The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes
David J.A. Jenkins,Thomas M.S. Wolever,Alexandra L. Jenkins,M.J. Thorne,Randolph Lee,J Kalmusky,R Reichert,G S Wong +7 more
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TLDR
Comparisons of the glycaemic responses to 50 g carbohydrate portions of different foods taken as breakfast test meals by groups of five to seven diabetic patients suggest a potentially valuable role for dried leguminous seeds in carbohydrate exchanges for individuals with impaired carbohydrate tolerance.Abstract:
Recently diabetic patients have been encouraged to increase their carbohydrate intake, but exact details of which foods to use are lacking. To determine whether sufficiently large differences existed to justify more specific dietary advice, we compared the glycaemic responses to 50 g carbohydrate portions of different foods, taken as breakfast test meals by groups of five to seven diabetic patients. Two-to threefold differences were seen amongst the 15 foods tested. The glycaemic responses for spaghetti, ‘All-bran’, rice and beans were significantly below those for bread, while ‘Cornflakes’ were above. Factors predicted to influence this were without effect, including: substituting wholemeal for white bread, increasing substantially the simple sugars (using ‘All-bran’ or bananas instead of wholemeal bread) and doubling meal protein by adding cottage cheese to bread. Paired comparisons of the glycaemic response to the five legumes with those of the seven other starchy foods (breads, spaghetti, rice, Cornflakes, oatmeal porridge and potatoes) showed that the mean peak rise in blood glucose concentration and mean area under the glucose curve after beans were 23 and 28% lower, respectively, than the mean for the other foods (p < 0.001). Such results suggest a potentially valuable role for dried leguminous seeds in carbohydrate exchanges for individuals with impaired carbohydrate tolerance. These large differences in the blood glucose response to different food cannot at present be predicted directly from tables of chemical composition. Nevertheless, physiological testing may both aid in understanding the factors responsible and help selection of the appropriate carbohydrate foods for the diabetic diet.read more
Citations
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International table of glycemic index and glycemic load values: 2002
TL;DR: This revised glycemic index table contains almost 3 times the number of foods listed in the original table and contains nearly 1300 data entries derived from published and unpublished verified sources, representing > 750 different types of foods tested with the use of standard methods.
Journal ArticleDOI
Glycaemic index methodology.
Fred Brouns,Inger Björck,Keith N. Frayn,Alison L. Gibbs,Vincent Lang,G Slama,Thomas M.S. Wolever +6 more
TL;DR: The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve.
Journal ArticleDOI
Dietary carbohydrate (amount and type) in the prevention and management of diabetes: a statement by the american diabetes association.
Nancy F. Sheard,Nathaniel G. Clark,Janette C. Brand-Miller,Marion J. Franz,F. Xavier Pi-Sunyer,Elizabeth J. Mayer-Davis,Karmeen Kulkarni,Patti Geil +7 more
TL;DR: A primary goal in the management of diabetes is the regulation of blood glucose to achieve near-normal blood glucose, and the total carbohydrate intake from a meal or snack is a relatively reliable predictor of postprandial blood glucose.
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Isoflavonoids and lignans in legumes: nutritional and health aspects in humans
TL;DR: In this paper, an isotope dilution gas chromatography-mass spectrometry method was used for quantitative determination of isoflavones, formononetin, biochanin A, daidzein, genistein and coumestrol.
Journal ArticleDOI
Depression of the glycemic index by high levels of β-glucan fiber in two functional foods tested in type 2 diabetes
Alexandra L Jenkins,David J.A. Jenkins,David J.A. Jenkins,U Zdravkovic,Pierre Wursch,Vladimir Vuksan,Vladimir Vuksan +6 more
TL;DR: In a 50 g carbohydrate portion each gram of β-glucan reduces the GI by 4 units, making it a useful functional food component for reducing postprandial glycemia and maintaining palatability.
References
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Journal ArticleDOI
Glycemic index of foods: a physiological basis for carbohydrate exchange.
David J.A. Jenkins,Thomas M.S. Wolever,Rodney H Taylor,H. M. Barker,H Fielden,J M Baldwin,A C Bowling,H C Newman,Alexandra L. Jenkins,D V Goff +9 more
TL;DR: The effect of different foods on the blood glucose levels was fed individually to groups of 5 to 10 healthy fasting volunteers, and a significant negative relationship was seen between fat and protein and postprandial glucose rise but not with fiber or sugar content.
Book
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TL;DR: The British tables of Paul and Southgate provide by far the most extensive introductory and explanatory material with the tables and is a resource which is often utilized.
Journal ArticleDOI
Phytic acid interactions in food systems
TL;DR: Development of methods for producing low-phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components, such as pH-solubility profiles of the proteins and the cookability of the seeds.
Journal ArticleDOI
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