Effect of sumac spice, Turkish coffee and yerba mate tea on the postprandial glycemic response to Lebanese mankoucheh
Abstract
Purpose
The aim of this study was to evaluate the individual effect of sumac (S), Turkish coffee (C) and yerba mate tea (Y) on the postprandial glycemic response to Lebanese mankoucheh, a common breakfast item in the Lebanese culture, and to determine the glycemic index (GI) of this food. S, C and Y are typical constituents of Lebanese meals. They may influence the postprandial glycemic response to carbohydrate-rich foods, but this has not been studied to date.
Design/methodology/approach
Twelve healthy normoglycemic adults consumed on separate days the following test meals: mankoucheh without S (M) with water (control meal); M prepared with single or double doses of S (S1 and S2) with water; M with 60 or 120 mL of unsweetened C; or M with 100 or 200 mL of unsweetened Y. Meals were prepared according to standardized recipes containing 50 g of available carbohydrates. Capillary blood glucose measures were taken at fast and six times after meal ingestion over a two hour period. The GI of mankoucheh was determined using a standard protocol.
Findings
The glycemic responses, evaluated at each time following meal ingestion, did not differ significantly among the seven meals, and neither did the incremental area under the glycemic response curves. The GI of mankoucheh was 61 ± 6, with no significant difference between M, M with S1 and M with S2.
Originality/value
This study contributes to better characterize the glycemic properties of S, C, Y and mankoucheh in conditions that closely resemble how these dietary items are used and consumed by some cultural groups.
Keywords
Acknowledgements
The authors are grateful to the Bitar Hospital SACH Medical Company, who provided access to its facilities and staff, the participants and the individuals who helped with test meal preparation. They thank Ets. Najjar S.A.L., Lebanon, who donated the coffee used in the study; Dr Wolever (University of Toronto), who provided the algorithm for IAUC calculation and helpful comments on an early version of this manuscript; and Drs Ashkar and Choulakian (Université de Moncton) for their advices on statistical analyses. Graduate Student Scholarship to Krystel Haydamous Kahale was provided by the Government of Canada through CIDA Programme Canadien de bourses de la Francophonie. The sponsors had no other involvement or contribution in the study.
Citation
Haydamous Kahale, K., Tranchant, C., Pakzad, S. and Farhat, A.G. (2015), "Effect of sumac spice, Turkish coffee and yerba mate tea on the postprandial glycemic response to Lebanese mankoucheh", Nutrition & Food Science, Vol. 45 No. 3, pp. 433-447. https://doi.org/10.1108/NFS-12-2014-0097
Publisher
:Emerald Group Publishing Limited
Copyright © 2015, Emerald Group Publishing Limited