Raisins are a low to moderate glycemic index food with a correspondingly low insulin index

Kim, Yeonsoo; Hertzler, Steven R.; Byrne, Heidi K.; Mattern, Craig O.

doi:10.1016/j.nutres.2008.02.015

Cited by 44 publications

(29 citation statements)

References 12 publications

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“…However, when Mettler et al (2007) reproduced their study using female participants, endurance-trained women produced lower glycemic responses to both the test food and the reference food, meaning that GI was not different between endurance-trained and sedentary participants (Mettler et al, 2008). Similarly, Kim et al (2008) and Trompers et al (2010) found no difference in the GI of raisins and snack bars when measured in mixed-gender groups of endurance-trained and sedentary participants. Women oxidize more fat and less CHO at a given exercise intensity, indicating that the results of these studies could be attributed to the different gender of participants (Horton, Pagliassotti, Hobbs, & Hill, 1998;Tarnopolsky, MacDougall, Atkinson, Tarnopolsky, & Sutton, 1990;Venables, Achten, & Jeukendrup, 2005).…”

Section: Gi and Training Statusmentioning

confidence: 92%

“…However, there is some evidence to suggest an interaction between GI, gender, and training status. Several studies have found a difference in GI between trained and sedentary men (Jackson, 2007;Mettler, Lamprecht-Rusca, Stoffel-Kurt, Wenk, & Colombani, 2007;Mettler, Wenk, & Colombani, 2006), whereas others have found no difference in GI using trained and sedentary women (Mettler, Vaucher, Weingartner, Wenk, & Colombani, 2008) or a mixed-gender group (Kim, Hertzler, Byrne, & Mattern, 2008;Trompers, Perry, Rose, & Rehrer, 2010).…”

Section: Gimentioning

confidence: 99%

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Glycemic Index and Endurance Performance

Donaldson¹,

Perry²,

Rose³

2010

International Journal of Sport Nutrition and Exercise Metabolism

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The aim of this review is to provide an up-to-date summary of the evidence surrounding glycemic index (GI) and endurance performance. Athletes are commonly instructed to consume low-GI (LGI) carbohydrate (CHO) before exercise, but this recommendation appears to be based on the results of only a few studies, whereas others have found that the GI of CHO ingested before exercise has no impact on performance. Only 1 study was designed to directly investigate the impact of the GI of CHO ingested during exercise on endurance performance. Although the results indicate that GI is not as important as consuming CHO itself, more research in this area is clearly needed. Initial research investigating the impact of GI on postexercise recovery indicated consuming high-GI (HGI) CHO increased muscle glycogen resynthesis. However, recent studies indicate an interaction between LGI CHO and fat oxidation, which may play a role in enhancing performance in subsequent exercise. Despite the fact that the relationship between GI and sporting performance has been a topic of research for more than 15 yr, there is no consensus on whether consuming CHO of differing GI improves endurance performance. Until further well-designed research is carried out, athletes are encouraged to follow standard recommendations for CHO consumption and let practical issues and individual experience dictate the use of HGI or LGI meals and supplements before, during, and after exercise.

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Section: Gi and Training Statusmentioning

confidence: 92%

Section: Gimentioning

confidence: 99%

Glycemic Index and Endurance Performance

Donaldson¹,

Perry²,

Rose³

2010

International Journal of Sport Nutrition and Exercise Metabolism

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“…Kim et al [5] measured the glycemic index and the insulinemic response after the administration of 69 g of raisins or a solution containing 50 g of glucose. The trial included sedentary, trained and pre-diabetic subjects (Table 1).…”

Section: Raisins Glycemic Index (Gi) and Insulin Index (Ii)mentioning

confidence: 99%

Raisins in human health: A review

et al. 2016

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Abstract. In the last years, the scientific research in the field of non-alcoholic grape products has increased significantly. Raisins are often evaluated negatively from the nutritional point of view, mainly for their high sugar content. On the other hand, some in vitro and in vivo studies have suggested that raisins could have healthy effects due to their positive phytochemical profile. The aim of this work was the collection of scientific studies performed in humans to assess critically the health-promoting effects of raisins, as a part of the normal/Mediterranean diet. In most cases, the beneficial effects of raisins have been assessed in intervention studies focused on cardiovascular area, diabetes and oral health, where a decrease in postprandial glycemia and insulinemia both in diabetic and healthy subjects has been observed. The positive effects were generally evident after a short-term consumption of about 70 g/die of raisins in comparison to a similar quantity of snacks or glucose solution. Surprisingly, some positive findings were shown in oral health. On these bases several findings support the suitability of raisins as a source of healthy compounds for human diet, but limits in the data published till now clearly support the need of new specifically designed trials.

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“…Foods with high fiber content usually have low GI. Nevertheless it is considered that other factors also contribute to the glycemic response of the organism, namely: viscous texture of dried fruits (especially when chewed); their food matrix; available phenols and organic acids as well as the type of contained sugar (approximately 50% of fructose in traditional dried fruits) [27]. Dietary fibers [24] are found only in plant foods like fruits, vegetables, cereals and pulses.…”

Section: Nutritional Factsmentioning

confidence: 99%

Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content

Gyurova¹

2014

JFNS

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Abstract:A review of nutritional and dietetic properties of dried fruits, such as natural and concentrated sources of sugars, vitamins A, C, niacin, riboflavin and folate, potassium and trace elements of iron and copper, and of organic acids, phytonutrients with antioxidant properties was made. Many important properties of dry fruits have a low glycemic index and the content of dietary fiber, including insoluble fiber. The results of insoluble dietary fiber content by enzymatic-gravimetric method AOAC 991.42 of 18 kinds of different varieties Bulgarian dried fruits were shown. The highest content of fiber was found in hips (40%), followed by dried quinces, pears, chokeberries, dried apples, and plums (from about 13% to over 23%). A lower content of insoluble fiber in different varieties of cherries and sour cherries is established. The data are important for a healthy nutrition of Bulgarian population, but also for a diet-therapeutic practice, and problems related to motility of the gastrointestinal system, anemia, and atherosclerosis, cardiovascular and metabolic diseases.

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Raisins are a low to moderate glycemic index food with a correspondingly low insulin index

Cited by 44 publications

References 12 publications

Glycemic Index and Endurance Performance

Glycemic Index and Endurance Performance

Raisins in human health: A review

Dried Fruits – Brief Characteristics of their Nutritional Values. Author’s Own Data for Dietary Fibers Content

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