Details

Autor(en) / Beteiligte

• Monro, John A.
• Wallace, Alison
• Mishra, Suman
• Eady, Sarah
• Willis, Jinny A.
• Scott, Russell S.
• Hedderley, Duncan

Titel

Relative glycaemic impact of customarily consumed portions of eighty-three foods measured by digesting in vitro and adjusting for food mass and apparent glucose disposal

Ist Teil von

• British journal of nutrition, 2010-08, Vol.104 (3), p.407-417

Ort / Verlag

Cambridge, UK: Cambridge University Press

Erscheinungsjahr

2010

Quelle

MEDLINE

Beschreibungen/Notizen

• Practical values to guide food choices for control of postprandial glycaemia need to refer to entire foods in amounts customarily consumed. We tested an in vitro method for determining the relative glycaemic impact (RGI) of customarily consumed portions of foods. Sugars released during in vitro pancreatic digestion of eighty-three foods were measured as glucose equivalents (GE) per gram of food, adjusted by the glycaemic indexes of the sugars to obtain glycaemic GE (GGE) per gram and multiplied by food portion weight to obtain the GGE contribution of the food portion, its RGI. The results were compared with clinical GGE values from subjects who consumed the same food amounts. In vitro and in vivo GGE values were significantly correlated, but the slope of the regression equation was significantly less than one, meaning in vitro GGE values overestimated in vivo GGE values. Bland–Altman method comparison showed the in vitro–in vivo disparity to increase as mean GGE increased, suggesting the need to allow for different rates of homeostatic blood glucose disposal (GD) due to different GGE doses in the customarily consumed food portions. After GD correction, Bland–Altman method comparison showed that the bias in predicting in vivo GGE values from in vitro GGE values was almost completely removed (y = 0·071x − 0·89; R2 0·01). We conclude that in vitro food values for use in managing the glycaemic impact of customarily consumed food quantities require correction for blood GD that is dependent on the GGE content of the food portions involved.