Glycemic index of foods: a physiological basis for carbohydrate exchange.
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.
D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D050260:Carbohydrate Metabolism; D004032:Diet; D003927:Diet, Diabetic / Q000639:trends; D004040:Dietary Carbohydrates / Q000032:analysis / Q000378:metabolism*; D004041:Dietary Fats / Q000378:metabolism; D004043:Dietary Fiber / Q000378:metabolism; D004044:Dietary Proteins / Q000378:metabolism; D005260:Female; D005504:Food Analysis; D006801:Humans; D008297:Male
D001786:Blood Glucose; D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins