Measurement of rapidly available glucose (RAG) in plant foods: a potential in vitro predictor of the glycaemic response

The glycaemic index (GI) is an in vivo measurement based on the glycaemicresponse to carbohydrate-containing foods, and allows foods to be ranked on the basis of the rate of digestion and absorption of the carbohydrates that they contain. GI values are normalizedto a reference amount of available ca...

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Bibliographic Details
Published in:British journal of nutrition 1996-03, Vol.75 (3), p.327-337
Main Authors: Englyst, Hans N, Veenstra, Jan, Hudson, Geoffrey J
Format: Article
Language:English
Subjects:
Biological and medical sciences
Dietary Carbohydrates - analysis
Dietary Carbohydrates - metabolism
Digestion
Feeding. Feeding behavior
Fundamental and applied biological sciences. Psychology
Glucose - analysis
Glucose - metabolism
Glycaemic response
Humans
Intestine, Small - metabolism
Plant foods
Plants, Edible - chemistry
Rapidly available glucose
rapidly available glucose and the glycaemic response
Starch
Starch - analysis
Starch - metabolism
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:The glycaemic index (GI) is an in vivo measurement based on the glycaemicresponse to carbohydrate-containing foods, and allows foods to be ranked on the basis of the rate of digestion and absorption of the carbohydrates that they contain. GI values are normalizedto a reference amount of available carbohydrate and do not reflect the amounts of carbohydrate normally present in foods; for example, a food with a low content of carbohydrates will have a high GI value if that carbohydrate is digested and absorbed rapidly in the human small intestine. This is potentially confusing for a person wishing to control his or her blood glucoselevels by the choice of foods. The rate and extent of starch digestion in vitro has been measured using a technique that classifies starch into three major fractions: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). In addition, thistechnique gives a value for rapidly available glucose (RAG), which includes RDS, free glucose and the glucose moiety of sucrose. When the values for thirty-nine foods were expressed on the basis ofthe available carbohydrate content of these foods, highly significant (P
ISSN:0007-1145
1475-2662
DOI:10.1079/BJN19960137