1Faculty of Human Health Sciences (FSSH), University of N’Djamena, P.O. Box 1117, N’Djamena, Chad
2Department of Biology, Faculty of Exact and Applied Sciences (FSEA), University of N’Djamena, N’Djamena, Chad
American Journal of Medical Sciences and Medicine.
2025,
Vol. 13 No. 4, 70-74
DOI: 10.12691/ajmsm-13-4-4
Copyright © 2025 Science and Education PublishingCite this paper: GUEDEUNGBE Zoufane, AMBERA Hal Souakar, OTCHOM Brahim Boy. Glycemic Impact of Traditional Meals Consumed At Sarh (Chad): An Exploratory Study in Healthy Adults.
American Journal of Medical Sciences and Medicine. 2025; 13(4):70-74. doi: 10.12691/ajmsm-13-4-4.
Correspondence to: GUEDEUNGBE Zoufane, Faculty of Human Health Sciences (FSSH), University of N’Djamena, P.O. Box 1117, N’Djamena, Chad. Email:
alexandrozouf.9@gmail.comAbstract
In the context of a nutritional transition marked by a rise in non-communicable diseases in Chad, this study explores the glycemic impact of traditional meals commonly consumed in Sarh, a southern city of the country. The objective is to determine the glycemic index (GI) of six typical dishes in order to identify those favorable to the prevention of diabetes and metabolic disorders. An experimental study was conducted with 10 healthy adults, who were given the test meals after an overnight fast. Capillary blood glucose levels were measured at regular intervals, and GIs were calculated according to FAO standards. Results showed a wide variability in GIs between dishes: millet ball with okra sauce had a low GI (41), while sweet millet porridge exhibited a high GI (78,5). Meals containing dietary fiber or accompanied by vegetable-rich sauces generally showed more moderate GIs. These findings provide local scientific evidence to guide nutritional recommendations. They highlight the need to educate the population on healthy dietary choices while promoting traditional culinary culture. The glycemic index may thus become a strategic public health tool in Chad.
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