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

  title={Glycemic index of foods: a physiological basis for carbohydrate exchange.},
  author={D. Jenkins and T. M. Wolever and R. Taylor and H. Barker and H. Fielden and J. Baldwin and A. Bowling and H. C. Newman and A. Jenkins and D. V. Goff},
  journal={The American journal of clinical nutrition},
  volume={34 3},
  • D. Jenkins, T. M. Wolever, +7 authors D. V. Goff
  • Published 1981
  • Medicine
  • The American journal of clinical nutrition
  • 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…Expand Abstract

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    ConditionsCognitive Impairment, Diabetes Mellitus, Type 2
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