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"Diabetics occasionally need enteral nutrition-either as supplement or in situations necessitating total dependency on enteral nutrition to fulfill their energy requirements. Enteral nutrition specifically designed fordiabet-ics is not yet available in our hospital, as sugar is often added to enteral nutrition preparations, subsequently affecting the blood glucose profiles of the patients.

This study was done to determine the glycemic index of 4 kinds of enteraf feeding formulas, conducted among ambulatory diabetics attending the Diabetic Clinic of the Dr Cipto Mangunkusumo General Central National Hospital.

Twenty samples were purposively chosen among the Diabetic Clinic attendees. They were well-controlled non-pregnant diabetics; none of them were having either kidney or liver problems, and were otherwise healthy. Each of the diabetic studied was given 50-g glucose syrup (200 Kcal) as a standard load. With a 3 to 4 days interval, the patients were consecutively given several enteral feeding formulas, i.e., the standard hospital enteral feeding formula (MC-FRS I), a newly developed diabetic formula (MC-FRS II), a frequently-used commercially avai 1-ablepredigested/elemental enteral feeding formula {MC-FK I = Isocal), and a new predigested/elemental enteral feeding formula specifically designed for diabetics (MC-FK II=Diabetasol). All of the formulas tested contained energy equal to 50-g glucose (200 Kcal). Blood glucose was measured with an Accutrend-Ames® glucometer in fasting condition and subsequently 30,60,90 and 120 minutes after the load. Any glucose/enteral feeding loading was given 30 minutes after. Data were presented as a blood glucose curve and glycemic index were calculated as area under the blood glucose curve of each food load compared to the standard glucose load, presented as percentage.

In all the enteral feedings studied, the blood glucose response curves went up and the peaks achieved in 60 minutes, thereafter declined to points above the initial fasting blood glucose values. The glycemic index of the MC-FRS I, MC-FRS II, MC-FK I and MC-FK II were 39.6%, 25%, 45% and 52.1% respectively.

The sugar that was added to the MC-FRS I and MC-FK I did not give rise to higher blood glucose levels as compared to the other non-glucose-added food. All of the enteral feeding formula tested showed low glycemic index (Miller, less than 55%). The difference glycemic index among the formulas studied might be due to different food composition (predigested/elemental component in the commercial enteral feeding formula; no sugar added and higher fiber in MC-FRS II as compared to MC-FRS I; higher fat content in MC-FK 1 as compared to MC-FK II). Glycemic index of enteral feeding formula was particularly determined by the total carbohydrate, total fat and total protein content of the food, as well as the presence of fiber and antinutrient in the food studied."

"Latar Belakang. Indeks Glikemik (IG) diketahui berhubungan dengan kejadian penyakit kardiovaskular, semakin tinggi IG semakin tinggi kejadian penyakit kardiovaskular. Highly Sensitivity-CRP (hs-CRP) merupakan pemeriksaan yang digunakan untuk menilai faktor risiko PIK. Semakin tinggi hs-CRP semakin besar risiko terjadinya Acute heart Disease. Indeks Glikemik diketahui berhubungan positif dengan hs-CRP. Saat ini di Indonesia belum ada penelitian yang menghubungkan IG, hs-CRP dan PIK.Tujuan. Diketahuinya nilai dan rerata IG dan hs-CRP pada penderita PIK, serta melihat ada tidaknya korelasi antara IG, hs-CRP dan pada penderita PJK. Metodologi. Studi pendahuluan dan potong lintang dilakukan pada 14 penderita PIK jenis angina pectoris stabil yang datang berobat di poliklinik Kardiologi RSCM. Kemudian dilakukan diagnosa PJK dengan Treadmill, pemeriksaan hs-CRP dan kemudian wawancara gizi dengan Food Frequency Quesioner yang menggambarkan pola diet penderita untuk mendapatkan nilai IG.Hasil. Didapatkan rerata IG 80,96 (tinggi), rerata hs-CRP 1,88 mg/L, serta korelasi positif antara IG dan hs-CRP. Nilai korelasi antara IG dan hs-CRP adalah 0,682 dengan kemaknaan statistik 0,007.Simpulan. Didapatkan rerata IG dan hs-CRP yang tinggi serta korelasi positif antara IG dan hs-CRP pada penderita PJK.

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Background. Glycemic Index (GI) significantly correlated with cardiovascular disease, especially Coronary Arterial Disease (CAD). High Sensitivity-CRP is a marker to predict the risk of Cardiovascular Disease and the higher hs-CRP the higher risk of CAD. Glycemic Index has been known to have a positive correlation with hs-CRP. There was no research in Indonesia, which was trying to see the correlation between IG, hs-CRP and CAD.

Objectives. To get an average value of GI and hs-CRP and to know if there is a correlation between GI and hs-CRP in CAD patient.

Methods. A cross sectional study was done to this research. Fifteen CAD patients especially stable chronic angina which already diagnose with treadmill were examined their blood and then filled form of FFQ to see their GI pattern.

Results. The average result of GI was 80.96 (high) and average result of hs-CRP was 1.88 mg/L. There was a positive correlation between GI and hs-CRP in-patient with CAD in this research.

Conclusions. There was a high average value of GI and hs-CRP in-patient with CAD. There was a positive correlation between GI and hs-CRP in CAD patient."

"ABSTRAKPisang merupakan buah yang sering dikonsumsi saat berolahraga, memiliki kandungan pati resisten. Kandungan pati resisten pisang berperan terhadap nilai indeks glikemik serta respon glikemik pisang pada konsumsi pisang. Penelitian dengan uji eksperimental desain crossover, tersamar tunggal dan alokasi strata, pada 12 pelari rekreasional putra usia 20−22 tahun dilakukan untuk melihat pengaruh kematangan pisang yang dikonsumsi dua jam sebelum berlari 10.000 m terhadap kadar glukosa darah, respon kelelahan serta waktu tempuh berlari. Hasil penelitian menunjukkan bahwa kandungan pati resisten pada pisang mentah dan matang berturut-turut sebesar 1,15 g/100g dan 0,42 g/100g. Pada perlakuan didapatkan perbedaan bermakna antara pisang mentah dibandingkan pisang matang pada hasil gula darah sewaktu (GDS−I, GDS−II dan GDS−III, p<0,001), asam laktat (La−II dan La−III, p<0,001), serta performa berlari 10.000 m (p<0,001) yang dinilai dengan VAS dan waktu tempuh. Hasil ini menunjukkan konsumsi pisang mentah dapat menjadi pilihan asupan nutrisi pada dua jam sebelum berlari untuk meningkatkan performa.

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ABSTRACTBanana is a fruit which is often consumed during exercise and contain resistant starch. The content of banana resistant starch contributes to the impact of banana glycemic index and glycemic values on consumption. This experimental study with crossover design, single blind and strata allocation, in 12 recreational runners aged 20−22 years old, was conducted to determine the effect of the maturity of banana that is consumed two hours before 10.000m running on blood glucose level, fatique responses and time. The result showed that the content of resistant starch in banana raw and banana ripe in row is 1,15 g/100g and 0,42 g/100g. There are significant differences in banana raw treatment compared to ripe banana on blood glucose level (GDS−I, GDS−II dan GDS−III, p<0,001), lactic acid (La−II dan La−III, p<0,001), and running performance (p<0,001) assessed with VAS scale for fatique and time. This study shows that consumption of raw bananas can be an option for nutrition intake two hours before running to improve running performance."