Low glycaemic-index foods
(2000) Diet and the Metabolic syndrome 83(suppl 1). p.149-155- Abstract
- Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals and potato products, have a high GI. Studies in our laboratory show that it is possible to significantly lower the GI of starchy foods, for example by choice of raw material and/or by optimizing the processing conditions. Such low-GI foods may or... (More)
- Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals and potato products, have a high GI. Studies in our laboratory show that it is possible to significantly lower the GI of starchy foods, for example by choice of raw material and/or by optimizing the processing conditions. Such low-GI foods may or may not influence glucose tolerance at a subsequent meal. Consequently, certain low-GI breakfasts capable of maintaining a net increment in blood glucose and insulin at the time of the next meal significantly reduced post-prandial glycaemia and insulinaemia following a standardized lunch meal, whereas others had no ‘second-meal’ impact. These results imply that certain low-GI foods may be more efficient in modulating metabolism in the long term. Although the literature supports a linear correlation between the GI and insulinaemic index (II) of foods, this is not always the case. Consequently, milk products elicited elevated IIs, indistinguishable from a white bread reference meal, despite GIs in the lower range. This inconsistent behaviour of milk products has not been acknowledged, and potential metabolic consequences remain to be elucidated. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/830321
- author
- Björck, Inger LU ; Elmståhl, Helena LU and Östman, Elin LU
- organization
- publishing date
- 2000
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- Starch, Carbohydrates, Second-meal effect, Dietary fibre, Resistant starch, Metabolic syndrome, Insulinaemic index, Glycaemic index
- host publication
- British Journal of Nutrition
- volume
- 83
- issue
- suppl 1
- pages
- 149 - 155
- publisher
- CABI Publishing
- conference name
- Diet and the Metabolic syndrome
- conference location
- Ystad, Sweden
- conference dates
- 1999-08-26 - 1999-08-28
- external identifiers
-
- scopus:0342313535
- ISSN
- 1475-2662
- 0007-1145
- language
- English
- LU publication?
- yes
- additional info
- The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Applied Nutrition and Food Chemistry (011001300)
- id
- 0f604463-ff8c-4adc-ab03-bb7096eca0bc (old id 830321)
- date added to LUP
- 2016-04-01 12:28:23
- date last changed
- 2024-01-23 19:28:00
@inproceedings{0f604463-ff8c-4adc-ab03-bb7096eca0bc,
abstract = {{Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals and potato products, have a high GI. Studies in our laboratory show that it is possible to significantly lower the GI of starchy foods, for example by choice of raw material and/or by optimizing the processing conditions. Such low-GI foods may or may not influence glucose tolerance at a subsequent meal. Consequently, certain low-GI breakfasts capable of maintaining a net increment in blood glucose and insulin at the time of the next meal significantly reduced post-prandial glycaemia and insulinaemia following a standardized lunch meal, whereas others had no ‘second-meal’ impact. These results imply that certain low-GI foods may be more efficient in modulating metabolism in the long term. Although the literature supports a linear correlation between the GI and insulinaemic index (II) of foods, this is not always the case. Consequently, milk products elicited elevated IIs, indistinguishable from a white bread reference meal, despite GIs in the lower range. This inconsistent behaviour of milk products has not been acknowledged, and potential metabolic consequences remain to be elucidated.}},
author = {{Björck, Inger and Elmståhl, Helena and Östman, Elin}},
booktitle = {{British Journal of Nutrition}},
issn = {{1475-2662}},
keywords = {{Starch; Carbohydrates; Second-meal effect; Dietary fibre; Resistant starch; Metabolic syndrome; Insulinaemic index; Glycaemic index}},
language = {{eng}},
number = {{suppl 1}},
pages = {{149--155}},
publisher = {{CABI Publishing}},
title = {{Low glycaemic-index foods}},
volume = {{83}},
year = {{2000}},
}