Resumen

FUENTES VALDES, Gabriel; VALLE FLORES, Miguel del  y  VEGA SOTO, Claudia. Comparative analysis of the glycemic response and glycemic index of instant mashed potatoes in subjects undergoing laparoscopic sleeve gastrectomy and control subjects. Nutr. Hosp. [online]. 2014, vol.30, n.6, pp.1263-1269. ISSN 1699-5198.  https://dx.doi.org/10.3305/nh.2014.30.6.7927.

Background: The laparoscopic sleeve gastrectomy (LSG) is a successful surgical procedure for morbid obesity. However, post surgery weight regain is usual, thus applying the glycemic index could promote good weight control. Objective: To compare the glycemic index (GI) and glycemic response (GR) obtained of instant mashed potatoes in individuals subjected to LSG versus control subjects. Methods: GI and GR were assessed in 10 LSG subjects and compared with 10 controls. GI methodology proposed by FAO/WHO was used; instant mashed potatoes as test food and white bread as standard food (50g available CHO). Capillary blood sample 0 (fasting), 30, 60, 90 and 120 minutes. The GI was determined by trapezoidal method. ANOVA was used to compare a factor between RG and IG groups; t-student to compare RG between foods. Statistical significance p <0.05. Results: The GR of instant mashed potatoes at 30 min was higher in the group operated (LSG 159,8 ± 25,9 versus control subjects 135,3 ± 17,3 mg/dl; p=0,023). In LSG group, the GR of instant mashed potatoes was higher than white bread at 30 min (159,8 ± 25,9 versus 136,3 ± 24,4 mg/dl respectively; p<0,01). The GI obtained from instant mashed potatoes was similar en both groups (LSG 119 versus control subjects 120; p=0,974). Conclusions: Instant mashed potatoes despite having similar GI in both groups, generates higher glycemic responses in LSG group, and its consumption possibly favoring weight regain.

Palabras clave : Glycemic index; Bariatric surgery; Food.

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