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Glycaemic glucose equivalent: validation as a predictor of the relative glycaemic effect of foods.
Eur J Clin Nutr. 2003 Sep; 57(9):1141-9.EJ

Abstract

BACKGROUND

Glycaemic glucose equivalent (GGE) content of a quantity of a food, based on glycaemic index, food composition and food quantity, is the theoretical weight of glucose that would induce a glycaemic response equivalent to that induced by the given amount of food.

OBJECTIVES

To test whether GGE content predicts glycaemic response to foods differing in glycaemic index, carbohydrate content and intake, over a practical range of carbohydrate intakes.

DESIGN

: Controlled randomised study.

SETTING

Clinical trials unit at the Department of Human Nutrition, University of Otago, Dunedin, New Zealand.

SUBJECTS

In all, 12 volunteers with and 12 without type II diabetes were recruited. All but one subject completed the trial.

METHOD

Yams, biscuits, white rice and porridge were consumed at 10 and 20 GGE doses, and 2-minute noodles at 24 and 48 GGE, following an overnight fast. Incremental areas under the blood glucose response curves (IAUC) over 3 h were calculated for each individual for all foods, and individual glycaemic responsiveness was determined as IAUC/GGE.

RESULTS

Within GGE dose, blood glucose responses to all foods, except rice, were similar. Doubling GGE dose approximately doubled glycaemic response. Relative glycaemic effects were accurately predicted by GGE intake after adjusting for individual glycaemic sensitivity (individual average IAUC/GGE). The accuracy of prediction of relative glycaemic effect from GGE intake was affected little by carbohydrate dose.

CONCLUSION

GGE content predicted glycaemic impact of foods over a practical range of carbohydrate intakes, and may therefore be useful for accurate dietary management of glycaemia in diabetes mellitus. The predictive validity of GGE in mixed meals now needs to be tested.

SPONSORSHIP

Health Research Council of New Zealand contract 00/453.

Authors+Show Affiliations

Liu P
Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
Perry T
No affiliation info available
Monro JA
No affiliation info available

MeSH

Blood GlucoseDiabetes MellitusDietary CarbohydratesFemaleGlycemic IndexHumansMaleMiddle AgedPredictive Value of TestsTime Factors

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't
Validation Study

Language

eng

PubMed ID

12947434

Citation

Liu, P, et al. "Glycaemic Glucose Equivalent: Validation as a Predictor of the Relative Glycaemic Effect of Foods." European Journal of Clinical Nutrition, vol. 57, no. 9, 2003, pp. 1141-9.
Liu P, Perry T, Monro JA. Glycaemic glucose equivalent: validation as a predictor of the relative glycaemic effect of foods. Eur J Clin Nutr. 2003;57(9):1141-9.
Liu, P., Perry, T., & Monro, J. A. (2003). Glycaemic glucose equivalent: validation as a predictor of the relative glycaemic effect of foods. European Journal of Clinical Nutrition, 57(9), 1141-9.
Liu P, Perry T, Monro JA. Glycaemic Glucose Equivalent: Validation as a Predictor of the Relative Glycaemic Effect of Foods. Eur J Clin Nutr. 2003;57(9):1141-9. PubMed PMID: 12947434.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Glycaemic glucose equivalent: validation as a predictor of the relative glycaemic effect of foods. AU - Liu,P, AU - Perry,T, AU - Monro,J A, PY - 2003/8/30/pubmed PY - 2004/2/11/medline PY - 2003/8/30/entrez SP - 1141 EP - 9 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 57 IS - 9 N2 - BACKGROUND: Glycaemic glucose equivalent (GGE) content of a quantity of a food, based on glycaemic index, food composition and food quantity, is the theoretical weight of glucose that would induce a glycaemic response equivalent to that induced by the given amount of food. OBJECTIVES: To test whether GGE content predicts glycaemic response to foods differing in glycaemic index, carbohydrate content and intake, over a practical range of carbohydrate intakes. DESIGN: : Controlled randomised study. SETTING: Clinical trials unit at the Department of Human Nutrition, University of Otago, Dunedin, New Zealand. SUBJECTS: In all, 12 volunteers with and 12 without type II diabetes were recruited. All but one subject completed the trial. METHOD: Yams, biscuits, white rice and porridge were consumed at 10 and 20 GGE doses, and 2-minute noodles at 24 and 48 GGE, following an overnight fast. Incremental areas under the blood glucose response curves (IAUC) over 3 h were calculated for each individual for all foods, and individual glycaemic responsiveness was determined as IAUC/GGE. RESULTS: Within GGE dose, blood glucose responses to all foods, except rice, were similar. Doubling GGE dose approximately doubled glycaemic response. Relative glycaemic effects were accurately predicted by GGE intake after adjusting for individual glycaemic sensitivity (individual average IAUC/GGE). The accuracy of prediction of relative glycaemic effect from GGE intake was affected little by carbohydrate dose. CONCLUSION: GGE content predicted glycaemic impact of foods over a practical range of carbohydrate intakes, and may therefore be useful for accurate dietary management of glycaemia in diabetes mellitus. The predictive validity of GGE in mixed meals now needs to be tested. SPONSORSHIP: Health Research Council of New Zealand contract 00/453. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/12947434/Glycaemic_glucose_equivalent:_validation_as_a_predictor_of_the_relative_glycaemic_effect_of_foods_ DB - PRIME DP - Unbound Medicine ER -