The “bai?o de dois”
is a typical Brazilian dish and a rich combination of rice and beans. This preparation
has a high nutritional value but its effect on glycemic response is not yet
studied. To determine the glycemic index and glycemic load of foods can help
prescribing diets and as a result, improving the treatment and prevention of
chronic diseases. This study aimed to access the glycemic index (GI) and
glycemic load (GL) of “bai?o de dois”. Following the protocol recommended by
the Food and Agriculture Organization, 6 volunteers were recruited to perform
blood glucose tests. Each volunteer performed three glucose tolerance tests and
a test with “bai?o de dois”. All tests were undertaken in separate weeks.
Through the calculation of the areas under each of the curves, it was possible
to access the GI of “bai?o de dois” by the average values of six GIs found for
each volunteer. It was calculated that the GL of each portion tested and
recommended servings per capita. It was found that “bai?o de dois” had low GI
(44) and GL (6) at the recommended per capita, but high GL (22) at the portion
tested (bigger than the recommended). The “bai?o de dois” do not present a
potential risk for developing chronic diseases, but it is recommended
consumption to be monitored.
Cite this paper
Passos, T. , Sampaio, H. , Arruda, S. , Melo, M. , Lima, J. and Rocha, D. (2014) Rice and Bean: Glycemic Index and Glycemic Load of the “Baião de Dois”. Agricultural Sciences
, 770-775. doi: 10.4236/as.2014.59081
 Walter, M., Marcheza, E. and De Avila, L.A. (2008) Rice: Composition and Nutritional Characteristics. Ciência Rural, 38, 1184-1192. http://dx.doi.org/10.1590/S0103-84782008000400049
 Botelho, R.B.A. (2006) Culinária Regional: O Nordeste e a Alimentação Saudável. Ph.D. Thesis, University of Brasília, Brazil. http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1093
 Maciel, M.E. (2004) Uma cozinha à brasileira. Estudos Históricos, 33, 25-39.
 Pinheiro, B.S. (2008) Arroz e feijão: Propriedades nutricionais e benefícios à saúde. Embrapa Studies and Training.http://www.agricultura.gov.br/arq_editor/file/camaras_setoriais/Arroz/24RO/App_EMBRAPA_Arroz.pdf
 Passos, T.U. (2012) Consumo alimentar cearense: índice glicêmico e carga glicêmica de alimentos regionais e impacto potencial no risco de doenças crônicas não transmissíveis. Master’s Dissertation, State University of Ceará, Ceará.
 Brand-Miller, J.C. and Foster-Powell, K. (2013) The Low GI 2013: The Shopper’s Guide to GI Values. Da Capo Press, Philadelphia.
 American Diabetes Association (ADA) (2014) Nutrition Therapy Recommendations for the Management of Adults with Diabetes. Diabetes Care, 37.
 FAO/WHO Expert Consultation (1998) Carbohydrates in Human Nutrition. Food and Agriculture Organization, World Health Organization, Geneva.
 Couto Filho, C. (2004) Tempero do sol: Culinária cearense. CCF Editora Ltda, Fortaleza.
 Center for Studies and Research in Food—UNICAMP (2006) Brazilian Table of Food Composition—TACO. 2nd Edition, UNICAMP, São Paulo.
 Brand-Miller, J.C., Holt, S.H.A., Pawlak, D.B. and Mcmillan, J. (2002) Glycemic Index and Obesity. American Journal of Clinical Nutrition, 76, 281-285.
 Burani, J. (2006) Gushers and Tricklers: Practical Use of the Glycemic Index.http://www.eatgoodcarbs.com/glycemic-index-diabetes-presentations.html
 Department of Health Care, Ministry of Health, Brazil (2006) Coordination General of the Food and Nutrition Policy. Guia Alimentar para a população brasileira: Promovendo a alimentação saudável. Ministry of Health, Brasília.
 Foster-Powell, K., Holt, S.H.A. and Brand-Miller, J.C. (2002) International Table of Glycemic Index and Glycemic Load Values: 2002. American Journal of Clinical Nutrition, 76, 5-56.
 Naves, M.M.V. (2007) Características químicas e nutricionais do arroz. Boletim do Centro de Pesquisa de Processamento de Alimentos, 25, 51-60.
 Oliveira, C.F. and Stülp, V.J. (2011) O Impacto de Políticas Tributárias Sobre o Arroz do Rio Grande do Sul no Contexto do Mercosul. Jornal de Economia e Sociologia Rural—RESR, 49, 647-679.http://dx.doi.org/10.1590/S0103-20032011000300006
 Brand-Miller, J.C., Foster-Powell, K. and Colagiuri, S. (2003) The New Glucose Revolution (Translation by Ana Beatriz Rodrigues). Elsevier, Rio de Janeiro.
 Guttierres, A.P.M. and Alfenas, R.C.G. (2007) Effects of the Glycemic Index in the Energy Balance. Brazilian Archives of Endocrinology and Metabolism, 51, 382-388.
 Pi-Sunyer, F.X. (2002) Glycemic Index and Disease. American Journal of Clinical Nutrition, 76, 290-298.