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Glycaemic index of conventional carbohydrate meals*

Published online by Cambridge University Press:  09 March 2007

U. V. Mani ,
S. N. Pradhan ,
N. C. Mehta ,
D. M. Thakur ,
U. Iyer  and
I. Mani
U. V. Mani
Affiliation:
Department of Foods and Nutrition, M.S. University of Baroda, Baroda 390002, Gujarat, India
S. N. Pradhan
Affiliation:
Department of Foods and Nutrition, M.S. University of Baroda, Baroda 390002, Gujarat, India
N. C. Mehta
Affiliation:
Department of Medicine, Medical College, Baroda, Gujarat, India
D. M. Thakur
Affiliation:
Department of Medicine, Medical College, Baroda, Gujarat, India
U. Iyer
Affiliation:
Department of Foods and Nutrition, M.S. University of Baroda, Baroda 390002, Gujarat, India
I. Mani
Affiliation:
Alembic Chemical Works, Baroda, Gujarat, India
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Abstract

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The glycaemic index (GI) and the triacylglycerol response were measured in thirty non-insulin-dependent diabetes mellitus patients given 50 g portions of five different conventional Indian meals containing semolina (Triticum aestivum) cooked by two different methods, or combinations of semolina and pulse (black gram dhal (Phaseolus mungo), green gram dhal (Phaseolus aureus) or Bengal gram dhal (Cicer arietum)). There were no significant differences among meals in mean GI except for meals based on roasted semolina or semolina-black gram dhal. Compared with the blood glucose response for a 50 g glucose load, only meals based on steam-cooked semolina and semolina-Bengal gram dhal elicited a significantly lower response at 1 h postprandially, and only meals based on semolina-black gram dhal at 2 h postprandially. No significant differences were found among the meals in the triacylglycerol response

Keywords

Glycaemic responseDiabetes mellitusConventional Indian meals
Type
Diet and the Metabolism of Carbohydrates
Information
British Journal of Nutrition , Volume 68 , Issue 2 , September 1992 , pp. 445 - 450
Copyright
Copyright © The Nutrition Society 1992

References

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