Mathematical Modelling Approach for Administration of Palatable Diet to Quantify Blood Glucose Level – A Reference to Systolic Blood Pressure

The study concerns the Mathematical analysis of some variations that arise in systolic blood pressure (SBP) for different human age groups due to endocrine disorders (diabetes). An attempt has been made to improve the blood glucose levels (both pre-prandial and post prandial) associated with SBP by the suitable administration of palatable diet. Red portions (Protein and Fat) and Black Portions (Carbohydrates containing sugar and starch) have been considered with the assumption of “weight” of an individual as constant. A Mathematical model has been developed by using coupled nonlinear ordinary differential equations to study the behaviour of blood glucose levels. These equations involve the terms as, the change in glucose and the change in insulin with respect to time, the food intake sensitivity constants and the step function which can provide the quantification of normal blood glucose levels. The effectiveness in the variation of systolic blood pressure is analysed for various age groups. The response of men and women aged 25 years and above and the case of juvenile is studied using multiple linear regression model. The assumption that the weight of an individual as constant is confirmed by ANOVA for the determination of blood-Glucose levels. The palatable diet composed of Protein (P), Fat (F) and Carbohydrate (C) as PFC model is simulated with Joselin’s Principle.