Glycaemic index of conventional carbohydrate meals.
The glycaemic index (GI) and the triacylglycerol response were measured in thirty non-insulin-dependent diabetes mellitus patients given 50 g portions of five different conventional Indian meals containing semolina (Triticum aestivum) cooked by two different methods, or combinations of semolina and pulse (black gram dhal (Phaseolus mungo), green gram dhal (Phaseolus aureus) or Bengal gram dhal (Cicer arietum)). There were no significant differences among meals in mean GI except for meals based on roasted semolina or semolina-black gram dhal. Compared with the blood glucose response for a 50 g glucose load, only meals based on steam-cooked semolina and semolina-Bengal gram dhal elicited a significantly lower response at 1 h postprandially, and only meals based on semolina-black gram dhal at 2 h postprandially. No significant differences were found among the meals in the triacylglycerol-response.
Mani
U V
UV
Department of Foods and Nutrition, M.S. University of Baroda, Gujarat, India.
Pradhan
S N
SN
Mehta
N C
NC
Thakur
D M
DM
Iyer
U
U
Mani
I
I
D001786:Blood Glucose / Q000378:metabolism*; D003924:Diabetes Mellitus, Type 2 / Q000378:metabolism*; D004040:Dietary Carbohydrates / Q000378:metabolism*; D007887:Fabaceae; D005260:Female; D005951:Glucose Tolerance Test; D006801:Humans; D007194:India; D008297:Male; D008875:Middle Aged; D012275:Oryza; D010946:Plants, Medicinal; D014280:Triglycerides / Q000378:metabolism
D001786:Blood Glucose; D004040:Dietary Carbohydrates; D014280:Triglycerides