Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods

Nur Khuraishah Sulung, Nur ‘Aqilah Salehah Mohd Aziss, Nur Farhana Kutbi, Anisa Amirah Ahadaali, Nur Amira Zairi, Ilya Iryani Mahmod,Azliana Abu Bakar Sajak,Sharmin Sultana,Azrina Azlan

Food Chemistry Advances（2023）

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摘要

•Glycaemic index (GI) is a vital characteristic of any foods.•Aimed to validate the estimated glycemic index (eGI) and glycaemic load (eGL) for 30 selected foods.•The in vitro digestion method used to determine the eGI and eGL values.•Significant positive correlations (p < 0.01) between eGI and eGL were found.

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关键词

Glycemic index,Glycemic load,Baked products,Beverages,Canned foods,Diabetes

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