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

Nutrition

Journal of Nutrition & Food Sciences

Author(s): Jenkins DJ, Wolever TM, Taylor RH, Barker H, Fielden H,

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Abstract The 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 +/- 5\%), dairy products (35 +/- 1\%), and dried legumes (31 +/- 3\%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.
This article was published in Am J Clin Nutr and referenced in Journal of Nutrition & Food Sciences

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