RESUMO
BACKGROUND: The laparoscopic sleeve gastrectomy (LSG) is a successful surgical procedure for morbid obesity. However, post surgery weight regain is usual, thus applying the glycemic index could promote good weight control. OBJECTIVE: To compare the glycemic index (GI) and glycemic response (GR) obtained of instant mashed potatoes in individuals subjected to LSG versus control subjects. METHODS: GI and GR were assessed in 10 LSG subjects and compared with 10 controls. GI methodology proposed by FAO/WHO was used; instant mashed potatoes as test food and white bread as standard food (50g available CHO). Capillary blood sample 0 (fasting), 30, 60, 90 and 120 minutes. The GI was determined by trapezoidal method. ANOVA was used to compare a factor between RG and IG groups; t-student to compare RG between foods. Statistical significance p<0.05. RESULTS: The GR of instant mashed potatoes at 30 min was higher in the group operated (LSG 159,8 ± 25,9 versus control subjects 135,3 ± 17,3 mg/dl; p=0,023). In LSG group, the GR of instant mashed potatoes was higher than white bread at 30 min (159,8 ± 25,9 versus 136,3 ± 24,4 mg/dl respectively; p<0,01). The GI obtained from instant mashed potatoes was similar en both groups (LSG 119 versus control subjects 120; p=0,974). CONCLUSIONS: Instant mashed potatoes despite having similar GI in both groups, generates higher glycemic responses in LSG group, and its consumption possibly favoring weight regain.
Introducción: La gastrectomía vertical en manga laparoscópica (GVML) es una técnica quirúrgica exitosa para la obesidad mórbida. Sin embargo, es común la reganancia de peso post cirugía, pudiendo la utilización del índice glicémico favorecer un buen control de peso. Objetivo: Comparar la respuesta glicémica (RG) e IG del puré de papas instantáneo en sujetos sometidos a GVML versus sujetos controles. Métodos: Se evaluó RG e IG en 10 sujetos con GVML y 10 sujetos controles. Se utilizó la metodología del IG propuesta por FAO/OMS; como alimento de prueba, el puré de papas instantáneo; como alimento estándar, el pan blanco. Se obtuvo muestra de sangre capilar a los 0 (ayuno), 30, 60, 90 y 120 minutos. El IG se determinó por método trapezoidal. Se utilizó ANOVA de un factor para comparar RG e IG entre grupos; t-student para comparar RG entre alimentos. Significancia estadística p.