ISSN:
1432-0428
Keywords:
Digestion in vitro
;
post-prandial glycaemia
;
rate of absorption
;
dietary fibre
;
dietary carbohydrate
;
diabetes
Source:
Springer Online Journal Archives 1860-2000
Topics:
Medicine
Notes:
Summary The amount of carbohydrate released at 1 and 5 h by digestion in vitro of 2 g carbohydrate portions of 14 foods by human digestive juices was compared with the area under the 2-h blood glucose response curve when 50 g carbohydrate portions were fed to groups of five to ten healthy volunteers. A significant relationship was found between the amounts of sugars and oligosaccharides liberated at 1 and 5 h and the food blood glucose area expressed as a percentage of the blood glucose area for 50 g glucose (r=0.8627 and 0.8618, p〈0.001). A significant relationship was also found between the glycaemic index and the food fibre content (p〈0.02) and between the glycaemic index and the glucose trapping capacity of the foods (p〈0.05). Legumes as a group liberated 56% less sugars and oligosaccharides (p〈0.01) than the eight cereal foods over 5 h. It is suggested that such studies in vitro may help to identify food of use for diabetic patients, and at the same time throw further light on factors which affect post-prandial glycaemia.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00282589
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