Tags

Type your tag names separated by a space and hit enter

Assessment of the glycemic index of groats available on the Polish food market
Rocz Panstw Zakl Hig. 2020; 71(1):81-87.RP

Abstract

Background

Glycemic index (GI) and glycemic load (GL) are often used to assess diet quality in relation to the risk of diabetes, cardiovascular diseases and cancer development. Taking into account differences in nutritional value of food products in different countries it is often suggested to used national databases to assess dietary intake in different populations.

Objective

To assess the glycemic index and glycemic load of the selected groats available on the Polish food market.

Material and methods

GI of the following groats available on the Polish food market was assessed: couscous, buckwheat (roasted) groats, millet groats, spelt groats, barley (hulled) groats and bulgur groats. The GI was assessed as the incremental area under the blood glucose response curve of a 50g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. GL was calculated for the 100 g of the cooked product.

Results

The lowest GI was found for buckwheat (34.7±8.2%) and barley (31.3±13.4%) groats. The GL for these groats was 8.1±1.9 and 8.0±3.4, respectively. The GI for millet, spelt and bulgur groats amounted to 56.2±20.6%, 69.8±35.0%, 64.5±36.8%, respectively, while for couscous amounted to 99.0± 36.0%. The highest GL was observed for couscous (24.7±9.0).

Conclusions

The groats tested in this study can be classified as follows: barley and buckwheat as a low GI food, millet and bulgur as a medium GI food, spelt and couscous as a high GI food. Buckwheat and barley groats should be chosen the most often among these products, while the intake of couscous should be limited especially by people with diabetes.

Authors+Show Affiliations

Department of Dietetics, Wroclaw Medical University, Wrocław, PolandStudents Scientific Club at the Department of Dietetics, Wroclaw Medical University, Wrocław, PolandDepartment of Dietetics, Wroclaw Medical University, Wrocław, Poland

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32227786

Citation

Różańska, Dorota, et al. "Assessment of the Glycemic Index of Groats Available On the Polish Food Market." Roczniki Panstwowego Zakladu Higieny, vol. 71, no. 1, 2020, pp. 81-87.
Różańska D, Mikoś K, Regulska-Ilow B. Assessment of the glycemic index of groats available on the Polish food market. Rocz Panstw Zakl Hig. 2020;71(1):81-87.
Różańska, D., Mikoś, K., & Regulska-Ilow, B. (2020). Assessment of the glycemic index of groats available on the Polish food market. Roczniki Panstwowego Zakladu Higieny, 71(1), 81-87. https://doi.org/10.32394/rpzh.2020.0101
Różańska D, Mikoś K, Regulska-Ilow B. Assessment of the Glycemic Index of Groats Available On the Polish Food Market. Rocz Panstw Zakl Hig. 2020;71(1):81-87. PubMed PMID: 32227786.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Assessment of the glycemic index of groats available on the Polish food market AU - Różańska,Dorota, AU - Mikoś,Katarzyna, AU - Regulska-Ilow,Bożena, PY - 2020/4/1/entrez PY - 2020/4/1/pubmed PY - 2021/1/22/medline KW - glycemic index KW - groats KW - carbohydrates KW - area under the curve KW - glycemic load KW - glucose SP - 81 EP - 87 JF - Roczniki Panstwowego Zakladu Higieny JO - Rocz Panstw Zakl Hig VL - 71 IS - 1 N2 - Background: Glycemic index (GI) and glycemic load (GL) are often used to assess diet quality in relation to the risk of diabetes, cardiovascular diseases and cancer development. Taking into account differences in nutritional value of food products in different countries it is often suggested to used national databases to assess dietary intake in different populations. Objective: To assess the glycemic index and glycemic load of the selected groats available on the Polish food market. Material and methods: GI of the following groats available on the Polish food market was assessed: couscous, buckwheat (roasted) groats, millet groats, spelt groats, barley (hulled) groats and bulgur groats. The GI was assessed as the incremental area under the blood glucose response curve of a 50g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. GL was calculated for the 100 g of the cooked product. Results: The lowest GI was found for buckwheat (34.7±8.2%) and barley (31.3±13.4%) groats. The GL for these groats was 8.1±1.9 and 8.0±3.4, respectively. The GI for millet, spelt and bulgur groats amounted to 56.2±20.6%, 69.8±35.0%, 64.5±36.8%, respectively, while for couscous amounted to 99.0± 36.0%. The highest GL was observed for couscous (24.7±9.0). Conclusions: The groats tested in this study can be classified as follows: barley and buckwheat as a low GI food, millet and bulgur as a medium GI food, spelt and couscous as a high GI food. Buckwheat and barley groats should be chosen the most often among these products, while the intake of couscous should be limited especially by people with diabetes. SN - 0035-7715 UR - https://www.unboundmedicine.com/medline/citation/32227786/Assessment_of_the_glycemic_index_of_groats_available_on_the_Polish_food_market L2 - http://wydawnictwa.pzh.gov.pl/roczniki_pzh/download-article?id=1322 DB - PRIME DP - Unbound Medicine ER -