Prediction of the relative blood XXXX response of mixed meals using the white bread glycemic index.

@entity1 @entity1605 @entity6 @entity1735 @entity579 @entity413
Unexpected plasma @entity413 responses to different mixed meals fed to normal and @entity6 volunteers have recently been reported. We have therefore examined in normal volunteers the effect of mixing @entity1735 foods of different glycemic indices (GIs) without the addition of fat and protein. The observed GI of the mixed meal was within 2% of the expected value. In studies in the literature where fat and protein were added to mixed meals, the observed blood @entity413 responses also related significantly to the meal GIs calculated from the individual foods. Addition of fat and protein in the quantities used did not obscure this relationship. Studies to determine sources of error in comparing glycemic responses showed that @entity1605 @entity6 @entity1 displayed the least within-individual variation, and type I @entity6 @entity1 the most. Expression of results as the GI rather than as absolute glycemic response areas reduced by 50% the between-subject variation. The mean GI values of @entity579 tested in type I and @entity1605 @entity1 were similar (82 +/- 22 compared with 74 +/- 19) and the reproducibility 22 mo later in the same group of subjects was excellent (81 +/- 15 compared with 83 +/- 15). However, the lack of precise GI values for all foods fed in the test meals indicates a need for GI values to be derived for a wider range of individual foodstuffs. The GI approach to classifying foods according to physiologic effect may play a useful role in planning meals and diets in which specific blood @entity413 profiles are required.
