1995
DOI: 10.1079/bjn19950063
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The glycaemic index of foods containing sugars: comparison of foods with naturally-occurringv.added sugars

Abstract: The primary aim of the present study was to expand the glycaemic index (GI) database by determining the GI and insulin index values of thirty-nine foods containing sugars in healthy adults. The second aim was to examine the hypothesis that glycaemic and insulin responses to foods which contain added sugar(@ are higher than responses to foods containing naturally-occumng sugars. Eight healthy subjects drswn from a pool of eighteen consumed 50 g carbohydrate portions (except 25 g carbohydrate portions for fruits… Show more

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Cited by 73 publications
(28 citation statements)
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“…The same observation has been made by others for certain carbohydrate foods (Miller et al, 1995;Holt et al, 1996). However, in a recent study based on milk products (Ö stman et al, 2001), a discrepancy between GI and II was noted.…”
Section: Introductionsupporting
confidence: 64%
“…The same observation has been made by others for certain carbohydrate foods (Miller et al, 1995;Holt et al, 1996). However, in a recent study based on milk products (Ö stman et al, 2001), a discrepancy between GI and II was noted.…”
Section: Introductionsupporting
confidence: 64%
“…The glycemic indexes (GIs) of the monosaccharides glucose, fructose, and lactose are 99, 19, and 46, respectively (46). The GI of sucrose is 68 (46) and of HFCS is 73 (47) and 68 (48). The glucose concentrations peaked at 30 min and dropped below baseline at 60 min after the carbohydrate preloads and remained low until the end of the experiment.…”
Section: Discussionmentioning
confidence: 96%
“…In contrast, the major source of simple sugars in this cohort was fruit and vegetables. Although they are considered to be less-than-desirable simple carbohydrates, these disaccharides (70% fructose and 33% sucrose) have a low glycemic index and yield only a small to moderate blood glucose response (57).…”
Section: Figurementioning
confidence: 99%