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  • Title: Glycaemic and insulinaemic indices of Mexican foods high in complex carbohydrates.
    Author: Noriega E, Rivera L, Peralta E.
    Journal: Diabetes Nutr Metab; 2000 Feb; 13(1):13-9. PubMed ID: 10824718.
    Abstract:
    For the purpose of enriching the knowledge on the glycaemic (GI) and insulinaemic (InIn) indices of indigenous foods, 3 single foods and 3 realistic high complex carbohydrate meals (bread=100) were studied in 8 healthy subjects. Observed GI (mean+/-SEM) were: beans (B) 19.3+/-3.4, wheat tortilla (WT) 42.5+/-6.9, corn tortilla (CT) 73.8+/-6.5, wheat tortilla beans taco (BWT) 39.9+/-12.8, corn tortilla beans taco (BCT) 56.2+/-8.2 and corn tortilla potato taco (PT) 111.0+/-11.5. The glycaemic index of all foods was lower than white bread (WB) (p<0.01) except for PT. B represented the lowest GI. InIn indices of B (41.7+/-4.5), WT (62.4+/-6.7) and CT (85.5+/-7.8) were lower than WB (p<0.01), whereas PT (171.3+/-11.4) was higher. B InIn was the lowest except for WT, and the highest InIn was for PT. B, WT and CBT might be included in a regular diet for weight maintenance and control of hunger. It is suggested to moderate the ingestion of CT and PT in subjects with obesity and hyperglycaemia complications. It is important to study single and realistic foods with varied composition in diabetic subjects, whose glycaemic responses in reference to their insulinaemic responses might be different to those reported in the present study.
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