Hostname: page-component-78c5997874-j824f Total loading time: 0 Render date: 2024-11-09T08:31:39.211Z Has data issue: false hasContentIssue false
  • English
  • Français

The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars*

Published online by Cambridge University Press:  09 March 2007

Janette Brand Miller ,
Edna Pang  and
Louise Broomhead
Janette Brand Miller
Affiliation:
Human Nutrition Unit, Department of Biochemistry, University of Sydney, NSW, Australia
Edna Pang
Affiliation:
Human Nutrition Unit, Department of Biochemistry, University of Sydney, NSW, Australia
Louise Broomhead
Affiliation:
Human Nutrition Unit, Department of Biochemistry, University of Sydney, NSW, Australia
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The primary aim of the present study was to expand the glycaemic index (GI) database by determining the GI and insulin index values of thirty-nine foods containing sugars in healthy adults. The second aim was to examine the hypothesis that glycaemic and insulin responses to foods which contain added sugar(s) are higher than responses to foods containing naturally-occurring sugars. Eight healthy subjects drawn from a pool of eighteen consumed 50 g carbohydrate portions (except 25 g carbohydrate portions for fruits) of the test foods. The GI and insulin index were determined according to standardized methodology and expressed on a scale on which glucose = 100. The median GI and insulin index values of all foods tested were 56 (range 14 to 80) and 56 (range 24 to 124) respectively. The median GI of the foods containing added sugars was similar to that of foods containing naturally-occurring sugars (58 v. 53 respectively, P = 0·08). Likewise, the median insulin index of the foods containing added sugars was not significantly different from that of foods containing naturally-occurring sugars (61 v. 56 respectively, P = 0·16). There was no evidence of‘rebound hypoglycaemia’or excessive insulin secretion relative to the glucose response. We conclude that most foods containing sugars do not have a high GI. In addition, there is often no difference in responses between foods containing added sugars and those containing naturally-occurring sugars.

Keywords

Glycaemic indexPlasma glucoseInsulinSugarsCarbohydrate
Type
Glycaemic index of foods containing sugar
Information
British Journal of Nutrition , Volume 73 , Issue 4 , April 1995 , pp. 613 - 623
Copyright
Copyright © The Nutrition Society 1995

References

Baghurst, K. I., Record, S. J., Syrette, J. A., Crawford, D. A. & Baghurst, P. A. (1989). Intakes and sources of a range of dietary sugars in various Australian populations. Medical Journal of Australia 151, 512–528.CrossRefGoogle ScholarPubMed
Bornet, F. R. J., Costagliola, D., Rizkalla, S. W., Blayo, A., Fontvieille, A. M., Haardt, M. J., Letanoux, M., Tchobroutsky, G. & Slama, G. (1987). Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics. American Journal of Clinical Nutrition 45, 588–595.CrossRefGoogle Scholar
Brand, J. C., Nicholson, P. L., Thorburn, A. W. & Truswell, A. S. (1985). Food processing and the glycemic index. American Journal of Clinical Nutrition 42, 1192–1196.CrossRefGoogle ScholarPubMed
Brand Miller, J. (1994). Invited editorial. The glycaemic index of foods. Asia Pacific Journal of Clinical Nutrition 2, 107–110.Google Scholar
Brand Miller, J. & Lobbezoo, I. (1994). Replacing starch with sucrose in a high glycaemic index breakfast cereal lowers glycaemic and insulin responses. European Journal of Clinical Nutrition 48, 749–752.Google Scholar
Chew, I., Brand, J. C., Thorburn, A. W. & Truswell, A. S. (1988). Application of glycaemic index to mixed meals. American Journal of Clinical Nutrition 47, 53–56.CrossRefGoogle ScholarPubMed
DeFronzo, R. A., Bonadonna, R. C. & Ferrannini, E. (1992). Pathogenesis of NIDDM - a balanced overview. Diabetes Care 15, 318–368.Google Scholar
Delarue, J., Normand, S., Pachiaudi, C., Beylot, M., Lamisse, F. & Riou, J. P. (1993). The contribution of naturally labelled 13C-fructose to glucose appearance in humans. Didetologia 36, 338–345.CrossRefGoogle Scholar
Department of Health (1989). Dietary Sugars and Human Disease. Report of the Panel on Dietary Sugars. Report on Health and Social Subjects no. 37. London: H.M. Stationery Office.Google Scholar
Dixon, W. J. (1953). Critical ratios for testing an extreme value in a set of measurements. Biometrics 9, 74–76.Google Scholar
English, R. & Lewis, J. (1991). Nutritional Values of Australian Foods. Canberra: Australian Government Printing Service.Google Scholar
Glinsmann, W. H., Irausquin, H. & Park, Y. K. (1986). Evaluation of health aspects of sugars Contained in carbohydrate sweeteners. Journal of Nutrition 116, S5–216.CrossRefGoogle ScholarPubMed
Holt, S., Brand, J. C., Soveny, C. & Hansky, J. (1992). Relationship of satiety to postprandial glycemic, insulin and cholecystokinin responses. Appetite 18, 129–141.Google Scholar
Jenkins, D. J. A., Wolever, T. M. S. & Jenkins, A. L. (1988). Starchy foods and glycemic index. Diabetes Care 11, 149–159.Google Scholar
Jenkins, D. J. A., Wolever, T. M. S., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M., Bowling, A. C., Newman, H. C., Jenkins, A. L. & Goff, D. V. (1981). Glycemic index of foods: a physiological basis for carbohydrate exchange. American Journal of Clinical Nutrition 34, 362–366.Google Scholar
Lyons, P. M. & Truswell, A. S. (1988). Serotonin precursor influenced by type of carbohydrate meal in healthy adults. American Journal of Clinical Nutrition 47, 433–439.Google Scholar
Nuttall, F. Q., Mooradian, A. D., Gannon, M. C., Billington, C. & Krezowski, P. (1984). Effect of protein ingestion on the glucose and insulin response to a standardised oral glucose load. Diabetes Care 7, 465–470.Google Scholar
Southgate, D. A. T., Paul, A. A., Dean, A. C. & Christie, A. A. (1978). Free sugars in foods. Journal of Human Nutrition 32, 335–347.Google ScholarPubMed
Thomas, D. E., Brotherhood, J. R. & Brand, J. C. (1991). Carbohydrate feeding before exercise: effect of glycemic index. International Journal of Sports Medicine 12, 180–186.Google Scholar
Wolever, T. M. S., Jenkins, D. J. A., Jenkins, A. L. & Josse, R. G. (1991). The glycemic index: methodology and clinical implications. American Journal of Clinical Nutrition 54, 846–854.CrossRefGoogle ScholarPubMed
Wolever, T. M. S., Nguyen, P.-M., Chiasson, J.-L., Hunt, J. A., Josse, R. G., Palmason, C., Rodger, N. W., Ross, S. A., Ryan, E. A. & Tan, M. H. (1994). Determinants of diet glycemic index calculated retrospectively from diet records of 342 individuals with non-insulin-dependent diabetes mellitus. American Journal of Clinical Nutrition 59, 1265–1269.Google Scholar