The glycemic index of foods contained low carbohydrate and high diet fiber
- VernacularTitle:低糖高纤维类食物的血糖生成指数
- Author:
Min ZONG
;
Jianqin SUN
;
Yanqiu CHEN
;
Xiafei CHEN
- Publication Type:Journal Article
- Keywords:
Glycemic index;
Glucose response;
Diet fiber
- From:
Parenteral & Enteral Nutrition
1997;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To measure the glycemic index of foods contained low carbohydratesand discuss the relationship between glycemic index and the amount of fat, carbohydrate, protein and diet fiber from these foods. Methods: According to the method of Wolver,the GIs of these kinds of foods had been determined and caculated by using 25 gram carbohydrates as control because of the low percent(10%)of carbohydrates in foods. Results: The results of GI in 13 kinds of the foods were worked out and there was negative correlation between diet fiber and GI. Conclusions: The inference factors of GI are not the kinds of carbohydrate but the amount of diet fiber in these foods.
