JIMENEZ-CRUZ, A.; MANUEL LOUSTAUNAU-LOPEZ, V.    BACARDI-GASCON, M.. The use of low glycemic and high satiety index food dishes in Mexico: a low cost approach to prevent and control obesity and diabetes. []. , 21, 3, pp.353-356. ISSN 1699-5198.

^len^aObesity and diabetes are epidemics in Mexico and the prevalence is currently highest among the low-income population. The aim of the present study was to compare the action of different breakfasts on satiety and subsequent food intake among healthy women. Eight healthy women participated in the study. Participants were given four experimental breakfasts. Visual analogue rating scales were completed before and every 30 minutes for 3 hours after each experimental meal to record subjective feelings of satiety. Subjects were exposed to an ad libitum buffet 3 h after the experimental breakfast. Energy and macronutrient intakes were calculated at each meal. Mean ± SD SAUC for white bread was 355 ± 60, for rice and bananas: 405 ± 108, for whole wheat bread and boiled beans: 446 ± 83, and for fruit salad: 585 ± 79 (TableII). Statistical differences were observed among the four experimental meals (p = 0,002). After the consumption of white bread, energy intake was the highest with 872 ± 58 kcal, and after the consumption of fruit salad the intake of calories was the lowest: 461 ± 51 kcal. Energy intake 4 h after each breakfast shows statistical differences (p =0,0001). These results suggest the need to promote culturally based combined foods with high fiber and low GI, as well as foods with high volume and water content. This approach might contribute to the prevention of obesity by increasing satiety and reducing food consumption and energy intake.^les^aLa obesidad y la diabetes son una epidemia en México y la prevalencia es superior en la población de más bajos ingresos. El objetivo del presente estudio fue comparar el efecto de diferentes desayunos sobre la saciedad y el consumo subsecuente de alimentos en mujeres sanas. Ocho mujeres participaron en el estudio, a quienes se les dieron cuatro desayunos. Se les solicitó llenar la escala de análogo visual antes y cada 30 minutos durante 3 horas, después de cada alimento para registrar la percepción de hambre. Tres horas después de los alimentos se les expuso a un buffet para su consumo ad libitum. Se calculó la ingesta de energía y macronutrientes en cada episodio.El promedio de el Área de saciedad bajo la curva (ASBC) fue para el pan blanco de 355 ± 60, para arroz con plátano de 405 ± 108, para pan integral y judías cocidas de 446 ± 83, y para ensalada de frutas de 585 ± 79 (tablaII). Se observó diferencias de saciedad entre los cuatro alimentos experimentales (p = 0,002). Después del consumo de pan blanco, se observó el mayor consumo de energía, con 872 ± 58 kcal, y posterior al consumo de la ensalada de frutas, se observó el consumo más bajo: 461 ± 51 kcal. La ingesta de energía cuatro horas después de cada desayuno fue diferente (p = 0,0001).

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