TRIBUNHEALTH.COM – Corn, like other cereal grains, consists mainly of carbohydrates, of which starch is the main component.
However, corn also provides a small amount of sugar, about 1-3 percent by weight.
Certain varieties, such as sweet corn, have a higher sugar content, reaching around 18 percent of their dry weight. The majority of sugar in sweet corn is sucrose.
This has relevance to health, especially in the context of diabetes.
Diabetes is a health condition in which a person’s blood sugar levels are too high.
Chronically high blood sugar levels can cause a number of health problems, including serious complications such as heart disease, nerve damage, and eye problems.
In this context, consumption of corn, especially sweet corn which is high in sugar, may affect blood sugar control in individuals with diabetes or individuals at risk of developing diabetes.
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Therefore, it is important for individuals who have diabetes or are at risk of developing diabetes to pay attention to their sugar intake, including from sources such as corn.
Although corn provides important nutrients such as fiber, vitamins, and minerals, individuals who have diabetes or are at risk of developing diabetes need to pay attention to the amount and type of carbohydrates they consume, including the sugars found in corn.
Consultation with a medical professional or nutritionist can help in planning a diet that suits the individual’s health needs.
Blood sugar content of corn
Illustra jagung (Freepik/Pvproductions)
According to reports quoted from the page Cleveland Cliniccorn contains natural sugar which gives the seeds a sweet taste.
However, corn is not included in foods with a high glycemic index.
The glycemic index (GI) is a measure of how quickly carbohydrates in food are digested, and foods that rank high on this index can cause unhealthy blood sugar spikes.
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Foods with a high glycemic index have a score of 70 or more, while foods with a GI between 56 and 69 are classified as foods with a medium glycemic index.
Foods with a score of less than 55 are considered to have a low glycemic index. Corn has a GI score of 52, which places it in the category of foods with a low glycemic index.
This is due to the nutritional profile of corn which is low in sugar, high in fiber and complex carbohydrate content.
Even though it contains natural sugar, corn does not cause significant blood sugar spikes due to its health-promoting nutritional properties.
So, can corn be consumed by diabetics?
Corn illustration (freepik.com)
Information about the possible consumption of corn for diabetics has attracted attention, with several studies and health sources highlighting its benefits.
2024-04-11 02:43:57
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