The glycemic Index of domestic foods

Ying Fen Huang, Yi Ting Lin, Wen Hsin Chang, Chiao Ming Chen, Jen Fang Liu

研究成果: 雜誌貢獻文章同行評審

摘要

Carbohydrates contained in food and drinks have the greatest relevance to health promotion and disease prevention. In 1981, Jenkins first introduced the glycemic index (GI) by comparing the postprandial blood glucose incremental area under the curve (IAUC) of different carbohydrate-containing foods. We could find no local reference data on domestic processed foods in Taiwan. During the past 10 months, the GI value of 21 fresh foods and processed foods were measured in our lab, including reference food (i.e., glucose and toast, home-cooked foods, and processed foods. Among rice varieties, the highest GI was waxy rice which contained the highest amylopectin amount. For processed foods, the highest GI was steamed buns, and the lowest GI was the black chocolate which also contained the highest fat content. The database of GI values of home-cooked and processed foods can be used as reference data and instructional material when conducting nutritional education and dietary planning by dietitians, nutritionists, coaches, athletes, or other specific groups.
原文英語
頁(從 - 到)46-53
頁數8
期刊Nutritional Sciences Journal
32
發行號2
出版狀態已發佈 - 六月 2007

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

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