http://www.enfermeraspabellonyesterilizacion.cl/eventos/glycemic-index.pdf

International table of glycemic index and glycemic load values: 2002

The relationship between pasta texture and physicostructural characteristics was determined in relation to potential starch degradation and subsequent glucose release. Pastas with added soluble and insoluble dietary fiber ingredients were evaluated in relation to biochemical composition, cooking properties, and textural characteristics. Results show that both the type and amount of added fiber influence the overall quality of both raw and cooked pasta. Glucose release may be significantly reduced by the addition of soluble dietary fiber.

Nutritional and Physicochemical Characteristics of Dietary Fiber Enriched Pasta

Different starchy foods produce different glycemic responses when fed individually, and there is evidence that this also applies in the context of the mixed meal Methods of processing, and other factors unrelated to the nutrient composition of foods may also have major effects on the glycemic response The reason for differences in glycemic response appears to relate to the rate at which the foods are digested and the many factors influencing this The glycemic index (GI) is a system of classification in which the glycemic responses of foods are indexed against a standard (white bread) This allows the results of different investigators to be pooled GI values also depend upon a number of nonfood-related variables The method of calculation of the glycemic response area is most important, but the method of blood sampling and length of time of studies also may have effects Variability of glycemic responses arises from day-to-day variation in the same subject and variation between different subjects There is less variability between the GI values of different subjects than there is within the same subject from day to day Therefore, the mean GI values of foods are independent of the glucose tolerance status of the subjects being tested Potentially clinically useful starchy foods producing relatively flat glycemic responses have been identified, including legumes, pasta, barley, bulgur, parboiled rice and whole grain breads such as pumpernickel Specific incorporation of these foods into diets have been associated with reduced blood glucose, insulin, and lipid levels Low-GI foods may influence amino acid metabolism although the implications of these are unknown In addition, low GI foods increase colonic fermentation The physiologic and metabolic implications of this relate to increased bacterial urea utilization, and to the production and absorption of short chain fatty acids in the colon The application of the GI to therapeutic diets should be in the context of the overall nutrient composition of the diet High-fat or high-sugar foods may have a low GI, but it may not be prudent to recommend these foods solely on the basis of the GI It is therefore suggested that the most appropriate use of the GI is to rank the glycemic effects of starchy foods which would already have been chosen for possible inclusion in the diet on the basis of their nutritional attributes, ie low-fat, unrefined carbohydrate

The glycemic index.

Food properties affecting the digestion and absorption of carbohydrates.

Glycemic index and disease

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.

S. Giudici

Papers

Glycemic response to pasta: effect of surface area, degree of cooking, and protein enrichment.