Abstract
The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): −2.52, 95% confidence interval (95%CI): −3.29 to −1.75, p (p-value) < 0.001; SMD: −0.72, 95%CI: −1.26 to −0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: −0.69, 95%CI: −2.33 to 0.96, p < 0.001) and red kidney bean (SMD: −0.39, 95%CI: −2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: −0.67, 95%CI: −0.87 to −0.47, p < 0.001; SMD: −0.63, 95%CI: −1.15 to −0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.
Highlights
Type 1 diabetes mellitus (T1DM) has become a chronic metabolic disorder worldwide, and the regulation of blood glucose at a near-normal level could best fit the goals of preventing or delaying long-term diabetes complications in T1DM [1]
Glycemic index (GI) is defined as the blood glucose response measured as the area under the curve (AUC) in response to a test food that an individual consumes under standard conditions and is expressed as a percentage of the AUC following consumption of a reference food that the same individual consumes on a different day [1]
Subgroup analysis revealed that significant low-GI crop species were sorghum and red kidney bean, while the subgroup analysis was restricted to trials that compared some crop species
Summary
Type 1 diabetes mellitus (T1DM) has become a chronic metabolic disorder worldwide, and the regulation of blood glucose at a near-normal level could best fit the goals of preventing or delaying long-term diabetes complications in T1DM [1]. In addition to type 1 diabetes mellitus, the glycemic index is associated with other non-communicable diseases such as cardiovascular diseases (CVDs), type 2 diabetes, and cancer [2]. A GI classification system is in common use. In this system, foods are categorized as having low (≤55), medium (55 < GI ≤ 70), or high GI (>70) [2]
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