Insulinemic effects of a functional ingredient mix for t2dm patients

Introduction: The purpose of this study is to assess the Insulin Index of a specially developed Functional Ingredient Mix (FIM) for Type 2 diabetic patients. Certain foods cause an Insulin response despite there being no carbohydrates present, and some foods cause a disproportionate insulin response relative to their carbohydrate load. Hence Glycemic Index and Glycemic Load are not reliable markers. Methods: Five selected healthy individuals were given measured quantity of the Functional Ingredient Mix and their insulin levels were measured for 9 times at 15 minutes intervals for 2 hours. White bread as reference food was given to the same subjects and their insulin levels were recorded for 9 times at 15 minutes interval for two hours. Results: The average insulin index value for FIM at 15 minutes interval was less than the white bread. At 30 minutes the insulin value was almost half for the FIM in comparison to white bread. The mean insulin values was found to be decreasing with time for FIM. Conclusion: This study on insulin index with normal, healthy individuals, highlights the fact that the formulated FIM produces less glycemic load which is indicative of the nil insulin burst. FIM supplementation taken regularly may also decrease the medicine requirement of patients with type 2 diabetes when combined with dietary and lifestyle modification as suggested in numerous epidemiological studies.