Evaluation of Glycemic Index and Glycemic load of some Traditional Yemeni Foods
DOI:
https://doi.org/10.58963/qausrj.v30i30.326Keywords:
Glycemic index , Glycemic load , Traditional Yemeni foods , sabaya , Malouj , lahouh , Al-zum , Fahsa , Diabetes , Blood glucoseAbstract
The aim of this study was to evaluate the glycemic index (GI) and glycemic load (GL) of five traditional Yemeni foods: Sabaya, Malouj, Lahouh, Al-Zum, and Fahsa. All food samples were obtained from local markets in Sana’a, transported under controlled conditions, and analyzed in the laboratory of Queen Arwa University. Fifteen healthy volunteers aged 18–25 years consumed measured portions of each food and a reference glucose solution after an overnight fast. Blood glucose was measured at before eating (0) minutes and 30, 60, 90, and 120 minutes after consumption, with GI calculated from the incremental area under the glucose response curve and GL derived from standard formulas. Results showed wide variation in GI, from 30.59% for Fahsa to 75.88% for Lahouh. High-GI Lahouh elicited the fastest postprandial glucose rise, likely due to refined flour, high carbohydrate content, and low fiber, whereas Fahsa, rich in protein and fat, had the lowest GI. Malouj and Sabaya displayed low GI, and Al-Zum showed medium GI, reflecting the moderating influence of dietary fiber. GL values were generally low (3.06–7.59), indicating modest glycemic impact from typical portions. LSD analysis (p < 0.05) revealed that most pairwise GI differences were statistically significant, highlighting distinct postprandial responses. These findings suggest that, despite variability in GI, traditional Yemeni foods have low GL and can be included in diets aimed at maintaining stable blood glucose and promoting metabolic health.
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