Determination of the Glycemic Index of a Diabetes Truffle
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Issue Date
7/8/2016
Authors
Kane, Michael P.
Hamilton, Robert A.
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Abstract
The purpose of this study was to determine the Glycemic Index (GI) of a chocolate
truffle created specifically for people with diabetes. The study design was an open-label,
randomized crossover study. Study participants were required to ingest 25 grams of truffle
carbohydrate (test meal) or 25 grams of carbohydrate solution (reference meal); the
sequence was determined by randomization. Blood samples were obtained from the nondominate ring finger just prior to ingestion of the test or reference meal, after an overnight
fast, and were repeated at 15, 30, 45, 60, 90 and 120 minutes after beginning ingestion of
the meal. Glycemic index was calculated using the method of incremental areas under the
blood glucose response curve (incremental AUC). Twelve healthy volunteers were recruited
and completed the study; average age was 29 (range 21-63), 50% were women, and 83%
of the study population were Caucasian. The mean blood glucose incremental area under
the curve for the reference meal was 3092.7 mins. mg/dL compared to 178.6 mins. mg/dL
for the test meal. The GI of the diabetes truffle is 6, indicating that it is a low GI (<55) food.
Citation
Kane, Michael P., and Robert A. Hamilton. “Determination of the Glycemic Index of a Diabetes Truffle.” Journal of Global Diabetes & Clinical Metabolism, vol. 1, no. 1, 2016, https://scientonline.org/open-access/determination-of-the-glycemic-index-of-a-diabetes-truffle.pdf.
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