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

@article{Jenkins1981GlycemicIO,
  title={Glycemic index of foods: a physiological basis for carbohydrate exchange.},
  author={D. Jenkins and T. Wolever and R. Taylor and H. Barker and H. Fielden and J. Baldwin and A. C. Bowling and H. C. Newman and A. Jenkins and D. 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…Expand

Paper Mentions

Interventional Clinical Trial
The current study aims to investigate the effects of two GI diets (low vs. high GI) in a sample (25 participants) that has diet controlled type 2 diabetes. This sample has been… Expand
ConditionsCognitive Impairment, Diabetes Mellitus, Type 2
InterventionDietary Supplement
Interventional Clinical Trial
Carbohydrate-based products can influence the post-prandial glycemic response differently based on their ability to be digested, absorbed and to affect rises in plasma glucose. Pasta… Expand
ConditionsDietary Modification
InterventionOther
Effect of Meal Dilution on the Postprandial Glycemic Response: Implications for glycemic testing
TLDR
Varying the volume of liquid sugar meals alters PGR, suggesting that changes in gastric emptying time may be a mechanism of action in glycemic testing of foods and oral glucose tolerance testing. Expand
Carbohydrate and diabetes: Is the source or the amount of more importance?
  • M. Franz
  • Medicine
  • Current diabetes reports
  • 2001
TLDR
The recommendation for persons with diabetes in regard to the glycemic effect of carbohydrates is that the total amount of carbohydrate in meals or snacks is more important than the source or type and is the first priority in the planning of meals or snack. Expand
Dietary carbohydrates and their glycemic responses.
TLDR
The blood glucose and insulin responses seen in healthy volunteers were similar when a range of carbohydrates of differing complexity were compared; these included liquid starch, caloreen (a), and sucrose, with a lower blood glucose response than glucose, 1. Expand
Glycemic index and glycemic load of commercial Italian foods.
TLDR
This database of commercial Italian foods partly overcomes the lack of information on GI and GL of local foods, contributing to a better understanding of the association between GI/GL and health and providing a more informed choice to Italian consumers and health practitioners. Expand
The relationship between glycemic response, digestibility, and factors influencing the dietary habits of diabetics.
TLDR
The results suggest that carbohydrate foods of potential use to the diabetic may be identified by their in vitro digestion characteristics but to a large extent their acceptance will depend on health belief and possibly ease of preparation. Expand
Glycemic and insulinemic responses to carbohydrate rich whole foods
TLDR
Both glycemic and insulinemic impact of chapatti were found to be significantly higher than that of rice (p’< 0.05), and the GI food and II food values will facilitate qualitative and quantitative judgment about the selection of specific foods for effective metabolic control. Expand
Glycemic index of traditional Indian carbohydrate foods.
TLDR
The glycemic index (GI) was determined in 36 non-insulin-dependent diabetes mellitus patients who were fed 50 g carbohydrate portions of six Indian conventional foods, including rice, a combination of rice-legume, and a combinationOf rice-dal (greengram dal and redgramdal -- dal is dehusked and split legume). Expand
DETERMINATION OF GLYCEMIC INDICES AND GLYCEMIC LOADS OF VARIOUS TYPES OF CEREAL FOODS
Glycemic indicies (GI) and glycemic loads (GL) of various cereal foods were determined. Forty nine male individuals of Agricultural University were recruited and were divided into seven groups, withExpand
Relationship between rate of digestion of foods and post-prandial glycaemia
TLDR
It is suggested that such studies in vitro may help to identify food of use for diabetic patients, and at the same time throw further light on factors which affect post-prandial glycaemia. Expand
Glycemic Response of a Carbohydrate-Protein Bar with Ewe-Goat Whey
TLDR
Results indicate that the tested product can be classified as a low GI (<55) and low GL (<10) food, which contains ewe-goat whey protein and carbohydrates in a 1:1 ratio, and could potentially promote health beyond basic nutrition. Expand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 13 REFERENCES
Dietary fibres, fibre analogues, and glucose tolerance: importance of viscosity.
TLDR
Viscous types of dietary fibre are most likely to be therapeutically useful in modifying postprandial hyperglycaemia. Expand
Postprandial Plasma-glucose and -insulin Responses to Different Complex Carbohydrates
TLDR
There is a range of plasma-glucose and insulin responses to different complex carbohydrates, with rice and corn producing the lowest response curves, and these differences are accentuated in patients with reduced glucose tolerance. Expand
DEPLETION AND DISRUPTION OF DIETARY FIBRE: EFFECTS ON SATIETY, PLASMA-GLUCOSE, AND SERUM-INSULIN
TLDR
The removal of fibre from food, and also its physical disruption, can result in faster and easier ingestion, decreased satiety, and disturbed glucose homoeostasis which is probably due to inappropriate insulin release. Expand
Control and Diabetes
For almost 50 years, since insulin therapy was initiated, proponents of "rigid," "tight" or "chemical" control have quoted retrospective evidence of decreased or delayed nephropathy and retinopathy...
Tables of Representative Values of Foods Commonly Used in Tropical Countries
Advantages of fructose ingestion over sucrose and glucose in humans
  • Diabetes
  • 1978
Forsham PH. Advantages of fructose ingestion over sucrose and glucose in humans. Diabetes 1978:27:438 (abstr)
  • 1978
McCance and Widdowson's The Composition of Foods. 4th edition.
Exchange of carbohydrates according to their effect on blood glucose
  • Diabetes
  • 1977
Chapter 6 – The effects of carbohydrate refining on food ingestion, digestion and absorption
...
1
2
...