Food processing and the glycemic index

Brand, J C; Nicholson, P L; Thorburn, Anne W.; As, Truswell

doi:10.1093/ajcn/42.6.1192

Cited by 239 publications

(120 citation statements)

References 17 publications

Supporting

Mentioning

113

Contrasting

Unclassified

Order By: Relevance

“…Because the variety is usually not speci®ed, it is not possible to determine whether this is the source of the variation. In this present study, the GI of boiled Pontiac potatoes was 88, which is 32 units higher than a previously published value of 56 (Brand et al, 1985). Such discrepancies may be largely attributed to the use of different food composition data when calculating the serving size of the food .…”

Section: Discussioncontrasting

confidence: 91%

“…This results in 50 g carbohydrate portion sizes of 391 g and 281 g respectively, a difference of nearly 30%. In this present study we used 414 g of Pontiac potato, fresh weight while the previous study speci®ed 294 g of boiled Pontiac potato based on data from food tables (Brand et al, 1985), this difference alone can account for the discrepancies in GI values. The glycaemic index of potatoes NL Soh and J Brand±Miller…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

Soh

Brand-Miller

1999

Eur J Clin Nutr

View full text Add to dashboard Cite

Objective: The aim of this study was to determine the impact of variety, cooking method and maturity on the GI of potatoes, it was hypothesised that new potatoes may have a relatively lower GI. Design and subjects: Ten healthy volunteers were recruited as subjects through advertising on the campus of the University of Sydney. Equal (50 g) carbohydrate portions of eight potato meals (three varieties, four cooking methods, two states of maturity) and two reference white bread meals were fed in random order to each of the subjects over a period of 10 weeks. Capillary blood samples were taken in the fasting state and then at 15, 30, 45, 60, 90 and 120 min from the start of each meal. Samples were analysed for plasma glucose concentrations and incremental areas under plasma glucose curves were calculated. The GI of the potato was calculated as the AUC of the potato expressed as a percentage of the individual's average AUC of the white bread. This was then multiplied by 0.7 to index the GI to glucose as the reference food. Results: GI values (mean AE s.e.m.) ranged from 65 AE 9 (canned new potatoes) to 101AE 15 (boiled Desiree potatoes), glucose 100. No signi®cant difference was found among the three varieties of potato tested (P 0.38) or among the four different cooking methods (P 0.55). The GI values of the canned new potato and boiled Desiree potato were signi®cantly different (P 0.047). The average size of the tuber was found to correlate with the GI (r 0.83, P`0.05). Conclusions: Potatoes, regardless of variety, cooking method and maturity, have exceptionally high GI values. New potatoes have relatively lower GI values which is attributed to differences in starch structure.

show abstract

Section: Discussioncontrasting

confidence: 91%

Section: Discussionmentioning

confidence: 99%

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

Soh

Brand-Miller

1999

Eur J Clin Nutr

View full text Add to dashboard Cite

show abstract

“…Digestibility index (DI) of the test meals was studied according to Brand protocol (Brand et al, 1985). Briefly, 1 g of a homogeneous mixture of the test diet was digested with 3 ml of 1% porcine pancreatine and 2 ml of saliva from the subject in a total volume of 15 ml.…”

Section: Study Protocolmentioning

confidence: 99%

Metabolic and hormonal effects of five common African diets eaten as mixed meals: the Cameroon Study

et al. 2003

View full text Add to dashboard Cite

Objective: To evaluate glycaemic and insulinaemic index and in vitro digestibility of the five most common Cameroonian mixed meals consisting of rice þ tomato soup (diet A), bean stew þ plantains (B), foofoo corn þ ndolé (C), yams þ groundnut soup (D), and koki beans þ cassava (E). Subjects: Ten healthy non-obese volunteers, aged 19 -31 y, with no family history of diabetes or hypertension. Interventions: A 75 g oral glucose tolerance test followed by the eating of the test diets with carbohydrate content standardized to 75 g every 4 days with blood samples taken at 0, 15, 30, 60, 120 and 180 min. In vitro digestion of each diet according to Brand's protocol. Main outcome measures: Plasma glucose, cholesterol, triglyceride, insulin and C-peptide, with calculation of glycaemic and insulinaemic index defined as the area under the glucose and insulin response curve after consumption of a test food divided by the area under the curve after consumption of a control food containing the same amount of carbohydrate, and digestibility index. Results: Glycaemic index (GI) varied from 34.1 (diet C) to 52.0% (diet E) with no statistical difference between the diets, and insulinaemic index varied significantly from 40.2% (C) to 70.9% (A) (P ¼ 0.03). The digestibility index varied from 18.9 (C) to 60.8% (A) (P < 0.0001), and did not correlate with glycaemic or insulinaemic indices. However, carbohydrate content correlated with GI (r ¼ 0.83; P ¼ 0.04), digestibility index (r ¼ À0.70; P < 0.01), and insulinaemic index (r ¼ 0.91; P < 0.01). Plasma C-peptide and plasma lipids showed little difference over 180 min following the ingestion of each meal. Conclusions: Glycaemic index of these African mixed meals are relatively low and might not be predicted by in vitro digestibility index.

show abstract

“…The use of high-speed roller mills to very finely grind cereals removed almost all of the indigestible material and increased the yield and palatability. The starch was thus made much more digestible and the postprandial glycaemic and insulin responses were 2 -3-fold higher compared to coarsely ground flour or whole grain (Brand et al, 1985;Heaton et al, 1988). At about the same time potatoes were introduced into Western diets and they too have been shown to produce high glycaemic and insulin responses (Jenkins et al, 1988).…”

Section: The Evolution Of Dietary Carbohydratementioning

confidence: 99%

The ‘carnivore connection’—evolutionary aspects of insulin resistance

Colagiuri

Brand-Miller

2002

Eur J Clin Nutr

View full text Add to dashboard Cite

Insulin resistance is common and is determined by physiological (aging, physical fitness), pathological (obesity) and genetic factors. The metabolic compensatory response to insulin resistance is hyperinsulinaemia, the primary purpose of which is to maintain normal glucose tolerance. The 'carnivore connection' postulates a critical role for the quantity of dietary protein and carbohydrate and the change in the glycaemic index of dietary carbohydrate in the evolution of insulin resistance and hyperinsulinaemia. Insulin resistance offered survival and reproductive advantages during the Ice Ages which dominated human evolution, during which a high-protein low-carbohydrate diet was consumed. Following the end of the last Ice Age and the advent of agriculture, dietary carbohydrate increased. Although this resulted in a sharp increase in the quantity of carbohydrate consumed, these traditional carbohydrate foods had a low glycaemic index and produced only modest increases in plasma insulin. The industrial revolution changed the quality of dietary carbohydrate. The milling of cereals made starch more digestible and postprandial glycaemic and insulin responses increased 2 -3 fold compared with coarsely ground flour or whole grains. This combination of insulin resistance and hyperinsulinaemia is a common feature of many modern day diseases. Over the last 50 y the explosion of convenience and takeaway 'fast foods' has exposed most populations to caloric intakes far in excess of daily energy requirements and the resulting obesity has been a major factor in increasing the prevalence of insulin resistance.

show abstract

Food processing and the glycemic index

Cited by 239 publications

References 17 publications

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

Metabolic and hormonal effects of five common African diets eaten as mixed meals: the Cameroon Study

The ‘carnivore connection’—evolutionary aspects of insulin resistance

Contact Info

Product

Resources

About