FINAL REPORT

Final Report



Abstract

The diabetic and cardiovascular factor is today's major health problem that people face. GI index is usually used to analyze such affects. This study describes the different ways through which this system asses the change in hydrogen levels from the pre - breakfast and post - breakfast affects. There are basic statistical tools have been used to analyze the results including the mean and standard deviations to find the changes in the hydrogen levels in a small sample of 26 respondents. The level of glucose is also measure in the body before and after the breakfast to analyze that the differences after significant or not.

Final Report

Introduction

An increasing interest is found in identifying the effects of low Glycemic-Index foods in the most recent 30 year. The GI index is a categorization system that is identification of foods that are having rich carbohydrate. The cardiovascular and diabetes diseases are main health issues that this study will try to indicate. It is found that the lower GI foods have positive and beneficial effects on the health and in treatment of people suffering from metabolic syndrome, diabetes and cardiovascular diseases (Anna, 2004, pp.231-232). There is a study that highlighted the health benefits of low GI goods but it has also pointed out various issues that patients can have with their usage such as the carbohydrates that are present in these foods can become a major problem in digestion in some of the patients. The use of dietary fiber and starch present in cereal products can be very helpful in combating of various illnesses as these have high carbohydrates.

There are some researchers who have pointed out those low GI foods in consecutive meals help in managing postprandial glycemia. With the help of low GI foods the patients with diabetic and cardiovascular diseases can maintain effective control over their hunger and the time among two meals is also found widening due to its regular usage. The indigestible carbohydrates act as a substrate from fermentation through microorganisms by reaching the colon. The colonic fermentation helps in production of short and limited chain propionic, butyric and fatty acids acetic along with H2 and CO2 (Stuart & Gadsby, 2003, p.32). The only source of hydrogen that is used in breathing comes from colonic fermentation and with the rise of H2 in breathing shows the presence of indigestible carbohydrate that is effectively reaching the colon. Through fatty acids that are produced by fermentation particularly from colon helps in reduction of transit time and gastric emptying . The main aim of this paper is to highlight and investigate the effects of any two desert cereals on postprandial glucose tolerance. The two deserts are classified as High GI and Low GI and both have different content of indigestible carbohydrates in it. This research will be based on examining the effects of breakfast meal related to colonic fermentation of indigestible carbohydrates and its impact on the production of H2 that is considered as an indicator for improvement in health ...