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Hindi Research Article
The Glycaemic Index and Glycaemic Load of Snack Foods Consumed by Healthy Adults
| Michael Chia* | |
| Physical Education and Sports Science, National Institute of Education, Nanyang Technological University, Singapore | |
| Corresponding Author : | Michael Chia Office of Faculty Affairs, National Institute of Education Nanyang Technological University 1 Nanyang Walk, Singapore 637 616 Tel: +65-6790 3081 Fax: +65-6896 9125 E-mail: michael.chia@nie.edu.sg |
| Received September 10, 2012; Accepted September 24, 2012; Published September 26, 2012 | |
| Citation: Chia M (2012) The Glycaemic Index and Glycaemic Load of Snack Foods Consumed by Healthy Adults. J Obes Wt Loss Ther S2:001. doi:10.4172/2165-7904.S2-001 | |
| Copyright: © 2012 Chia M. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. | |
Abstract
The study determined the glycaemic index (GI) and glycaemic load (GL) of foods commonly consumed by Singaporean athletes. 11 Physical Education (PE) student-teachers (6 male and 5 female; age 24.5 ± 1.4 yrs; BMI, 21.6 ± 0.7) volunteered to ingest, in randomised order, either glucose or one of eight foods (mass 52-655 g; 106-347 kcal; protein 4.3-12.3 g; fat 3.7-22.6 g and available CHO 14.0-49.2 g; predicted GI 14-112) after an overnight fast. Capillary whole-blood glucose concentrations were analysed immediately before 15, 30, 45, 60, 90 and 120 minutes after food consumption. Of the 8 foods tested, none was considered as low GI, one was classified as a medium GI food (Curry Puff) while the rest was classified as high GI foods (Nasi Lemak, Mee Goreng, Fried Rice, Mee Siam, Lor Mai Kai, Cheese Bun and Red Bean Pau). Actual-determined GL values of the test foods were different from those predicted from the 2002 International Food Tables, so caution is advised when making predictions of the GL of Singaporean snack foods. These results provide useful information for sport nutritionists and athletes and a good basis further research, discussion and education.
