Prediction of glycemic index for starchy foods

Bibliographic Data

ID9043879
AuthorsTed Glynn (0000-0001-9759-2273), DL Trout, KM Behall, Muiris Ó’Laoire, Mere Berryman (0000-0002-5337-4706), O Osilesi
Year1993
Volume58
Issue6
Pages873-878
Publication date1993-12-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
PublisherElsevier BV (PUBLISHER)
DOI10.1093/ajcn/58.6.873
OpenAlexW8249870
LanguageEN
Citations received3
References cited36

Associations between published values for glycemic index (GI) and chemical components were examined by regression analysis in 18 starchy foods. Independent variables were the amounts of protein, fat, phytic acid, and total dietary fiber (TDF) present in food portions containing 50 g available carbohydrate. GI was similarly and significantly correlated (P < 0.05) with TDF, protein, and phytate. When foods were considered as comprising two groups, legumes and others (grains and tubers), food category accounted for as large a fraction of variability in GI as did regression analysis with food components in the undivided sample. Most correlations between GI and components reverted toward zero when calculated only for the legumes or the "others" group. Evidence is cited that the method of preparing foods and the characteristics of starch and starch granules are more important in predicting GI among starchy food than is the content of any of these four food components.

Dominance (genetics) · Irish · Linguistics · Literacy · Pedagogy · Sociology · Transformative learning · Education Systems and Policy · Innovative Education and Learning Practices · Multilingual Education and Policy

Tools

Open DOISci-HubOpen Access