PmUVZ-@7 @"DATA.APP@.@iTable1ColA1 ColB1ColA2 ColB2ColA3 ColB3ColA4 2ColB4ColA5ColB5 Index1ColA1dB4:H8@DB>>FBLFLDUCakes BAKED GOODS8759UCookies BAKED GOODS90314UCrackers, wheat BAKED GOODS9948UMuffins BAKED GOODS8898U Rice cakes BAKED GOODS12362U Barley kernel BAKED GOODS4953U Barley flour BAKED GOODS9522U Rye kernel BAKED GOODS7136U Rye flour BAKED GOODS92310URye crispbread BAKED GOODS9325U White bread BAKED GOODS10105UWhole-meal flour BAKED GOODS99312UOther baked goods BAKED GOODS100458Bagel, stuffing mix, hamburger bun, rolls, melba toast.UAll branBREAKFAST CEREALS6074U CornflakesBREAKFAST CEREALS11954UMuesliBREAKFAST CEREALS80144FC FPPPRa(4<:*@>0(UOat branBREAKFAST CEREALS7882U Porridge oatsBREAKFAST CEREALS8728U Puffed riceBREAKFAST CEREALS123113U Puffed wheatBREAKFAST CEREALS10532UShredded wheatBREAKFAST CEREALS9993UOther cereals, GI>=80BREAKFAST CEREALS103315Bran buds, Bran chex, Cheerios, Corn bran, Corn chex, Cream of wheat, Crispix, Golden Grahams, Grapenuts, Grapenuts flakes, Life, Pro stars, Sustain, Team, Total (GI range, 83-127)UOther cereals, GI<80 cBREAKFAST CEREALS7224eBran buds with psyllium, Red River, Special K (Australia), Sultana bran (Australia) (GI range 67-77)UAppleFRUIT5234U Apple juiceFRUIT5812UApricots, driedFRUIT4422UApricots, cannedFRUIT911UBananaFRUIT8365UBanana, underripeFRUIT5182UBanana, overripeFRUIT8282U KiwifruitFRUIT7582UMangoFRUIT8072PB *6,:&.*8@>>442UOrangeFRUIT6264U Orange juiceFRUIT7443UPaw pawFRUIT8332U Peach, cannedFRUIT67123UPearFRUIT5444UOther fruit, GI<80FRUIT5477VCherries, fruit cocktail, grapefruit, grapefruit juice, grapes, plum, pineapple juiceUOther fruit, GI>=80FRUIT92454Pineapple, raisins, rockmelon, sultanas, watermelonULinguinePASTA7146UMacaroniPASTA641UMacaroni, boxedPASTA921USpaghetti, whitePASTA59410USpaghetti, durumPASTA7873USpaghetti, brownPASTA5372U Other pastaPASTA5938UInstantPOTATOES11825UBakedPOTATOES121164A *>@:>&<82,004*8DUNewPOTATOES8183U White, boiledPOTATOES8023U White, mashedPOTATOES10023U French friesPOTATOES1071U Sweet potatoPOTATOES77112UYamPOTATOES731UPearled barleyGRAINS3634UCracked barleyGRAINS721U BuckwheatGRAINS7863UBulgurGRAINS6834UCouscousGRAINS9392UCornmealGRAINS9813U Sweet cornGRAINS7827UMilletGRAINS1011U Rice, whiteGRAINS81313URice, low amyloseGRAINS12643,B D6<@>60H2F886B42U ChickpeasLEGUMES4723UCanned chickpeasLEGUMES5912U Haricot beansLEGUMES5485U Kidney beansLEGUMES4267UKidney beans, cannedLEGUMES741ULentilsLEGUMES3836ULentils, greenLEGUMES4263ULentils, green cannedLEGUMES741U Lima beansLEGUMES461UPeas, dried greenLEGUMES56122U Peas, greenLEGUMES6873U Pinto beansLEGUMES6133U Soya beansLEGUMES2333USplit peas, yellowLEGUMES451U Jelly beansSNACKS1141U LifesaversSNACKS1001B4OOOOOOOOPPPPPPPPPPPPP4R7R8R9RRRRRRRRSSSSSSSSSSTT:W;WWWWYYYB<OB: =AAAAA5B6BBBBBBBBBBB0C1C2C>CCCCCCCCFFGHHIIJKKKLLLLLLL3M?MMMMMMMN<O:W;WWWY@Table1 Food d"Category d GI d*NumStudies 2dNotedA OOOOO O'! "Arial$#O'! "Arial$#O'! "Arial$#OO!@.17@ @C@VC @OThe Glycemic IndexThe blood glucose responses of carbohydrate foods can be classified by the glycemic index (GI). The GI is considered to be a valid index of the biological value of dietary carbohydrates. It is defined as the glycemic response elicited by a 50g carbohydrate portion of a food expressed as a percent of that elicited by a 50g carbohydrate portion of a standard food (73). The glycemic response is defined as the incremental area under the blood glucose response curve, ignoring the area beneath the fasting concentration (i.e. the area beneath the curve) (74-76). The standard food has been glucose or white bread. If glucose is the standard, (ie. GI of glucose = 100) the GI values of foods are lower than if white bread is the standard by a factor of 1.38 because the glycemic response of glucose is 1.38 times that of white bread. GI values for several hundred foods have been published (77,78) The Glycemic Index and Mixed MealsThe validity of the GI has been the subject of much controversy, mostly because of supposed lack of application to mixed meals. Much of the controversy has been because of application of inappropriate methods to estimate the expected glycemic responses for mixed meals. When properly applied, the GI predicts, with reasonable accuracy, the relative blood glucose responses of mixed meals of the same composition but consisting of different carbohydrate foods (79).Implications of the Glycemic IndexThere are a number of long-term implications of altering the rate of absorption, or GI, ofdietary carbohydrate. There is good evidence that reducing diet GI improves overall blood glucose control in subjects with diabetes (80) and reduces serum triglycerides in subjects with hypertriglyceridemia (81).There is also some evidence that the glycemic index is relevant to sports nutrition and appetite regulation. Low GI foods eaten before prolonged strenuous exercise increased endurance time and provided higher concentrations of plasma fuels toward the end of exercise (82). However, high GI foods led to faster replenishment of muscle glycogen after exercise (83).References:73. Jenkins, D.J.A., Wolever, T.M.S., Taylor, R.H., Barker, H.M., Fielden, H., Baldwin, J.M., Bowling, A.C., Newman, H.C., Jenkins, A.L., Goff, D.V. Glycemic index of foods: a physiological basis for carbohydrate exchange. American Journal of Clinical Nutrition 1981;34:362-66.74. Wolever, T.M.S., Jenkins, D.J.A. The use of the glycemic index in predicting the blood glucose response to mixed meals. American Journal of Clinical Nutrition 1986;43:167-72.75. Ha, M-A, Mann, J.I., Melton, L.D., Lewis-Barned, N.J. Calculation of the glycaemic index. Diabetes, Nutrition and Metabolism, Clinical and Experimental 1992;5:137-39.76. Wolever, T.M.S. Comments on Tais mathematical model. Diabetes Care 1994;17:1223-24.77. Foster-Powell, K., Brand Miller, J. International tables of glycemic index. American Journal of Clinical Nutrition 1995;62:871S-93S.78. Wolever, T.M.S., Jenkins, D.J.A., Jenkins, A.L., Vuksan, V., Wong, G.S., Josse, R.G. Effect of ripeness on the glycaemic response to banana. Journal of Clinical Nutrition and Gastroenterology 1988; 3:85-88.79. Collier, G.R., Wolever, T.M.S., Wong, G.S., Josse, R.G. Prediction of glycemicresponse to mixed meals in non-insulin dependent diabetic subjects. American Journal of Clinical Nutrition 1986:44;349-52.80. Wolever, T.M.S. The glycemic index: Flogging a dead horse? Diabetes Care, in press.81. Wolever, T.M.S., Jenkins, D.J.A., Jenkins, A.L., Josse, R.G. The glycemic index: methodology and clinical implications. American Journal of Clinical Nutrition 1991;54:846-54.82. Thomas, D.E., Brotherhood, J.R., Brand, J.C. Carbohydrate feeding before exercise: effect of glycemic index. International Journal of Sports Medicine 1991;12:180-86.83. Burke, L.M., Collier, G.R., Hargreaves, M. Muscle glycogen storage after prolonged exercise: effect of the glycemic index of carbohydrate feedings. Journal of Applied Physiology 1993;75:1019-23.C   "Arial##[l    Y   S{ X   #'|' ^>: P'3D'?|'q) @\B?H*680F&.00..UChocolate (various)SNACKS84142UPopcornSNACKS791U Corn chipsSNACKS10522U Potato chipsSNACKS7742UPeanutsSNACKS21123UBean soups (various)SOUPS8474UTomatoSOUPS541UHoneySUGARS104212UFructoseSUGARS3224UGlucoseSUGARS13848USucroseSUGARS8725ULactoseSUGARS6542X Source: FAO/FHO expert consultation on carbohydrates in human nutrition.April, 1997i  A   Note3 z9-* dw *mD '@7z9-* dw *m-D '