The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes
Open accessAbstract
Recently diabetic patients have been encouraged to increase their carbohydrate intake, but exact details of which foods to use are lacking. To determine whether sufficiently large differences existed to justify more specific dietary advice, we compared the glycaemic responses to 50 g carbohydrate portions of different foods, taken as breakfast test meals by groups of five to seven diabetic patients. Two- to threefold differences were seen amongst the 15 foods tested. The glycaemic responses for spaghetti, 'All-bran', rice and beans were significantly below those for bread, while 'Cornflakes' were above. Factors predicted to influence this were without effect, including: substituting wholemeal for white bread, increasing substantially the simple sugars (using 'All-bran' or bananas instead of wholemeal bread) and doubling meal protein by adding cottage cheese to bread. Paired comparisons of the glycaemic response to the five legumes with those of the seven other starchy foods (breads, spaghetti, rice, Cornflakes, oatmeal porridge and potatoes) showed that the mean peak rise in blood glucose concentration and mean area under the glucose curve after beans were 23 and 28% lower, respectively, than the mean for the other foods (p less than 0.001). Such results suggest a potentially valuable role for dried leguminous seeds in carbohydrate exchanges for individuals with impaired carbohydrate tolerance. These large differences in blood glucose response to different food cannot at present be predicted directly from tables of chemical composition. Nevertheless, physiological testing may both aid in understanding the factors responsible and help selection of the appropriate carbohydrate foods for the diabetic diet.
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Subject characteristics including normal versus diabetic status, type 2 versus type 1 diabetes, oral agents versus insulin, good versus poor metabolic control, children versus adults with type 1 diabetes, rural African versus Western subjects, and glucose tolerance status and BMI have no significant effect on mean glycaemic index values.
“Subject characteristics that have been examined specifically and were found to have no significant effect on mean GI include: normal v. diabetic subjects (Jenkins et al. 1983); individuals with type 2 diabetes v. individuals with type 1 diabetes (Wolever et al. 1987;Livesey, 2002);”
From Glycaemic index methodology (2005) · cites this paper as Jenkins et al. 1983
The Discussion (page not available in our copy) reports that GI values for 15 foods were significantly correlated between normal and diabetic volunteers and describes a similar pattern of responses. It does not report a test showing no significant effect of diabetic status on mean GI values. The other subject-characteristic comparisons in the supplied claim are not attributed to Jenkins et al. in the citing sentence. (LLM, conf=0.84)
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“Studies of the glycaemic index [1] of various foods revealed no negative effects of meals containing simplex carbohydrates on postprandial gtycaemia [2-6].”
BackgroundPortal milieu and the interplay of multiple antidiabetic effects after gastric bypass surgery
Pal, A., Rhoads, D. B., & Tavakkoli, A. (2019) · American Journal of Physiology-Gastrointestinal and Liver Physiology · doi:10.1152/ajpgi.00389.2018 · Cited by 7 · see citing works
“The concept of glycemic index in diabetes has shown certain foods have a better glucose response than others (13).”
BackgroundWeight gain and insulin sensitivity: a role for the glycaemic index and dietary fibre?
Sleeth, M., Psichas, A., & Frost, G. S. (2012) · British Journal Of Nutrition · doi:10.1017/s0007114512005016 · Cited by 7 · see citing works
“(First published online 27 November 2012) Since its first description by Jenkins et al.(1) in the 1980s, the glycaemic index (GI) has been used as a dietary tool to enhance the glycaemic control of people living with diabetes.”
MethodAvedzi, H. M., Mathe, N., Storey, K., Johnson, J. A., & Johnson, S. T. (2017) · Primary care diabetes · doi:10.1016/j.pcd.2017.07.005 · Cited by 8 · see citing works
Weight Management in Primary Care
Maurer, S. (2016) · Visceral Medicine · doi:10.1159/000450667 · Cited by 5 · see citing works
Cottage cheese in a diet – a review
Pozzobon, V., & Pozzobon, C. (2019) · Nutrition & Food Science · doi:10.1108/nfs-03-2019-0073 · Cited by 9 · see citing works
Deconstructing the Paleolithic Diet: Components that Reduce Cardiovascular Disease Risk
Marinangeli, C. P. F., & Jones, P. J. H. (2014) · Current Nutrition Reports · doi:10.1007/s13668-014-0077-3 · Cited by 6 · see citing works
Lippaiova, N., Pallayová, M., Kuzmina, G., Peterson, K., Fajkošová, L., & Luza, J. (2008) · Biomedical papers of the Medical Faculty of the University Palacky, Olomouc, Czechoslovakia · doi:10.5507/bp.2008.011 · Cited by 5 · see citing works
“The foodstuff s were selected by the following criteria: (1) carbohydrate content in each portion should be 50g ± 5 %; (2) daily energy intake ranging from 6000kJ to 9000 kJ; (3) carbohydrates, lipids and proteins should be in the ratio 5:1, 5:1,5; and (4) simple preparation of servings and reasonable costs making the…”
MethodThe glycaemic response to rolled oat is not influenced by the fat content.
Tuomasjukka, S., Viitanen, M., & Kallio, H. (2007) · British Journal of Nutrition · doi:10.1017/s0007114507472518 · Cited by 5 · see citing works
“…of between 83 and 95 g (both in agreement with the current Finnish Food Composition Database (Anonymous, 2006)), whereas studies utilising carbohydrate by deduction have used clearly lower portion sizes, varying between 69 and 73 g (Jenkins et al. 1983; Heaton et al. 1988; Miller et al. 1992).”
Índice glucémico y tratamiento nutricional de las personas con diabetes mellitus
Romero, L., Charro, A., & Calle-Pascual, A. (2002) · Endocrinología y Nutrición · doi:10.1016/s1575-0922(02)74463-x · Cited by 5 · see citing works
To bridge science and patient care in diabetes
Berger, M. (1996) · Diabetologia · doi:10.1007/s001250050507 · Cited by 5
“Based upon systematic nutritional studies, Otto [25], Jenkins [ 26 ] and their co-workers re-discovered the concept of the glycaemic index; but, even after it was shown in numerous studies that the inclusion of sucrose in a mixed meal did not lead to a significant postprandial hyperglycaemia [27-30], diabetes clinicia…”
BackgroundArends, J., Ahrens, K., Lübke, D., & Willms, B. (1987) · Klinische Wochenschrift · doi:10.1007/bf01712841 · Cited by 5
Camacho-Arriola, M. (2020) · doi:10.31274/etd-20200624-209 · Cited by 5 · see citing works
“This is associated with the lower GI of pulses (Jenkins et al., 1983; Wolever et al., 1987).”
BackgroundGuess, N. D. (2022) · Diabetes Therapy · doi:10.1007/s13300-022-01220-4 · Cited by 6 · see citing works
“The concept of the glycaemic index has formed part of T2D management for decades [70], but the effect size of a low versus high glycaemic index diet in trials is fairly modest (glycated haemoglobin [HbA1c] approx.”
BackgroundDietary Factors in Fasting Blood Glucose Levels and Weight Gain in Female Sprague Dawley Rats
Samuel, I. O., Samuel, A. O., Donatus, A. E., Becky, O. A., & Stanley, E. (2017) · Journal of Clinical Nutrition & Dietetics · doi:10.4172/2472-1921.100036 · Cited by 4 · see citing works
Chryssanthopoulos, C., Varzakas, T., Tampaki, M., & Maridaki, M. (2016) · doi:10.12944/crnfsj.4.1.02 · Cited by 3
Unveiling the Evidence for the Use of Pulses in Managing Type 2 Diabetes Mellitus: A Scoping Review
Thomas, D. J., Shafiee, M., Nosworthy, M. G., Lane, G., Ramdath, D., & Vatanparast, H. (2023) · Nutrients · doi:10.3390/nu15194222 · Cited by 2 · see citing works
“Similarly, black-eyed peas and pinto beans had overall lower glycaemic responses than other meals, with the exception of spaghetti for black-eyed peas and spaghetti and rice for pinto beans [16].”
BackgroundInfluentialThushara, N., Malawiarachchi, P., Samarakoon, S., & Godakumbura, P. (2022) · Journal of food science and technology · doi:10.1007/s13197-021-05341-9 · Cited by 2 · see citing works
“The GI is usually obtained dividing the blood glucose production due to the corresponding food after ingestion by that of an equal carbohydrate portion of the reference food (Jenkins et al. 1983).”
Background
- Authors
- Jenkins, D. J. A., Wolever, T. M. S., Jenkins, A. L., Thorne, M. J., Lee, R., Kalmusky, J., Reichert, R., & Wong, G. S.
- Affiliations
- St. Michael's Hospital (CA)
- University of Toronto (CA)
- Venue
- Diabetologia
- Published
- 1983-04
- Volume
- 24
- Issue
- 4
- Pages
- 257-64
- ISSN
- 0012-186X (ISSN-L)
- 1432-0428
- OpenAlex
- W2076695574
- Cited by
- 292
- References
- 0
- Citations by year
- 2025: 1 · 2024: 3 · 2023: 3 · 2022: 6 · 2021: 3 · 2020: 5 · 2019: 6 · 2018: 3 · 2017: 5 · 2016: 8 · 2015: 6 · 2014: 11 · 2013: 6 · 2012: 7
- FWCI
- 15.76
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Diabetologia (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Canadian Diabetes Association
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diabetes Management and Research
- Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diabetes Management and Education
- Keywords
- glycemic index, diabetes mellitus, Fabaceae, glycemic response, dietary recommendations, carbohydrate intake, starchy foods, whole grain bread, monosaccharides
- MeSH terms
- Aged, Animals, Blood Glucose, Bread, Edible Grain, Diabetes Mellitus, Dietary Carbohydrates, Female, Humans, Kinetics, Fabaceae, Male, Middle Aged, Milk, Plants, Medicinal
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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