The glycaemic index of a range of gluten-free foods.

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.