Abstract

Background: The laparoscopic sleeve gastrectomy (LSG) is a successful surgical procedure for morbid obesity. However, post surgery weight regain is usual, thus applying the glycemic index could promote good weight control. Objective: To compare the glycemic index (GI) and glycemic response (GR) obtained of instant mashed potatoes in individuals subjected to LSG versus control subjects. Methods: Gland GR were assessed in 10 LSG subjects and compared with 10 controls. GI methodology proposed by FAO/WHO was used; instant mashed potatoes as test food and white bread as standard food (50g available CHO). Capillary blood sample 0 (fasting), 30, 60, 90 and 120 minutes. The GI was determined by trapezoidal method. ANOVA was used to compare a factor between RG and IG groups; t-student to compare RG between foods. Statistical significance p <0.05. Results: The GR of instant mashed potatoes at 30 min was higher in the group operated (LSG 159,8 +/- 25,9 versus control subjects 135,3 +/- 17,3 mg/dl; p=0,023). In LSG group, the GR of instant mashed potatoes was higher than white bread at 30 min (159,8 +/- 25,9 versus 136,3 +/- 24,4 mg/dl respectively; p<0,01). The GI obtained from instant mashed potatoes was similar en both groups (LSG 119 versus control subjects 120; p=0,974). Conclusions: Instant mashed potatoes despite having similar GI in both groups, generates higher glycemic responses in LSG group, and its consumption possibly favoring weight regain.