Glycemic index and glycemic load of selected Chinese traditional foods

Ya-Jun CHEN, Fenghua SUN, Stephen Heung-sang WONG, Ya-Jun HUANG

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

AIM: To determine the glycemic index (GI) and glycemic 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 consumption using capillary blood samples. The GI value of each test food was calculated by expressing the incremental 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, “Pineapple” Bun, Fried Rice Noodles with Sliced Beef, Barbecue 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 Yangzhou-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. Copyright © 2010 Baishideng. All rights reserved.
Original languageEnglish
Pages (from-to)1512-1517
JournalWorld Journal of Gastroenterology
Volume16
Issue number12
DOIs
Publication statusPublished - Mar 2010

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Glycemic Index
Food
Blood Glucose
Glycemic Load
Portion Size
Ananas
Tuna
Glucose
Food Preferences
Butter
Singapore
Hong Kong
Oryza
Meat
Ovum
Healthy Volunteers
Fishes

Bibliographical note

Chen Y.-J., Sun F.-H., Wong S. H.-S., & Huang Y.-J. (2010). Glycemic index and glycemic load of selected Chinese traditional foods. World Journal of Gastroenterology, 16(12), 1512-1517. doi: 10.3748/wjg.v16.i12.1512

Keywords

  • Glycemic index
  • Glycemic load
  • Chinese traditional foods