Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose
Open accessAbstract
Elucidating the role of carbohydrate quality in human nutrition requires a greater understanding of how the physico-chemical characteristics of foods relate to their physiological properties. It was hypothesised that rapidly available glucose (RAG) and slowly available glucose (SAG), in vitro measures describing the rate of glucose release from foods, are the main determinants of glycaemic index (GI) and insulinaemic index (II) for cereal products. Twenty-three products (five breakfast cereals, six bakery products and crackers, and twelve biscuits) had their GI and II values determined, and were characterised by their fat, protein, starch and sugar contents, with the carbohydrate fraction further divided into total fructose, RAG, SAG and resistant starch. Relationships between these characteristics and GI and II values were investigated by regression analysis. The cereal products had a range of GI (28–93) and II (61–115) values, which were positively correlated ( r 2 0·22, P <0·001). The biscuit group, which had the highest SAG content (8·6 (sd 3·7) g per portion) due to the presence of ungelatinised starch, was found to have the lowest GI value (51 (sd 14)). There was no significant association between GI and either starch or sugar, while RAG was positively ( r 2 0·54, P <0·001) and SAG was negatively ( r 2 0·63, P <0·001) correlated with GI. Fat was correlated with GI ( r 2 0·52, P <0·001), and combined SAG and fat accounted for 73·1 % of the variance in GI, with SAG as the dominant variable. RAG and protein together contributed equally in accounting for 45·0 % of the variance in II. In conclusion, the GI and II values of the cereal products investigated can be explained by the RAG and SAG contents. A high SAG content identifies low-GI foods that are rich in slowly released carbohydrates for which health benefits have been proposed.
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A very high correlation exists between the rate of in vitro glucose release from starchy foods using pancreatic and brush-border enzymes and the glycaemic response in vivo.
“A very high correlation exists between the rate of in vitro glucose release from starchy foods, using pancreatic and brush-border enzymes, and the glycaemic response in vivo (Granfeldt et al. 2005;Englyst et al. 2003).”
From Glycaemic index methodology (2005) · cites this paper as Englyst et al. 2003
The Dietary carbohydrate analysis section measures glucose released during in vitro enzymatic hydrolysis, and the Discussion reports strong correlations between those measures and glycaemic index. However, the study tested 23 cereal products, not starchy foods generally, and our copy does not specify that the enzyme mixture contained both pancreatic and brush-border enzymes. (LLM, conf=0.86)
Experimental — accuracy not yet measuredThe twenty-three cereal-based foods had very similar contents of non-available carbohydrate.
“According to the results of analytical measurement of NSP and RS contents the twenty-three foods had very similar content in non-available CHO.”
From Glycaemic index methodology (2005) · cites this paper as Englyst et al. (2003)
The Test meals section identifies twenty-three cereal products, and the Dietary carbohydrate analysis section describes measurement of resistant starch. But the Relationships between nutrients section does not establish that their combined non-available carbohydrate contents were very similar; it notes an exceptionally high NSP value for Alpen and a range of RS values. Page numbers are unavailable in our copy. (LLM, conf=0.78)
Experimental — accuracy not yet measuredFor many CHO-rich foods and pure CHO, there appears to be a close correlation between glycaemic and insulinaemic responses.
“However, for many CHO-rich foods and pure CHO, there appears to be a close correlation between glycaemic and insulinaemic responses (Holt et al. 1997;Englyst et al. 2003).”
From Glycaemic index methodology (2005) · cites this paper as Englyst et al. 2003
The Discussion says the study confirms a relationship between glycaemic and insulinaemic indices for starchy foods, but describes the association as rather weak. It does not establish a close correlation across many carbohydrate-rich foods or for pure carbohydrates. Page numbers were not available in our copy. (LLM, conf=0.88)
Experimental — accuracy not yet measuredEnglyst et al. correlated twenty-three cereal-based starchy foods for their in vivo GI and their in vitro rate of carbohydrate digestion, assessed as rapidly available glucose.
“Englyst et al. (2003) correlated twenty-three cereal-based starchy foods for their GI in vivo and their rate of CHO digestion in vitro (as assessed by the content in rapidly available glucose).”
From Glycaemic index methodology (2005) · cites this paper as Englyst et al. (2003)
GI was highly variable between the foods but was significantly related to the in vitro rate of digestion, measured as rapidly available glucose.
“However, the GI was highly variable between the different foods studied but was significantly related to the in vitro rate of digestion (rapidly available glucose content).”
From Glycaemic index methodology (2005) · cites this paper as Englyst et al. (2003)
In several comparative studies, the glycaemic impact of carbohydrate foods has been related to the rate of digestion of available carbohydrate.
“In several comparative studies, the glycaemic impact of CHO foods has been related to the rate of digestion of available CHO.”
From Glycaemic index methodology (2005) · cites this paper as Englyst et al. (2003)
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- Authors
- Englyst, K. N., Vinoy, S., Englyst, H. N., & Lang, V.
- Affiliations
- Danone (France) (FR)
- Corresponding author
- Englyst, Klaus N.
- ORCID
- Vinoy, Sophie
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2003-03
- Volume
- 89
- Issue
- 3
- Pages
- 329-339
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W2165972942
- Cited by
- 369
- References
- 2
- Citations by year
- 2026: 9 · 2025: 9 · 2024: 25 · 2023: 20 · 2022: 13 · 2021: 21 · 2020: 16 · 2019: 20 · 2018: 12 · 2017: 18 · 2016: 27 · 2015: 21 · 2014: 25 · 2013: 21 · 2012: 17
- FWCI
- 9.64
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- British Journal Of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Danone
- University of Southampton
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Keywords
- glycemic index, cereal products, carbohydrate quality, resistant starch, fat content, protein content, fructose, cookies, breakfast cereals, bakery products, glucose release
- MeSH terms
- Edible Grain, Dietary Carbohydrates, Glucose, Humans, Insulin, Nutritive Value, Regression Analysis, Glycemic Index
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