Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-23T17:04:45.688Z Has data issue: false hasContentIssue false
  • English
  • Français

Nutrient composition is a poor determinant of the glycaemic response

Published online by Cambridge University Press:  09 March 2007

Sudha Sud  and
Sudha Sud
Sudha Sud
Affiliation:
Department of Physiology, All India Institute of Medical Sciences, New Delhi, 110 029, India
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.

1. The glycaemic response of healthy males to potato, bread, rice and green gram (Phaseoh aureus Roxb.) was compared with that to meals equivalent to these foods in terms of carbohydrate, protein, fat and fibre content, but made up of maize flour, casein, maize oil and ispaghula husk.

2. Natural foods led to a higher postprandial glycaemia than their respective equivalents, but the difference was significant only in the case of potato at 0.5 h (P < 0.05).

3. The insulin response, studied only in the case of rice and green gram, followed a trend similar to the glycaemic response but the differences between natural foods and equivalents were even more marked.

4. A food is more than the sum of its major nutrients. Several poorly understood factors may contribute to the glycaemic response to a food. In addition to the quantity of nutrients, the response may be the result of the specific type of nutrients, non-nutrient chemicals and anti-nutrients composing the food, and their unique physical arrangement within the food.

Type
Research Article
Information
British Journal of Nutrition , Volume 59 , Issue 1 , January 1988 , pp. 5 - 12
Copyright
Copyright © The Nutrition Society 1988

References

Armitage, P. (1971). Statistical Methods in Medical Research, pp. 203–207. Oxford : Blackwell Scientific Publications.Google Scholar
Brand, J.C., Nicholson, P.L., Thorburn, A.W. & Truswell, A.S. (1985). American Journal of Clinical Nutrition 42, 1192–1196.CrossRefGoogle Scholar
Collings, P., Williams, C. & MacDonald, I. (1981). British Medical Journal 282, 1032.CrossRefGoogle Scholar
Crapo, P.A., Kolterman, 0.G., Waldeck, N., Reaven, G.M. & Olefsky, J.M. (1980). American Journal of Clinical Nutrition 33, 1723–1728.CrossRefGoogle Scholar
Englyst, H.N. & Cummings, J.H. (1987). American Journal of Clinical Nutrition 45, 423–431.CrossRefGoogle Scholar
Flatt, P.R. & Bailey, C.J. (1984). British Journal of Nutrition 51, 403–413.CrossRefGoogle Scholar
Florholmen, J., Arvidsson-Lenner, R., Jorde, R. & Burhol, P.G. (1982). Acta Medica Scandinavica 212, 237–239.CrossRefGoogle Scholar
Goddard, M.S., Young, G. & Marcus, R. (1984). American Journal of Clinical Nutrition 39, 388–392.Google Scholar
Gopalan, C., Ramasastri, B.V. & Balasubramanian, S.C. (1971). Nutritive Value oflndian Foods. Hyderabad: National Institute of Nutrition. Indian Council of Medical Research.Google Scholar
Hagander, B., Schersten, B., Asp, N.G., Sartor, G., Agardh, C.-D., Schrezenmeir, J., Kasper, H., Ahren, B. & Lundquist, I. (1984). Acta Medica Scandinavica 215, 205–213.CrossRefGoogle Scholar
Jain, R.C., Vyas, C.R. & Mahatma, 0.P. (1973). Lancet ii, 1491.CrossRefGoogle Scholar
Jarjis, H.A., Blackburn, N.A., Redfern, J.S. & Read, N.W. (1984). British Journal of Nutrition 51, 371–378.CrossRefGoogle Scholar
Jenkins, D.J.A., Wolever, T.M.S., Jenkins, A.L., Josse, R.G. & Wong, G.S. (1984). Lancet ii, 388–391.Google Scholar
Jenkins, D.J.A., Wolever, T.M.S., Leeds, A.R., Gassul, M.A., Wainsman, P., Dilawari, J., Goff, D.V., Metz, G.L. & Alberti, K.G.M.M. (1978). British Medical Journal i, 1392–1394.CrossRefGoogle 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). American Journal of Clinical Nutrition 34, 362–366.CrossRefGoogle Scholar
Jovanovic, L., Peterson, C.M. & Choppin, J. (1985). In Nutrition and Diabetes, pp. 187–199 [Jovanovic, L. and Peterson, C. M., editors]. New York: Alan R. Liss Inc.Google Scholar
Kamath, M.V. & Belavady, B. (1980). Journal of Science of Food and Agriculture 31, 194–202.CrossRefGoogle Scholar
Leatherdale, B.A., Panesar, R.K., Singh, G., Atkins, T.W., Bailey, C.J. & Bignell, A.H.C. (1981). British Medical Journal 282, 1823–1824.CrossRefGoogle Scholar
Mertz, W., Toepfer, E.W., Roginski, E.E. & Polansky, M.M. (1974). Federation Proceedings 33, 2275–2280.Google Scholar
Pikaar, N.A., Wedel, M., van Dokkum, W. & Hermus, R.J.J. (1985). Proceedings of the Nutrition Society 44, 68A.Google Scholar
Rao, R.H. (1983). American Journal of Clinical Nutrition 38, 440–444.CrossRefGoogle Scholar
Read, N.W. & Welch, I.McL. (1985). In Food and the Gut, pp. 45–56 [Hunter, J. O. and Jones, V. A., editors]. London: Balliere Tindall.Google Scholar
Read, N.W., Welch, I.McL., Austen, C.J., Barnish, C., Bartlett, C.E., Baxter, A.J., Brown, G., Compton, M.E., Hume, K.E., Storie, I. & Worlding, J. (1986). British Journal of Nutrition 55, 43–47.CrossRefGoogle Scholar
Sahi, A., Bijlani, R.L., Karmarker, M.G. & Nayar, U. (1984). Indian Journal of Physiology and Pharmacology 28, Suppl. 1, 11.Google Scholar
Sahi, A., Bijlani, R.L., Kdrmarkar, M.G. & Nayar, U. (1985a) Nutrition Research 5, 1431–1435.CrossRefGoogle Scholar
Sahi, A., Bijlani, R.L., Kdrmarkar, M.G. & Nayar, U. (1985b). Abstracts of Original Communications, XZIIth International Congress of Nutrition, Brighton p.65.Google Scholar
Sahi, A., Bijlani, R.L., Karmarkar, M.G. & Nayar, U. (1985c). Indian Journal of Physiology and Pharmacology 29, Suppl. 1, 76–77.Google Scholar
Sartor, G., Carlstrom, S. & Schersten, B. (1981). Acta Medica Scandinavica 656, Suppl., 51–53.Google Scholar
Siddhu, A., Sud, S., Bijlani, R.L., Karmarkar, M.G. & Nayar, U. (1986). Indian Journal of Physiology and Pharmacology 30 Suppl. 1, 69–70.Google Scholar
Southgate, D.A.T., Bailey, B., Collinson, E. & Walker, A.F. (1976). Journal of Human Nutrition 30, 303–313.Google Scholar
Tappy, L., Wursch, P., Randin, J.P., Felber, J.P. & Jequier, E. (1986). American Journal of Clinical Nutrition 43, 30–36.CrossRefGoogle Scholar
Thompson, L.U., Yoon, J.H., Jenkins, D.J.A., Wolever, T.M.S. & Jenkins, A.L. (1984). American Journal of Clinical Nutrition 39, 745–751.CrossRefGoogle Scholar
Thorne, M.J., Thompson, L.U. & Jenkins, D.J.A. (1983). American Journal of Clinical Nutrition 38, 481–488.CrossRefGoogle Scholar
US Department of Agriculture (1971). Nutritive Values of Food. Home and Garden Bulletin no. 72. Cited by Howard, R.B. & Herbold, N.H. (1978). Nutrition in Clinical Care, p. 621. New York: McGraw-Hill Book Company.Google Scholar
Vaaler, S., Hanssen, K.F. & Aagenaes, 0. (1980). Acta Medica Scandinavica 208, 389–391.CrossRefGoogle Scholar
Wong, S. & O'Dean, K. (1983). American Journal of Clinical Nutrition 37, 66–70.CrossRefGoogle Scholar
Yoon, J.H., Thompson, L.U. & Jenkins, D.J.A. (1983). American Journal of Clinical Nutrition 38, 835–842.CrossRefGoogle Scholar