Brief Article
Copyright copy;2010 Baishideng Publishing Group Co.
World J Gastroenterol. Oct 21, 2010; 16(39): 4973-4979
Published online Oct 21, 2010. doi: 10.3748/wjg.v16.i39.4973
Figure 1
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Figure 1 Mean glucose concentrations elicited by five different starchy foods in healthy subjects. Data are expressed as the change in plasma glucose concentration from the fasting baseline concentration.
Figure 2
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Figure 2 Mean insulin concentrations elicited by five different starchy foods in healthy subjects. Data are expressed as the change in plasma insulin concentration from the fasting baseline concentration.
Figure 3
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Figure 3 Glycemic index, glycemic load and insulinemic index values of the starchy foods. The mean glycemic index (GI), glycemic load (GL) and insulinemic index (II) for the reference food (white bread) and the five tested starchy foods. For the GI values, columns with different superscripts (a, b, c, d, e, f) are significantly (P < 0.05) different. Columns representing the GL values with different superscripts (v, w, x, y, z) are significantly different (P < 0.05). Columns representing the II values with different superscripts (A, B, C, D, E, F) are significantly different (P < 0.05).