Glycemic index of commonly consumed foods

Reducing the glycemic impact of the diet by using low glycemic index foods has been shown to reduce blood glucose, cholesterol, triglycérides and recently glycosylated proteins. However, glycémie index values are cmly available for a small number of foods and many commonly consumed (bods have not been tested. Thus, we determined the effect of 17 different common foods on the blood glucose response in 6 to 11 (6 men, 5 women) healthy fasting volunteers. Blood glucose levels were measured over 2 hours and the glycemic index was expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as white bread. The glycemic index values of the foods in descending order were (mean ±SEM): pancake (Aunt Jemima Complete Buttermilk) 119 ±11; cranberry cocktail (Ocean Spray) 105 ±10; fruit punch (with concentrated fruit juice) 95 ±9; french fries (MacDonald's. Wendy's) 95 ±7; strawberry jam 91 ±9; Coca Cola 90 ±8; Orange Crush 81 ±7; doughnut (plain, cake) 80 ±6; peaches (canned) 75 ±5; potato chips (Hostess plain) 75 ±7; Snickers chocolate bar 74 ±8; apple juice (canned, from concentrate) 62 ±6; chocolate chip cookie (Chunks Ahoy) 55 ±7: Hershey creamy milk chocolate 51 ±5; ice cream (Sealtest, vanilla) 42 ±5: tomato juice (canned) 36 ±5: and tomato (ripe, raw) 13 ± 9.