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Cited by 3,857Food composition and propertiesDiet, Metabolism, and DiseaseDiet and metabolism studies

Glycemic index of foods: a physiological basis for carbohydrate exchange

Jenkins, D J, Wolever, T M, Taylor, R H, Barker, H, Fielden, H, Baldwin, J M, Bowling, A C, Newman, H C +2 more·1981·The American Journal of Clinical Nutrition
DOI 10.1093/ajcn/34.3.362
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Abstract

The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.

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  • Accumulating evidence indicates that diets containing a preponderance of low-GI foods induce modest to clinically important benefits in the intermediate term as shown by intervention studies.

    “there is accumulating evidence (Brand-Miller, 2004) that diets containing a preponderance of foods that elicit low glycaemic responses ('low-GI foods or diets'), as originally defined by Jenkins et al. (1981) induce modest to clinically important benefits in the intermediate term as shown by intervention studies”

    From Glycaemic index methodology (2005) · cites this paper as Jenkins et al. (1981)

  • The glycaemic index concept was introduced to classify carbohydrate-rich foods by their effect on blood glucose after a meal.

    “The glycaemic index (GI) concept was originally introduced as a means of classifying different sources of carbohydrate (CHO) and CHO-rich foods in the diet, according to their effect on postprandial glycaemia (Jenkins et al. 1981).”

    From Glycaemic index methodology (2005) · cites this paper as Jenkins et al. 1981

  • Polyols have a low glycaemic index.

    “Polyol-containing foods are potentially of interest to the diabetic because polyols have a low glycaemic index (Brunzell, 1978; Jenkins et al. 1981; Pelletier et al. 1994).”

    From Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery (2001) · cites this paper as Jenkins et al. 1981

  • Pasta generally has a lower glycemic impact than many other refined starch sources because of its compact structure and slower starch hydrolysis.

    “Pasta is commonly consumed, is practical to standardize, and generally has a lower glycemic impact than many other refined starch sources because of its compact structure and slower starch hydrolysis [18,19].”

    From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [18]

  • Pasta typically induces a slower glycemic rise than many rice preparations because of its compact structure and slower starch hydrolysis.

    “First, pasta typically induces a slower glycemic rise than many rice preparations because of its compact structure and slower starch hydrolysis [18,19].”

    From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [18]

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Authors
Jenkins, D. J., Wolever, T. M., Taylor, R. H., Barker, H., Fielden, H., Baldwin, J. M., Bowling, A. C., Newman, H. C., Jenkins, A. L., & Goff, D. V.
Affiliations
  • University of Toronto (CA)
  • Central Middlesex Hospital (GB)
ORCID
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
1981-03
Volume
34
Issue
3
Pages
362-366
ISSN
0002-9165 (ISSN-L)
DOI
10.1093/ajcn/34.3.362
OpenAlex
W2097365404
Cited by
3,857
References
0
Citations by year
2026: 85 · 2025: 102 · 2024: 88 · 2023: 120 · 2022: 174 · 2021: 163 · 2020: 133 · 2019: 135 · 2018: 129 · 2017: 131 · 2016: 273 · 2015: 185 · 2014: 179 · 2013: 214 · 2012: 169
FWCI
21.44
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • American Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Diet, Metabolism, and Disease
  • Health Sciences › Medicine › Physiology › Diet and metabolism studies
Keywords
glycemic index, glycemic response, postprandial blood glucose, dietary fat, dietary protein, dietary fiber, sugar, vegetables, breakfast cereals, fruits, dairy products, Fabaceae, food composition
MeSH terms
Adult, Blood Glucose, Diet, Diabetic, Diet, Dietary Carbohydrates, Dietary Fats, Dietary Fiber, Dietary Proteins, Female, Food Analysis, Humans, Male, Carbohydrate Metabolism

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