Abstract
Barley, a low glycaemic index carbohydrate facilitates the reduction in postprandial sugar levels in diabetic patients. This prospective study helps to observe the effect of diet containing barley flour mix as a source of carbohydrate on the post-prandial blood glucose levels in known diabetic patients. The patients were given lunch and dinner that contained barley flour mix as a carbohydrate source. The blood glucose level was continuously monitored and noted before consuming the food and up to 180 minutes after eating with an interval of 15 minutes for 10 days. The study enrolled 29 patients (mean age: 55.79 ± 8.88 years, 66% males). Based on the HbA1c levels (%) the study population was divided into 3 groups- Group A (5.7 to 7), Group B (7.1 to 10) and Group C (> 10). The maximum post-prandial blood glucose level was maintained below 200 mg/dL in all groups. The study highlights that diet containing barley, wheat bran, fenugreek and cinnamon is useful in controlling the postprandial blood glucose levels in all diabetic patients irrespective of the severity of their condition.
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