Glycemic Response to Wheat Products: Reduced Response to Pasta but No Effect of Fiber
- David J A Jenkins,
- Thomas M S Wolever,
- Alexandra L Jenkins,
- Randolph Lee,
- Gerald S Wong and
- Robert Josse
- Department Of Nutritional Sciences, Faculty of Medicine, University of Toronto Toronto, Ontario
- Division of Endocrinology and Metabolism, Department of Medicine, University of Toronto, St. Michael's Hospital Toronto, Ontario
- Address reprint requests to David J. A. Jenkins, M.D., Department of Nutritional Sciences, University of Toronto, FitZ-gerald Building, 150 College Street, Toronto M5S 1A8, Canada.
Abstract
The blood glucose response to feeding 50-g carbohydrate portions of white and wholemeal bread and white spaghetti was studied in a group of nine diabetic subjects. Blood glucose rises after white and wholemeal bread were identical, but the response after spaghetti was markedly reduced. These results emphasize that food form rather than fiber may be important in determining the glycemic response and that pasta may be a useful source of carbohydrate in the diabetic diet.
- Copyright © 1984 by the American Diabetes Association
