MODULATING THE GLYCEMIC INDEX AND GLYCEMIC LOAD OF JAME-E-SHIRIN THROUGH ISPAGHULA HUSK INTERVENTION

Background: Excessive intake of sugar-sweetened beverages (SSBs) significantly contributes to the global rise in diabetes mellitus and related cardiometabolic disorders. Pakistan ranks third worldwide in diabetes prevalence, with contributing factors including genetics, sedentary behavior, obesity, and unhealthy diets. The glycemic index (GI) and glycemic load (GL) are essential parameters for managing hyperglycemia, reflecting the quality and quantity of carbohydrates consumed. Increasing dietary fiber intake is known to reduce glycemic response; however, data on GI and GL values of commonly consumed Pakistani beverages remain limited. Objective: This study aimed to determine the glycemic index and glycemic load of Jam-e-Shirin and to evaluate the effect of ispaghula husk (Psyllium Husk) on its postprandial glycemic response. Methods: A non-blind interventional study was conducted over six months at Khyber Medical University, enrolling 15 healthy male participants aged 22 ± 0.83 years with normal BMI and blood pressure. Participants ingested 25 g of reference glucose and 33 mL of Jam-e-Shirin containing equivalent carbohydrates, followed by Jam-e-Shirin fortified with 2.5 g, 5 g, and 10 g of ispaghula husk. Blood glucose levels were measured at 0, 15, 30, 60, 90, and 120 minutes. The incremental area under the curve (iAUC) was calculated using the trapezoid method to derive GI and GL, and statistical analysis was performed using a Paired T-Test in SPSS (p < 0.05). Results: The reference glucose exhibited a GI of 100 and GL of 25. Jam-e-Shirin alone showed a GI of 82.77 and GL of 20.69, which were significantly reduced after adding dietary fiber. GI and GL decreased to 42.63 and 10.64 with 2.5 g fiber, 49.49 and 12.36 with 5 g fiber, and 46.42 and 11.60 with 10 g fiber, demonstrating p-values of 0.01, 0.02, and 0.01, respectively. The 5 g fiber dose produced the most balanced reduction in glycemic response. Conclusion: The addition of ispaghula husk to Jam-e-Shirin markedly reduced its glycemic index and glycemic load, highlighting a practical dietary approach for managing postprandial glycemia and reducing diabetes risk among frequent consumers of sweetened beverages.