GLYCAEMIC INDEX OF SELECTED FOODSTUFFS IN HEALTHY PERSONS
Biomedical Papers of the Faculty of Medicine of Palacky University
Aims: The aim of this study was to determine glycaemic index (GI) of 10 popular foodstuff s/mixed meals in healthy persons. Methods: Ten tested foodstuff s and glucose standard were consumed in three replicates in the course of a defi ned 9-day meal plan: puff ed rice squares with chocolate, dark chocolate, white bread, honey and glucose for breakfast (at 7 a.m.) and dinner (at 8 p.m.); pasta with meat, fried fi sh with mashed potatoes, and buttered apricot dumplings for lunch (at 12 a.m.);
... h (at 12 a.m.); wafers, puff ed spelt squares with chocolate, and tomato soup for snack (at 4 p.m.). Each portion contained 50 g of carbohydrates and was consumed within 30 minutes. Glucose concentrations were measured by means of the Continous Glucose Monitoring System (CGMS TM , Medtronic Minimed, Northridge, CA, USA). The results were processed by Solutions Software (Medtronic Minimed, Northridge, CA, USA) and DegifXL4 software, Palacký University, Olomouc, CZ. Twenty healthy persons aged 21.9 ± 1.39 y (mean ± SE), BMI 23.6 ± 0.63 kg/m 2 completed the study. Results: GI of tested foodstuff s ranged from 34.7 % (chocolate) to 105.3 % (puff ed rice squares with chocolate). There were more than tenfold diff erences between minimal and maximal values of the GI for some foodstuff s. Signifi cant interindividual diff erences were found between GIs of foodstuff s. Conclusions: In twenty healthy persons the glycaemic indexes of ten popular foodstuff s were determined, to be added to the nutritional labels in order to facilitate the optimum meal planning.