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Nutrients 2016, 8(4), 209; doi:10.3390/nu8040209

The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals

Unit of Human Nutrition, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos Str., Athens 11855, Greece
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Received: 12 January 2016 / Revised: 30 March 2016 / Accepted: 1 April 2016 / Published: 8 April 2016
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Abstract

Increased interest in glycemic response derives from its linkage with chronic diseases, including obesity and type 2 diabetes. Our objective was to develop an in vitro method that predicts glycemic response. We proposed a simulated gastrointestinal digestion protocol that uses the concentration of dialyzable glucose (glucose in the soluble low molecular weight fraction of digests) as an index for the prediction of glycemic response. For protocol evaluation, dialyzable glucose from 30 foods or meals digested in vitro were compared with published values for their glycemic index (GI) (nine foods), glycemic load (GL) (16 foods) and glycemic response (14 meals). The correlations were significant when comparing dialyzable glucose with GL (Spearman’s rho = 0.953, p < 0.001), GI (Spearman’s rho = 0.800, p = 0.010) and glycemic response (Spearman’s rho = 0.736, p = 0.003). These results demonstrate that despite limitations associated with in vitro approaches, the proposed protocol may be a useful tool for predicting glycemic response of foods or meals. View Full-Text
Keywords: glycemic index; glycemic load; glycemic response glycemic index; glycemic load; glycemic response
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Argyri, K.; Athanasatou, A.; Bouga, M.; Kapsokefalou, M. The Potential of an in Vitro Digestion Method for Predicting Glycemic Response of Foods and Meals. Nutrients 2016, 8, 209.

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