Glycaemic index

Henry, C. J. K., Lightowler, H., Strik, C., Storey, M. (2005). Glycaemic index values for commercially available potatoes in Great Britain. British J. Nutrition, 94, 917-921. 

Monro, J. A. (2002). Glycaemic glucose equivalents combining carbohydrate content, quantity and glycaemic index of foods for precision in glycaemia management. Asia Pacific Journal of Clinical Nutrition, 11, 217-225. 

Sob, N. L., Brand-Miller, J. (1999). The glycaemic index of potatoes the effect of variety, cooking method and maturity. European Journal of Clinical Nutrition, 53,249-254. 

Venn, B. J., Wallace, A., Monro, J. A., Perry, T., Brown, R., Frampton, C., Green, T. J. (2006). Glycemic load estimated from glycaemic index does not differ greatly from glycemic load measured using a standard curve in healthy volunteers. Journal of Nutrition, 136, 1377-1381. 

Due to its viscosity, polydextiose gives good mouthfeel in soft drinks, but does not provide any sweetness (RS = 0). The caloric level is 1 cal/g. It is partially metabolised in the large intestine (and, therefore, independently of insulin) and so is suitable for diabetic and low glycaemic index products. It does not promote tooth decay, as it is not metabolised by oral bacteria. 

Consumption of tagatose does not lead to sharp rises in blood glucose or insulin levels and it is, therefore, suitable for diabetic or low glycaemic index foods and drinks. The calorie level is 1.5 g/day and it is also non-cariogenic (oral bacteria only veiy slowly metabolise tagatose). Despite the fact that it is a sugar, and, therefore, should fall outside the FDA definition of tooth-friendly ingredients, the FDA somewhat controversially approved it for use in tooth-friendly products (FDA, 2003). 

Mani, U. V., Prabhu, B. M., Damle, S. S., and Mani, I. (1993). Glycaemic index of some commonly consumed foods in western India. Asia Pac. J. Clin. Nutr. 2,111-114. 

The ability of the body to digest different carbohydrates can be described by the glycaemic index (GI) (Table 1.1). 

C -NMR spectrum were identified. The water solubility at 20 °C is about one-quarter compared to that of sucrose. The viscosity of aqueous isomaltulose (Palatinose ) solutions is in the same range as that of sucrose. Isomaltulose (Palatinose ) shows a neutral sweetness like sucrose without any aftertaste, but it is only 42% as sweet as sucrose. ° " Apart from lower sweetness, isomaltulose (Palatinose ) is non-cariogenic. " 156,158 Isomaltulose (Palatinose ) has a low glycaemic index therefore the insulin release is correspondingly reduced compared to other sugars. 

Coimolly ML, Tzounis X, Tuohy KM, Lovegrove JA. Low glycaemic index wholegrain oat cereal consumption resulted in prebiotic and h) po-cholesterolaemic effects in those at risk of metabolic disease. Proceedings of The Nutrition Society. 2011 70(OCE4) E244. 

Ford H, Frost G. Glycaemic index, appetite and body weight. Proc Nutr Soc. 2010 69(2) 199-203. 

Dumesnil JG, Turgeon J, Tremblay A, et al. Effect of a low-glycaemic index— low-fat—high protein diet on the atherogenic metabolic risk profile of abdominally obese men. Br J Nutr 200V, 86 557-568. 

The digestion of carbohydrates is by hydrolysis to liberate small oligosaccharides, then free mono- and disaccharides. The extent and speed with which a carbohydrate is hydrolysed and the resultant monosaccharides absorbed is measured as the glycaemic index - the increase in blood glucose after a test dose of the carbohydrate compared with that after an equivalent amount of glucose. 

Glucose and galactose have a glycaemic index of 1, as do lactose, maltose, isomaltose and trehalose, which give rise to these monosaccharides on hydrolysis. Howevei because... 

Carbohydrates with a high glycaemic index lead to a greater secretion of insulin after a meal than do those with a lower glycaemic index this results in increased synthesis of fatty acids and triacylglycerol (section 5.6.1), and is therefore a factor in the development of obesity (see Chapter 6). There is also some evidence that habitual consumption of carbohydrates with a high glycaemic index may be a factor in the development of non-insulin-dependent diabetes (section 10.7). 

A proportion of the starch in foods is still enclosed by plant cell walls, which are mainly composed of cellulose. Cellulose is not digested by human enzymes, and therefore this starch is protected against digestion. Similarly, intrinsic sugars (section 4.4.2.1) have a lower glycaemic index than would be expected, because they are within intact cells. 

There is certainly a benefit in reducing the intake of carbohydrates with a high glycaemic index (section 4.2.2), as these lead to a larger insulin response, and hence result in more triacylglycerol synthesis in response to insulin than an equivalent amount of carbohydrate with a low glycaemic index. 

The blood glucose level induced by carbohydrates in food can be measured by the glycaemic index (GI), which evaluates the biological value of dietary carbohydrates and is a measure of the effects of food carbohydrates on the blood glucose level. It is defined... 

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