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Glycemic index of foods: a physiological basis for carbohydrate exchange.

Abstract

The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.

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  • Authors

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    MeSH

    Adult
    Blood Glucose
    Carbohydrate Metabolism
    Diet
    Diet, Diabetic
    Dietary Carbohydrates
    Dietary Fats
    Dietary Fiber
    Dietary Proteins
    Female
    Food Analysis
    Humans
    Male

    Pub Type(s)

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

    Language

    eng

    PubMed ID

    6259925

    Citation

    Jenkins, D J., et al. "Glycemic Index of Foods: a Physiological Basis for Carbohydrate Exchange." The American Journal of Clinical Nutrition, vol. 34, no. 3, 1981, pp. 362-6.
    Jenkins DJ, Wolever TM, Taylor RH, et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr. 1981;34(3):362-6.
    Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M., ... Goff, D. V. (1981). Glycemic index of foods: a physiological basis for carbohydrate exchange. The American Journal of Clinical Nutrition, 34(3), pp. 362-6.
    Jenkins DJ, et al. Glycemic Index of Foods: a Physiological Basis for Carbohydrate Exchange. Am J Clin Nutr. 1981;34(3):362-6. PubMed PMID: 6259925.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Glycemic index of foods: a physiological basis for carbohydrate exchange. AU - Jenkins,D J, AU - Wolever,T M, AU - Taylor,R H, AU - Barker,H, AU - Fielden,H, AU - Baldwin,J M, AU - Bowling,A C, AU - Newman,H C, AU - Jenkins,A L, AU - Goff,D V, PY - 1981/3/1/pubmed PY - 1981/3/1/medline PY - 1981/3/1/entrez SP - 362 EP - 6 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 34 IS - 3 N2 - The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/6259925/full_citation L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/34.3.362 DB - PRIME DP - Unbound Medicine ER -