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Effect of Coffee/Tea on Mean Values and Variability of The Glycemic Index of Foods
Author(s) -
Aldughpassi Ahmed,
Wolever, DM, PhD Thomas MS
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.1089.3
Subject(s) - food science , glycemic index , coefficient of variation , glycemic , medicine , glycemic load , green coffee , zoology , mathematics , chemistry , diabetes mellitus , biology , statistics , endocrinology
There is accumulating evidence that a low glycemic index (GI) diet may reduce the risk of a number of chronic diseases, thus, there is increasing interest in GI in nutrition research. Since numerous methodological factors influence GI determination, valid use of the concept requires accurate and precise methodology. One factor that has been assumed to be important is the type of drink served with test foods. Thus, to see if allowing subjects to drink coffee/tea affected the mean and variation of GI, the GI values of Fruit Leather (FL), and Cheese Puffs (CP) were determined twice in 10 subjects using the FAO/WHO protocol with white bread (WB) as the reference food. In one series subjects could choose either 250 ml coffee or tea with the test foods, while in the other they had 250 ml water as the drink. Coffee/tea increased blood glucose (BG) 30 min after the WB and CP and reduced BG at 120 min compared to water (p<0.05). Similar trends were seen for FL (p>0.05). There were no significant differences between drinks on mean iAUC and mean GI values for all foods (p>0.05). The within‐subject coefficient of variation of iAUC (CV=100 × SD/mean) for the repeated WB tests with coffee/tea, 21±3.0 %, was less than with water, 30±5.3 %, although the difference was not significant. The GI SEM for FL and CP with coffee/tea 5.6 and 8.3, were less than those with water 49.3 and 11.6. These results suggest that coffee/tea do not affect the mean but may improve the precision of GI values.