Glycemic index and glycemic load of selected Chinese traditional foods
Publication in refereed journal


香港中文大学研究人员 ( 现职)

黄雅君博士 (体育运动科学系)

王香生教授 (体育运动科学系)

陈亚军博士 (体育运动科学系)

全文

数位物件识别号 (DOI) http://dx.doi.org/10.3748/wjg.v16.i12.1512

引用次数
Web of Sciencehttp://aims.cuhk.edu.hk/converis/portal/Publication/19WOS source URL
Scopushttp://aims.cuhk.edu.hk/converis/portal/Publication/22Scopus source URL

其它资讯

摘要AIM: To determine the glycemic index (GI) and gly- cemic load (GL) values of Chinese traditional foods in Hong Kong. METHODS: Fifteen healthy subjects (8 males and 7 females) volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast. The blood glucose concentrations were analyzed immediately before, 15, 30, 45, 60, 90 and 120 min after food con- sumption using capillary blood samples. The GI value of each test food was calculated by expressing the in- cremental area under the blood glucose response curve (IAUC) value for the test food as a percentage of each subject's average IAUC value for the glucose. The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size, divided by 100. RESULTS: Among all the 23 Chinese traditional foods tested, 6 of them belonged to low GI foods (Tuna Fish Bun, Egg Tart, Green Bean Dessert, Chinese Herbal Jelly, Fried Rice Vermicelli in Singapore-style, and Spring Roll), 10 of them belonged to moderate GI foods (Baked Barbecued Pork Puff, Fried Fritter, "Mai-Lai" Cake, "Pine- apple" Bun, Fried Rice Noodles with Sliced Beef, Barbe- cue Pork Bun, Moon Cakes, Glutinous Rice Ball, Instant Sweet Milky Bun, and Salted Meat Rice Dumpling), the others belonged to high GI foods (Fried Rice in Yang- zhou-Style, Sticky Rice Wrapped in Lotus Leaf, Steamed Glutinous Rice Roll, Jam and Peanut Butter Toast, Plain Steamed Vermicelli Roll, Red Bean Dessert, and Frozen Sweet Milky Bun). CONCLUSION: The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference. ? 2010 Baishideng.

着者Chen Y.-J., Sun F.-H., Wong S.H.-S., Huang Y.-J.
期刊名称World Journal of Gastroenterology
出版年份2010
月份3
日期28
卷号16
期次12
出版社W J G Press
出版地China
页次1512 - 1517
国际标準期刊号1007-9327
电子国际标準期刊号http://aims.cuhk.edu.hk/converis/portal/Publication/22http://aims.cuhk.edu.hk/converis/portal/Publication/19-2840
语言英式英语

关键词Chinese traditional foods, Glycemic index, Glycemic load