Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong
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摘要The objective of the present paper is to provide glycaemic index (GI) and gglycaemic load (GL) values for a variety of foods that are commonly consumed in Hong Kong and expand on the international GI table of Chinese foods. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference. which was tested twice. and test foods of various brands of noodles (n 5), instant cereals (n 3) and breads (n 2), which were tested once, on separate occasions. For each test food, tests were repeated in ten healthy subjects. Capillary blood glucose was measured via finger-prick samples in fasting Subjects (- 5.0 min) and at 15, 30. 45, 60 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of Gl values of foods tested were medium (a GI value of 56-69) to high (a GI value of 70 or more) and compared well with previously published values. More importantly, our dataset provides GI values of ten foods previously untested and presents values for foods commonly consumed in Hong Kong
著者Lok KY, Chan R, Chan D, Li L, Leung G, Woo J, Lightowler HJ, Henry CJK
期刊名稱British Journal of Nutrition
詳細描述First published online 28 Sept 2009, doi:10.1017/S0007114509992042.
出版年份2010
月份2
日期28
卷號103
期次4
出版社Cambridge University Press (CUP): PDF allowed
頁次556 - 560
國際標準期刊號0007-1145
電子國際標準期刊號1475-2662
語言英式英語
關鍵詞Chinese foods; Glycaemic index; Glycaemic load
Web of Science 學科類別Nutrition & Dietetics; NUTRITION & DIETETICS

上次更新時間 2021-10-05 於 02:17