Glycemic index of cereals and tubers produced in China

doi:10.3748/wjg.v12.i21.3430

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Jun 7, 2006 (publication date) through May 4, 2024

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World Journal of Gastroenterology

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1007-9327

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Baishideng Publishing Group Inc, 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA

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World J Gastroenterol. Jun 7, 2006; 12(21): 3430-3433
Published online Jun 7, 2006. doi: 10.3748/wjg.v12.i21.3430

Glycemic index of cereals and tubers produced in China

Yue-Xin Yang, Hong-Wei Wang, Hong-Mei Cui, Yan Wang, Lian-Da Yu, Shi-Xue Xiang, Shui-Ying Zhou

Yue-Xin Yang, Hong-Wei Wang, Hong-Mei Cui, Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China

Yan Wang, Department of Endocrinology, the First Hospital of Chaoyang, Liaoning Province, China

Lian-Da Yu, Center for Disease Control and Prevention of Ningxia Autonomous Regio, n Yinchuan 750004, Ningxia Hui Minority Autonomous Region, China

Shi-Xue Xiang, Sichuan Center for Disease Control and Prevention, Chengdu 610031, Sichuan Province, China

Shui-Ying Zhou, Huangshi Institute of Health Inspection, Huangshi 435000, Hubei Province, China

Supported by grants from the Ministry of Health in China, No 98-1-063

Correspondence to: Professor Yue-Xin Yang, Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing 100050, China. yxyang@public3.bta.net.cn

Telephone: +86-10-83182912 Fax: +86-10-83182912

Received: December 23, 2005
Revised: December 28, 2005
Accepted: January 14, 2006
Published online: June 7, 2006

Abstract

AIM: To determine the GI of some cereals and tubers produced in China in an effort to establish the database of glycemic index (GI) of Chinese food.

METHODS: Food containing 50 g carbohydrate was consumed by 8-12 healthy adults after they have been fasted for 10 h and blood glucose was monitored for 2 h. Glucose was used as reference food. GI of food was calculated according to a standard method.

RESULTS: GI of 9 types of sugar and 60 kinds of food were determined.

CONCLUSION: Food GI is mainly determined by nature of carbohydrate and procession. Most of cereals and tubers produced in China have similar GI with their counterparts produced in other countries.

Keywords: Glycemic Index, Cereals, Tubers, Carbohydrate