Influence of Acute intake of Cooking Salt and Laboratory Salt on Glyceamic Response to Glucose Loading in Rats
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Nature and Science
An investigation on the effect of cooking salt and reagent grade laboratory salt on glyceamic response was carried out in albino rats. Oral glucose load of 3.0 g/kg body weight (b.wt) was given with or without addition of 0.9% cooking or laboratory salt. Both types of salt caused significantly higher (P<0.05) peak plasma glucose concentration (PPGC) at 60 minutes after loading (cooking salt: 10.4+2.4 mmol/l; laboratory salt: 10.0+1.2 mmol/l) than the control (PPGC of 7.6+0.3 mmol/l). Moreover, the PPGC of the salt treated groups was not brought down to the normal level at 120 minutes unlike in the control where the level fell to 6.8+0.3 mmol/l at 120 minutes. The glucose tolerance index (GTI), determined as area under the glucose tolerance curve, was higher (P<0.05) in the animals treated with laboratory salt (234.0+25.6mmol.min/l) and cooking salt (251.3+21.8 mmol.min/l) when compared to the control (51.0+15.9 mmol.min/l). It was therefore concluded that both types of salt increased glaceamic response to glucose challenge. The results imply a beneficial effect of salt restriction on glycaemic control.
dietary salt, glycaemic response, oral glucose tolerance, diabetes
Taiwo, I.A. Odeigah, P.G.C. Ogunkanmi, L.A. and Omotoso, R. 2009. Influence of Acute intake of Cooking Salt and Laboratory Salt on Glyceamic Response to Glucose Loading in Rats. Nature and Science. 7(11): 70-73