SciELO - Scientific Electronic Library Online

vol.58 issue5Estudio ultraestructural de las plaquetas de pacientes con hemoglobinuria paroxística nocturnaMesenchymal stem cell; history, biology and clinical application author indexsubject indexsearch form
Home Pagealphabetic serial listing  

Services on Demand




Related links

  • Have no similar articlesSimilars in SciELO


Revista de investigación clínica

On-line version ISSN 2564-8896Print version ISSN 0034-8376


TORRES Y TORRES, Nimbe; PALACIOS-GONZALEZ, Berenice; NORIEGA-LOPEZ, Lilia  and  TOVAR-PALACIO, Armando R.. Glycemic, insulinemic index, glycemic load of soy beverage with low and high content of carbohydrates. Rev. invest. clín. [online]. 2006, vol.58, n.5, pp.487-497. ISSN 2564-8896.

Consumption of soy has increased in Western countries due to the benefits on health and the attitude of the people to consume natural products as alternative to the use of pharmacological therapies. However, there is no evidence whether the consumption of 25 g of soy protein as recommended by the Food and Drug Administration has some effect on glucose absorption and consequently on insulin secretion. The aim of the present study was to determine glycemic index (GI), insulinemic index (InIn), and glycemic load (GL) of several soy beverages containing low or high concentration of carbohydrates, and compare them with other foods such as peanuts, whole milk, soluble fiber and a mixed meal on GI and InIn. The results showed that soy beverages had low or moderate GI, depending of the presence of other compounds like carbohydrates and fiber. Consumption of soy beverages with low concentration of carbohydrates produced the lowest insulin secretion. Therefore, these products can be recommended in obese and diabetic patients. Finally soy beverages should contain low maltodextrins concentration and be added of soluble fiber.

Keywords : Glycemic index; Soy; Insulinemic index.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License