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Resposta Glicémica a diferentes tipos de processamento de alimentos à base de fruta em individuos saudáveis
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Introdução e objetivos: O grupo das frutas é amplamente recomendado pelas suas
propriedades promotoras da saúde, pois apresentam quantidades significativas de fibra,
compostos bioativos, vitaminas e minerais. Com o aumento cada vez maior do consumo de
produtos industrializados, a indústria tem um papel importante em disponibilizar
alternativas alimentares mais saudáveis, com um mínimo de processamento, de modo a se
manter o máximo de nutrientes como exemplo as fibras. Este estudo pretende avaliar a
resposta glicémica e o IG de diferentes alimentos à base de fruta, com diferentes tipos de
processamento industrial, em indivíduos adultos saudáveis. Pretende-se também estudar
as sensações subjetivas de apetite e palatabilidade associadas ao consumo destes
alimentos. Metodologia: Foi avaliada a resposta glicémica de alimentos à base de pera
(fruta em natureza, puré com Urschel, sumo turvo e sumo clarificado) e de pêssego (sumo
turvo e purés com e sem Urschel). Os valores de glicemia capilar (pêssego) e instersticial
(pera) e as escalas visuais analógicas para as sensações subjetivas de apetite foram medidos
aos momentos: 0, 15, 30, 60, 90 e 120 minutos, em dias distintos para cada produto. A
metodologia utilizada para o cálculo do IG foi baseada no protocolo internacional ISO
26642:2010. Resultados: Foram recolhidos dados de 29 indivíduos jovens saudáveis (76%
mulheres; idade média = 22 anos; IMC médio = 21,50 kg/m2). Todos os alimentos à base de
fruta apresentaram IG baixos (<55), com respostas glicémicas claramente inferiores ao
controlo, dextrose, embora não muito diferentes entre si. Especificamente em relação à
matriz pera, a fruta em natureza apresentou uma resposta glicémica menor que o sumo
clarificado, enquanto o puré apresentou uma resposta glicémica inferior ao sumo turvo, não
diferindo da fruta em natureza. Referente as sensações subjetivas de apetite, a fruta em
natureza apresentou melhores parâmetros comparado ao controlo e a todos os alimentosteste
para saciedade, enfartamento e apetite. Conclusão: Os alimentos à base de fruta
incluídos neste estudo, embora processados, apresentaram um índice glicémico baixo, o
que pode ter interesse do ponto de vista metabólico. O consumo de fruta processada em
forma de puré, pode ser uma alternativa ao consumo de fruta em natureza, quando esta
não está disponível.
Abstract Introduction and objectives: The group of fruits is widely recommended for their healthpromoting properties, as they have significant amounts of fiber, bioactive compounds, vitamins and minerals. With the consumption of industrialized products increasing, the industry has an important role in providing healthier food alternatives, with minimal processing, in order to maintain the maximum nutrients such as fiber. This study aims to evaluate the glycemic response and the GI of different fruit-based foods, with different types of industrial processing, in healthy adult subjects. It also intends to study the subjective sensations of appetite and palatability associated with the consumption of these foods. Methodology: The glycemic response of pear (raw fruit, puree with Urschel, cloudy juice and clarified juice) and peach (cloudy juice and puree with and without Urschel) based foods was evaluated. Capillary (peach) and interstitial (pear) blood glucose values and visual analog scales for subjective appetite sensations were measured at times: 0, 15, 30, 60, 90 and 120 minutes, on separate days for each product. The methodology used to calculate GI was based on the international protocol ISO 26642:2010. Results: We collected data from 29 young healthy individuals (76% female; average age = 22 years; average BMI = 21.50 kg/m2). All fruit-based foods showed low GI (<55), with clearly lower glycemic responses than the control, dextrose, although not significantly different from each other. Specifically regarding the pear matrix, the fruit in nature showed a lower glycemic response than the clarified juice, while the puree showed a lower glycemic response than the cloudy juice, not differing from the fruit in nature. Regarding subjective sensations of appetite, raw fruit showed better parameters compared to the control and all test foods for satiety, bloating, and appetite. Conclusion: The fruit foods included in this study, although processed, had a low glycemic index, which may be of metabolic interest. The consumption of processed fruit in pureed form may be an alternative to the consumption of natural fruit when it is not available.
Abstract Introduction and objectives: The group of fruits is widely recommended for their healthpromoting properties, as they have significant amounts of fiber, bioactive compounds, vitamins and minerals. With the consumption of industrialized products increasing, the industry has an important role in providing healthier food alternatives, with minimal processing, in order to maintain the maximum nutrients such as fiber. This study aims to evaluate the glycemic response and the GI of different fruit-based foods, with different types of industrial processing, in healthy adult subjects. It also intends to study the subjective sensations of appetite and palatability associated with the consumption of these foods. Methodology: The glycemic response of pear (raw fruit, puree with Urschel, cloudy juice and clarified juice) and peach (cloudy juice and puree with and without Urschel) based foods was evaluated. Capillary (peach) and interstitial (pear) blood glucose values and visual analog scales for subjective appetite sensations were measured at times: 0, 15, 30, 60, 90 and 120 minutes, on separate days for each product. The methodology used to calculate GI was based on the international protocol ISO 26642:2010. Results: We collected data from 29 young healthy individuals (76% female; average age = 22 years; average BMI = 21.50 kg/m2). All fruit-based foods showed low GI (<55), with clearly lower glycemic responses than the control, dextrose, although not significantly different from each other. Specifically regarding the pear matrix, the fruit in nature showed a lower glycemic response than the clarified juice, while the puree showed a lower glycemic response than the cloudy juice, not differing from the fruit in nature. Regarding subjective sensations of appetite, raw fruit showed better parameters compared to the control and all test foods for satiety, bloating, and appetite. Conclusion: The fruit foods included in this study, although processed, had a low glycemic index, which may be of metabolic interest. The consumption of processed fruit in pureed form may be an alternative to the consumption of natural fruit when it is not available.
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Palavras-chave
Appetite fruit glycemic index processing glycemic response