Postprandial glycemia: How do starchy staple meals contribute to glycemic responses

Abstract

Starchy meal consumption affects the blood glucose level after a meal. Different starchy foods have distinct glycemic indices and breakdown into glucose at varying speeds. As a result, during the brief time following eating, these meals would raise blood glucose concentrations at various rates. Consuming foods that have little impact on postprandial blood glucose is good for people's health and wellness since it lowers the risk of diabetic complications, which are linked to postprandial blood glucose. In Nigeria, staple foods are starchy meals. The study assessed the postprandial effects of foods including rice, yam, and eba or garri (cassava dough) within minutes of the meal, as they meet the people's requirement for metabolic energy (glucose). An experimental group of five people (meal) and a control group (fasting) were among the thirty (30) healthy volunteers who voluntarily took part in the study. Their body weights ranged from 40 to 85 kg. Blood glucose levels were tested both before and after each meal, which were eaten at various times. In comparison to the blood glucose variations in the other groups, it was shown that the group that consumed rice experienced the highest postprandial blood glucose level (p < 0.05) while yam had no significant level. In summary, the study found that among the three starchy meals examined, rice meal significantly and quickly raises blood glucose levels during the postprandial period. According to the implications, rice has a high glycemic response and should be ingested in accordance with each person's intended energy needs.