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American Journal of Clinical Nutrition, Vol 42, 1192-1196, Copyright © 1985 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Food processing and the glycemic index

JC Brand, PL Nicholson, AW Thorburn and AS Truswell

The purpose of the study was to compare the in vitro starch digestibility and postprandial blood glucose response of conventionally- cooked versus factory-processed foods. Carbohydrate portions of three unprocessed foods (boiled rice, sweet corn, and potato) and six processed foods (instant rice, Rice Bubbles, corn chips, Cornflakes, instant potato, and potato crisps) were incubated for 3 h with human saliva and porcine pancreatin. The proportion of starch digested was significantly higher (p less than 0.05) for the processed forms of rice, corn, and potato compared with the respective conventionally cooked foods. In six healthy volunteers who ingested 50 g carbohydrate portions of the above foods the processed foods produced a higher glycemic index (p less than 0.05) in all but one instance. The exception was potato crisps which gave a similar glycemic response to boiled potato.


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