Glycaemic indices and glycaemic loads of common Korean carbohydrate-rich foods

Do Yeon Kim, Yeajee Kim, Hyunjung Lim

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

Abstract

Glycaemic index (GI) and glycaemic load (GL) values of foods consumed in Asia remain poorly characterised despite the fact that Asian diets are high in carbohydrates. We evaluated the GI and GL of the most commonly consumed carbohydrate-rich foods, according to food type and cooking methods. GI and GL values were determined using protocols from the FAO/WHO and International Standards Organization recommendations. A total of 152 healthy subjects were enrolled in the study. In all, forty-nine carbohydrate-rich foods were categorised as cereal grains, noodles and pasta, breads and other processed grains and starchy vegetables, prepared using standard cooking methods and evaluated. Cereal grains had the widest range of GI values that the food made with white rice and barley had GI values of 51-93 and 35-70, respectively, according to cooking methods, and most cereal grains had high GL values. Noodles and pasta had low to medium GI values, but most foods had high GL values. Breads had medium to high GI and GL values, while other processed grains had low to medium GI and GL values. The GI values for food made with starchy vegetables (e.g. potatoes and sweet potatoes) varied widely for different cooking methods but tended to have low GL values. In conclusion, GI values for a single food type varied widely with the cooking method used. This study of GI and GL values for common carbohydrate-rich foods provides a valuable reference for consumers and health professionals to make informed food choices for glycaemic control.

Original languageEnglish
Pages (from-to)416-425
Number of pages10
JournalBritish Journal of Nutrition
Volume121
Issue number4
DOIs
Publication statusPublished - 28 Feb 2019

Keywords

  • Carbohydrate-rich foods
  • Cooking methods
  • Glycaemic index
  • Glycaemic load

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