AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each...AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food.Finger capillary blood samples were collected at the start of eating and 15,30,45,60,90 and 120 min after consumption.The GI and Ⅱ of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods.The GL for each test food was determined from its GI value and carbohydrate content.RESULTS:The results showed that brown rice elicited the highest postprandial glucose and insulin responses,followed by taro,adlay,yam and mung bean noodles,which produced the lowest.Among the five starchy foods,brown rice evoked the highest GI and GL at 82±0.2 and 18±0.2,followed by taro(69±0.4,12±0.2),adlay(55±0.4,10±0.2),yam(52±0.3,9±0.0)and mung bean noodles(28±0.5,7±0.2),respectively.The Ⅱ values of the test foods corresponded with GI values.Similarly,brown rice gave the highest Ⅱ at 81±0.1,followed by taro(73±0.3),adlay(67±0.3),yam(64±0.5) and mung bean noodles(38±0.3).All five starchy foods had lower GI,GL and Ⅱ than reference bread(P<0.05).CONCLUSION:The GI,GL and Ⅱ values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus.展开更多
文摘AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food.Finger capillary blood samples were collected at the start of eating and 15,30,45,60,90 and 120 min after consumption.The GI and Ⅱ of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods.The GL for each test food was determined from its GI value and carbohydrate content.RESULTS:The results showed that brown rice elicited the highest postprandial glucose and insulin responses,followed by taro,adlay,yam and mung bean noodles,which produced the lowest.Among the five starchy foods,brown rice evoked the highest GI and GL at 82±0.2 and 18±0.2,followed by taro(69±0.4,12±0.2),adlay(55±0.4,10±0.2),yam(52±0.3,9±0.0)and mung bean noodles(28±0.5,7±0.2),respectively.The Ⅱ values of the test foods corresponded with GI values.Similarly,brown rice gave the highest Ⅱ at 81±0.1,followed by taro(73±0.3),adlay(67±0.3),yam(64±0.5) and mung bean noodles(38±0.3).All five starchy foods had lower GI,GL and Ⅱ than reference bread(P<0.05).CONCLUSION:The GI,GL and Ⅱ values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus.
