Glycemic index of foods: A physiological basis for carbohydrate exchange
1981
Jenkins, David J.A. | Wolever, Thomas M.S. | Taylor, Rodney H. | Barker, Helen | Fielden, Hashmein | Baldwin, Janet M. | Bowling, Allen C. | Newman, Hillary C. | Jenkins, Alexandra L. | Goff, David V.
Common foods and sugars were classified according to their effects on blood glucose in order to generate a glycemic index which could be useful in selecting foods appropriate for dietary treatment of diabetes, hyperlipidemia, etc. Healthy fasting subjects were fed test meals containing 1 of 62 foods. Blood glucose response to the meal for a period of 2 hrs after eating was compared to response when the same amount of carbohydrate was eaten as glucose. These data, expressed as percent of the area under the response curve for glucose ingestion, gave this glycemic index for foods: legumes (31%), dairy products (35%), fruit (50%), cereals and biscuits (60%), breakfast cereals (65%), vegetables (65%), sugars (71%), and root vegetables (72%). A negative relationship between fat and protein, but not fiber or sugar, and postprandial glucose rise was observed. These physiological data on the blood glucose response to commonly eaten foods should supplement carbohydrate exchange lists used by patients to maintain good diabetic control.
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