scholarly journals Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates

2017 ◽  
Vol 117 (8) ◽  
pp. 1110-1117 ◽  
Author(s):  
Ayesha S. Al Dhaheri ◽  
C. Jeyakumar K. Henry ◽  
Maysm N. Mohamad ◽  
Eric O. Ohuma ◽  
Leila Cheikh Ismail ◽  
...  
Keyword(s):  
Blood Glucose ◽  
United Arab Emirates ◽  
Clinical Chemistry ◽  
Glycaemic Index ◽  
Dietary Recommendations ◽  
Blood Samples ◽  
Test Food ◽  
Glycaemic Load ◽  
International Table ◽  
Healthy Participants

AbstractGlycaemic index (GI) and glycaemic load (GL) values of some commonly consumed foods in the United Arab Emirates were determined with an aim of adding these values to the existing international table of GI and GL values. In all, eighteen test foods categorised into breads (n5), entrée dishes (n3), main dishes (n5) and sweet dishes (n5) were tested. For each test food, at least fifteen healthy participants consumed 25 or 50 g available carbohydrate portions of a reference food (glucose), which was tested three times, and a test food after an overnight fast, was tested once, on separate occasions. Capillary blood samples were obtained by finger-prick and blood glucose was measured using clinical chemistry analyser. A fasting blood sample was obtained at baseline and before consumption of test foods. Additional blood samples were obtained at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI value of each test food was calculated as the percentage of the incremental area under the blood glucose curve (IAUC) for the test food of each participant divided by the average IAUC for the reference food of the same participant. The GI values of tested foods ranged from low (55 or less) to high (70 or more). The GI values of various breads and rice-containing dishes were comparable with previously published values. This study provides GI and GL values of previously untested traditional Emirati foods which could provide a useful guide on dietary recommendations for the Emirati population.

scholarly journals Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong

2009 ◽  
Vol 103 (4) ◽  
pp. 556-560 ◽  
Author(s):  
Kris Y. Lok ◽  
Ruth Chan ◽  
Dicken Chan ◽  
Liz Li ◽  
Grace Leung ◽  
...  
Keyword(s):  
Hong Kong ◽  
Blood Glucose ◽  
Healthy Subjects ◽  
Glycaemic Index ◽  
Glucose Response ◽  
Test Food ◽  
Glycaemic Load ◽  
Finger Prick ◽  
Serving Size ◽  
Selection Of

The 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 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods of various brands of noodles (n5), instant cereals (n3) and breads (n2), 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 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.

scholarly journals Glycaemic index and glycaemic load of breakfast predict cognitive function and mood in school children: a randomised controlled trial

2011 ◽  
Vol 106 (10) ◽  
pp. 1552-1561 ◽  
Author(s):  
Renata Micha ◽  
Peter J. Rogers ◽  
Michael Nelson
Keyword(s):  
Blood Glucose ◽  
Cognitive Function ◽  
School Children ◽  
Verbal Memory ◽  
Repeated Measures ◽  
Controlled Trial ◽  
Glycaemic Index ◽  
Dietary Recommendations ◽  
Glycaemic Load ◽  
Cortisol Levels

The macronutrient composition of a breakfast that could facilitate performance after an overnight fast remains unclear. As glucose is the brain's major energy source, the interest is in investigating meals differing in their blood glucose-raising potential. Findings vary due to unaccounted differences in glucoregulation, arousal and cortisol secretion. We investigated the effects of meals differing in glycaemic index (GI) and glycaemic load (GL) on cognition and mood in school children. A total of seventy-four school children were matched and randomly allocated either to the high-GL or low-GL group. Within each GL group, children received high-GI and low-GI breakfasts. Cognitive function (CF) and mood were measured 95–140 min after breakfast. Blood glucose and salivary cortisol were measured at baseline, before and after the CF tests. Repeated-measures ANOVA was used to identify differences in CF, mood, glucose and cortisol levels between the breakfasts. Low-GI meals predicted feeling more alert and happy, and less nervous and thirsty (P < 0·05 for each); high-GL meals predicted feeling more confident, and less sluggish, hungry and thirsty (P < 0·05 for each). High-GL (P < 0·001) and high-GI (P = 0·05) meals increased glucose levels 90 min after breakfast, and high-GI meals increased cortisol levels (P < 0·01). When baseline mood, glucose and cortisol levels were considered, low-GI meals predicted better declarative-verbal memory (P = 0·03), and high-GI meals better vigilance (P < 0·03); observed GI effects were valid across GL groups. GI effects on cognition appear to be domain specific. On balance, it would appear that the low-GI high-GL breakfast may help to improve learning, and of potential value in informing government education policies relating to dietary recommendations and implementation concerning breakfast.

scholarly journals Glycaemic index and glycaemic load values of commercially available products in the UK

2005 ◽  
Vol 94 (6) ◽  
pp. 922-930 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Caroline M. Strik ◽  
Hamish Renton ◽  
Simon Hails
Keyword(s):  
Blood Glucose ◽  
Glycaemic Index ◽  
Capillary Blood ◽  
Glucose Response ◽  
Data Set ◽  
Test Food ◽  
Glycaemic Load ◽  
Finger Prick ◽  
The Uk ◽  
Serving Size

The objective of this paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commercially available in the UK and to compare these with previously published values. Fasted subjects were given isoglucidic (50 or 25 g carbohydrate) servings of a glucose reference at least two to three times, and test foods once, on separate occasions. For each test food, tests were repeated in at least eight subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects (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 GI values of foods tested in the current study compare well with previously published values. More importantly, our data set provides GI values of several foods previously untested and presents values for foods produced commercially in the UK.

scholarly journals Glycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia

2015 ◽  
Vol 113 (5) ◽  
pp. 843-848 ◽  
Author(s):  
Lijuan Sun ◽  
Davina Elizabeth Mei Lee ◽  
Wei Jie Kevin Tan ◽  
Dinesh Viren Ranawana ◽  
Yu Chin Rina Quek ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Southeast Asia ◽  
Glycaemic Index ◽  
Fast Blood Glucose ◽  
Southeast Asian ◽  
The Other ◽  
Traditional Foods ◽  
Glucose Response ◽  
Test Food ◽  
Glycaemic Load

The objective of the present study was to determine the glycaemic index (GI) and glycaemic load (GL) values of standard portion sizes of Southeast Asian traditional foods. A total of fifteen popular Southeast Asian foods were evaluated. Of these foods, three were soft drinks, while the other twelve were solid foods commonly consumed in this region. In total, forty-seven healthy participants (eighteen males and twenty-nine females) volunteered to consume either glucose at least twice or one of the fifteen test foods after a 10–12 h overnight fast. Blood glucose concentrations were analysed before consumption of the test food, and 15, 30, 45, 60, 90 and 120 min after food consumption, using capillary blood samples. The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value of the test food as a percentage of each participant's average IAUC value, with glucose as the reference food. Among the fifteen foods tested, six belonged to low-GI foods (Ice Green Tea, Beehoon, Pandan Waffle, Curry Puff, Youtiao and Kaya Butter Toast), three belonged to medium-GI foods (Barley Drink, Char Siew Pau and Nasi Lemak), and the other six belonged to high-GI foods (Ice Lemon Tea, Chinese Carrot Cake, Chinese Yam Cake, Chee Cheong Fun, Lo Mai Gai and Pink Rice Cake). The GI and GL values of these traditional foods provide valuable information to consumers, researchers and dietitians on the optimal food choice for glycaemic control. Moreover, our dataset provides GI values of fifteen foods that were not previously tested extensively, and it presents values of foods commonly consumed in Southeast Asia.

scholarly journals Glycaemic index values for commercially available potatoes in Great Britain

2005 ◽  
Vol 94 (6) ◽  
pp. 917-921 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Caroline M. Strik ◽  
Michael Storey
Keyword(s):  
Blood Glucose ◽  
Great Britain ◽  
Glycaemic Index ◽  
Crossover Design ◽  
Repeated Measure ◽  
Glycaemic Response ◽  
Potato Varieties ◽  
Glycaemic Load ◽  
Wide Range ◽  
Finger Prick

The glycaemic response to eight potato varieties commercially available in Great Britain was compared against a glucose standard in a non-blind, randomised, repeated measure, crossover design trial. Seventeen healthy subjects (three males, fouteen females), mean age 32 (sd 13) years and mean BMI 22·3 (sd 3·6) kg/m2, were recruited to the study. Subjects were served portions of eight potato varieties and a standard food (glucose), on separate occasions, each containing 50 g carbohydrate. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. For each potato variety, the glycaemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. The eight potato varieties exhibited a wide range in GI values from 56 to 94. A trend was seen whereby potatoes with waxy textures produced medium GI values, whilst floury potatoes had high GI values. Considering the widespread consumption of potatoes in Great Britain (933–1086 g per person per week), this information could be used to help lower the overall GI and glycaemic load of the diets of the British population.

scholarly journals Effect of blood sampling schedule and method of calculating the area under the curve on validity and precision of glycaemic index values

2004 ◽  
Vol 91 (2) ◽  
pp. 295-300 ◽  
Author(s):  
Thomas M. S. Wolever
Keyword(s):  
Blood Glucose ◽  
Area Under The Curve ◽  
Normal Subjects ◽  
Glycaemic Index ◽  
Blood Sampling ◽  
Oral Glucose ◽  
Glycaemic Response ◽  
Data Set ◽  
Blood Samples ◽  
Sampling Schedule

To evaluate the suitability for glycaemic index (GI) calculations of using blood sampling schedules and methods of calculating area under the curve (AUC) different from those recommended, the GI values of five foods were determined by recommended methods (capillary blood glucose measured seven times over 2·0 h) in forty-seven normal subjects and different calculations performed on the same data set. The AUC was calculated in four ways: incremental AUC (iAUC; recommended method), iAUC above the minimum blood glucose value (AUCmin), net AUC (netAUC) and iAUC including area only before the glycaemic response curve cuts the baseline (AUCcut). In addition, iAUC was calculated using four different sets of less than seven blood samples. GI values were derived using each AUC calculation. The mean GI values of the foods varied significantly according to the method of calculating GI. The standard deviation of GI values calculating using iAUC (20·4), was lower than six of the seven other methods, and significantly less (P<0·05) than that using netAUC (24·0). To be a valid index of food glycaemic response independent of subject characteristics, GI values in subjects should not be related to their AUC after oral glucose. However, calculating GI using AUCmin or less than seven blood samples resulted in significant (P<0·05) relationships between GI and mean AUC. It is concluded that, in subjects without diabetes, the recommended blood sampling schedule and method of AUC calculation yields more valid and/or more precise GI values than the seven other methods tested here. The only method whose results agreed reasonably well with the recommended method (ie. within ±5 %) was AUCcut.

scholarly journals Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK

2007 ◽  
Vol 98 (1) ◽  
pp. 147-153 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Lis M. Dodwell ◽  
Jacqueline M. Wynne
Keyword(s):  
Weight Management ◽  
Glycaemic Index ◽  
Glycaemic Response ◽  
Cereal Products ◽  
Test Food ◽  
Glycaemic Load ◽  
Finger Prick ◽  
Important Addition ◽  
The Uk ◽  
Serving Size

There is currently an increased global interest in the published glycaemic index (GI) values of foods. The aim of the present work was to supplement a previous study on the glycaemic response of 140 foods available in the UK by studying a further forty-four foods. One hundred and twenty-two healthy subjects, with a mean age of 32·4 (sd 11·4) years and a mean BMI of 23·6 (sd 3·6) kg/m2, were recruited to the study. Subjects were served equivalent available carbohydrate amounts (50 or 30 g) of test foods (cereal products and weight-management meals) and a standard food (glucose) on separate occasions. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after starting to eat each test food. For each test food, the GI value was determined, and the glycaemic load was calculated as the product of the GI and the amount of available carbohydrate in a reference serving size. The GI values of the foods tested ranged from 23 to 83. Of the forty-four foods tested, thirty-three were classified as low-GI, eight as medium-GI and three as high-GI foods. Most GI values of the foods tested compared well with previously published values for similar foods. In summary, this study provides reliable GI and glycaemic load values for a range of foods, further advancing our understanding of the glycaemic response of different foods. The data reported here make an important addition to published GI values.

scholarly journals Overestimation of Hypoglycemia in Infants with a High Hematocrit

2016 ◽  
Vol 1 (1) ◽  
pp. 77-82
Author(s):  
Hans Kemperman ◽  
Wouter W van Solinge ◽  
Karen M K de Vooght
Keyword(s):  
Blood Glucose ◽  
Clinical Picture ◽  
Room Temperature ◽  
Glucose Consumption ◽  
Capillary Tubes ◽  
Blood Samples ◽  
Healthy Participants ◽  
Over Time ◽  
Glucose Analysis

AbstractBackgroundIn neonates, hypoglycemia is an emergency condition requiring urgent treatment. Therefore, rapid and reliable blood glucose measurements are necessary. However, this step has been proven difficult because of both analytical and preanalytical variables. In our children's hospital, we incidentally observed cases of hypoglycemia that were not in line with the clinical picture of the infants. Remarkably, most of these infants had a high hematocrit.MethodsGlucose concentrations were determined in blood samples from healthy participants that were collected in Li-heparin capillary and pediatric tubes. The effect of hematocrit on glucose consumption over time was studied by artificially increasing sample hematocrits. To study the effect of sample cooling, glucose concentrations were followed over time in samples stored at room temperature and on ice.ResultsIn all samples, glucose concentrations declined with time. This effect was most dramatic [up to 18 mg/dL (1 mmol/L) in the first 30 min] in samples with high hematocrits and collected in capillary tubes. Cooling of samples clearly reduced glucose consumption; however, this was not evident in the first 30 min.ConclusionsOverestimation of hypoglycemia in infants must be considered if samples are not centrifuged or are not analyzed immediately after sampling. The extent of overestimation is more pronounced in samples with a high hematocrit, collected in capillary tubes. Cooling of samples does not prevent glucose consumption in vitro during the first 30 min. These results emphasize that, for glucose analysis, prompt handling of samples of newborns with a high hematocrit is necessary.

scholarly journals Acute effects of raisin consumption on glucose and insulin reponses in healthy individuals

2014 ◽  
Vol 3 ◽  
Author(s):  
Amin Esfahani ◽  
Joanne Lam ◽  
Cyril W. C. Kendall
Keyword(s):  
Postprandial Glucose ◽  
Glycaemic Index ◽  
Favourable Effect ◽  
Acute Effects ◽  
Glycaemic Load ◽  
Fructose Intake ◽  
Sparing Effect ◽  
Insulin Responses ◽  
Healthy Participants

AbstractRaisins are popular snacks with a favourable nutrient profile, being high in dietary fibre, polyphenols and a number of vitamins and minerals, in addition to being rich in fructose. In light of evidence demonstrating improvements in glycaemic control with moderate fructose intake and low-glycaemic index (GI) fruits, our aim was to determine the GI, insulin index (II) and postprandial responses to raisins in an acute feeding setting. A total of ten healthy participants (four male and six female) consumed breakfast study meals on four occasions over a 2- to 8-week period: meal 1: white bread (WB) (108 g WB; 50 g available carbohydrate) served as the control and was consumed on two separate occasions; meal 2: raisins (R50) (69 g raisins; 50 g available carbohydrate); and meal 3: raisins (R20) (one serving, 28 g raisins; 20 g available carbohydrate). Postprandial glucose and insulin were measured over a 2 h period for the determination of GI, glycaemic load (GL) and II. The raisin meals, R50 and R20, resulted in significantly reduced postprandial glucose and insulin responses when compared with WB (P < 0·05). Furthermore, raisins were determined to be low-GI, -GL and -II foods. The favourable effect of raisins on postprandial glycaemic response, their insulin-sparing effect and low GI combined with their other metabolic benefits may indicate that raisins are a healthy choice not only for the general population but also for individuals with diabetes or insulin resistance.

Effects of Different Methods Used to Take Blood Samples on Blood Glucose Measurements

2021 ◽  
pp. 105477382110247
Author(s):  
Eda Ergin ◽  
Ayten Zaybak
Keyword(s):  
Blood Glucose ◽  
Glucose Tolerance Test ◽  
Venous Blood ◽  
Tolerance Test ◽  
Capillary Blood ◽  
Oral Glucose ◽  
Blood Samples ◽  
Significant Difference ◽  
Measurement Results ◽  
Quasi Experimental

The purpose of this study is to compare whether or not there is a difference between venous and capillary blood samples in blood glucose measurements and investigate the effects of different aseptic methods used in skin cleaning before collecting blood samples on measurement results. This quasi-experimental study was conducted with 109 patients. The capillary first and second blood drop values taken from the patients after fasting and at 2 hours following 75 g oral glucose tolerance test (OGTT) and capillary and venous blood glucose values were compared. There was no significant difference between the median venous blood glucose value and the capillary second blood drop value taken after wiping the finger with alcohol. There was no significant difference between the first and second blood drop values of capillary blood glucose 2 hours after OGTT.

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