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 -