Efeito do índice glicêmico dos alimentos nas medidas antropométricas, na composição corporal e na ingestão alimentar

• Autor(a) principal: Costa, Jorge de Assis
• Data de Publicação: 2009
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/2712
• topic: Índice glicêmico; Composição corporal; Antropometria; Hábitos alimentares; Glycemic index; Body composition; Anthropometry; Food intake; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

The incidence of obesity in the whole world has reached alarming levels. One of the factors considered as responsible for this is the high and continuous consumption of high glycemic index (GI) foods in the last decades. Therefore, the consumption of low GI food as a tool to control chronic non- transmissible diseases has been investigated. The consumption of such foods may lead to the satiety increase, the reduction in body fat level, besides the maintenance and, or the reduction in body weight. However, the majority of the studies about this topic lack methodological consistency and therefore the results of these studies are controversy and non-conclusive. So the objective of the present study was to describe and critically analyze the already published studies about this subject. To reach this goal, the main database in public health (Medline, Lilacs, scielo, Pubmed) was searched, and the papers published between 199 and 2008 were selected. The following descriptors and their corresponding words in English were used: obesity, satiety, body weight, body fat in association with glycemic index of foods. After the analysis of the published studies, the conductance of new well designed and controlled clinical studies is important to verify the actual effects of GI on obesity prevention and control. Based on that, a crossover study was conducted, with the purpose to evaluate the effect of the consumption of two daily high GI or low GI meals, presenting similar macronutrient, fiber and energy density content, during 30 consecutive days on food intake, anthropometric parameters, and body composition in overweight and obese individuals. The test meals were ingested in the laboratory. The 17 participants were instructed to preferentially include high GI or low GI foods in the rest of their daily meals, according to the experimental session. Each participant also received 3 isocaloric portions of high GI or low GI fruits. Immediately before the intervention and on days 15 and 30 of each session, the participants were submitted to body composition (lean and fat mass) and anthropometric (body mass index, wais circumference (WC), hip circumference (HC), and waist- to-hip circumference (WHC)) parameters assessments. The habitual ingestion and the ingestion before and after each treatment were assessed through 3 days diet records. Subjective appetite sensations in response to the ingestion of the test meals were assessed in the 1° and 30° day of each treatment. There was a significant reduction on WC, HC, and WHC after 30 days of low GI meals consumption. The other parameters assessed were not affected by study treatments. This result indicates that the consumption of 2 daily low GI meals for 30 consecutive days may contribute for the reduction in the risk of obesity and of cardiovascular diseases.