation du diabétique. Insulib, 16, 29 p.
[13]
Jenkins, D., Wolever, T. and Taylor, H. (1981) Glycemic Index of Foods: A Physiological Basis for Carbohydrate Exchange. American Journal of Clinical Nutrition, 34, 362-366. https://doi.org/10.1093/ajcn/34.3.362
[14]
Wiedmeyer, C.E., Johnson, P.J., Cohn, L.A. and Meadows, R.L. (2011) Evaluation of a Continuous Glucose Monitoring System for Use in Dogs, Cats, and Horses. Journal of American Veterinary Medical Association, 223, 987-992. https://doi.org/10.2460/javma.2003.223.987
[15]
Pi-Sunyer, F. (2002) Glycemic Index and Disease. American Journal of Clinical Nutrition, 76, 290S-298S. https://doi.org/10.1093/ajcn/76.1.290S
[16]
Brand Miller, J.C., Gilbertson, H.R., Thorburn, A.W., Chondros, P. and Werther, G.A. (2003) Effect of Low Glycemic Index Dietary Advice on Dietary Quality and Food Choice in Children with Type 1 Diabetes. American Journal of Clinical Nutrition, 77, 83-90. https://doi.org/10.1093/ajcn/77.1.83
[17]
Mc-Cléments, D.J. and Decker, E.A. (2009) Controlling Lipid Bioavailability Using Emulsion-Based Delivery Systems. In: Designing Functional Foods: Measuring and Controlling Food Structure, Breakdown and Nutrient Absorption, Woodhead Publishing Limited, Cambridge, CRC Press, Boca Raton, 502-546. https://doi.org/10.1533/9781845696603.3.502
[18]
David, A.B. and Peter, A.M. (2017) Gluconéogenèse et contr?le de la glycémie. In: Bender, Botham, Kennelly, Rodwell and Weil, Eds., Biochmie de Harper, De Boeck Supérieur, 156 p.
[19]
Montignac, M. (2011) Facteurs influen?ant l’index glycémique d’un aliment. http://www.montignac.com/fr/index-glycemique
[20]
Wolever, T.M.S., Vorster, H.H., Bjorck, I., Brand Miller, J., Brighenti, F., Mann, J.I., Ramdath, D.D., Granfeldt, Y., Holt, S., Perry, T.L., Venter, C. and Wu, X.M. (2003) Determination of the Glycemic Index of Foods: Interlaboratory Study. European Journal of Clinical Nutrition, 57, 475-482. https://doi.org/10.1038/sj.ejcn.1601551
[21]
Ingels, C., Vanhorebeek, I., Langouche, L. and Van den Berghe, G. (2006) Role of Insulin and Blood Glucose Control to Improve Outcome of Critical Illness. Réanimation, 15, 474-480. https://doi.org/10.1016/j.reaurg.2006.09.007
