The glycaemic index of a range of gluten-free foods.
OBJECTIVE
The number of people with both diabetes and coeliac disease is increasing. This study examined the effect of gluten-free, as opposed to gluten-replete carbohydrate containing foods, on post-prandial blood glucose concentrations.


METHODS
The glycaemic index of six commonly used gluten-free carbohydrates are reported and compared with published figures for similar non-gluten-free products.


RESULTS
The results indicate that the glycaemic index of gluten-free and gluten containing foods are similar.


CONCLUSIONS
The inclusion of gluten-free foods in the diet of diabetic individuals with coeliac disease should not compromise glycaemic control.
Packer
S C
SC
Department of Nutrition & Dietetics, Hammersmith Hospital, London, UK.
Dornhorst
A
A
Frost
G S
GS
D001786:Blood Glucose / Q000378:metabolism*; D001939:Bread; D002446:Celiac Disease / Q000150:complications / Q000178:diet therapy; D048909:Diabetes Complications; D003920:Diabetes Mellitus / Q000178:diet therapy; D004040:Dietary Carbohydrates / Q000008:administration & dosage*; D005260:Female; D005983:Glutens / Q000008:administration & dosage*; D006801:Humans; D008297:Male; D008875:Middle Aged
D001786:Blood Glucose; D004040:Dietary Carbohydrates; D005983:Glutens