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Clinical Trial
. 1981 Mar;34(3):362-6.
doi: 10.1093/ajcn/34.3.362.

Glycemic index of foods: a physiological basis for carbohydrate exchange

D J Jenkins, T M Wolever, R H Taylor, H Barker, H Fielden, J M Baldwin, A C Bowling, H C Newman, A L Jenkins, D V Goff
Clinical Trial

Glycemic index of foods: a physiological basis for carbohydrate exchange

D J Jenkins et al. Am J Clin Nutr. 1981 Mar.

Abstract

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.

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Comment in

  • The glycemic index at 20 y.
    Ludwig DS, Eckel RH. Ludwig DS, et al. Am J Clin Nutr. 2002 Jul;76(1):264S-5S. doi: 10.1093/ajcn/76/1.264S. Am J Clin Nutr. 2002. PMID: 12081849 No abstract available.

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