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The glycaemic index of a range of gluten‐free foods
Author(s) -
Packer S. C.,
Dornhorst A.,
Frost G. S.
Publication year - 2000
Publication title -
diabetic medicine
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.474
H-Index - 145
eISSN - 1464-5491
pISSN - 0742-3071
DOI - 10.1046/j.1464-5491.2000.00356.x
Subject(s) - medicine , glycaemic index , gluten , gluten free , coeliac disease , food science , diabetes mellitus , disease , glycemic index , endocrinology , biology , pathology , glycemic
SUMMARYAims The number of people with both diabetes and coeliac disease is increasing. This study examined the effect of gluten‐free, as opposed to gluten‐replete carbohydrate containing foods, on post‐prandial blood glucose concentrations. Methods The glycaemic index of six commonly used gluten‐free carbohydrates are reported and compared with published figures for similar non‐gluten‐free products. Results The results indicate that the glycaemic index of gluten‐free and gluten containing foods are similar. Conclusions The inclusion of gluten‐free foods in the diet of diabetic individuals with coeliac disease should not compromise glycaemic control.