Diabetic medicine : a journal of the British Diabetic Association · 2000
The glycaemic index of a range of gluten-free foods.
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Packer S C, Dornhorst A, Frost G S
Аннотация
AIMS: 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.
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.