The glycemic Index of domestic foods

Ying Fen Huang, Yi Ting Lin, Wen Hsin Chang, Chiao Ming Chen, Jen Fang Liu

Research output: Contribution to journalArticlepeer-review


Carbohydrates contained in food and drinks have the greatest relevance to health promotion and disease prevention. In 1981, Jenkins first introduced the glycemic index (GI) by comparing the postprandial blood glucose incremental area under the curve (IAUC) of different carbohydrate-containing foods. We could find no local reference data on domestic processed foods in Taiwan. During the past 10 months, the GI value of 21 fresh foods and processed foods were measured in our lab, including reference food (i.e., glucose and toast, home-cooked foods, and processed foods. Among rice varieties, the highest GI was waxy rice which contained the highest amylopectin amount. For processed foods, the highest GI was steamed buns, and the lowest GI was the black chocolate which also contained the highest fat content. The database of GI values of home-cooked and processed foods can be used as reference data and instructional material when conducting nutritional education and dietary planning by dietitians, nutritionists, coaches, athletes, or other specific groups.

Original languageEnglish
Pages (from-to)46-53
Number of pages8
JournalNutritional Sciences Journal
Issue number2
Publication statusPublished - Jun 2007


  • Blood glucose
  • Carbohydrate content
  • Domestic fresh foods
  • Glycemic index
  • Processed foods

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science


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