ArticlePDF Available

NUTRITIONAL VALUE AND GLYCAEMIC INDEX OF KFC AND LOCAL BURGERS IN NORMAL AND DIABETIC HUMAN SUBJECTS

Authors:

Abstract and Figures

Prevalence of diabetes mellitus has increased all over the world particularly in the developing countries including Pakistan. A study was designed to determine the nutritive value and glycaemic responses of 5 different test and control meals including chapatti + eggs and three varieties of KFC burger (Zinger, Chicken, Sub 60) and local burgers. To determine the nutritive value approximate analysis (CHO, Protein, fat, ash, fibre contents) of 6 different meals were done and to determine the glycaemic responses blood was taken by Finger Prick method and glycaemic responses were noted after 0, 30, 60, 90, 180, 120 minutes for diabetic volunteers on 0, 15, 30, 45, 60, 90, 120 minutes for normal volunteers. It was observed that all the five burgers included in the study possess high glycaemic indices. It is conceivable; therefore, that diabetic patients and obese individuals should not take all these burgers in their daily routine
Content may be subject to copyright.
1 | J App Pharm 02(03): 191-196 (2011) Akhtar et al., 2011
Journal of Applied Pharmacy (ISSN 19204159); 34-115 V North Saskatoon SK Canada
S7L3E4 Tel.: +13062619809, www.japharmacy.com
Original Research
NUTRITIONAL VALUE AND GLYCAEMIC INDEX OF KFC AND LOCAL BURGERS
IN NORMAL AND DIABETIC HUMAN SUBJECTS
1Muhammad Shoaib Akhtar, 2Robina Kausar, 3Muhammad Salman Akhtar &Amanat Ali
1Faculty of Pharmacy, University of Sargodha, Sargodha,2Department of Rural Home
Economics, University of Agriculture, Faisalabad-Pakistan and Staten Island Hospital, New
York, USA.
ABSTRACT
Prevalence of diabetes mellitus has increased all over the world particularly in the
developing countries including Pakistan. A study was designed to determine the nutritive
value and glycaemic responses of 5 different test and control meals including chapatti +
eggs and three varieties of KFC burger (Zinger, Chicken, Sub 60) and local burgers. To
determine the nutritive value approximate analysis (CHO, Protein, fat, ash, fibre
contents) of 6 different meals were done and to determine the glycaemic responses blood
was taken by Finger Prick method and glycaemic responses were noted after 0, 30, 60,
90, 180, 120 minutes for diabetic volunteers on 0, 15, 30, 45, 60, 90, 120 minutes for
normal volunteers. It was observed that all the five burgers included in the study possess
high glycaemic indices. It is conceivable; therefore, that diabetic patients and obese
individuals should not take all these burgers in their daily routine
Key words: Nutritive value, Glycaemic index, Burger, diabetes,
Address for Correspondence: Prof Dr Muhammad Shoaib Akhtar, Department of
Pharmacy, University of Sargodha, Sargodha-Pakistan. Email: drmsakhtar@gmail.com
INTRODUCTION
Diabetes mellitus has been described a metabolic disorder characterized by chronic
hyperglycaemia due to relative insulin deficiency or resistance to insulin both. While the
prevalence of diabetes mellitus has been increased all over the world particularly so in
developing countries including Pakistan. No accurate figures for prevalence of diabetes in
Pakistan are available even through there have been several small-scale studies conducted in
different parts of the country. The prevalence figures for diabetes vary from 5.3% to 16.2%
(Sammad, 1993).
In a study conducted to determine the population-based survey regarding the prevalence of
diabetes mellitus and impaired glucose tolerance (IGT) and its relationship to age and obesity in
2 | J App Pharm 02(03): 191-196 (2011) Akhtar et al., 2011
Journal of Applied Pharmacy (ISSN 19204159); 34-115 V North Saskatoon SK Canada
S7L3E4 Tel.: +13062619809, www.japharmacy.com
rural area of Shikarpur in Sindh province of Pakistan during 1994. They used WHO criteria for
this study. Oral glucose tolerance tests were performed in a stratified random sample of 967
adults, (387 men, 580 women) between the age of twenty-five years and above. This showed the
prevalence rate of diabetes 16.2% (9% known and 7.2% newly diagnosed) in men and 11.7%
(6.3% known and 5.3% newly diagnosed) in women. The prevalence increased to almost 30%
and 21% in 65-74 years old men and women respectively. IGT was detected in 8.2% of men and
14.3% of women. As such according to this study total glucose intolerance (diabetes and IGT
combined) was present in 25% of the subjects examined (Jawaid and Jafary, 2003).
The glycaemic index (GI) express the rise of blood glucose eating a food against a standard
blood glucose cure after glucose or (white bread) in the same subject. Most investigators have
found that GI of a meal of mixed foods can be predicted from GI of its constituent foods (Jenkins
et al. 1988).
Increased prevalence of diabetes and hypertension has been attributed to the newly acquired
affluence by some lack of physical exercise and bad eating habits. With the fast food outlets
becoming craze among the new generation, we might see a sharp increase after another 10 years.
Moreover complications will be seen much more in our elderly population (youngster) in the
days to come (Jawaid and Jafary, 2003).
Burgers has become very popular fast food among children as well as in adults. In today’s life,
world round us looks as it can not help anyone. But you can see burgers everywhere. As the
demand for the burger is increasing. As well as diseases associated with it is also increasing
including, obesity, diabetes or cardic diseases. Present study was undertaken to determine the
glycaemic index and nutritive value of burgers to overcome the diabetes disease or their
responses towards diabetic and normal subjects.
MATERIALS AND METHODS
Chapatti + egg dish was prepared at home and three different varieties of burger that will be
taken from KFC Faisalabad. Burger Varieties: 1) Zinger, 2) Chicken, 3) Sub-60 and local burger,
were included in this study. Approximate analysis was done to determine the %age of CHO,
protein, fat, fibre and total ash contents.
Determination of blood glucose responses of burgers
Groups of Six (6) normal and six (6), diabetic volunteers were selected randomly from
Faisalabad city. The group of normal volunteers of both sexes between the age groups of 20-55
years were randomly selected the same way the diabetic volunteers will be selected. The blood
glucose level of test subjects were determined by a glucometer taking capillary blood from
diabetic volunteers at 0, 30, 60, 90, 120 and 180 minutes. Blood glucose levels of normal subject
were determined at 0 hours (fasting), 15, 30, 45, 60, 90 and 120 minutes. Because the insulin
and glucose responses in blood of normal volunteers are very quicker, the glycaemic indexes
were determined by the following formula:
3 | J App Pharm 02(03): 191-196 (2011) Akhtar et al., 2011
Journal of Applied Pharmacy (ISSN 19204159); 34-115 V North Saskatoon SK Canada
S7L3E4 Tel.: +13062619809, www.japharmacy.com
Glycaemic index = 100 x
(50g) tescarbohydra for curve the under Area
meals test for curve under Area
ANOVA (Analysis of Variance) will be applied by statistical analysis (Steel and Torrie, 1980).
RESULTS AND DISCUSSION
Glycaemic index of test burgers in diabetic subjects
The glycaemic indices (GI) of five varieties of burger were calculated by using 50 g
available carbohydrates from chapatti and fried egg as standard and its GI was taken as 100. The
GI values of test burger in diabetic subjects have been given in Table 1 which clearly show that
Zinger Burger has a mean G.I value of 41.09 in diabetic subjects while the lowest and highest
G.I. values were ranged from 9.50-74.80 respectively.
The mean G.I value of Col. Chicken Burger was 74.06 while its G.I values in diabetic is
ranged from 35.00-101.8.
Glycaemic index (GI) of the test burgers in normal subjects
The glycaemic indices (GI) of the five varieties of burger were calculated taking 50 g
available carbohydrate from Chapatti and egg as standard food taking its GI as 100. The
glycaemic indices of different varieties of burger are given in table 1.
Table 1: Glycaemic indices of KFC and local burger in diabetic subjects
Subject
Chapatti
+
Egg
Zinger
Burger
Col.
Chicken
Burger
Sub-60
Burger
Jamal
Sweets
Chicken
Burger
Ideal Sweets
Chicken
Burger
Jawad 100.0 45.93 77.02 78.88 20.50 119.3
Rashid 100.0 9.50 35.00 26.00 21.00 107.0
Hassan 100.0 42.68 97.56 30.65 42.68 56.10
Shamim
100.0 64.68 101.86 6.12 28.62 64.31
Amina 100.0 74.80 70.08 42.13 126.4 92.91
Samina 100.0 8.93 62.86 23.05 68.57 128.57
Mean
±
SEM 100.0
±
0.0 74.09
±
11.18 74.06
±
10.00 34.47
±
10.09 51.29
±
16.72 94.69
±
12.00
4 | J App Pharm 02(03): 191-196 (2011) Akhtar et al., 2011
Journal of Applied Pharmacy (ISSN 19204159); 34-115 V North Saskatoon SK Canada
S7L3E4 Tel.: +13062619809, www.japharmacy.com
Table 2: Glycaemic indices of KFC and local burger in normal subjects
Subject Chapatti
+
Egg
Zinger
Burger
Col.
Chicken
Burger
Sub-60
Burger
Jamal Sweets
Chicken
Burger
Ideal Sweets
Chicken
Burger
Kishwar
100.0 272.00 60.00 292.00 100.0 80.00
Shazia 100.0 42.11 33.33 15.79 59.65 56.14
Beenish 100.0 233.33 216.67 150.00 100.00 75.00
Adnan 100.0 262.50 37.50 225.00 356.25 250.00
Anwar 100.0 117.86 146.43 100.00 114.29 275.0
Qaiser 100.0 185.0 155.00 310.00 260.0 250.0
Mean
±
SEM 100.0
±
0.0 185.47
±
36.89 108.15
±
30.74 182.13
±
46.80 165.03
±
47.51 164.36
±
42.32
The mean GI value with Sub-60 Burger was 182.13 then GI value of Sub-60 Burger was ranged
from 15.79±310.00; whereas GI value of Jamal Sweets Chicken Burger was ranged from
59.65±356.25. The Mean GI value of Jamal Sweets Chicken Burger was 165.03. GI value of
Ideal Sweets Chicken Burger ranged from 56.14±275.00. The mean GI value of Ideal Chicken
Burger was 164.36 (Table 2).
The glycaemic index (GI) is a classification of carbohydrate foods based on their acute blood
glucose responses, it should not be used without also considering information about the chemical
composition of foods (Jenkins et al. 1981). The GI has been recommended to help guide food
choice (FAO, 1998) because high GI foods have been shown to improve blood glucose control in
people with diabetes (Brand-Miller et al. 2003) to increase insulin sensitivity and β-cell function
(Wolever and Mehling, 2002) and to reduce serum triacylglycerol (Jenkins et al. 1987). In
addition low GI diet has been associated with reduced risk, for developing diabetes (Liu et al.
2000). GI may be used as a tool in planning diet for diabetic (Jenkin et al. 1998).
The glycaemic index of Zinger Burger was found to be 41.09 in diabetic and 185.47 in normal
subjects. It has relatively higher amount of fat i.e. 25%. This high amount of fat might have
delayed the gastric emptying and hence glucose and insulin responses (Welch et al. 1987).
Col. Chicken Burger has GI of 74.06 in diabetic and 108.15 in normal subjects. The GI value is
high because burger consisting of bun or bread contain large amount of carbohydrates and lack
of fibre. Sub-60 Burger has GI of 34.47 in diabetic while in normal it was 182.13. Sub-60 Burger
was found to have the lowest GI than other burger varieties in diabetic subjects.
5 | J App Pharm 02(03): 191-196 (2011) Akhtar et al., 2011
Journal of Applied Pharmacy (ISSN 19204159); 34-115 V North Saskatoon SK Canada
S7L3E4 Tel.: +13062619809, www.japharmacy.com
Jamal’s sweet chicken burger has 51.29 in diabetic subjects and 65.03 in normal subjects,
glycaemic index GI of Ideal’s Sweet Chicken Burger was found to be 94.69 in diabetic while in
normal subjects. It was found to be 164.36, Ideal Chicken Burger was found to be high GI value
for diabetic.
All burger varieties included in the present study had high amount of fat ranged from 13.6-25%.
This high amount of fat might have delayed the gastric emptying and hence glucose and insulin
response. For the diabetic patients, it has already been reported that reducing the blood glucose
raising potential of the diet by using low glycaemic index starchy foods. This has been found to
be associated with improved blood glucose and lipid controls in patients with diabetes
(Fontvielle et al,. 1992).
REFERENCES
Brand-Miller, J.C. 2003. Glycaemic load and chronic disease. Nutr. Rev. 61: S49-55.
FAO/WHO, 1997. Carbohydrate in human nutrition. Resort of A Joint FAO/WHO Export
Consultation Rome, 4-18, April, 1997.
Fontivette, A.M., S.W. Rizkalla, A. Penfornis, M. Acosta, F.R.J. Bornet and G. Slana, 1992.
The use of low glycaemic index food improves metabolic control of diabetic patients over
five weeks. Diabetic Med. 9: 444-450.
Jawaid, S.A. and M.H. Jafary, 2003. Training of nurses in diabetic care centre in Pakistan.
Pak. J. Med. Sci., 19(2): 67-69.
Jenkins, D.J,. T.M. Wolewer and A.L. Jenkins, 1988. Starchy foods and glycaemic index.
Diabetes Care 11(2): 14p-159.
Jenkins, D.J,. T.M. Wolewer and A.L. Jenkins, 1988. Starchy foods and glycaemic index.
Diabetes Care 11(2): 145-159.
Jenkins, D.J., T.M. Wolever, R.H. Taylor et al. 1981. Glycaemic index of foods: a
physiological basis for carbohydrate exchange. Am. J. Clin. Nutr. 34: 362-366.
Jenkins, D.J.A., T.M.S. Wolever, J. Kalmusky, et al. 1987. Low glycaemic index in diet in
hyperlipidemia: use of traditional starchy foods. Am. J. Clin. Nutr. 46: 66-71.
Liu, S., W.C. Willett, M.J. Stampfer et al. 2000. A prospective study of dietary glycaemic
load, carbohydrate intake and risk of coronary heart disease in US women. Am. J. Clin.
Nutr. 71: 1455-1461.
Sammad, A.S. 1993. Diabetes mellitus: A major health problem in Pakistan. Pak. Med. J.
124(2): 15-18.
Steel, R.G.D. and J.H. Torrie. 1980. Principles and Procedures of Statistics. McGraw Hill
Book Company, Inc. New York, USA.
6 | J App Pharm 02(03): 191-196 (2011) Akhtar et al., 2011
Journal of Applied Pharmacy (ISSN 19204159); 34-115 V North Saskatoon SK Canada
S7L3E4 Tel.: +13062619809, www.japharmacy.com
Welch, I.M.C.L., C. Brug, S.E. Hill and N.W. Read, 1987. Dvodenal and meal lipid
suppresses postprandial blood glucose and insulin responses in man possible implication for
the dietary management of diabetes mellitus. Clin. Sci. (Lond.). 72: 209-216.
Wolever, T.M.S. and C. Mehling, 2002. High-carbohydrate-low-glycaemic index dietary of
advice improves glucose deposition index in subjects with impaired glucose tolerance. Br. J.
Nutr. 87: 477-487.
ResearchGate has not been able to resolve any citations for this publication.
Article
Full-text available
The aim of the present study was to determine whether any benefit might occur from lowering the glycaemic index of diet in the medium term in diabetic patients. Eighteen well-controlled diabetic patients (12 Type 1 and 6 Type 2 non-insulin-treated), were assigned to either a high mean glycaemic index or low mean glycaemic index diet for 5 weeks each in a random order using a cross-over design. The two diets were equivalent in terms of nutrient content and total and soluble fibre content. The glycaemic indices were 64 +/- 2 (mean +/- SD) % and 38 +/- 5% for the two diets. The high glycaemic index diet was enriched in bread and potato and the low glycaemic index diet in pasta, rice, and legumes. At the end of the study periods, the following variables were improved on the low compared to the high glycaemic index diet: fructosamine (3.9 +/- 0.9 vs 3.4 +/- 0.4 mmol l-1, p less than 0.05); fasting blood glucose (10.8 +/- 2.8 vs 9.6 +/- 2.7 mmol l-1, p less than 0.02); 2-h postprandial blood glucose (11.6 +/- 2.9 vs 10.3 +/- 2.5 mmol l-1, p less than 0.02); mean daily blood glucose (12.0 +/- 2.5 vs 10.4 +/- 2.7 mmol l-1, p less than 0.02); serum triglycerides (1.5 +/- 0.9 vs 1.2 +/- 0.6 mmol l-1, p less than 0.05). No significant differences were found in body weight, HbA1C, insulin binding to erythrocytes, insulin and drug requirements, and other circulating lipids (cholesterol, HDL-cholesterol, phospholipids, Apolipoprotein A1, Apolipoprotein B). Thus the inclusion of low glycaemic index foods in the diet of diabetic patients may be an additional measure which slightly but favourably influences carbohydrate and lipid metabolism, requires only small changes in nutritional habits and has no known deleterious effects.
Article
Full-text available
Little is known about the effects of the amount and type of carbohydrates on risk of coronary heart disease (CHD). The objective of this study was to prospectively evaluate the relations of the amount and type of carbohydrates with risk of CHD. A cohort of 75521 women aged 38-63 y with no previous diagnosis of diabetes mellitus, myocardial infarction, angina, stroke, or other cardiovascular diseases in 1984 was followed for 10 y. Each participant's dietary glycemic load was calculated as a function of glycemic index, carbohydrate content, and frequency of intake of individual foods reported on a validated food-frequency questionnaire at baseline. All dietary variables were updated in 1986 and 1990. During 10 y of follow-up (729472 person-years), 761 cases of CHD (208 fatal and 553 nonfatal) were documented. Dietary glycemic load was directly associated with risk of CHD after adjustment for age, smoking status, total energy intake, and other coronary disease risk factors. The relative risks from the lowest to highest quintiles of glycemic load were 1.00, 1.01, 1. 25, 1.51, and 1.98 (95% CI: 1.41, 2.77 for the highest quintile; P for trend < 0.0001). Carbohydrate classified by glycemic index, as opposed to its traditional classification as either simple or complex, was a better predictor of CHD risk. The association between dietary glycemic load and CHD risk was most evident among women with body weights above average ¿ie, body mass index (in kg/m(2)) >/= 23. These epidemiologic data suggest that a high dietary glycemic load from refined carbohydrates increases the risk of CHD, independent of known coronary disease risk factors.
Article
To define those patients most likely to benefit from the hypolipidemic effect of low-glycemic-index (GI) traditional starchy foods, 30 hyperlipidemic patients were studied for 3 mo. During the middle month, low-GI foods were substituted for those with a higher GI with minimal change in dietary macronutrient and fiber content. Only in the group (24 patients) with raised triglyceride levels (types IIb, III, and IV) were significant lipid reductions seen: total cholesterol 8.8 ± 1.5% (p < 0.001), LDL cholesterol 9.1 ± 2.4% (p < 0.001), and serum triglyceride 19.3 ± 3.2% (p < 0.001) with no change in HDL cholesterol. The percentage reduction in serum triglyceride related to the initial triglyceride levels (r = 0.56, p < 0.01). The small weight loss (0.4 kg) on the low-GI diet did not relate to the lipid changes. Low-GI diets may be of use in the management of lipid abnormalities associated with hypertriglyceridemia.
Article
1. Infusion of lipid into the ileum delays the transit of a meal through the stomach and small intestine and could therefore influence the rate and degree of nutrient absorption. 2. Experiments were carried out on human volunteers to investigate the effect of infusion of lipid into either the duodenum or ileum on blood glucose, insulin and gastric emptying after ingestion of a mashed potato meal. 3. Infusions of lipid into either the duodenum or the ileum significantly reduced or abolished the immediate postprandial rises in blood glucose and insulin and significantly delayed gastric emptying. Blood glucose and insulin rose shortly after the lipid infusion terminated. 4. Addition of corn oil to a meal of mashed potato also reduced blood glucose and insulin and delayed gastric emptying. 5. Intestinal lipid can thus modify the glycaemic and insulinaemic responses to a meal, and this modulation probably explains the reduced metabolic responses to a meal containing fat compared with a fat free meal. This principle could be of value in the dietary control of diabetes mellitus.
Article
The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.
Article
Controversy exists about the optimal amount and source of dietary carbohydrate for managing insulin resistance. Therefore, we compared the effects on insulin sensitivity (SI), pancreatic responsivity (AIRglu) and glucose disposition index of dietary advice aimed at reducing the amount or altering the source of dietary carbohydrate in subjects with impaired glucose tolerance (IGT). Subjects were randomized to high-carbohydrate-high-glycaemic index (GI) (high-GI, n 11), high-carbohydrate-low-GI (low-GI, n 13), or low-carbohydrate-high-monounsaturated fat (MUFA, n 11) dietary advice, with SI, AIRglu and DI measured using a frequently sampled, intravenous glucose tolerance test before and after 4 months treatment. Carbohydrate and fat intakes and diet GI, respectively, were: high-GI, 53 %, 28 %, 83; low-GI, 55 %, 25 %, 76; MUFA, 47 %, 35 %, 82. Weight changes on each diet differed significantly from each other: high-GI, -0.49 (sem 0.29) kg; low-GI, -0.19 (sem 0.40) kg; MUFA +0.27 (sem 0.45) kg. Blood lipids did not change, but glycated haemoglobin increased significantly on MUFA, 0.02 (sem 0.11) %, relative to low-GI, -0.19 (sem 0.08) %, and high-GI, -0.13 (sem 0.14) %. Diastolic blood pressure fell by 8 mmHg on low-GI relative to MUFA (P=0.038). Although SI and AIRglu did not change significantly, DI, a measure of the ability of beta-cells to overcome insulin resistance by increasing insulin secretion, increased on low-GI by >50 % (P=0.02). After adjusting for baseline values, the increase in DI on low-GI, 0.17 (sem 0.07), was significantly greater than those on MUFA, -0.09 (sem 0.08) and high-GI, -0.03 (sem 0.02) (P=0.019). Thus, the long-term effects of altering the source of dietary carbohydrate differ from those of altering the amount. High-carbohydrate-low-GI dietary advice improved beta-cell function in subjects with IGT, and may, therefore, be useful in the management of IGT.
Article
The glycemic index (GI) has proven to be a useful nutritional concept, providing new insights into the relationship between foods and chronic disease. Observational studies suggest that diets with a high glycemic load (GI x carbohydrate content) are independently associated with increased risk of type 2 diabetes and cardiovascular disease. Postprandial hyperglycemia plays a direct pathogenic role in the disease process. Lower glucose and insulin levels are associated with improved risk profile, including high-density lipoprotein cholesterol, glycosylated proteins, oxidative status, hemostatic variables, and endothelial function. Limited evidence suggests that a low-GI diet may also protect against obesity, colon cancer, and breast cancer. Diets with a high glycemic load may affect health differently in insulin-resistant and insulin-sensitive individuals. Improvements in postprandial hyperglycemia can be brought about by manipulating either the type (i.e., GI) or amount of dietary carbohydrate, or both; at present, the GI appears to be more effective.