Metabolic response to test meals containing different carbohydrate foods: 1. Relationship between rate of digestion and plasma insulin response

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

“…It was reported that white-bread-based GI were higher than glucose-based GI by a factor of 1.42 (GI of white bread ¼ 70; Glucose ¼ l00), and that the white-breadbased GI was adjusted to glucose-based GI by 0.7 (FosterPowell & Brand Miller, 1995). White bread was used instead of glucose as a reference food because it was considered more palatable and was thought to correlate to insulin secretion better than glucose (Bornet et al, 1987;Wolever et al, 1988). However, for most Asian population who consume white rice as a staple food, white bread as a reference food is considered less applicable for a number of reasons.…”

The relevance of the glycaemic index to our understanding of dietary carbohydrates

“…Although the addition of protein or fat to carbohydrate foods reduces the glycaemic response, the relative response of one carbohydrate to another remains, such that lentils will always have a give lower response than white bread when part of a mixed meal [7,10]. The glycaemic index of a mixed meal can be calculated from the different proportions of each of the carbohydrate containing foods and their individual glycaemic index values.…”

Beneficial Effect of Low-Glycemic Index Diet in Overweight NIDDM Subjects

“…Reductions in blood lipids may be mediated by reduced insulin secretion, which has been shown to occur with low-GI foods (1,10). Insulin regulates both cholesterol (11) and TG synthesis (12).…”