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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

MONTERO-QUINTERO, Keyla Carolina et al. Effect of consumption of bread with amaranth (Amaranthus Dubius Mart. ex Thell.) on glycemic response and biochemical parameters in sprague dawley rats. Nutr. Hosp. [online]. 2015, vol.31, n.1, pp.313-320. ISSN 1699-5198.  http://dx.doi.org/10.3305/nh.2015.31.1.7695.

Introduction: The incorporation of functional ingredients like amaranth (Amaranthus dubius Mart. ex Thell.) in bread making is a strategy to increase fiber intake, which is associated with beneficial health effects, improving glycemic response and lipid profile. Materials and methods: Thirty male Sprague dawley rats were randomized into three groups: diet of bread with 0% amaranth (PA0, control), diet of bread with 10% amaranth (PA10) and bread diet with 20% amaranth (PA20) for determining the feed intake, weight gain, triglyceride, total cholesterol, VLDL-C, LDL-C, HDL-C, protein and postprandial glycemic response. Data were analyzed using a completely randomized with 10 replications analysis, using the comparison test of Tukey for biochemical parameters. Postprandial glycemic response was analyzed by the method of repeated measures over time. Results and discussion: The daily intake and weight gain was not affected (p>0.05) in the groups with PA10 and PA20. The concentration of glucose, triglycerides and protein showed statistically significant differences (p>0.05) by the difference in content of amaranth diets. The values of total cholesterol, LDL-C, and atherogenic risk factor index were statistically significant (p<0.05) resulting goodwill group formed by PA10 and PA20. PA10 and PA20 in the hyperglycemic peak groups and the total phase hyperglycemia were lower, showing a better glycemic response. Conclusion: amaranth could be used as a functional ingredient in breads working as it improved the lipid profile and postprandial glycemic response.

Palabras clave : Bread; Amaranth; Lipid profile; Glycemic response; Fiber.

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