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Article: Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong

TitleGlycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong
Authors
KeywordsChinese foods
Issue Date2010
Citation
British Journal of Nutrition, 2010, v. 103, n. 4, p. 556-560 How to Cite?
AbstractThe objective of the present paper is to provide glycaemic index (GI) and glycaemic 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 50g 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, 0min) and at 15, 30, 45, 60, 90 and 120min 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 GI 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.
Persistent Identifierhttp://hdl.handle.net/10722/228095
ISSN
2015 Impact Factor: 3.311
2015 SCImago Journal Rankings: 1.587

 

DC FieldValueLanguage
dc.contributor.authorLok, Kris Y.-
dc.contributor.authorChan, Ruth-
dc.contributor.authorChan, Dicken-
dc.contributor.authorLi, Liz-
dc.contributor.authorLeung, Grace-
dc.contributor.authorWoo, Jean-
dc.contributor.authorLightowler, Helen J.-
dc.contributor.authorHenry, C. Jeya K-
dc.date.accessioned2016-08-01T06:45:10Z-
dc.date.available2016-08-01T06:45:10Z-
dc.date.issued2010-
dc.identifier.citationBritish Journal of Nutrition, 2010, v. 103, n. 4, p. 556-560-
dc.identifier.issn0007-1145-
dc.identifier.urihttp://hdl.handle.net/10722/228095-
dc.description.abstractThe objective of the present paper is to provide glycaemic index (GI) and glycaemic 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 50g 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, 0min) and at 15, 30, 45, 60, 90 and 120min 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 GI 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.-
dc.languageeng-
dc.relation.ispartofBritish Journal of Nutrition-
dc.subjectChinese foods-
dc.titleGlycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong-
dc.typeArticle-
dc.description.natureLink_to_subscribed_fulltext-
dc.identifier.doi10.1017/S0007114509992042-
dc.identifier.pmid19781121-
dc.identifier.scopuseid_2-s2.0-77649198315-
dc.identifier.volume103-
dc.identifier.issue4-
dc.identifier.spage556-
dc.identifier.epage560-
dc.identifier.eissn1475-2662-

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