The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods
نویسندگان
چکیده
منابع مشابه
The use of different reference foods in determining the glycemic index of starchy and non-starchy test foods
BACKGROUND Glycemic index (GI) is intended to be a property of food but some reports are suggestive that GI is influenced by participant characteristics when glucose is used as a reference. OBJECTIVE To examine the influence of different reference foods on observed GI. DESIGN The GIs of five varieties of rice and a sugary beverage (LoGiCane™) were tested in 31 European and 32 Chinese partic...
متن کاملStarchy foods and glycemic index.
Different starchy foods produce different glycemic responses when fed individually, and there is some evidence that this also applies in the context of the mixed meal. A major reason appears to relate to the rate at which the foods are digested and the factors influencing this. A similar ranking in terms of glycemic response to specific foods is seen independent of the carbohydrate tolerance st...
متن کاملUK consumer perceptions of starchy foods.
To gain an understanding of UK consumer attitudes and beliefs regarding starchy foods and their dietary role, a questionnaire based on the theory of planned behaviour was developed and sent out to a UK consumer sample (n 800). The content focused on attitudes and beliefs towards starchy foods, perceived barriers towards increasing their intake (e.g. cost, habit, social influences), perceptions ...
متن کاملEffects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods.
The development of lower-glycaemic index (GI) foods requires simple, palatable and healthy strategies. The objective of the present study was to determine the most effective dose of a novel viscous fibre supplement (PGX®) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water × 3) and six starchy foods with a range of GI values (52-72) alo...
متن کاملChemical Compositions and Resistant Starch Content in Starchy Foods
Resistant Starch (RS) is one of nature’s most interesting bioactive compounds. There is a wide variety of starchy food plants in Thailand that are good sources of RS, but they have not been well studied. As such, this study was carried out to investigate the potential food source of RS. Twenty-two promising food plants were selected. The samples included (1) cereals comprised of five long grain...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nutrition Journal
سال: 2014
ISSN: 1475-2891
DOI: 10.1186/1475-2891-13-50