Glycaemic index and glycaemic load of dairy based products, indigenous recipes and confectionery items of Pakistan

Abstract

The glycaemic index (GI) and glycaemic load (GL) of different milk types and traditional dairy-based Pakistani products were determined. Fifty commonly consumed commercial and domestic dairy products were divided into milk variants, dairy products, fruit milk shakes, local beverages, desserts and traditional confections. Healthy participants after overnight fasting were served calculated (25 or 50 g carbohydrate) portions of glucose and bread (as reference) on three occasions, and subsequently the test foods containing equal amount of available carbohydrates. Forty-three foods were low GI, whereas, confectionery items with moderate available carbohydrate were categorised among medium and high GI foods. Milk, as main ingredient affected GI value of the whole recipe. Protein and fat content of test foods showed moderate negative association with GI. It can be concluded that local ingredients and traditional recipes of Pakistani dairy products are unique, resulting variation in composition, GI and GL in comparison with international GI tables.