Glycemic and Insulinemic Index Values of Apple Puree

A low glycemic index is known to have numerous health benefits, especially in the prevention of metabolic diseases as type 2 diabetes. The glycemic response following specific foods consumption has been reported in numerous tables, but few of them include data on apple-based fruit desserts as puree, while they represent a major food consumed by children and adolescents. The aim of this study was to determine the glycemic and insulinemic response of two different apple purees from France and the United States, made from different raw materials and with different processes. In this cross-over study, 10 healthy adults ingested a standard glucose solution on three separate visits before, after, and in between the test product visits and the two different apple puree in a randomized order, on one occasion only. Blood samples were collected before and all along the 2-h after ingestion to determine the blood glucose and insulin concentrations (enzymatic assay). Consumption of the two-apple purees led to moderate and similar glycemic and insulinemic responses. Both products presented a low glycemic index (GI) and load (GL) and insulinemic index (II). Apple purees are presenting a low GI, GL, and II and could be part of a low glycemic diet.