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THE GLYCEMIC INDEX OF COMMON CEREALS AND TUBERS PRODUCTS / 营养学报
Acta Nutrimenta Sinica ; (6)1956.
Artigo em Chinês | WPRIM | ID: wpr-678366
ABSTRACT

Objective:

To determine the glycemic index of common cereals and tubers products in China, and to examine the relationship among the response of blood glucose and the type of carbohydrate, food processing, and food digestion and absorption.

Methods:

8-12 subjects in each group were assigned randomly. Fasting blood sugar was measured first and then 50 g glucose or the test meal was taken, and blood glucose was measured again 2 hours later.The food used in the test meal contained the carbohydrate content, equivalent to 50 g glucose according to the Table of Food Composition (1991). 50 g glucose was used as the control food. GI of test meal was calculated by Wolver method.

Results:

The study showed the glycemic index of common foods, including 9 sugars, 62 cereals and tubers products.

Conclusion:

The different foods with same amount of carbohydrate have different GI. The characteristics of starch and food processing are more important in predicting GI value, and GI varies also with the rate of starch digestion and hydrolysis in man.

Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Tipo de estudo: Estudo prognóstico Idioma: Chinês Revista: Acta Nutrimenta Sinica Ano de publicação: 1956 Tipo de documento: Artigo

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Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Tipo de estudo: Estudo prognóstico Idioma: Chinês Revista: Acta Nutrimenta Sinica Ano de publicação: 1956 Tipo de documento: Artigo