Glycemic index of foods

PO080 Frati-Munari, A. C., W. Benitez Pinto, C. Raul Ariza Andraca, and M. Casarrubias. Lowering glycemic index of food by acarbose and Plantago psyP Hum mucilage. Arch Med Res 1998 29(2) 137-141. 

Dietary fiber Can slow absorption of refined carbohydrates and lower glycemic index of foods, resulting in reduced effects of diabetes due to lower availability of glucose Preuss (2009)... 

Glycemic index of foods (i.e., area under 2 h blood glucose response curve of 50 g carbohydrate food portions, 50 g glucose itself being 100%). Each bar in each block represents the mean result for one food tested by 5—10 normal... 

Table 27.4 Glycemic Index of Selected Foods, with Values Adjusted to White Bread of 100...

OSl52 Juliano, B. O., C. M. Perez, S. Komindr, and S. Banphotkasem. Properties of Thai cooked rice and noodles differing in glycemic index in non-insulin-dependent diabetics. Plant Foods Hum... 

Glycemic index (GI) is a measure of the effect of the consumption of a carbohydrate food on blood glucose levels. The glycemic index, introduced by Jenkins et al. (1981), provides a ranking of carbohydrates on a scale from 0 to 100 according to the postprandial (after meal) impact on blood sugar levels. It is defined as the incremental area under the blood glucose response curve associated with a 50 g carbohydrate portion of atest food expressed as a percent of the response to the amount of carbohydrate from a standard food taken by the same subject. 

The glycemic index was, therefore, introduced as an adjunct to available carbohydrate values in diabetes management, to indicate the glycemic potency of available carbohydrate in foods relative to glucose (Jenkins et al., 1981). In recent years GI has developed its own momentum, helped by vigorous promotion, and despite continued discussion about the value it adds to... 

Relevance to potatoes Gl gives an inflated idea of the glycemic impact of entire potatoes (Table 13.2) because it refers to the available carbohydrate alone, yet potatoes contain only about 20% available carbohydrate. Because it is an index, Gl does not directly indicate how glycemic impact is affected by the quantity of food consumed, unlike RGI. 

Monro, J. A. (1999). Available carbohydrate and glycemic index combined in new data sets for managing glycemia and diabetes. Journal of Food Composition and Analysis, 12, 71-82. 

Blood glucose concentrations following ingestion of food with low or high glycemic index. 

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