Hi John, I can't access pdf (my tech won't play) but does the piece say anything about the people who were tested? I'm guessing they were non Diabetic and does it give caveats for the fruit?
"Subjects Separate groups of healthy subjects (n = 11—13)were recruited to test each category of foods. Volunteers were ex cluded if they were smokers or taking prescription medications, had a family history of diabetes or obesity, were dieting, or had irregular eating habits. In total, 41 subjects participated. One subject consumed all of the test foods and 15 other subjects
completed two or more food categories.
kg/m2) of the 41 subjects was 22.7 ±0.4 (range: 19—29).Three P1@Ot(WOl
subjects had a BMI > 25 but two of these were short, stocky Each subject first consumed a 1000-U portion of white bread
males who had excess muscle rather than fat. Female subjects (45.9 g carbohydrate) to confirm normal glucose tolerance.
did not participate during their menstrual period or if theyexperienced adverse premenstrual symptoms.
Within the fruit group, oranges
and apples produced a significantly lower GS and IS than
grapes and bananas (P < 0.05 to P < 0.001), despite contain
ing a similar amount of carbohydrate.
Potatoes produced significantly higher GSs and ISs than all
of the other carbohydrate-rich foods. White bread produced a higher GS and IS than grain bread (P < 0.05 and P < 0.001
respectively), but whole-meal bread and white bread had sim
ilar scores. White and brown rice had similar GSs and ISs, as did white and brown pasta. Among the bakery products, crack
ers produced a significantly higher GS than the other test foods,
but there were no significant differences in ISs within this
group (all tended to be high). Among the snack foods, jelly
beans produced a significantly higher GS and IS than the other
foods in this group. Despite containing similar amounts of
carbohydrate, jellybeans induced twice as much insulin secre
tion as any of the four fruits. The candy bar and yogurt, which
both contained large amounts of sugar in combination with
fat or protein, produced relatively high ISs. Popcorn and potato
chips elicited twice as much insulin secretion as peanuts
(P < 0.05 and P < 0.01, respectively).
Significant differences were found both within and among
the food groups when the insulin AUC responses were examined as a function of the food's carbohydrate content
(Table 4). On average, protein-rich foods produced the
highest insulin secretion per gram of carbohydrate (food
group mean: 18 607 pmol . mm . L' . g@1) (because of
their mostly low carbohydrate contents), followed by bakery
products (468 pmol . mm . L@ . g1), snack foods (416
pmol . mm . L ‘¿ . g 1) fruit (194 pmol . mm . L ‘¿ . g 1),
carbohydrate-rich foods (182 pmol . mm . L@ . g'), and
breakfast cereals ( 169 pmol . mm . L ‘¿ . g ‘¿). When the
insulin AUC response was examined in relation to the food's
serving size (g), the bakery products were the most insuli
nogenic (food group mean: 236 pmol . mm . L ‘¿ . g 1), fol
lowed by snack foods (163 pmol . mm . L ‘¿ . g 1), carbo
hydrate-rich foods (62 pmol . mm . L ‘¿ . g 1), protein-rich
foods (53 pmol . mm . L ‘¿ . g 1), breakfast cereals (39
pmol . mm . L ‘¿ . g ‘¿), and fruit (28 pmol . mm . L ‘¿ . g 1).
These results reflect the insulinogenic effects of protein and
fat.
RESULTS
Fasting glucose and insulin concentrations Within each food group, the subjects' average fasting plasma glucose and insulin concentrations were not signif icantly different among the foods. Mean fasting plasma glucose concentrations did not vary significantly among the six food groups, whereas mean fasting insulin concentra tions were more variable, ranging from “¿42to 120 pmol/L. Fasting insulin concentrations were not more variable in females than in males and there were no significant differ ences at various stages of the menstrual cycle. A significant correlation was found between mean fasting insulin concen trations and mean BMI values for the six groups of subjects (r —¿ 0.81,P < 0.05,n 6). Postprandial glucoseand insulin responses As with any biological response, there was between-subject variation in the glucose and insulin responses to the same food. Two-way ANOVA was used to examine the ranking of each subject's responses to the different test foods within a food group (ie, interindividual variation). There were significant differences among the subjects in the rank order of their glu cose AUC responses except within the fruit and protein-rich food groups. There were also significant differences among the subjects' rank order of insulin AUC responses within all food groups. However, individual subjects within each food group consistently produced relatively low, medium, or high insulin responses. Furthermore, subjects produced their lowest insulin responses for the least insulinogenic foods and their highest insulin responses for the most insulinogenic foods within each food group.
There were large differences in mean glycemic and insulin
responses to the foods, both within and between food groups.
Mean glucose and insulin AUC results, mean GSs and ISs, and
the mean ratios of insulin to glucose AUCs (the amount of
insulin secretion in relation to the blood glucose response) are
listed in Table 4. Mean GSs and ISs were calculated for each
food group by averaging the scores for all test foods within the
food group. On average, the snack food group produced the
highest food group IS (89%), followed by bakery products
(83%), carbohydrate-rich foods (74%), fruit (71%), protein
rich foods (61%), and breakfast cereals (57%). Average GSs
for the food groups did not follow the same rank order (Figure
1). The carbohydrate-rich food group produced the highest
average GS (88%), followed by bakery products (77%), snack
foods (65%), fruit (6 1%), breakfast cereals (59%), and protein
rich foods (54%). Interestingly, the GS rank order is not pro
portional to the average total carbohydrate content of each food
group, which highlights the influence of other food factors (eg,
fiber and processing) in determining the rate of carbohydrate
digestion and absorption.
Overall, among the 38 test foods, jellybeans produced the
highest mean IS (160 ±16%), eightfold higher than the lowest
IS (for peanuts: 20 ±5%) (Figure 2). White bread, the stan
dard food, consistently produced one of the highest glucose and
insulin responses (peak and AUC) and had a higher IS than
most of the other foods (84%). All of the breakfast cereals were
significantly less insulinogenic than white bread (P < 0.001).
All-Bran and porridge both produced a significantly lower IS
than the other cereals (P < 0.001), except muesli. Despite
containing more carbohydrate than porridge and muesli, All
Bran produced the lowest GS. Baked beans, which contain
considerably more carbohydrate than the other protein-rich
foods, produced a significantly higher GS and IS (P < 0.001).
On average, fish elicited twice as much insulin secretion as did
the equivalent portion of eggs. Within the fruit group, oranges
and apples produced a significantly lower GS and IS
Sorry to repeat post but have added some more info did manage to convert the pdf to a word document but unable to upload it as not an acceptable file type.
