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- Title
Glycemic index of foods: a physiological basis for carbohydrate exchange.
- Authors
Jenkins, D J; Wolever, T M; Taylor, R H; Barker, H; Fielden, H; Baldwin, J M; Bowling, A C; Newman, H C; Jenkins, A L; Goff, D V
- 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.
- Publication
The American journal of clinical nutrition, 1981, Vol 34, Issue 3, p362
- ISSN
0002-9165
- Publication type
Journal Article
- DOI
10.1093/ajcn/34.3.362