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Glycemic index of foods: a physiological basis for carbohydrate exchange
D J Jenkins
1 ,
T M Wolever
2 ,
R H Taylor
3 ,
H Barker
3 ,
H Fielden
3 ,
J M Baldwin
3 ,
A C Bowling
2 ,
H C Newman
2 ,
A L Jenkins
2 ,
D V Goff
2
March 01 1981
March 01 1981
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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.