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Glycemic index of cereals and tubers produced in China
Yue-Xin Yang1, Hong-Wei Wang, Hong-Mei Cui
1Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, Beijing, China. yxyang@public3.bta.net.cn
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.
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