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Starchy foods and glycemic index
D J Jenkins1, T M Wolever, A L Jenkins
1Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada.
Diabetes Care
|February 1, 1988
Summary
Certain traditional starchy foods like legumes and whole grains elicit lower glycemic responses, benefiting blood glucose control and lipid levels. Indexing glycemic responses aids in identifying beneficial foods for diabetic diets.
Area of Science:
- Nutritional Science
- Metabolic Health
Background:
- Starchy foods elicit varying glycemic responses, influenced by digestion rates.
- This response pattern is consistent across different carbohydrate tolerance levels.
Purpose of the Study:
- To identify starchy foods with favorable glycemic responses.
- To explore the clinical utility of these foods in managing metabolic conditions.
Main Methods:
- Assessing glycemic responses to individual and mixed meals.
- Comparing glycemic responses across different subject groups.
- Proposing glycemic index (GI) standardization for food comparison.
Main Results:
- Legumes, pasta, barley, parboiled rice, bulgur, and whole-grain breads show relatively flat glycemic responses.
- These foods are associated with improved lipid profiles and blood glucose control in relevant patient groups.
Conclusions:
- Specific ethnic and traditional starchy foods offer potential benefits for metabolic health.
- Glycemic index standardization can facilitate the identification and application of these foods in dietary interventions, particularly for diabetes management.