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American Journal of Clinical Nutrition, Vol 48, 248-254, Copyright © 1988 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Low-glycemic-index starchy foods in the diabetic diet

DJ Jenkins, TM Wolever, G Buckley, KY Lam, S Giudici, J Kalmusky, AL Jenkins, RL Patten, J Bird and GS Wong
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Canada.

Eight patients with noninsulin-dependent diabetes underwent two 2-wk study periods in random order during which they were provided with carbohydrate foods with either a high or low glycemic index (GI). Over both high-GI and low-GI periods there were significant reductions in body weight, serum fructosamine, and cholesterol. Reductions in fasting blood glucose, HbA1c, and urinary c-peptide-to-creatinine ratio were significant only over the low-GI period despite a smaller mean weight loss. Reductions in triglyceride were significant only over the high-GI diet. Inclusion of low-GI foods into diets of patients with diabetes may be an additional measure that favorably influences carbohydrate metabolism without increasing insulin demand.




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Copyright © 1988 by The American Society for Nutrition