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

@article{Jenkins1981GlycemicIO,
  title={Glycemic index of foods: a physiological basis for carbohydrate exchange.},
  author={David J A Jenkins and Thomas M. S. Wolever and R. H. Taylor and Helen M. Barker and Hashmein Fielden and J. M. Baldwin and A C Bowling and H C Newman and Alexandra L. Jenkins and DavidV. Goff},
  journal={The American journal of clinical nutrition},
  year={1981},
  volume={34 3},
  pages={
          362-6
        }
}
Key MethodThe 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…

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