Author(s)

Camille Adam Kouamé, Nestor Kouakou Kouassi, Aïssatou Coulibaly, Denis Yao N’dri, Georges Gnomblesson Tiahou, Lokrou Adrien, Georges N’guessan Amani

Endocrinology and Metabolic Diseases Department, Centre Hospitalier Universitaire (CHU) de Yopougon, Abidjan, C?te d’Ivoire..
Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire.
Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire.
Laboratory of Food Biochemistry and Tropical Products Technology, Nutrition and Food Safety Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;Laboratory of Food Biochemistry and Tropical Products Technology, Biochemistry Section, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;Laboratory of Nutrition and Food Safety, Department of Food Science and Technology, Nangui Abrogoua University, Abidjan, C?te d’Ivoire;.
Laboratory of Medical Biochemical, Faculty of Medical Sciences, Felix Houphou?t-Boigny University, Abidjan, C?te d’Ivoire.

Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in C?te d’Ivoire and in others countries sharing the same food tradition.

Diabetes Mellitus; Management; Prevention; Glycemic Index; Glycemic Load; Ivorian Traditional Foods

C. Kouamé, N. Kouassi, A. Coulibaly, D. N’dri, G. Tiahou, L. Adrien and G. Amani, "Glycemic Index and Glycemic Load of Selected Staples Based on Rice, Yam and Cassava Commonly Consumed in Côte d’Ivoire," Food and Nutrition Sciences, Vol. 5 No. 4, 2014, pp. 308-315. doi: 10.4236/fns.2014.54037.