Evaluation of Glycemic Index and Insulin Index of a Marketed Sugar Product

Abstract

The glycemic index (GI) and insulin index (II) are essential parameters used to evaluate how a food product affects blood sugar and insulin levels, respectively. This study aims to evaluate the GI and II of a marketed sugar product, providing insight into its potential impact on diabetic and non-diabetic individuals. The sugar product in question is widely available in the market and used as a common sweetener. A total of 30 healthy participants were enrolled in this study, and their postprandial blood glucose and insulin responses were measured after consumption of the marketed sugar product. The GI was calculated by comparing the blood glucose response to the sugar product with that of a reference food (white bread), while the II was measured using a similar method. The results showed that the marketed sugar product has a moderate GI and II when compared to other common sweeteners. These findings suggest that this sugar product may have implications for individuals with diabetes or those attempting to manage their blood sugar levels. Further research is needed to explore long-term effects and the potential for the product in managing blood glucose levels in clinical settings.

Keywords: Glycemic Index, Insulin Index, Sugar Product, Diabetes, Blood Sugar, Insulin, Postprandial Response.