scholarly journals Glycaemic index values for commercially available potatoes in Great Britain

2005 ◽  
Vol 94 (6) ◽  
pp. 917-921 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Caroline M. Strik ◽  
Michael Storey
Keyword(s):  
Blood Glucose ◽  
Great Britain ◽  
Glycaemic Index ◽  
Crossover Design ◽  
Repeated Measure ◽  
Glycaemic Response ◽  
Potato Varieties ◽  
Glycaemic Load ◽  
Wide Range ◽  
Finger Prick

The glycaemic response to eight potato varieties commercially available in Great Britain was compared against a glucose standard in a non-blind, randomised, repeated measure, crossover design trial. Seventeen healthy subjects (three males, fouteen females), mean age 32 (sd 13) years and mean BMI 22·3 (sd 3·6) kg/m2, were recruited to the study. Subjects were served portions of eight potato varieties and a standard food (glucose), on separate occasions, each containing 50 g carbohydrate. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. For each potato variety, the glycaemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. The eight potato varieties exhibited a wide range in GI values from 56 to 94. A trend was seen whereby potatoes with waxy textures produced medium GI values, whilst floury potatoes had high GI values. Considering the widespread consumption of potatoes in Great Britain (933–1086 g per person per week), this information could be used to help lower the overall GI and glycaemic load of the diets of the British population.

scholarly journals Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong

2009 ◽  
Vol 103 (4) ◽  
pp. 556-560 ◽  
Author(s):  
Kris Y. Lok ◽  
Ruth Chan ◽  
Dicken Chan ◽  
Liz Li ◽  
Grace Leung ◽  
...  
Keyword(s):  
Hong Kong ◽  
Blood Glucose ◽  
Healthy Subjects ◽  
Glycaemic Index ◽  
Glucose Response ◽  
Test Food ◽  
Glycaemic Load ◽  
Finger Prick ◽  
Serving Size ◽  
Selection Of

The objective of the present paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commonly consumed in Hong Kong and expand on the international GI table of Chinese foods. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods of various brands of noodles (n5), instant cereals (n3) and breads (n2), which were tested once, on separate occasions. For each test food, tests were repeated in ten healthy subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects ( − 5, 0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of GI values of foods tested were medium (a GI value of 56–69) to high (a GI value of 70 or more) and compared well with previously published values. More importantly, our dataset provides GI values of ten foods previously untested and presents values for foods commonly consumed in Hong Kong.

scholarly journals Glycaemic index and glycaemic load values of commercially available products in the UK

2005 ◽  
Vol 94 (6) ◽  
pp. 922-930 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Caroline M. Strik ◽  
Hamish Renton ◽  
Simon Hails
Keyword(s):  
Blood Glucose ◽  
Glycaemic Index ◽  
Capillary Blood ◽  
Glucose Response ◽  
Data Set ◽  
Test Food ◽  
Glycaemic Load ◽  
Finger Prick ◽  
The Uk ◽  
Serving Size

The objective of this paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commercially available in the UK and to compare these with previously published values. Fasted subjects were given isoglucidic (50 or 25 g carbohydrate) servings of a glucose reference at least two to three times, and test foods once, on separate occasions. For each test food, tests were repeated in at least eight subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of GI values of foods tested in the current study compare well with previously published values. More importantly, our data set provides GI values of several foods previously untested and presents values for foods produced commercially in the UK.

scholarly journals Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK

2007 ◽  
Vol 98 (1) ◽  
pp. 147-153 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Lis M. Dodwell ◽  
Jacqueline M. Wynne
Keyword(s):  
Weight Management ◽  
Glycaemic Index ◽  
Glycaemic Response ◽  
Cereal Products ◽  
Test Food ◽  
Glycaemic Load ◽  
Finger Prick ◽  
Important Addition ◽  
The Uk ◽  
Serving Size

There is currently an increased global interest in the published glycaemic index (GI) values of foods. The aim of the present work was to supplement a previous study on the glycaemic response of 140 foods available in the UK by studying a further forty-four foods. One hundred and twenty-two healthy subjects, with a mean age of 32·4 (sd 11·4) years and a mean BMI of 23·6 (sd 3·6) kg/m2, were recruited to the study. Subjects were served equivalent available carbohydrate amounts (50 or 30 g) of test foods (cereal products and weight-management meals) and a standard food (glucose) on separate occasions. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat each test food. For each test food, the GI value was determined, and the glycaemic load was calculated as the product of the GI and the amount of available carbohydrate in a reference serving size. The GI values of the foods tested ranged from 23 to 83. Of the forty-four foods tested, thirty-three were classified as low-GI, eight as medium-GI and three as high-GI foods. Most GI values of the foods tested compared well with previously published values for similar foods. In summary, this study provides reliable GI and glycaemic load values for a range of foods, further advancing our understanding of the glycaemic response of different foods. The data reported here make an important addition to published GI values.

scholarly journals Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

2021 ◽  
pp. 1-27
Author(s):  
Akila SRV ◽  
Suman Mishra ◽  
Allan Hardacre ◽  
Lara Matia-Merino ◽  
Kelvin Goh ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Glycaemic Index ◽  
Moderating Effect ◽  
Grain Structure ◽  
Coarse Grain ◽  
White Bread ◽  
Starch Digestion ◽  
Glycaemic Response ◽  
Significant Difference

Abstract The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB - reference), (2) 75% of kibbled purple wheat in 25% white bread matrix (PB), (3) a 1:1 mixture of 37.5% kibbled soy beans and 37.5% of kibble purple wheat in 25% white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C), and homogenized (H). Twelve participants ingested 40 g available carbohydrate portions of each bread in each form, with post prandial blood glucose measured over 120 min. Glycaemic responses to WB were the same regardless of its form when ingested. Unchewed PB had significantly less glycaemic effect than WB, whereas the C and H forms were similar to WB. Based on a glycaemic index (GI) of 70 for WB the GI values for the C, U and H breads respectively were WB: 70.0, 70, 70, PB: 75, 42, 61, SPB: 57, 48, 55 (%) (Least significant difference = 17.43, p <0.05, bold numbers significantly different from WB). The similar glycaemic response to the H and C forms of the breads, and their difference from the U form, showed that the glycaemia-moderating effect of grain structure on starch digestion was lost during customary ingestion of bread. We conclude that kibbled grain structure may not effectively retard starch digestion in breads as normally consumed because it is largely eliminated by ingestive processes including chewing.

scholarly journals Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates

2017 ◽  
Vol 117 (8) ◽  
pp. 1110-1117 ◽  
Author(s):  
Ayesha S. Al Dhaheri ◽  
C. Jeyakumar K. Henry ◽  
Maysm N. Mohamad ◽  
Eric O. Ohuma ◽  
Leila Cheikh Ismail ◽  
...  
Keyword(s):  
Blood Glucose ◽  
United Arab Emirates ◽  
Clinical Chemistry ◽  
Glycaemic Index ◽  
Dietary Recommendations ◽  
Blood Samples ◽  
Test Food ◽  
Glycaemic Load ◽  
International Table ◽  
Healthy Participants

AbstractGlycaemic index (GI) and glycaemic load (GL) values of some commonly consumed foods in the United Arab Emirates were determined with an aim of adding these values to the existing international table of GI and GL values. In all, eighteen test foods categorised into breads (n5), entrée dishes (n3), main dishes (n5) and sweet dishes (n5) were tested. For each test food, at least fifteen healthy participants consumed 25 or 50 g available carbohydrate portions of a reference food (glucose), which was tested three times, and a test food after an overnight fast, was tested once, on separate occasions. Capillary blood samples were obtained by finger-prick and blood glucose was measured using clinical chemistry analyser. A fasting blood sample was obtained at baseline and before consumption of test foods. Additional blood samples were obtained at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI value of each test food was calculated as the percentage of the incremental area under the blood glucose curve (IAUC) for the test food of each participant divided by the average IAUC for the reference food of the same participant. The GI values of tested foods ranged from low (55 or less) to high (70 or more). The GI values of various breads and rice-containing dishes were comparable with previously published values. This study provides GI and GL values of previously untested traditional Emirati foods which could provide a useful guide on dietary recommendations for the Emirati population.

scholarly journals Effect of blood sampling schedule and method of calculating the area under the curve on validity and precision of glycaemic index values

2004 ◽  
Vol 91 (2) ◽  
pp. 295-300 ◽  
Author(s):  
Thomas M. S. Wolever
Keyword(s):  
Blood Glucose ◽  
Area Under The Curve ◽  
Normal Subjects ◽  
Glycaemic Index ◽  
Blood Sampling ◽  
Oral Glucose ◽  
Glycaemic Response ◽  
Data Set ◽  
Blood Samples ◽  
Sampling Schedule

To evaluate the suitability for glycaemic index (GI) calculations of using blood sampling schedules and methods of calculating area under the curve (AUC) different from those recommended, the GI values of five foods were determined by recommended methods (capillary blood glucose measured seven times over 2·0 h) in forty-seven normal subjects and different calculations performed on the same data set. The AUC was calculated in four ways: incremental AUC (iAUC; recommended method), iAUC above the minimum blood glucose value (AUCmin), net AUC (netAUC) and iAUC including area only before the glycaemic response curve cuts the baseline (AUCcut). In addition, iAUC was calculated using four different sets of less than seven blood samples. GI values were derived using each AUC calculation. The mean GI values of the foods varied significantly according to the method of calculating GI. The standard deviation of GI values calculating using iAUC (20·4), was lower than six of the seven other methods, and significantly less (P<0·05) than that using netAUC (24·0). To be a valid index of food glycaemic response independent of subject characteristics, GI values in subjects should not be related to their AUC after oral glucose. However, calculating GI using AUCmin or less than seven blood samples resulted in significant (P<0·05) relationships between GI and mean AUC. It is concluded that, in subjects without diabetes, the recommended blood sampling schedule and method of AUC calculation yields more valid and/or more precise GI values than the seven other methods tested here. The only method whose results agreed reasonably well with the recommended method (ie. within ±5 %) was AUCcut.

scholarly journals Glycaemic index and glycaemic load of breakfast predict cognitive function and mood in school children: a randomised controlled trial

2011 ◽  
Vol 106 (10) ◽  
pp. 1552-1561 ◽  
Author(s):  
Renata Micha ◽  
Peter J. Rogers ◽  
Michael Nelson
Keyword(s):  
Blood Glucose ◽  
Cognitive Function ◽  
School Children ◽  
Verbal Memory ◽  
Repeated Measures ◽  
Controlled Trial ◽  
Glycaemic Index ◽  
Dietary Recommendations ◽  
Glycaemic Load ◽  
Cortisol Levels

The macronutrient composition of a breakfast that could facilitate performance after an overnight fast remains unclear. As glucose is the brain's major energy source, the interest is in investigating meals differing in their blood glucose-raising potential. Findings vary due to unaccounted differences in glucoregulation, arousal and cortisol secretion. We investigated the effects of meals differing in glycaemic index (GI) and glycaemic load (GL) on cognition and mood in school children. A total of seventy-four school children were matched and randomly allocated either to the high-GL or low-GL group. Within each GL group, children received high-GI and low-GI breakfasts. Cognitive function (CF) and mood were measured 95–140 min after breakfast. Blood glucose and salivary cortisol were measured at baseline, before and after the CF tests. Repeated-measures ANOVA was used to identify differences in CF, mood, glucose and cortisol levels between the breakfasts. Low-GI meals predicted feeling more alert and happy, and less nervous and thirsty (P < 0·05 for each); high-GL meals predicted feeling more confident, and less sluggish, hungry and thirsty (P < 0·05 for each). High-GL (P < 0·001) and high-GI (P = 0·05) meals increased glucose levels 90 min after breakfast, and high-GI meals increased cortisol levels (P < 0·01). When baseline mood, glucose and cortisol levels were considered, low-GI meals predicted better declarative-verbal memory (P = 0·03), and high-GI meals better vigilance (P < 0·03); observed GI effects were valid across GL groups. GI effects on cognition appear to be domain specific. On balance, it would appear that the low-GI high-GL breakfast may help to improve learning, and of potential value in informing government education policies relating to dietary recommendations and implementation concerning breakfast.

scholarly journals Glycaemic index of common foods tested in the UK and India

2007 ◽  
Vol 99 (4) ◽  
pp. 840-845 ◽  
Author(s):  
C. J. K. Henry ◽  
H. J. Lightowler ◽  
K. Newens ◽  
V. Sudha ◽  
G. Radhika ◽  
...  
Keyword(s):  
Asian Indian ◽  
Asian Indians ◽  
Area Under The Curve ◽  
Glycaemic Index ◽  
Glycaemic Response ◽  
Diabetes Susceptibility ◽  
Significant Difference ◽  
Finger Prick ◽  
The Uk

The aim of this study was to ascertain whether international glycaemic index (GI) values, predominantly developed using peoples living in Europe, North America or Australia, are applicable to Asian Indians resident in their own country. Thirty-four Caucasian subjects were recruited in Oxford, UK and thirteen Asian Indian subjects in Chennai, India. Two types of sweet biscuits and three breakfast cereals were tested for glycaemic response in each group. Subjects were served equivalent available carbohydrate amounts (50 g) of test foods and a reference food (glucose), on separate occasions. Capillary blood glucose was measured from finger-prick samples in fasted subjects ( − 5 and 0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat. For each test food, the incremental area under the curve (IAUC) and GI values were determined. Although the glycaemic response to the reference food was higher in Asian Indian subjects compared with UK Caucasian subjects (IAUC 219 mmol/min per litre v. 157 mmol/min per litre, respectively; P < 0·01), there was no significant difference in GI values of the five test foods between the two groups. This is the first study known to the authors to examine the role of ethnicity on GI when the subjects are resident in their own countries. The findings from this study have important implications for the use of the GI concept worldwide and support the application of international values to different ethnic groups. The higher glycaemic response to all foods in Asian Indians may represent another mechanism for increased diabetes susceptibility among Asian Indians.

scholarly journals Glycaemic response to barley porridge varying in dietary fibre content

2011 ◽  
Vol 107 (5) ◽  
pp. 719-724 ◽  
Author(s):  
Pariyarath S. Thondre ◽  
Ke Wang ◽  
Andrew J. Rosenthal ◽  
Christiani J. K. Henry
Keyword(s):  
Blood Glucose ◽  
Dietary Fibre ◽  
Human Subjects ◽  
Glycaemic Index ◽  
Fibre Content ◽  
Postprandial Blood Glucose ◽  
Glycaemic Response ◽  
Glucose Response ◽  
Glucose Levels ◽  
Significant Difference

The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P < 0·05). There was no significant difference between the glucose areas under the curve or GI for the two barley porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.

scholarly journals Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia

2015 ◽  
Vol 113 (5) ◽  
pp. 843-848 ◽  
Author(s):  
Lijuan Sun ◽  
Davina Elizabeth Mei Lee ◽  
Wei Jie Kevin Tan ◽  
Dinesh Viren Ranawana ◽  
Yu Chin Rina Quek ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Southeast Asia ◽  
Glycaemic Index ◽  
Fast Blood Glucose ◽  
Southeast Asian ◽  
The Other ◽  
Traditional Foods ◽  
Glucose Response ◽  
Test Food ◽  
Glycaemic Load

The objective of the present study was to determine the glycaemic index (GI) and glycaemic load (GL) values of standard portion sizes of Southeast Asian traditional foods. A total of fifteen popular Southeast Asian foods were evaluated. Of these foods, three were soft drinks, while the other twelve were solid foods commonly consumed in this region. In total, forty-seven healthy participants (eighteen males and twenty-nine females) volunteered to consume either glucose at least twice or one of the fifteen test foods after a 10–12 h overnight fast. Blood glucose concentrations were analysed before consumption of the test food, and 15, 30, 45, 60, 90 and 120 min after food consumption, using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value of the test food as a percentage of each participant's average IAUC value, with glucose as the reference food. Among the fifteen foods tested, six belonged to low-GI foods (Ice Green Tea, Beehoon, Pandan Waffle, Curry Puff, Youtiao and Kaya Butter Toast), three belonged to medium-GI foods (Barley Drink, Char Siew Pau and Nasi Lemak), and the other six belonged to high-GI foods (Ice Lemon Tea, Chinese Carrot Cake, Chinese Yam Cake, Chee Cheong Fun, Lo Mai Gai and Pink Rice Cake). The GI and GL values of these traditional foods provide valuable information to consumers, researchers and dietitians on the optimal food choice for glycaemic control. Moreover, our dataset provides GI values of fifteen foods that were not previously tested extensively, and it presents values of foods commonly consumed in Southeast Asia.

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