Carbohydrate-rich foods: glycaemic indices and the effect of constituent macronutrients

Abstract

The glycaemic index (GI) ranks foods according to their acute glycaemic impact and is used in planning meals for patients invoking glycaemic control through diet. Kurakkan (Eleusine coracana) flour roti, rice flour roti, atta flour roti, boiled breadfruit (Artocarpus altilis/Artocarpus communis) and boiled legumes (mungbean, cowpea and chickpea) were categorized as low-GI foods (relative to white bread; Prima Crust Top), and the corresponding GI (+/- standard error of the mean) values were 70+/-8, 69+/-7, 67+/-9, 64+/-7, 57+/-6, 49+/-8 and 29+/-5, respectively. Kurakkan flour pittu and wheat flour roti were classified as medium-GI foods with GI values of 85+/-6 and 72+/-6. Hoppers, rice flour pittu, wheat flour pittu and Olu-milk rice (seeds of Nymphaea lotus) were categorized as high-GI foods, and the corresponding GI (+/- standard error of the mean) values were 120+/-8, 103+/-7, 101+/-8 and 91+/-8, respectively. The GI values significantly (P<0.01) and negatively correlated with the insoluble dietary fibre (rho = - 0.780), soluble dietary fibre (rho = - 0.712) and protein (rho = - 0.738) contents in grams per 100 g digestible starch containing foods.

Glycemic and insulinemic responses to breakfast and succeeding second meal in type 2 diabetics

“…The data indicates the same categorization of foods with regard to GI in diabetic and healthy individuals except for roti. Although the GI values with diabetic patients were not significantly different (p>0.05) from healthy individuals, [16] the GI values obtained with diabetics were always higher. The different degrees of insulin resistance and longer time to clear glucose from the circulation in the diabetic patients might be contributing to the increase (although not significant) in glycemic response when compared with healthy individuals.…”

“…However, the linear positive relationship indicates that there were no insulin secretagogue properties of the meals tested as was reported for certain other foods i.e., dairy products [22]. Thus, the low GI of chickpea and rice meals were due mainly to the other factors such as proteins [chickpea −16 g [16], rice meal-10 g] and dietary fibre [chickpea-21 g [16], rice meal-13 g] present. As chickpea was given without any other accompaniments, the proteins and fibre content of the meal was only due to the legume itself.…”

“…It would also be beneficial to include chickpea as a meal accompaniment with rice. GI of chickpea containing similar load of available carbohydrate (25 g) and atta roti containing double the amount of available carbohydrates (50 g) determined previously in the same laboratory with healthy individuals [16] were observed to be low GI (29±5 and 67± 9 respectively). GI of a rice meal containing all the components of the rice meal served for lunch with a 50 g available carbohydrate portion had been 60±5 with healthy individuals [18].…”

“…Due to this epidemic nature of type 2 diabetes, early prevention strategies should be undertaken to combat this health issue before long. The objectives of this study therefore were to determine the glycemic and insulinemic responses of the Type 2 DM patients to three commonly consumed Sri Lankan breakfast meals with known GI [16] and further to determine the second meal effect of these breakfast meals on a rice lunch meal.…”

The Relationship Between Emotional State and the Consumption of Foods Rich in Carbohydrates by Young Adults

“…There are two types of carbohydrates in terms of their importance in the diet. These are added sugars (sugars added to a food in the manufacture and production process, such as sucrose, fructose, glucose) and starch hydrolysates (e.g., high fructose or glucose syrups) [1].…”