Hostname: page-component-586b7cd67f-t7fkt Total loading time: 0 Render date: 2024-11-23T01:09:17.176Z Has data issue: false hasContentIssue false
  • English
  • Français

Low glycaemic-index foods

Published online by Cambridge University Press:  09 March 2007

Inger Björck ,
Helena Liljeberg  and
Elin Östman
Inger Björck*
Affiliation:
Department of Applied Nutrition and Food Chemistry, Chemical Center, Lund University, PO Box 124, S-221 00, Lund, Sweden
Helena Liljeberg
Affiliation:
Department of Applied Nutrition and Food Chemistry, Chemical Center, Lund University, PO Box 124, S-221 00, Lund, Sweden
Elin Östman
Affiliation:
Department of Applied Nutrition and Food Chemistry, Chemical Center, Lund University, PO Box 124, S-221 00, Lund, Sweden
*
*Corresponding author: I. Björck, fax +46 46 222 9738, email [email protected]
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.

Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals and potato products, have a high GI. Studies in our laboratory show that it is possible to significantly lower the GI of starchy foods, for example by choice of raw material and/or by optimizing the processing conditions. Such low-GI foods may or may not influence glucose tolerance at a subsequent meal. Consequently, certain low-GI breakfasts capable of maintaining a net increment in blood glucose and insulin at the time of the next meal significantly reduced post-prandial glycaemia and insulinaemia following a standardized lunch meal, whereas others had no ‘second-meal’ impact. These results imply that certain low-GI foods may be more efficient in modulating metabolism in the long term. Although the literature supports a linear correlation between the GI and insulinaemic index (II) of foods, this is not always the case. Consequently, milk products elicited elevated IIs, indistinguishable from a white bread reference meal, despite GIs in the lower range. This inconsistent behaviour of milk products has not been acknowledged, and potential metabolic consequences remain to be elucidated.

Keywords

Glycaemic indexInsulinaemic indexMetabolic syndromeSecond-meal effectCarbohydratesStarchResistant starchDietary fibre
Type
Research Article
Information
British Journal of Nutrition , Volume 83 , Issue S1 , June 2000 , pp. S149 - S155
Copyright
Copyright © The Nutrition Society 2000

References

Åkerberg, A, Liljeberg, H, Björck, I (1998) Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices. Journal of Cereal Science 28, 71–80.CrossRefGoogle Scholar
Åkerberg, AKE, Liljeberg, HGM, Granfeldt, YE, Drews, A, Björck, IM (1998) An in vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fibre. Journal of Nutrition 42, 651–659.CrossRefGoogle Scholar
Björck, I, Liljeberg, H, Granfeldt, Y, Åkerberg, A (1996) Stärkelsens nutritionella egenskaper i livsmedel. Motiv och metoder för optimering — en utmaning för livsmedelsindustrin!. Scandinavian Journal of Nutrition 40, 38–42.Google Scholar
Braaten, JT, Wood, P, Scott, FW, Riedel, KD, Poste, L, Collins, W (1991) Oat gum lowers glucose and insulin after an oral glucose load. American Journal of Clinical Nutrition 53, 1425–1430.CrossRefGoogle ScholarPubMed
Brand, J, Colagiuri, S, Crossman, S, Allen, A, Roberts, D, Truswell, S (1991) Low-glycemic index foods improve long term glycemic control in NIDDM. Diabetes Care 14, 95–101.CrossRefGoogle ScholarPubMed
Bucalossi, A, Conti, A, Lombardo, S, Marsilii, A, Petruzzi, E, Piazza, E, Pulini, M (1990) Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diabetes Nutrition Metabolism 3, 143–151.Google Scholar
Crapo, P, Insel, J, Sperling, M, Kolterman, O (1981) Comparison of serum glucose, insulin and glucagon responses to different types of complex carbohydrates in non-insulin-dependent diabetic patients. American Journal of Clinical Nutrition 34, 184–190.CrossRefGoogle Scholar
DelPrato, S, Leonetti, F, Simonson, DC, Sheehan, P, Matsuda, M, DeFronzo, RA (1994) Effect of sustained physiologic hyperinsulinaemia and hyperglycaemia on insulin secretion and insulin sensitivity in man. Diabetologia 37, 1025–1035.CrossRefGoogle Scholar
FAO/WHO (1998), Carbohydrates in human nutrition: report of a joint FAO/WHO expert consultation. FAO Food and Nutrition Paper 66, 1–140.Google Scholar
Foster-Powell, K, Miller, JB (1995) International tables of glycemic index. American Journal of Clinical Nutrition 62, 871S-893S.CrossRefGoogle ScholarPubMed
Frost, G, Leeds, A, Trew, G, Margara, R, Dornhorst, A (1998) Insulin sensitivity in women at risk of coronary heart disease and the effect of a low GI diet. Metabolism 47, 1245–1251.CrossRefGoogle Scholar
Frost, G, Leeds, AA, Doré, CJ, Madeiros, S, Brading, S, Dornhorst, A (1999) Glycaemic index as a determinant of serum HDL-cholesterol concentration. Lancet 353, 1045–1048.CrossRefGoogle ScholarPubMed
Gannon, MC, Nuttall, FQ, Krezowski, PA, Billington, CJ, Parker, S (1986) The serum insulin and plasma glucose responses to milk and fruit products in type 2 (non-insulin-dependent) diabetic patients. Diabetologia 29, 784–791.CrossRefGoogle ScholarPubMed
Golay, A, Koellreuter, B, Bloise, D, Assal, J-P, Würsch, P (1992) The effect of muesli or cornflakes at breakfast on carbohydrate metabolism in type 2 diabetic patients. Diabetic Research in Clinical Practice 15, 135–142.CrossRefGoogle ScholarPubMed
Granfeldt, Y, Björck, I (1991) Glycemic response to starch in pasta: a study of mechanism of limited enzyme availability. Journal of Cereal Science 14, 47–61.CrossRefGoogle Scholar
Granfeldt, Y, Liljeberg, H, Drews, A, Newman, R, Björck, I (1994) Glucose and insulin responses to barley products: influence of food structure and amylose–amylopectin ratio. American Journal of Clinical Nutrition 59, 1075–1082.CrossRefGoogle ScholarPubMed
Granfeldt, Y, Hagander, B, Björck, I (1995) Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre. European Journal of Clinical Nutrition 49, 189–199.Google ScholarPubMed
Holt, S, Miller, JB, Petocz, P (1996) Interrelationships among post prandial satiety, glucose and insulin responses and changes in subsequent food intake. European Journal of Clinical Nutrition 50, 788–797.Google Scholar
Järvi, AE, Karlström, BE, Granfeldt, YE, Björck, IME, Asp, N-G, Vessby, BOH (1999) Improved glycemic control and lipid profile and nomalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients. Diabetes Care 22, 10–18.CrossRefGoogle Scholar
Jenkins, DJA, Wolever, TMS, Taylor, RH, Barker, H, Fielden, H, Baldwin, JM, Bowling, AC, Newman, HC, Jenkins, AL, Goff, DV (1981) Glycemic index of foods: a physiological basis for carbohydrate exchange. American Journal of Clinical Nutrition 34, 362–366.CrossRefGoogle Scholar
Jenkins, DJA, Wolever, TMS, Taylor, RH, Griffiths, C, Krzeminska, K, Lawrie, JA, Bennett, CM, Geoff, DV, Sarson, DL, Bloom, SR (1982) Slow release dietary carbohydrate improves second meal tolerance. American Journal of Clinical Nutrition 35, 1339–1346.CrossRefGoogle ScholarPubMed
Jenkins, DJA, Wolever, TMS, Kalmusky, J, Giudici, S, Giordano, C, Wong, GS, Bird, JN, Patten, R, Hall, M, Bucley, G, Little, JA (1985) Low glycemic index carbohydrate foods in the management of hyperlipidemia. American Journal of Clinical Nutrition 42, 604–617.CrossRefGoogle ScholarPubMed
Jenkins, DJ, Wolever, TM, Kalmusky, J, Guidici, S, Giordano, C, Patten, R, Wong, GS, Bird, JN, Hall, M, Buckley, G, Csima, A, Little, JA (1987) Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods. American Journal of Clinical Nutrition 46, 66–71.CrossRefGoogle ScholarPubMed
Jenkins, DJA, Wolever, TMS, Collier, GR, Ocana, A, Rao, AV, Buckley, G, Lam, Y, Mayer, A, Thompson, LU (1987) Metabolic effects of a low-glycemic-index diet. American Journal of Clinical Nutrition 46, 968–975.CrossRefGoogle ScholarPubMed
Liljeberg, H, Björck, I (1994) Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. European Journal of Clinical Nutrition 48, 151–163.Google ScholarPubMed
Liljeberg, HGM, Björck, IME (1996) Delayed gastric emptying rate as a potential mechanism for lowered glycemia after eating sourdough bread: studies in humans and rats using test products with added organic acids or an organic salt. American Journal of Clinical Nutrition 64, 883–893.CrossRefGoogle ScholarPubMed
Liljeberg, H, Björck, I (1998) Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. European Journal of Clinical Nutrition 52, 368–371.CrossRefGoogle ScholarPubMed
Liljeberg, H, Granfeldt, Y, Björck, I (1992) Metabolic response to starch in bread containing intact kernels versus milled flour. European Journal of Clinical Nutrition 46, 561–575.Google ScholarPubMed
Liljeberg, HGM, Lönner, CH, Björck, IME (1995) Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. Journal of Nutrition 125, 1503–1511.Google ScholarPubMed
Liljeberg, HGM, Granfeldt, YE, Björck, IME (1996) Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. Journal of Nutrition 126, 458–466.CrossRefGoogle ScholarPubMed
Liljeberg, HGM, Åkerberg, AKE, Björck, IME (1999) Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects. American Journal of Clinical Nutrition 69, 647–655.CrossRefGoogle ScholarPubMed
Liu, S, Stampfer, MJ, Manson, JE, Hu, FB, Franz, M, Willet, WCA (1998) A prospective study of glycaemic load and risk of myocardial infarction in women. FASEB Journal 12, A260.Google Scholar
Miller, JB, Pang, E, Broomhead, L (1995) The glycaemic index of foods containing sugars: comparison of foods with naturally occurring versus added sugars. British Journal of Nutrition 73, 613–623.CrossRefGoogle Scholar
Salmerón, J, Ascherio, A, Rimm, EB, Colditz, GA, Spiegelman, D, Jenkins, DJ, Stampfer, MJ, Wing, AL, Willett, WC (1997) Dietary fibre, glycemic load, and risk of NIDDM in men. Diabetes Care 20, 545–550.CrossRefGoogle ScholarPubMed
Salmerón, J, Manson, JE, Stampfer, MJ, Colditz, GA, Wing, AL, Willett, WC (1997) Dietary fibre, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. Journal of the American Medical Association 277, 472–477.CrossRefGoogle ScholarPubMed
Scheppach, W, Fabian, C, Sachs, M, Kasper, H (1988) Effect of starch malabsorption on faecal SCFA excretion in man. Scandinavian Journal of Gastroenterology 23, 755–759.CrossRefGoogle Scholar
Slabber, M, Barnard, HC, Kuyl, JM, Dannhauser, A, Schall, R (1994) Effect of a low-insulin-response, energy-restricted diet in weight loss and plasma insulin concentrations in hyperinsulinemic obese females. American Journal of Clinical Nutrition 60, 48–53.CrossRefGoogle ScholarPubMed
Thorburn, A, Muir, J, Proitto, J (1993) Carbohydrate fermentation lowers hepatic glucose output in healthy subjects. Metabolism 42, 780–785.CrossRefGoogle ScholarPubMed
Tovar, J, Granfeldt, Y, Björck, I (1992) Effects of processing on blood glucose and insulin responses to starch in legumes. Journal of Agricultural and Food Chemistry 40, 1846–1851.CrossRefGoogle Scholar
Wolever, T (1990) The glycemic index. World Review of Nutrition and Dietetics 62, 120–185.CrossRefGoogle ScholarPubMed
Wolever, T, Jenkins, DJ (1992) Beneficial effect of a low glycaemic index diet in type 2 diabetes. Diabetes Medicine 9, 451–458.CrossRefGoogle ScholarPubMed
Wolever, T, Bentum-Williams, A, Jenkins, D (1995) Physiological modulation of plasma free fatty-acid concentration by diet. Diabetes Care 18, 962–970.CrossRefGoogle ScholarPubMed