Measuring the glycemic index of foods: interlaboratory study

Wolever, Thomas M. S.; Brand‐Miller, Jennie; Abernethy, John; Astrup, Arne; Atkinson, Fiona; Axelsen, Mette; Björck, Inger; Brighenti, Furio; Brown, Rachel; Brynes, Audrey E.; Casiraghi, Maria Cristina; Cazaubiel, Murielle; Dahlqvist, Linda; Delport, Elizabeth; Denyer, Gareth; Erba, Daniela; Frost, Gary; Granfeldt, Yvonne; Hampton, Shelagh M.; Hart, Valerie; Hätönen, Katja A.; Henry, Christiani Jeyakumar; Hertzler, Steven R.; Hull, Sarah; Jerling, Johann C.; Johnston, Kelly L.; Lightowler, Helen; Mann, Neil; Morgan, Linda; Panlasigui, Leonora N.; Pelkman, Christine; Perry, Tekla S.; Pfeiffer, Andreas F. H.; Pieters, Marlien; Ramdath, D. Dan; Ramsingh, Rayna T; Robert, Sathyasurya Daniel; Robinson, Carol V.; Sarkkinen, Essi; Scazzina, Francesca; Sison, Dave Clark D; Sloth, Birgitte; Staniforth, Jane; Tapola, Niina; Valsta, Liisa; Verkooijen, Inge; Weickert, Martin O.; Weseler, Antje R.; Wilkie, Paul; Zhang, Jian

doi:10.1093/ajcn/87.1.247s

Cited by 183 publications

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“…The GI calculation was carried out in agreement with the original procedure initially proposed for humans, where the use of a fixed amount of carbohydrates (Jenkins et al, 1981) or starch (Granfeldt et al, 1994) is recommended. This is because the glycemic response increases linearly as carbohydrate ingestion increases from 0 to 50 g, whereas it tends to level off when carbohydrate ingestion increases from 50 up to 100 g (Wolever et al, 2003).…”

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Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Giuberti

Gallo

Masoero

2012

Animal

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Different dietary starch sources can have a great impact in determining starch digestion potential, thus influencing the postprandial blood glucose response. Our objectives were to define: (i) the incremental plasma glucose response in pigs fed diets containing various sources of starch differing in in vitro digestion patterns, (ii) the in vivo glycemic index (GI) values for the same diets, (iii) the possible relationship between in vitro and in vivo data. Diets, formulated with 70% of starch from five heterogeneous sources, were characterized in depth by using two distinct in vitro evaluations. The first one was based on the Englyst-assay for nutritional classification of starch fractions, whereas the second one was based on a time-course multi-enzymatic assay up to 180 min from which the hydrolysis indices (HIs) were calculated and used as a link between the physicochemical properties of starch from diets and the in vivo responses. For the in vivo study, five jugular-catheterized pigs (35.3 6 1.1 kg body weight) were fed one of the five diets for 6-day periods in a 5 3 5 Latin square design. On day 5, blood was collected for 8 h postprandially for evaluating glucose appearance. On day 6, blood was collected for 3 h postprandially for the estimation of the GI. Starchy diets differed for rapidly digestible starch (from 8.6% to 79.8% of total starch (TS)) and resistant starch contents (from 72.5% to 4.5% of TS). Wide between-diets variations were recorded for all the kinetic parameters and for the HI calculated from the in vitro digestion curves (P , 0.05). On the basis of the obtained HI, diets contained starch with a very low to a very high in vitro digestion potential (ranging from 26.7% to 100.0%; P , 0.05). The glucose response differed among diets (P , 0.05), with marked differences between 15 and 120 min postprandial. Overall, the ranking of incremental glucose appearance among diets agreed with their in vitro HI classification: high HI diets increased plasma glucose response more (P , 0.05) than low HI diets. Lastly, different in vivo GIs were measured (ranging from 30.9% to 100.0%; P , 0.05). The relationship between HI and GI showed a high coefficient of determination (R 2 5 0.95; root mean square error (RMSE) 5 15.8; P , 0.05). In conclusion, diets formulated with starches with a wide range in HI potential can strongly affect the postprandial glucose response in pigs.Keywords: glucose, in vitro method, glycemic index, starch, pig ImplicationsStarch is the main energy source for monogastric species and knowledge about its digestive behaviour can be important in order to understand the consequently metabolic and endocrine functioning in monogastrics. This study showed that diets formulated with heterogeneous sources of starch and characterized by a wide range in enzymatic starch digestion potential modulated the postprandial glucose response in pigs. A better understanding of the nutritive role of starch and its effect on metabolism is an important nutritional topic for monogastric animals.

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Plasma glucose response and glycemic indices in pigs fed diets differing in in vitro hydrolysis indices

Giuberti

Gallo

Masoero

2012

Animal

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“…O pH do conteúdo do ceco foi aferido por meio da homogeneização de 1,0 grama de conteúdo em 2,0 mL de água deionizada a 4 °C, utilizando um pHmetro PG 1800, GEHAKA (HUANG et al, 2014 Em geral, estudos que avaliam a resposta glicêmica dos diversos alimentos, utilizam de 25 a 50 gramas de carboidrato disponível na porção do alimento controle ou alimento teste (JENKINS et al, 1981;WOLEVER et al, 1991;FAO/WHO, 1998;GUERRA-MATIAS e ARÊAS, 2005;WOLEVER et al, 2008;BRAND-MILLER et al, 2009). Optou-se em utilizar IG da farinha extrusada (n = 10) uma porção de 25 gramas de carboidrato disponível para viabilizar o consumo do alimento teste no tempo estipulado de 15 minutos, pois uma porção maior acarretaria em um grande volume do alimento teste, e uma vez que é um alimento seco, com grande concentração de fibras, além de sabor e aroma intensos, poderia haver dificuldade dos voluntários.…”

Section: Análise De Ph E Determinação Dos áCidos Graxos De Cadeia Curunclassified

“…Este resultado era esperado, uma vez que geralmente as fibras solúveis são quase totalmente fermentáveis e possuem maior viscosidade do que as insolúveis (WONG et al, 2006;SLAVIN, 2013), e as dietas dos grupos farinha in natura e extrusada continham 3,65 % e 5,47 % de fibra solúvel, respectivamente.…”

Section: Lipídeos Totais E Colesterol No Fígadounclassified

“…Algumas fibras alimentares, como pectinas, gomas, amido resistente, inulina e oligossacarídeos são totalmente fermentadas no intestino grosso pela microflora colônica, as hemiceluloses fermentam entre 60 e 90 %, celulose entre 20 e 80 %, enquanto outras fontes de fibra alimentar são bem menos fermentáveis, como farelo de trigo, com fermentação colônica de 50 % (FAO/WHO, 1998;WONG et al, 2006). As fibras fermentáveis promovem efeitos benéficos à saúde, por alterarem a composição da microflora intestinal, favorecerendo o aumento da produção de AGCC e a redução de bactérias patogênicas (SLAVIN, 2013).…”

Section: Lipídeos Totais E Colesterol No Fígadounclassified

“…HUANG et al (2014) avaliaram o pH cecal de hamsters alimentados com dietas contendo 10 % da fração insolúvel da casca de abacaxi em comparação à celulose e também verificaram redução do pH cecal, com valores similares aos encontrados em nosso estudo (7,28 ± 0,26 para a dieta com casca de abacaxi e 7,61 ± 0,12 para a dieta com celulose). o que reduz a formação de compostos tóxicos como amônia e aminas, e o crescimento de bactérias patogênicas (WONG et al, 2006;SLAVIN, 2013).…”

Section: Lipídeos Totais E Colesterol No Fígadounclassified

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