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CLINICAL TRIAL article

Front. Nutr.
Sec. Nutrition and Metabolism
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1452602
This article is part of the Research Topic Culinary Medicine and its Influence on Human Health View all 4 articles

Glycemic Index and Glycemic Load of Brief Sugary Sweets: Randomized Controlled Trials of 8 Thai Desserts

Provisionally accepted
Nuttaphat Namjud Nuttaphat Namjud 1Sayamon Senaprom Sayamon Senaprom 1Thunnicha Ondee Thunnicha Ondee 1Akkarach Bumrungpert Akkarach Bumrungpert 2Julia Heath Julia Heath 3Krit Pongpirul Krit Pongpirul 1,3,4,5*
  • 1 Center of Excellence in Preventive and Integrative Medicine, Faculty of Medicine, Chulalongkorn University, Bangkok, Thailand
  • 2 Dhurakij Pundit University, Lak Si District, Bangkok, Thailand
  • 3 Bloomberg School of Public Health, Johns Hopkins University, Baltimore, Maryland, United States
  • 4 University of Liverpool, Liverpool, North West England, United Kingdom
  • 5 Bumrungrad International Hospital, Bangkok, Thailand

The final, formatted version of the article will be published soon.

    Thai desserts, celebrated for their exquisite sweetness, are widely enjoyed for personal indulgence and as cherished souvenirs. However, their high sugar content raises concerns regarding health impacts. This study aimed to quantify the Glycemic Index (GI) and Glycemic Load (GL) in healthy volunteers following consumption of various Thai desserts characterized by differing sugar levels. Out of ten renowned desserts from across Thailand, identified by the Tourism Authority of Thailand.Eight were selected based on the absence of preservatives, and microbial or chemical contaminations.Each participant consumed a 50g serving of available carbohydrate (50avCHO) from these desserts.Ninety-six healthy volunteers, with a mean age of 31.85.7 years, a mean body weight of 57.27.3 kg, and 63.5% female, were randomized into eight groups, with each group comprising twelve participants. Blood samples were collected pre-and post-consumption to assess GI and GL values following established protocols.The findings revealed that Phetchaburi's Custard Cake exhibited the lowest GI and GL values (53.4 & 26.7, respectively), with progressively higher values observed in Saraburi's Curry Puff (61.8 & 30.9),

    Keywords: Glycemic Index, glycemic load, Thai desserts, Sugar consumption, Nutritional analysis, Carbohydrate content, Food Safety

    Received: 21 Jun 2024; Accepted: 09 Oct 2024.

    Copyright: © 2024 Namjud, Senaprom, Ondee, Bumrungpert, Heath and Pongpirul. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Krit Pongpirul, Center of Excellence in Preventive and Integrative Medicine, Faculty of Medicine, Chulalongkorn University, Bangkok, Thailand

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.