The Glycaemic Index and Glycaemic Load of Snack Foods Consumed by Healthy Adults | OMICS International | Abstract
ISSN: 2165-7904

Journal of Obesity & Weight Loss Therapy
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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: [email protected]
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.


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.