Brief Article
Copyright copy;2010 Baishideng Publishing Group Co., Limited. All rights reserved.
World J Gastroenterol. Oct 21, 2010; 16(39): 4973-4979
Published online Oct 21, 2010. doi: 10.3748/wjg.v16.i39.4973
Glycemic index, glycemic load and insulinemic index of Chinese starchy foods
Meng-Hsueh Amanda Lin, Ming-Chang Wu, Shin Lu, Jenshinn Lin
Meng-Hsueh Amanda Lin, Ming-Chang Wu, Jenshinn Lin, Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan, China
Shin Lu, China Grain Products Research and Development Institute, 12-6, Hsia Ku Tze, Pali Hsiang, Taipei Hsien 24937, Taiwan, China
Author contributions: Lin MHA designed the study, performed the majority of experiments and wrote the paper; Wu MC and Lu S provided analytical tools; Lin J provided guidance and supervision throughout the study.
Correspondence to: Jenshinn Lin, PhD, Associate Professor, Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan, China.
Telephone: +886-8-7740237 Fax: +886-8-7740378
Received: May 6, 2010
Revised: June 13, 2010
Accepted: June 20, 2010
Published online: October 21, 2010

AIM: To determine the glycemic index (GI), glycemic load (GL) and insulinemic index (II) of five starchy foods that are commonly used in Chinese diets.

METHODS: Ten healthy subjects aged between 20-30 years were recruited. Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food. Finger capillary blood samples were collected at the start of eating and 15, 30, 45, 60, 90 and 120 min after consumption. The GI and II of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods. The GL for each test food was determined from its GI value and carbohydrate content.

RESULTS: The results showed that brown rice elicited the highest postprandial glucose and insulin responses, followed by taro, adlay, yam and mung bean noodles, which produced the lowest. Among the five starchy foods, brown rice evoked the highest GI and GL at 82 ± 0.2 and 18 ± 0.2, followed by taro (69 ± 0.4, 12 ± 0.2), adlay (55 ± 0.4, 10 ± 0.2), yam (52 ± 0.3, 9 ± 0.0) and mung bean noodles (28 ± 0.5, 7 ± 0.2), respectively. The II values of the test foods corresponded with GI values. Similarly, brown rice gave the highest II at 81 ± 0.1, followed by taro (73 ± 0.3), adlay (67 ± 0.3), yam (64 ± 0.5) and mung bean noodles (38 ± 0.3). All five starchy foods had lower GI, GL and II than reference bread (P < 0.05).

CONCLUSION: The GI, GL and II values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus.

Keywords: Glycemic response, Glycemic index, Glycemic load, Insulinemic response, Insulinemic index