Glycemic index of foods: a physiological basis for carbohydrate exchange
DJ Jenkins, TM Wolever, RH Taylor, H Barker… - The American journal of …, 1981 - Elsevier
To determine the effect of different foods on the blood glucose, 62 commonly eaten foods
and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood
glucose levels were measured over 2 h, and expressed as a percentage of the area under
the glucose response curve when the same amount of carbohydrate was taken as glucose.
The largest rises were seen with vegetables (70±5%). followed by breakfast cereals
(65±5%), cereals and biscuits (60±3%), fruit (50±5%), dairy products (35±1%), and dried …
and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood
glucose levels were measured over 2 h, and expressed as a percentage of the area under
the glucose response curve when the same amount of carbohydrate was taken as glucose.
The largest rises were seen with vegetables (70±5%). followed by breakfast cereals
(65±5%), cereals and biscuits (60±3%), fruit (50±5%), dairy products (35±1%), and dried …
