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- Title
Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment.
- Authors
WOLEVER, T. M. S.; JENKINS, D. J. A.; KALMUSKY, J.; GIORDANO, C.; GIUDICI, S.; JENKINS, A. L.; THOMPSON, L. U.; WONG, G. S.; JOSSE, R. G.; Wolever, T M; Jenkins, D J
- Abstract
To see whether food form, the degree of cooking, or protein enrichment affected the glycemic response to pasta, we gave test-meal breakfasts to 13 diabetic patients. Macaroni had a significantly greater glycemic index (GI) (68 +/- 8) than spaghetti (45 +/- 6, P less than .01); the GI of star pastina was intermediate (54 +/- 6). The GI of spaghetti was not significantly affected by cooking for 5 or 15 min (45 +/- 6 and 46 +/- 5, respectively), or by protein enrichment (38 +/- 4). The GI of spaghetti was similar in 11 non-insulin-dependent and 6 insulin-dependent diabetic patients (49 +/- 7 compared with 57 +/- 8). We conclude that different types of pasta may produce different glycemic responses but that these are not necessarily related to differences in cooking or surface area.
- Publication
Diabetes Care, 1986, Vol 9, Issue 4, p401
- ISSN
0149-5992
- Publication type
journal article
- DOI
10.2337/diacare.9.4.401