The glycaemic index values of Vietnamese foods.

Chan, HM; Brand-Miller, JC; Holt, SH; Wilson, D; Rozman, M; Petocz, P

The glycaemic index values of Vietnamese foods.

Chan, HM Brand-Miller, JC Holt, SH Wilson, D Rozman, M Petocz, P

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Publication Type:: Journal Article
Citation:: Eur J Clin Nutr, 2001, 55 (12), pp. 1076 - 1083
Issue Date:: 2001-12

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Field	Value	Language
dc.contributor.author	Chan, HM	en_US
dc.contributor.author	Brand-Miller, JC	en_US
dc.contributor.author	Holt, SH	en_US
dc.contributor.author	Wilson, D	en_US
dc.contributor.author	Rozman, M	en_US
dc.contributor.author	Petocz, P	en_US
dc.date.available	2001-05-04	en_US
dc.date.issued	2001-12	en_US
dc.identifier.citation	Eur J Clin Nutr, 2001, 55 (12), pp. 1076 - 1083	en_US
dc.identifier.issn	0954-3007	en_US
dc.identifier.uri	http://hdl.handle.net/10453/4557
dc.description.abstract	OBJECTIVE: To determine and compare the glycaemic index (GI) values of a range of Vietnamese foods in two racial groups. DESIGN AND SUBJECTS: Twelve healthy subjects (six Asian and six Caucasian) consumed 50 g carbohydrate portions of a reference food (glucose sugar) and nine Vietnamese foods (three rices, three noodle products and three sweet foods) in random order after an overnight fast. The reference food was tested on two separate occasions, and the Vietnamese foods were each tested once. Capillary blood samples were taken at time 0 (fasting), 15, 30, 45, 60, 90 and 120 min from the start of each meal. Samples were analysed for plasma glucose and the incremental areas under the plasma glucose curves (AUC) were used to calculate the GI values of the test foods, using glucose as the reference food (ie GI value of glucose=100). The mean GI value of each food was calculated for the entire group of subjects (n=12) and for both racial groups (n=6). RESULTS: The three rices had surprisingly high GI values (86-109), whereas the noodle products had relatively low GI values (39-61). The sugar-rich foods produced intermediate GI values (54-79). The GI values for the nine foods calculated separately for the two racial groups were not significantly different from each other (P=0.26). CONCLUSIONS: The GI values derived from Caucasian subjects are likely to be applicable to Asian populations. Varieties of imported rice from Thailand were found to have high GI values. Alternative low-GI staples, such as rice noodles, may be preferable for Asian/Vietnamese people with diabetes. SPONSORSHIP: This study was funded by the University of Sydney.	en_US
dc.language	eng	en_US
dc.relation.ispartof	Eur J Clin Nutr	en_US
dc.relation.isbasedon	10.1038/sj.ejcn.1601265	en_US
dc.subject.classification	Nutrition & Dietetics	en_US
dc.subject.mesh	Milk	en_US
dc.subject.mesh	Animals	en_US
dc.subject.mesh	Humans	en_US
dc.subject.mesh	Fabaceae	en_US
dc.subject.mesh	Oryza sativa	en_US
dc.subject.mesh	Fruit	en_US
dc.subject.mesh	Diabetes Mellitus, Type 2	en_US
dc.subject.mesh	Dietary Carbohydrates	en_US
dc.subject.mesh	Blood Glucose	en_US
dc.subject.mesh	Glucose Tolerance Test	en_US
dc.subject.mesh	Area Under Curve	en_US
dc.subject.mesh	Food Analysis	en_US
dc.subject.mesh	Asian Continental Ancestry Group	en_US
dc.subject.mesh	European Continental Ancestry Group	en_US
dc.subject.mesh	Vietnam	en_US
dc.subject.mesh	Australia	en_US
dc.subject.mesh	Oryza	en_US
dc.title	The glycaemic index values of Vietnamese foods.	en_US
dc.type	Journal Article
utslib.citation.volume	12	en_US
utslib.citation.volume	55	en_US
utslib.location.activity	England	en_US
utslib.for	0908 Food Sciences	en_US
utslib.for	1106 Human Movement and Sports Sciences	en_US
utslib.for	1111 Nutrition and Dietetics	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
utslib.copyright.status	closed_access
pubs.issue	12	en_US
pubs.publication-status	Published	en_US
pubs.volume	55	en_US

Abstract:

OBJECTIVE: To determine and compare the glycaemic index (GI) values of a range of Vietnamese foods in two racial groups. DESIGN AND SUBJECTS: Twelve healthy subjects (six Asian and six Caucasian) consumed 50 g carbohydrate portions of a reference food (glucose sugar) and nine Vietnamese foods (three rices, three noodle products and three sweet foods) in random order after an overnight fast. The reference food was tested on two separate occasions, and the Vietnamese foods were each tested once. Capillary blood samples were taken at time 0 (fasting), 15, 30, 45, 60, 90 and 120 min from the start of each meal. Samples were analysed for plasma glucose and the incremental areas under the plasma glucose curves (AUC) were used to calculate the GI values of the test foods, using glucose as the reference food (ie GI value of glucose=100). The mean GI value of each food was calculated for the entire group of subjects (n=12) and for both racial groups (n=6). RESULTS: The three rices had surprisingly high GI values (86-109), whereas the noodle products had relatively low GI values (39-61). The sugar-rich foods produced intermediate GI values (54-79). The GI values for the nine foods calculated separately for the two racial groups were not significantly different from each other (P=0.26). CONCLUSIONS: The GI values derived from Caucasian subjects are likely to be applicable to Asian populations. Varieties of imported rice from Thailand were found to have high GI values. Alternative low-GI staples, such as rice noodles, may be preferable for Asian/Vietnamese people with diabetes. SPONSORSHIP: This study was funded by the University of Sydney.

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http://hdl.handle.net/10453/4557