Browsing by Author "Biliaminu SA"

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    Low Glycaemic Index Foods, a Better Option for Pre-exercise Meals.
    (College of Medicine, Ambrose Alli University, Edo, Nigeria, 2017-12) Ojulari LS; Ayinde TO; Kadir RE,; Biliaminu SA; Nafiu AB; Ayinla MT; Abdulazeez FI; Jimoh-Abdulghaffaar HIidaayah Oluwamayowa; Imam-Fulani AO; Fatai RA
    Background: The glycaemic index (GI) of food ingested before exercise influences substrate utilization during exercise and may affect performance during exercise. Aim: This study determined the impact of low(LGI) and high GI (HGI) foods on post exercise blood glucose and lactate levels. Methods: 24 male subjects meeting defined requirements were recruited to participate in the experiment. Data from 17 individuals were finally analyzed following exclusion of ineligibility of 7 individuals. They were randomly selected into 3 groups; group 1- (Control n=5, distilled water), group 2 (n=6, 100 g of cooked brown beans), and group 3 (n=6, 100 g of white bread). Postprandial and post-exercise blood glucose level was measured by the glucose oxidase method and Blood lactate concentration was also determined. Data collected was analysed using statistical package for social sciences and results were expressed as mean and standard error of mean. Results: A significant increase (p<0.05) in postprandial blood glucose level before exercise in both LGI and HGI fed groups was recorded when compared to control. After exercise, blood glucose level was significantly increased (p<0.05) in LGI fed group when compared to control, with a significant decrease (p<0.05) in blood glucose in the HGI fed group when compared to group 2. Postprandial and post-exercise lactate levels were significantly increased in both groups. Conclusion: LGI food is capable of providing more energy (stored) which can later be utilised during later stage of a prolonged exercise, hence, consumption of such food is suggested to athletes involved in long duration exercises