British Journal of Nutrition

Table of Contents - 2010 - Volume 103, Issue 04  

Cambridge Journals Online - CUP Full-Text Page
British Journal of Nutrition (2010), 103:556-560 Cambridge University Press
Copyright © The Authors 2009
doi:10.1017/S0007114509992042

Full Papers

Human and Clinical Nutrition

Glycaemic index and glycaemic load values of a selection of popular foods consumed in Hong Kong

Kris Y. Loka1 c1, Ruth Chana1, Dicken Chana2, Liz Lia1, Grace Leunga1, Jean Wooa1, Helen J. Lightowlera3 and C. Jeya K. Henrya3

a1 Department of Medicine and Therapeutics, Prince of Wales Hospital, The Chinese University of Hong Kong, Shatin, Hong Kong
a2 Jockey Club Centre for Osteoporosis Care and Control, Prince of Wales Hospital, The Chinese University of Hong Kong, Shatin, Hong Kong
a3 Nutrition and Food Science Group, School of Life Sciences, Oxford Brookes University, Gipsy Lane Campus, Headington, Oxford OX3 0BP, UK
Article author query
lok ky [PubMed]  [Google Scholar]
chan r [PubMed]  [Google Scholar]
chan d [PubMed]  [Google Scholar]
li l [PubMed]  [Google Scholar]
leung g [PubMed]  [Google Scholar]
woo j [PubMed]  [Google Scholar]
lightowler hj [PubMed]  [Google Scholar]
henry cjk [PubMed]  [Google Scholar]

Abstract

The objective of the present paper is to provide glycaemic index (GI) and glycaemic load (GL) values for a variety of foods that are commonly consumed in Hong Kong and expand on the international GI table of Chinese foods. Fasted healthy subjects were given 50 g of available carbohydrate servings of a glucose reference, which was tested twice, and test foods of various brands of noodles (n 5), instant cereals (n 3) and breads (n 2), which were tested once, on separate occasions. For each test food, tests were repeated in ten healthy subjects. Capillary blood glucose was measured via finger-prick samples in fasting subjects ( − 5, 0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. The GI of each test food was calculated geometrically by expressing the incremental area under the blood glucose response curve (IAUC) of each test food as a percentage of each subject's average IAUC for the reference food. GL was calculated as the product of the test food's GI and the amount of available carbohydrate in a reference serving size. The majority of GI values of foods tested were medium (a GI value of 56–69) to high (a GI value of 70 or more) and compared well with previously published values. More importantly, our dataset provides GI values of ten foods previously untested and presents values for foods commonly consumed in Hong Kong.

(Received September 10 2008)

(Revised August 10 2009)

(Accepted August 17 2009)

(Online publication September 28 2009)

Key Words:Glycaemic index; Glycaemic load; Chinese foods

Correspondence:

c1 Corresponding author: Kris Yuet Wan Lok, fax +852 2602 3500, email kris.lok@cuhk.edu.hk

Footnotes

Abbreviations: GI, glycaemic index; GL, glycaemic load; IAUC, incremental area under the blood glucose response curve

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