Glycemic index of foods: a physiological basis for carbohydrate exchange

Abstract

The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

“…Nevertheless, the variation in GI observed in the two varieties may be due to the quality of starch present in each rice varieties. GI depends on the carbohydrates consumed in foods on the basis of blood glucose level after consumption of such foods (Jenkins et al., 1981, 2002). Changes in diet are important in the control of type 2 diabetes, with/without insulin involvement.…”

“…The concept of GI was proposed with the aim of assisting diabetic subjects in selecting their foods, with recommendation that foods with low GI are good for diabetic patients (Thorne, Thompson, & Jenkins, 1983). Using glucose as standard, foods can be classified into low (≤55), medium (55–69), and high (≥70) GI (Jenkins et al., 1981). The low GI of rice varieties used in this study could be attributed to their polyphenol and fiber.…”

“…In recent years, there has been considerable keen interest on the strong correlation between type 2 diabetes and rice consumption (Hu, Pan, Malik, & Sun, 2012). The concept of GI was first explained by Jenkins in 1981, who ranked different foods based on their glycemic response (Jenkins et al., 1981). GI was described as indices for monitoring postprandial blood glucose with respect to intake of carbohydrate‐rich foods (Jenkins et al., 1981).…”

“…The concept of GI was first explained by Jenkins in 1981, who ranked different foods based on their glycemic response (Jenkins et al., 1981). GI was described as indices for monitoring postprandial blood glucose with respect to intake of carbohydrate‐rich foods (Jenkins et al., 1981). GI is based on carbohydrate absorption rate principle.…”

The effects of low and high glycemic index foods on exercise performance and beta-endorphin responses

“…Glycemic index ranks foods according to their effect on blood glucose levels compared to a reference food [16]. There are several studies that examined the effects of foods of various GI values prior to exercise with inconsistent results being reported in regards to performance [17-20] and carbohydrate utilization during exercise [17,19].…”