Skip to main content
SpringerLink
Log in

Glycemie index — a review and implications for the Potato industry

  • Published:
American Journal of Potato Research Aims and scope Submit manuscript

Abstract

Glycemic index (GI) ranks carbohydrate foods according to the postprandial impact on blood glucose. High glycemie index carbohydrates cause a rapid rise in blood glucose and are not recommended for consumption by diabetics, who have inadequate insulin production and are susceptible to hyperglycemia. The clinical value of glycemie index as a tool for controlling diet-induced glycemie response in diabetic patients is endorsed by the World Health Organization, the Canadian Diabetes Association, the European Association for the Study of Diabetes and the Dietitians Association of Australia. Currently the American Diabetes Association considers GI as primarily a tool for researchers. Potato is a carbohydrate food with no fat, rich in vitamin C and potassium and a good source of dietary fibre. However, the starch of cooked potato is rapidly broken down to glucose by amylolitic enzymes, resulting in a rapid elevation of blood glucose, and therefore potato products in general have a moderate to high GI. Glycemie load (GL) takes into account the actual amount of carbohydrate consumed per serving. The GL of potato is generally moderate and seldom high because of potato—s high moisture content. GI and GL provide useful guides for diabetics to control the glycemie response associated with the consumption of carbohydrate sources. GI and GL differ between cultivars and can be modified by processing methods. GI is also influenced by other components of the meal, even a previous meal. More research is required to adequately define GI and GL of potato cultivars and identify the impact of the composition of the starch (amylose/amylopectin ratio), processing techniques that contribute to a lower GI, and the effect of other meal components on the GI of potato.

Resumen

El índice glicémico (GI) figura en los alimentos carbohidratados de acuerdo al impacto pos comida sobre la glucosa de la sangre. El alto índice de los carbohidratos glicémicos causa un rápido incremento de glucosa en la sangre y no es recomendado para diabéticos que tienen una inadecuada producción de insulina y son susceptibles a la hiperglicemia. El valor clínico del índice glicémico en pacientes como instrumento para controlar la dieta indujo a una respuesta glicémica en pacientes diabéticos está respaldado por la Organización Mundial de la Salud, la Asociación Canadiense de Diabetes, la Asociación Europea para el Estudio de la Diabetes y la Asociación Dietética de Australia. Actualmente la Asociación Americana de Diabetes considera al GI principalmente como instrumento para investigadores. La papa es un alimento hidrocarbonato sin grasa, rico en vitamina C y potasio y una fuente de fibra, sin embargo, el almidón de la papa cocida se transforma rápidamente en glucosa por acción de enzimas amilolíticas, resultando en una rápida elevación de glucosa de la sangre. Los productos de papa tienen en general un moderado a alto GI. La carga glicémica (GL), toma en cuenta la cantidad Accepted for publication 30 August 2006. Additional Keywords: diabetes, glycemie load, starch, amylose, amylopectin, retrogradation, cultivar, processing real de carbohidratos consumidos por ración, pero la GL de la papa es generalmente moderada y raramente alta debido a su alto contenido de humedad. GI y GL proporcionan guías útiles para el control de la respuesta glicémica asociada con el consumo de fuentes carbohidratadas. GI y GL difieren entre cultivares y pueden ser modificadas por los métodos de procesamiento. El GI está también influenciado por otros componentes del alimento y aún de alimentos consumidos con anterioridad. Se requiere mayor investigación para definir adecuadamente los GI y GL de cultivares de papa, identificar el impacto de la composición del almidón (proporción anulosa/ amilopectina) y las técnicas de procesamiento que contribuyan a disminuir el GI y el impacto de los componentes de otros alimentos sobre el GI de la papa.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Literature cited

  • Akerberg AKE, HGM Liljeberg, YE Granfeldt, AW Drews and IME Bjorck. 1998. Anin vitro method, based on chewing, to predict resistant starch content in foods allows parallel determination of potentially available starch and dietary fiber. J Nutr 128:651–660.

    CAS  PubMed  Google Scholar 

  • American Diabetes Association, Inc. 2003. Report of the expert committee on the diagnosis and classification of diabetes mellitus. Diabetes Care 26:S5-S20.

    Article  Google Scholar 

  • Araya H, P Contreras, M Alvina, G Vera and N Pak. 2002. A comparison between anin vitro method to determine carbohydrate digestion rate and the glycemic response in young men. Eur J Clin Nutr 56:735–739.

    Article  CAS  PubMed  Google Scholar 

  • Asp NG and I Bjorck. 1992. Resistant starch. Trends in Food Sci and Technol 3:111–114.

    Article  CAS  Google Scholar 

  • Ayuo PO and GA Ettyang. 1996. Glycaemic responses after ingestion of some local foods by non-insulin dependent diabetic subjects. East Afir Med J 73:782–785.

    CAS  Google Scholar 

  • Beals K and M Kraus. 2005. Dietary guidelines for Americans. United States Department of Agriculture and United States Department of Health and Human Services.

  • Behall KM and JC Howe. 1995. Effect of long-term consumption of amylose vs amylopectin starch on metabolic variables in human subjects. Am J Clin Nutr 61:334–340.

    CAS  PubMed  Google Scholar 

  • Behall KM, DJ Scholfield, I Yuhaniak and J Canary. 1989. Diets containing high amylose vs amylopectin starch: Effects on metabolic variables in human subjects. Am J Clin Nutr 49:337–344.

    CAS  PubMed  Google Scholar 

  • Bornet FRJ, D Costagliola, SW Rizkalla, A Blayo, A-M Fontvieille, M-J Haardt, M Letanoux, G Tchobroutsky and G Slama. 1987. Insulinemic and glycemic indexes of six starch-rich foods taken alone and in a mixed meal by type 2 diabetics. Am J Clin Nutr 45:588–595.

    CAS  PubMed  Google Scholar 

  • Brand JC, PL Nicholson, AW Thorburn and AS Truswell. 1985. Food processing and the glycemic index. Am J Clin Nutr 42:1192–1196.

    CAS  PubMed  Google Scholar 

  • Brand-Miller J, K Foster-Powell and J Burani. 2004. The New Glucose Revolution. Marlowe and Company, New York.

    Google Scholar 

  • Brand-Miller J, E Pang and L Bramali. 1992. Rice: A high or low glycemic index food? Am J Clin Nutr 56:1034–1036.

    Google Scholar 

  • Brand-Miller JC. 2003. Glycemic load and chronic disease. Nutr Rev 61:S49-S55.

    Article  PubMed  Google Scholar 

  • Brand-Miller JC, C Allwan, K Mehalski and D Brooks. 1998. The glycaemic index of further Australian foods. Abstract. Proc Nutr Soc Aust 22:110.

    Google Scholar 

  • Bucalossi A, A Conti, S Lombardo, A Marsilii, E Petruzzi, E Piazza and M Pulini. 1990. Glycaemic and insulinaemic responses to different carbohydrates in type II (NIDD) diabetic patients. Diab Nutr Metab 3:143–151.

    Google Scholar 

  • Burton WG. 1966. The Potato. 2nd ed. VeenmanWageningen, Holland

    Google Scholar 

  • Calle-Pascual AL, V Gomez, F Leon and E Bordiu. 1988. Foods with a low glycemic index do not improve glycemic control of both type 1 and type 2 diabetic patients after one month of therapy. Diabete Metab 14:629–633.

    CAS  PubMed  Google Scholar 

  • CIP. 1996. International Potato Center. Vol 21(3). Lima, Peru, p 1.

    Google Scholar 

  • Colagiuri S, A Sandbaek, B Carstensen, J Christensen, C Glumer, T Lauritzen and K Borch-Johnsen. 2003. Comparability of venous and capillary glucose measurement in blood. Diabet Med 20:953–956.

    Article  CAS  PubMed  Google Scholar 

  • Coulston AM, C Hollenbeck and GM Reaven. 1984. Utility of studies measuring glucose and insulin responses to various carbohydrate-containing foods. Am J Clin Nutr 39:163–167.

    CAS  PubMed  Google Scholar 

  • Crapo PA, J Insel, M Sperling and OG Kolterman. 1981. Comparison of serum glucose, insulin and glucagon responses to different types of complex carbohydrate in non-insulin-dependent diabetic patients. Am J Clin Nutr 34:184–190.

    CAS  PubMed  Google Scholar 

  • Crapo PA, OG Kolterman, N Waldeck, GM Reaven and JM Olefsky. 1980. Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance. Am J Clin Nutr 33:1723–1728.

    CAS  PubMed  Google Scholar 

  • Crapo PA, G Reaven and J Olefsky. 1977. Postprandial plasma-glucose and insulin responses to different complex carbohydrates. Diabetes 26:1178–1183.

    Article  CAS  PubMed  Google Scholar 

  • Dean L and J McEntyre. 2004. The Genetic Landscape of Diabetes. 1. Introduction to Diabetes. National Library of Medicine (US). National Centre for Biotechnology Information.

  • Denyer G and S Dickinson. 2005. GI database. Glycemic Index, University of Sydney, Sydney, Australia website (www.glycemicindex.com).

    Google Scholar 

  • Dilawari JB, PS Kamath, RP Batta, S Mukewar and S Raghavan. 1981. Reduction of postprandial plasma glucose by Bengal gram dhal(Cicer arietinum) and Rajmah(JPhaseolus vulgaris). Am J Clin Nutr 34:2450–2453.

    CAS  PubMed  Google Scholar 

  • Englyst HN and JH Cummings. 1987. Digestion of polysaccharides of potato in the small intestine of man. Am J Clin Nutr 45:423–431.

    CAS  PubMed  Google Scholar 

  • Englyst HN and SM Kingman. 1990. Dietary fibre and resistant starch. A nutritional categorization of plant polysaccharides.In: D Kritchevsky, C Bonfield and JW Anderson (eds), Dietary Fiber — Chemistry, Physiology and Health Effects. Plenum Press, New York, pp 49–65.

    Google Scholar 

  • FAO/WHO. 1998. Carbohydrates in human nutrition: Report of a joint FAO/WHO expert consultation, 14-18 April 1997, Rome. FAO Food and Nutrition Paper No. 66. Rome.

  • Fernandes G, A Velangi and TMS Wolever. 2005. Glycemic index of potatoes commonly consumed in North America. J Am Diet Assoc 105:557–562.

    Article  PubMed  Google Scholar 

  • Foster-Powell K, SHA Holt and JC Brand-Miller. 2002. International table of glycemic index and glycemic load values. Am J Clin Nutr 76:5–56.

    CAS  PubMed  Google Scholar 

  • Gallant DJ, B Bouchet, A Buleon and S Perez. 1992. Physical characteristics of starch granules and susceptibility to enzymatic degradation. Eur J Clin Nutr 46:S3-S16.

    PubMed  Google Scholar 

  • Gannon MC, FQ Nuttall, SA Westphal, BJ Neil and ER Seaquist. 1989. Effects of dose of ingested glucose on plasma metabolite and hormone responses in type II diabetic subjects. Diabetes Care 12:544–552.

    Article  CAS  PubMed  Google Scholar 

  • Garcia-Alonso A and I Goni. 2000. Effect of processing on potato starch:In vitro availability and glycaemic index. Starch 52:S81- 84.

    Article  Google Scholar 

  • Gatti E, G Testolin, D Noè, F Brighenti, GP Buzzetti, M Porrino and CR Sirtori. 1987. Plasma glucose and insulin responses to carbohydrate food (rice) with different thermal processing. Ann Nutr Metab 31:296–303.

    CAS  PubMed  Google Scholar 

  • Giacco R, F Brighenti, M Parillo, M Capuano, AV Ciardullo, A Rivieccio, AA Rivellese and G Riccardi. 2001. Characteristics of some wheat-based foods of the Italian diet in relation to their influence on postprandial glucose metabolism in patients with type 2 diabetes. Br J Nutr 85:33–40.

    Article  CAS  PubMed  Google Scholar 

  • Goddard MS, G Young and R Marcus. 1984. The effect of amylose content on insulin and glucose responses to ingested rice. Am J Clin Nutr 39:388–392.

    CAS  PubMed  Google Scholar 

  • Granfeldt Y, I Bjorck, A Drews and J Tovar. 1992. Anin vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. Eur J Clin Nutr 46:649–660.

    CAS  PubMed  Google Scholar 

  • Gulliford MC, EJ Bicknell and JH Scarpello. 1989. Differential effect of protein and fat ingestion on blood glucose responses to high- and low-glycemic-index carbohydrates in non insulin-dependent diabetic subjects. Am J Clin Nutr 50:773–777.

    CAS  PubMed  Google Scholar 

  • Halton TL, WC Willett, S Liu, JE Manson, MJ Stampfer and FB Hu. 2006. Potato and frenen fry consumption and risk of type 2 diabetes in women. Am J Clin Nutr 83:284–290.

    CAS  PubMed  Google Scholar 

  • Henry CJK, HJ Lightowler, FL Kendall and M Storey. 2006. The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. Eur J Clin Nutr 60:763–769.

    Article  CAS  PubMed  Google Scholar 

  • Henry CJK, HJ Lightowler, CM Strik and M Storey. 2005. Glycaemic index values for commercially available potatoes in Great Britain. Br J Nutr 94:917–921.

    Article  CAS  PubMed  Google Scholar 

  • Hoebler C, A Karinthi, H Chiron, M Champ and J-L Barry. 1999. Bioavailability of starch in bread rich in amylose: Metabolic responses in healthy subjects and starch structure. Eur J Clin Nutr 53:360–366.

    Article  CAS  PubMed  Google Scholar 

  • Hollenbeck CB and AM Coulston. 1991. The clinical utility of the glycemic index and its application to mixed meals. Can J Physiol Pharmacol 69:100–107.

    CAS  PubMed  Google Scholar 

  • Hu P, H Zhao, Z Duan, Z Linlin and D Wu. 2004. Starch digestibility and the estimated glycemic scores of different types of rice differing in amylose contents. J Cereal Sci 40: 231–237.

    Article  CAS  Google Scholar 

  • Ionescu-Tirgoviste C, E Popa, E Sintu, N Mihalache, D Cheta and I Mincu. 1983. Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non-insulin-dependent) diabetes. Diabetologia 24:80–84.

    Article  CAS  PubMed  Google Scholar 

  • Jane JL, YY Chen, LF Lee, AE McPherson, KS Wong, M Radosavljevic and T Kasemsuwan. 1999. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem 76:629–637.

    Article  CAS  Google Scholar 

  • Jane JL, K Wong and AE McPherson. 1997. Branch-structure difference in starch of A- and B-type X-ray patterns revealed by their Naegeli dextrins. Carbohydr Res 300:219–227.

    Article  CAS  Google Scholar 

  • Jenkins DJ, V Wesson, TM Wolever, AL Jenkins, J Kalmusky, S Guidici, A Csima, RG Josse and GS Wong. 1988. Wholemeal versus wholegrain breads: Proportion of whole or cracked grain and the glycaemic response. Br Med J (Clin Res Ed) 297:958–960.

    Article  CAS  Google Scholar 

  • Jenkins DJA, TMS Wolever, AL Jenkins, R Lee, GS Wong and R Josse. 1983b. Glycemic response to wheat products: Reduced response to pasta but no effect of fiber. Diabetes Care 6:155–9.

    Article  CAS  PubMed  Google Scholar 

  • Jenkins DJA, TMS Wolever, AL Jenkins, MJ Thorne, R Lee, J Kalmusky, R Reichert and GS Wong. 1983a The glycaemic index of foods tested in diabetic patients: A new basis for carbohydrate exchange favouring the use of legumes. Diabetologia 24:257–264.

    Article  CAS  PubMed  Google Scholar 

  • Jenkins DJA, TMS Wolever, RH Taylor, H Barker, H Fielden, JM Baldwin, AC Bowling, HC Newman, AL Jenkins and DV Goff. 1981. Glycemic index of foods: A physiological basis for carbohydrate exchange. Am J Clin Nutr 34:362–366.

    CAS  PubMed  Google Scholar 

  • Jenkins DJA, TMS Wolever, GS Wong, A Kenshole, R Josse, LU Thompson and KY Lam. 1984. Glycemic responses to foods: Possible differences between insulin-dependent and noninsulin-dependent diabetics. Am J Clin Nutr 40:971–981.

    CAS  PubMed  Google Scholar 

  • Kabir M, SW Rizkalla, M Champ, J Luo, J Boillot, F Bruzzo and G Slama. 1998. Dietary amylose-amylopectin starch content affects glucose and lipid metabolism in adipocytes of normal and diabetic rats. J Nutr 128:35–43.

    CAS  PubMed  Google Scholar 

  • Kanan W, RL Bijlani, U Sachdeva, SC Mahapatra, P Shah and MG Karmarkar. 1988. Glycaemic and insulinaemic responses to natural foods, frozen foods and their laboratory equivalents. Indian J Physiol Pharmacol 42:81–89.

    Google Scholar 

  • King H, RE Aubert and WH Herman. 1998. Global burden of diabetes, 1995-2025: Prevalence, numerical estimates, and projections. Diabetes Care 21:1414–1431.

    Article  CAS  PubMed  Google Scholar 

  • Kingman SM and HN Englyst. 1994. The influence of food preparation methods on thein-vitro digestibility of starch in potatoes. Food Chemistry 49:181–186.

    Article  Google Scholar 

  • Krezowski PA, FQ Nuttall, MC Gannon, JC Billington and S Parker. 1987. Insulin and glucose responses to various starch-containing foods in type II diabetic subjects. Diabetes Care 10:205–212.

    Article  CAS  PubMed  Google Scholar 

  • Kurup PG and S Krishnamurthy. 1992. Glycemic index of selected foodstuffs commonly used in south India. Int J Vitam Nutr Res 62:266–268.

    CAS  PubMed  Google Scholar 

  • Laine DC, W Thomas, MD Levitt and JP Bantle. 1987. Comparison of predictive capabilities of diabetic exchange lists and glycemic index of foods. Diabetes Care 10:387–394.

    Article  CAS  PubMed  Google Scholar 

  • Larsen HN, OW Rasmussen, PH Rasmussen, KK Alstrup, SK Biswas, I Tetens, SH Thilsted and K Hermansen. 2000. Glycaemic index of parboiled rice depends on the severity of processing: Study in type 2 diabetic subjects. Eur J Clin Nutr 54:380–385.

    Article  CAS  PubMed  Google Scholar 

  • Leach HW 1965. Gelatinization of starch.In: RL Whistler and EF Paschall (eds), Starch Chemistry and Technology, Vol 1. Fundamental Aspects. Academic Press: New York, pp 289–307.

    Google Scholar 

  • Leeman AM, LM Barstrom and IME Bjorck. 2005.In vitro availability of starch in heat-treated potatoes as related to genotype, weight and storage time. J Sci Food Agric 85:751–756.

    Article  CAS  Google Scholar 

  • McNab T, DR Lynch, CL Chik, RT Fouladi, P Harris and NM Skjodt. 2004. A cross-over trial of two russet potatoes on glycemic index in diet controlled type 2 diabetic patients. Annual Meeting of the Canadian Diabetic Association, Quebec City.

  • Miles MJ, VJ Morris, PD Orford and SG Ring. 1985. The roles of amylose and amylopectin in the gelation and retrogradation of starch. Carbohydr Res 135:271–281.

    Article  CAS  Google Scholar 

  • Morris KL and MB Zemel. 1999. Glycemic index, cardiovascular disease and obesity. Nutr Rev 57:273–276.

    CAS  PubMed  Google Scholar 

  • Otto H and L Niklas. 1980. Differences d’action sur la glycemic d’aliments contenant des hydrates de carbone: Consequences pour le traitaient dietetique du diabete sucre. (Differences in the action of foods containing carbohydrates on blood glucose levels: Implications for the dietetic treatment of diabetes mellitus). Med Hyg 38:3424–3429.

    Google Scholar 

  • Owen B and TMS Wolever. 2003. Effect of fat on glycemic responses in normal subjects: A dose-response study. Nutr Res 23:1341–1347.

    Article  CAS  Google Scholar 

  • Panlasigui LN, LU Thompson, BO Juliano, CM Perez, SH Yiu and GR Greenberg. 1991. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. Am J Clin Nutr 54:871–877.

    CAS  PubMed  Google Scholar 

  • Perry T, J Mann, K Mehalski, C Gayya, J Wilson and C Thompson. 2000. Glycaemic index of New Zealand foods. N Z Med J 113:140-142. Pi-Sunyer FX. 2002. Glycemic index and disease. Am J Clin Nutr 76: 290S-298S.

    Google Scholar 

  • Rahman M, MA Malik and S al Mubarak. 1992. Glycaemic index of Pakistani staple foods in mixed meals for diabetics. J Pak Med Assoc 42:60–62.

    CAS  PubMed  Google Scholar 

  • Ring SG, JM Gee, M Whittam, P Orford and TI Johnson. 1988. Resistant starch: Its chemical form in foodstuffs and effect on digestibilityin vitro. Food Chemistry 28:97–109.

    Article  CAS  Google Scholar 

  • Salmeron J, A Ascherio, EB Rimm, GA Colditz, D Spiegelman, DJ Jenkins, MJ Stampfer, AL Wing and WC Willett. 1997. Dietary fibre, glycemic load and risk of NIDDM in men. Diabetes Care 20:545- 550.

    Article  CAS  PubMed  Google Scholar 

  • Schafer G, U Schenk, U Ritzel, G Ramadori and U Leonhardt 2003. Comparison of the effects of dried peas with those of potatoes in mixed meals on postprandial glucose and insulin concentrations in patients with type 2 diabetes. Am J Clin Nutr 78:99–103.

    PubMed  Google Scholar 

  • Sheard NF, NG Clark, JC Brand-Miller, MJ Franz, FX Pi-Sunyer, E Mayer-Davis, K Kulkarni and P Geil. 2004. Dietary carbohydrate (amount and type) in the prevention and management of diabetes. Diabetes Care 27:2266–2271.

    Article  CAS  PubMed  Google Scholar 

  • Soh NL and J Brand-Miller. 1999. The glycaemic index of potatoes: The effect of variety, cooking method and maturity. Eur J Clin Nutr 53:249–254.

    Article  CAS  PubMed  Google Scholar 

  • Thomas DE, JR Brotherhood and JC Brand. 1991. Carbohydrate feeding before exercise: Effect of glycemic index. Int J Sports Med 12:180–186.

    Article  CAS  PubMed  Google Scholar 

  • Vesterinen E, P Myllarinen, P Foraseli, E Soderling and K Autio. 2002. Structural properties in relation to oral enzymatic digestibility of starch gels based on pure starch components and high amylose content. Food Hydrocolloids 16:161–167.

    Article  CAS  Google Scholar 

  • Walker AR and BF Walker. 1984. Glycaemic index of South African foods determined in rural blacks — a population at low risk of diabetes. Hum Nutr Clin Nutr 38:215–222.

    CAS  PubMed  Google Scholar 

  • Willett W, J Manson and S Liu. 2002. Glycemic index, glycemic load, and risk of type 2 diabetes. Am J Clin Nutr 76:274S-280S.

    CAS  PubMed  Google Scholar 

  • Willett WC and MJ Stampfer. 2003. Rebuilding of the food pyramid. Sci Am 288:64–71.

    Article  PubMed  Google Scholar 

  • Wolever TM, DJ Jenkins, LU Thompson, GS Wong and RG Josse. 1987. Effect of canning on the blood glucose response to beans in patients with type 2 diabetes. Hum Nutr Clin Nutr 41:135–140.

    CAS  PubMed  Google Scholar 

  • Wolever TMS. 1990. Glycemic index and mixed meals. Am J Clin Nutr 51:1113–1114.

    CAS  PubMed  Google Scholar 

  • Wolever TMS and C Bolognesi. 1996a. Source and amount of carbohydrate affect postprandial glucose and insulin in normal subjects. J Nutr 126:2798–2806.

    CAS  PubMed  Google Scholar 

  • Wolever TMS and C Bolognesi. 1996b. Prediction of glucose and insulin responses of normal subjects after consuming mixed meals varying in energy, protein, fat, carbohydrate and glycemic index. J Nutr 126:2807–2812.

    CAS  PubMed  Google Scholar 

  • Wolever TMS, DJA Jenkins, AL Jenkins and RG Josse. 1991. The glycemic index: Methodology and clinical implications. Am J Clin Nutr 54:846–854.

    CAS  PubMed  Google Scholar 

  • Wolever TMS, DJA Jenkins, AM Ocana, VA Rao and GR Collier. 1988. Second-meal effect: Low glycemic index foods eaten at dinner improve subsequent breakfast glycemic response. Am J Clin Nutr 48:1041–1047.

    CAS  PubMed  Google Scholar 

  • Wolever TMS, L Katzman-Relle, AL Jenkins, V Vuksan, RG Josse and DJA Jenkins. 1994. Glycaemic index of 102 complex carbohydrate foods in patients with diabetes. Nutr Res 14:651–669.

    Article  Google Scholar 

  • Wolever TMS and C Mehling. 2003. Long-term effect of varying the source or amount of dietary carbohydrate on postprandial plasma glucose, insulin, triacylglycerol, and free fatty acid concentrations in subjects with impaired glucose tolerance. Am J Clin Nutr 77:612–621.

    CAS  PubMed  Google Scholar 

  • Wolever TMS, HH Vorster, I Bjorck, J Brand-Miller, F Brighenti, JI Mann, D Ramdath, Y Granfeldt, S Holt, TL Perry, C Venter and X Wu. 2003. Determination of glycemic index of foods: Interlaboratory study. Eur J Clin Nutr 57:475–482.

    Article  CAS  PubMed  Google Scholar 

  • World Health Organization. 2002. The cost of diabetes. Fact Sheet No. 236.

Download references

Author information

Authors and Affiliations

  1. Agriculture and Agri-Food Canada, Lethbridge Research Centre, 3000, T1J 4B1, Lethbridge, AB, Canada

    D. R. Lynch, B. Bizimungu, Q. Chen & P. Harris

  2. Agriculture and Agri-Food Canada, Food Research Program, 93 Stone Rd W, N1G 5C9, Guelph, ON, Canada

    Q. Liu

  3. Agriculture and Agri-Food Canada, Potato Research Centre, 20280, E3B 4Z7, Fredericton, NB, Canada

    T. R. Tarn

  4. Dept. of Medicine and Dentistry, University of Alberta, 2E4.43 Walter C. MacKenzie Health Sciences Centre, T6G 2B7, Edmonton, AB, Canada

    C. L. Chik & N. M. Skjodt

Authors
  1. D. R. Lynch
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Q. Liu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. T. R. Tarn
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. B. Bizimungu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Q. Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. P. Harris
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. C. L. Chik
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. N. M. Skjodt
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to D. R. Lynch.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Lynch, D.R., Liu, Q., Tarn, T.R. et al. Glycemie index — a review and implications for the Potato industry. Amer J of Potato Res 84, 179–190 (2007). https://doi.org/10.1007/BF02987141

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02987141

Keywords

Search

Navigation