Purpose: The purpose of this study was to evaluate the blood glucose, insulin, glycemic index (GI) and glycemic load (GL) according to differences of main ingredients carbohydrate foods in healthy adult males. Methods: 125 male subjects were volunteered after 12 hours of fasting. Twenty - seven test...
Purpose: The purpose of this study was to evaluate the blood glucose, insulin, glycemic index (GI) and glycemic load (GL) according to differences of main ingredients carbohydrate foods in healthy adult males. Methods: 125 male subjects were volunteered after 12 hours of fasting. Twenty - seven test foods were selected and evaluated using the recipe of each rice, jelly, noodle, rice cake, bread, and puffed grain. For each test food, tests were repeated in at least eight subjects. Blood glucose and insulin levels were then measured at 0, 15, 30, 60, 90, and 120 min after consuming glucose, and each test food contained 50 g of carbohydrates. The GI value of each test food was calculated based by expressing the incremental area under the blood glucose response curve (IAUC) of each subject’s average IAUC for the reference food. The GL value was calculated reflect the GI of the test food and the amount of carbohydrate per serving. Result: Among the food categories, rice produced a wide range of GI values from 35.4 for cooked barley to 92.4 for cooked black rice, while most of rices were high GL. There was no significant difference in jelly foods according to the material, and all showed high GI and low GL. The GI of all noodles, bread, puffed grain showed no significant difference according to ingredients of noodles and low- or medium-GI category ranged but high GL. 80.7 for Baeksilgi was significantly higher than the potato cake, Karaedduk. The Karaedduk and potato cake showed low GI, but all rice cake showed high GL. Conclusion: In conclusion, this study suggests that ingredients of carbohydrate-food is an important determinant of GI values. The importance of GL as a qualitative indicator of carbohydrate food consumption compared to GI for main ingredients.
Purpose: The purpose of this study was to evaluate the blood glucose, insulin, glycemic index (GI) and glycemic load (GL) according to differences of main ingredients carbohydrate foods in healthy adult males. Methods: 125 male subjects were volunteered after 12 hours of fasting. Twenty - seven test foods were selected and evaluated using the recipe of each rice, jelly, noodle, rice cake, bread, and puffed grain. For each test food, tests were repeated in at least eight subjects. Blood glucose and insulin levels were then measured at 0, 15, 30, 60, 90, and 120 min after consuming glucose, and each test food contained 50 g of carbohydrates. The GI value of each test food was calculated based by expressing the incremental area under the blood glucose response curve (IAUC) of each subject’s average IAUC for the reference food. The GL value was calculated reflect the GI of the test food and the amount of carbohydrate per serving. Result: Among the food categories, rice produced a wide range of GI values from 35.4 for cooked barley to 92.4 for cooked black rice, while most of rices were high GL. There was no significant difference in jelly foods according to the material, and all showed high GI and low GL. The GI of all noodles, bread, puffed grain showed no significant difference according to ingredients of noodles and low- or medium-GI category ranged but high GL. 80.7 for Baeksilgi was significantly higher than the potato cake, Karaedduk. The Karaedduk and potato cake showed low GI, but all rice cake showed high GL. Conclusion: In conclusion, this study suggests that ingredients of carbohydrate-food is an important determinant of GI values. The importance of GL as a qualitative indicator of carbohydrate food consumption compared to GI for main ingredients.
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