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The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods.
Eur J Clin Nutr. 2006 Jun; 60(6):763-9.EJ

Abstract

OBJECTIVE

To investigate the influence of the addition of various toppings/fillings on the glycaemic response to baked potato, pasta and toast.

DESIGN

Randomised, repeated measures design.

SETTING

Oxford, UK.

SUBJECTS

Forty normal, healthy subjects (11 males and 29 females) were recruited to the study. Subjects were staff and students from Oxford Brookes University.

INTERVENTION

Cheddar cheese, chilli con carne, baked beans and tuna were added to baked potatoes, cooked pasta and toast to determine the effect on glycaemic response.

RESULTS

No significant difference was found among the various toppings and baked potato (P=0.06), pasta (P=0.06) and toast (P=0.39). However, the addition of toppings to a carbohydrate-rich food had a consistent lowering effect on glycaemic index (GI). In particular, the addition of cheddar cheese to potato, pasta and toast reduced the GI of the test meal to a value that is considered to be low-GI (39, 27 and 35, respectively). This is particularly notable for potatoes, which, when eaten alone, had the highest GI value of all the staples.

CONCLUSIONS

This study has shown that the addition of foodstuffs to the staples baked potato, pasta and toast had a consistent lowering effect on the GI value of that meal. These findings emphasise the importance of investigating the GI of composite meals.

Authors+Show Affiliations

Henry CJ
Nutrition and Food Science Group, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, UK.
Lightowler HJ
No affiliation info available
Kendall FL
No affiliation info available
Storey M
No affiliation info available

MeSH

AdultArea Under CurveBlood GlucoseCross-Over StudiesDietary CarbohydratesDietary FatsDietary ProteinsFemaleGlycemic IndexHumansInsulinMaleMiddle AgedPostprandial Period

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

16435002

Citation

Henry, C J K., et al. "The Impact of the Addition of Toppings/fillings On the Glycaemic Response to Commonly Consumed Carbohydrate Foods." European Journal of Clinical Nutrition, vol. 60, no. 6, 2006, pp. 763-9.
Henry CJ, Lightowler HJ, Kendall FL, et al. The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. Eur J Clin Nutr. 2006;60(6):763-9.
Henry, C. J., Lightowler, H. J., Kendall, F. L., & Storey, M. (2006). The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. European Journal of Clinical Nutrition, 60(6), 763-9.
Henry CJ, et al. The Impact of the Addition of Toppings/fillings On the Glycaemic Response to Commonly Consumed Carbohydrate Foods. Eur J Clin Nutr. 2006;60(6):763-9. PubMed PMID: 16435002.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. AU - Henry,C J K, AU - Lightowler,H J, AU - Kendall,F L, AU - Storey,M, Y1 - 2006/01/25/ PY - 2006/1/26/pubmed PY - 2006/10/25/medline PY - 2006/1/26/entrez SP - 763 EP - 9 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 60 IS - 6 N2 - OBJECTIVE: To investigate the influence of the addition of various toppings/fillings on the glycaemic response to baked potato, pasta and toast. DESIGN: Randomised, repeated measures design. SETTING: Oxford, UK. SUBJECTS: Forty normal, healthy subjects (11 males and 29 females) were recruited to the study. Subjects were staff and students from Oxford Brookes University. INTERVENTION: Cheddar cheese, chilli con carne, baked beans and tuna were added to baked potatoes, cooked pasta and toast to determine the effect on glycaemic response. RESULTS: No significant difference was found among the various toppings and baked potato (P=0.06), pasta (P=0.06) and toast (P=0.39). However, the addition of toppings to a carbohydrate-rich food had a consistent lowering effect on glycaemic index (GI). In particular, the addition of cheddar cheese to potato, pasta and toast reduced the GI of the test meal to a value that is considered to be low-GI (39, 27 and 35, respectively). This is particularly notable for potatoes, which, when eaten alone, had the highest GI value of all the staples. CONCLUSIONS: This study has shown that the addition of foodstuffs to the staples baked potato, pasta and toast had a consistent lowering effect on the GI value of that meal. These findings emphasise the importance of investigating the GI of composite meals. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/16435002/The_impact_of_the_addition_of_toppings/fillings_on_the_glycaemic_response_to_commonly_consumed_carbohydrate_foods_ DB - PRIME DP - Unbound Medicine ER -