Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food

Sugiyama, Michiko; Tang, Ann; Wakaki, Y; Koyama, Wasaku

doi:10.1038/sj.ejcn.1601606

Cited by 147 publications

(137 citation statements)

References 28 publications

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“…Individuals' GI for white rice ranged from 60 to 131 in a Japanese study using ten participants, a range in estimates of 71 GI units (30) , comparable in magnitude with those in the present study. The Japanese study excluded the largest value because it was more than two standard deviations above the mean although there was no evidence to suggest that the responses to glucose and white rice were not genuine.…”

Section: Discussionsupporting

confidence: 82%

Another approach to estimating the reliability of glycaemic index

et al. 2008

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The usefulness of the glycaemic index (GI) of a food for practical advice for individuals with diabetes or the general population depends on its reliability, as estimated by intra-class coefficient (ICC), a measure having values between 0 and 1, with values closer to 1 indicating better reliability. We aimed to estimate the ICC of the postprandial blood glucose response to glucose and white bread, instant mashed potato and chickpeas using the incremental area under the curve (iAUC) and the GI of these foods. The iAUC values were determined in twenty healthy individuals on three and four occasions for white bread and glucose, respectively, and for potato and chickpeas on a single occasion. The ICC of the iAUC for white bread and glucose were 0·50 (95 % CI 0·27, 0·73) and 0·49 (95 % CI 0·22, 0·75), respectively. The mean GI of white bread was 81 (95 % CI 74, 90) with a reliability of 0·27 indicating substantial within-person variability. The GI of mashed potato and chickpeas were 87 (95 % CI 76, 101) and 28 (95 % CI 22, 37) respectively with ICC of 0·02 and 0·40.The ICC of the iAUC were moderate and those of the GI fair or poor, indicating the heterogeneous nature of individuals' responses. The unpredictability of individual responses even if they are the result of day-to-day variation places limitations on the clinical usefulness of GI. If the very different GI of potato and chickpeas are estimates of an individual's every-day response to different foods, then the GI of foods may provide an indication of the GI of a long-term diet.

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Section: Discussionsupporting

confidence: 82%

Another approach to estimating the reliability of glycaemic index

et al. 2008

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“…However, the lowered available starch content per se does not explain the lowered GI (Jenkins et al, 1987;Wolever, 1990;Raben et al, 1994;Björck et al, 2000). The mechanism by which organic acids reduce glycaemia and insulinaemia to, for example, white bread and rice (Liljeberg & Björck, 1998;Sugiyama et al, 2003) is not fully understood. In the case of acetic acid, the magnitude of reduction in glycaemia may be as much as 35%, depending on the level of acetic acid.…”

Section: Discussionmentioning

confidence: 99%

Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects

2005

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Objective: To investigate the effects of cold storage and vinegar addition on glycaemic and insulinaemic responses to a potato meal in healthy subjects. Subjects and setting: A total of 13 healthy subjects volunteered for the study, and the tests were performed at Applied Nutrition and Food Chemistry, Lund University, Sweden. Experimental design and test meals: The study included four meals; freshly boiled potatoes, boiled and cold stored potatoes (81C, 24 h), boiled and cold stored potatoes (81C, 24 h) with addition of vinaigrette sauce (8 g olive oil and 28 g white vinegar (6% acetic acid)) and white wheat bread as reference. All meals contained 50 g available carbohydrates and were served as a breakfast in random order after an overnight fast. Capillary blood samples were collected at time intervals during 120 min for analysis of blood glucose and serum insulin. Glycaemic (GI) and insulinaemic indices (II) were calculated from the incremental areas using white bread as reference. Results: Cold storage of boiled potatoes increased resistant starch (RS) content significantly from 3.3 to 5.2% (starch basis). GI and II of cold potatoes added with vinegar (GI/II ¼ 96/128) were significantly reduced by 43 and 31%, respectively, compared with GI/II of freshly boiled potatoes (168/185). Furthermore, cold storage per se lowered II with 28% compared with the corresponding value for freshly boiled potatoes. Conclusion: Cold storage of boiled potatoes generated appreciable amounts of RS. Cold storage and addition of vinegar reduced acute glycaemia and insulinaemia in healthy subjects after a potato meal. The results show that the high glycaemic and insulinaemic features commonly associated with potato meals can be reduced by use of vinegar dressing and/or by serving cold potato products. Sponsorship: The Swedish Agency for Innovation Systems (Project No P11900-3 A) and Ö resund Starch Profiles (Ö SP).

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“…A table of glucose-based GI food list containing Japanese foods (Sugiyama et al, 2003) and foods listed in the International GI table (Foster-Powell et al, 2002) was made for the calculation of dietary GI and GL. These foods were selected from the Standard Tables of Food Composition in JAPAN (fifth revised edition).…”

Section: Gi Food List Of Japanese Foodsmentioning

confidence: 99%

“…The white rice-based GI values of foods were transformed into glucose-based GI by multiplying white rice-based GI by 0.8 (100/122) (Sugiyama et al, 2003). GI values of foods with no available published GI value were estimated from similar foods or calculated from constituent foods (Buyken et al, 2001).…”

Section: Gi Food List Of Japanese Foodsmentioning

confidence: 99%

“…In many Asian countries, white rice is consumed as a staple food and the overall dietary habits are different from those in western countries. Recently, GI values of foods using white rice as a reference food have been reported (Sugiyama et al, 2003). Few studies have examined the correlations between dietary GI and risk factors for CVD among people who mainly consumed white rice, which is high in GI.…”

Section: Introductionmentioning

confidence: 99%

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Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women

et al. 2004

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Objective: To examine the correlation between dietary glycemic index (GI) and cardiovascular disease (CVD) risk factors among subjects who consume white rice as a staple food. Design: A cross-sectional study was conducted to explore the associations between dietary GI, dietary glycemic load (GL) and dietary intakes, and CVD risk factors. Dietary GI and GL were calculated from a 3-day (including two consecutive weekdays and one holiday) dietary records. Setting: A weight-reduction program at a municipal health center in Tokyo, Japan. Subjects: A total of 32 women aged 52.577.2 y participated in the weight-reduction program. Result: The GI food list made for the current study calculated for 91% of carbohydrate intakes measured. The mean dietary GI was 6476, and the mean dietary GL was 150737. Individuals in the highest tertile of GI consumed more carbohydrate, mostly from white rice (Po0.001), and less fat (Po0.01). Individuals in all three groups by tertile of GL showed similar tendencies. In the lowest GI tertile, the highest concentration of HDL-cholesterol and lowest concentration of triacylglycerol and immunoreactive insulin were observed (Po0.01). In the lowest GL tertile, the highest concentration of HDL-cholesterol and the lowest concentration of triacylglycerol were observed (Po0.05). Conclusion: Calculated dietary GI and GL were positively associated with CVD risk factors among the Japanese women who consumed white rice as a staple food.

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Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food

Cited by 147 publications

References 28 publications

Another approach to estimating the reliability of glycaemic index

Another approach to estimating the reliability of glycaemic index

Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in healthy subjects

Correlation between dietary glycemic index and cardiovascular disease risk factors among Japanese women

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