Glucose Content and Glycemic Index of Indonesian Local Foods as Alternative Carbohydrate Sources for Diabetic Patients: Article Review
Abstract
Background: Indonesian society is highly dependent on white rice as its primary carbohydrate source. However, white rice is known to have a high glycemic index (GI), which can trigger inflammation and contribute to the development of various diseases, including type 2 diabetes mellitus (T2DM). Dietary modifications, such as adopting a low-GI food diet, have been shown to effectively regulate glucose metabolism and improve insulin resistance. The purpose of this study was to review several Indonesian local foods that have the potential as alternative carbohydrate sources for T2DM patients based on carbohydrate value and GI value.
Content: Local Indonesian plants have varying GI values and carbohydrate content (7.34-90). The highest to lowest GI values in order are cassava, porang, black potatoes, white rice, sweet potatoes, red rice, corn, sorghum and black rice.
Conclusion: These foods contain high to low carbohydrate levels and exhibit lower GI values compared to white rice. Types of local Indonesian plants that have a low GI value and can be used as an alternative to rice for T2DM patients are black rice, sorghum, and corn.
Keywords: Diabetes, glycemic index, local food, porang, rice
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DOI: https://doi.org/10.37905/jmhsj.v4i2.33565
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