‫بسم هللا الرحمن الرحيم‬

FOOD GLYCEMIC INDEX

 Ratio of the blood glucose respond to a given

food compared to a standard (typically
glucose or white bread)
 Influenced by starch structure, fiber
content, food processing, physical structure,
food temperature and other macronutrients
in the meal, such as fat
 The number is based on a serving of food
that would provide 50 grams of carbohydrate
 Glycemic index (G.I.)

 Reflects the degree to which

ingestion of the food raises
blood glucose and insulin
levels.

Area under the glucose

G.I. = curve for 50g food x 100%
Area under the curve for
50g glucose (white bread)
 Beans Biscuits Grains
baby lima 32 oatmeal 55 barley 22
baked 43 shortbread 64 brown rice 59
black 30 Vanilla Wafers 77 buckwheat 54
brown 38 Crackers bulger 47
butter 31 Kavli Norwegian 71 chickpeas 36
chickpeas 33 rye 63 cornmeal 68
kidney 27 saltine 72 hominy 40
navy 38 Desserts millet 75
pinto 42 Angel Food Cake 67 rice, instant 91
red lentils 27 bran muffin 60 rice, parboiled 47
split peas 32 Danish 59 rye 34
soy 18 fruit bread 47 sweet corn 55
Breads pound cake 54 wheat, whole 41
bagel 72 sponge cake 46 white rice 88
Kaiser roll 73 Fruit wh. rice, high amylose 59
pita 57 apple 38 Juices
pumpernickel 49 apricot, canned 64 apple 41
rye 64 grapefruit 48

Glycemic
apricot, dried 30
rye, whole 50 banana 62 orange 55
white 72 banana, unripe 30 pineapple 46
whole wheat 72 cherries 22 Milk Products

index of
waffles 76 fruit cocktail 55 chocolate milk 34
Cereals grapefruit 25 ice cream 50
All Bran 44 grapes 43 milk 34
Bran Chex 58 kiwi 52 yogurt 38

selected Cheerios 74
Corn Bran 75
Corn Chex 83
mango 55
orange 43
pear 36
Pasta
brown rice pasta 92
linguine, durum 50

foods
Cornflakes 83 pineapple 66 macaroni 46
Cream of Wheat 66 plum 24 macaroni & cheese 64
Crispix 87 raisins 64 spaghetti 40
Grapenuts 67 strawberries 32 spag. prot. enrich. 28
Grapenuts Flakes 80 watermelon 72 vermicelli 35
Life 66 vermicelli, rice
Muesli 60
NutriGrain 66
Oatmeal 53
Oatmeal 1 min 66
Puffed Wheat 74
Puffed Rice 90
Rice Bran 19
Rice Chex 89
Rice Krispies 82
Shredded Wheat 69
Special K 54
 The term dietary fiber refers to
nondigestible (by human digestive enzymes)
CH and lignin that are intact and intrinsic in
plants
 Functional fiber consist of nondigestible CH
that have been isolated, extracted or
manufactured and have been shown to have
beneficial physiologic effects in humans
 Total fiber is the combination of dietary
fiber and functional fiber in the food product
Dietary fibers Functional fibers

Cellulose Cellulose
Hemicellulose Pectin
Pectin Lignin
Lignin Gums
Gums -glucans
-glucans Fructans
Fructans Chitin & chitosan
Resistant starch Polydextrose & polyols
Psyllium
Resistant dextrins
Resistant starches
In terms of their chemical composition
 Fibers are composed primarily of the non-
starch polysaccharides cellulose,
hemicelluloses, pectins, gums, and
mucilages

 The only noncarbohydrate components of

dietary fibers are lignins, which include
complex alcohol derivatives
 Classification of Fibers
Type Noncomponent(s) Physiological Effects Major Food Sources
Insoluble (Nonfermentable) : undigestible dietary fibers generally DO NOT
dissolved in hot water and are not generally
metabolized by bacteria in the large intestine
Noncarbohydrate Lignins Increase fecal bulk Whole grains
Carbohydrate Cellulose Increase fecal bulk All plants
Hemicelluloses Decrease intestinal Wheat, rye, rice,
transit time vegetables
Soluble (Viscous) : dietary fiber either dissolve in hot water, and
bacteria in the large intestine can break down soluble fibers
Carbohydrate Pectins,gums,  Delays gastric Fruits, citrus,
glucans, mucilages, emptying, slows vegetables, oat
some hemicelluloses glucose absorption, products, rice,
can lower blood soybean fibers
cholesterol beans, and psyllium
seeds
 Selected properties and physiological &
metabolic effects of fiber
 Solubility in water
Soluble fiber 
- delay gastric emptying
- increase transit time (through slower movement
- decrease nutrient absorption (glucose)
Insoluble fiber 
- decrease intestinal trasit time
- increase fecal bulk
 Water holding/hydration capacity and
viscosity
- delayed emptying of food from stomach
- reduced mixing of gastrointestinal
contents with digestive enzyme
 Adsorption or binding ability
- diminished absorption of lipids
- increase fecal bile acid excretion
- lowered serum cholesterol concentration
 Degradability / fermentability
- fermentable fibers  SCFA 
-  water & sodium absorption in the colon
- mucosal cell proliferation
- provision of energy
- acidification of luminal environment
- nonfermentable fibers 
- detoxification
-  fecal bulk
 Adequate intake
♂ 19 – 50 yrs  38 g
≥ 51 yrs  31 g
♀ 19 – 50 yrs  25 g
≥ 51 yrs  21 g
 To obtain fiber via the diet, food sources of
fiber need to be varied and complimentary
 Artificial sweeteners 
- energy (-)
- nonnutritive sweeteners
- saccharin, aspartame, acesulfam potassium,
sucralose, neotame

 Sugar replacers
- energy (+)
- nutritive sweeteners
- sugar alcohol (mannitol, sorbitol, xylitol)
Saccharin
O

N H
S O
O
Saccharin
 Rapidly excreted in the urine
 Does not accumulate in the body
 Relative sweetness  450
 Acceptable daily intake 5 mg/kgBW
 Average amount to replace 1tsp sugar  12 mg
 In 2000  was removed from the list of
suspected cancer-causing substance
Aspartame
H
N O
O

O N OH
Phenylalanine H2 Aspartic acid

OCH3 Methanol
Aspartame
 Long term consumption is not associated with
any adverse health effects
 Contain phenylalanine & aspartic acid 
Warning to people with PKU
 Relative sweetness  200
 Energy 4 kkal/g
 Acceptable daily intake 50 mg/kgBW
 Average amount to replace 1tsp sugar  18 mg
Acesulfame
O
H
N O
H
H S
O O
H
Acesulfame
 Relative sweetness  200
 Energy (-)
 Acceptable daily intake 15 mg/kgBW
 Average amount to replace 1tsp sugar  25
mg
Sucralose
 Relative sweetness  600
 Energy (-)
 Acceptable daily intake 5 mg/kgBW
 Average amount to replace 1tsp sugar  6
mg
 Passes through the GI tract undigested &
unabsorbed
Neotame
 The most recent
 Relative sweetness  8000  very little is
needed
 Energy (-)
 Acceptable daily intake 18 mg/kgBW
 Average amount to replace 1tsp sugar  0.5
μg
 Sugar replacers

Sugar alcohols Relative sweetness energy (kkal/g)

Isomalt 0.5 2
Lactitol 0.4 2
Maltitol 0.9 2.1
Mannitol 0.7 1.6
Sorbitol 0.5 2.6
Xylitol 1.0 2.4
 In food phytochemicals impart tastes,
aromas, colors & other characteristics
 Give hot peppers their burning sensation,
garlic its pungent flavor, etc
 In the body  acting as antioxidants,
mimicking hormone, and suppressing the
development of disease
 E.g. :Carotenoids, flavonoids,
phytoestrogens, capsaicin, etc
flavonoids
 Include flavones, flavonols, isoflavones,
catechin, etc
 Possible effect :
- act as antioxidants
- scavenge carcinogens
- bind to nitrate in the stomach, preventing
conversion to nitrosamine
 Food source : black tea, green tea, onions,
soybeans & soy products
 Phytosterols
 Plant derived compounds that have
structural and functional similarities to
human estrogen

 Include genisten, daidzein and glycitein

 Food sources : soybeans, soy flour, tofu,

soy milk, textured vegetable
protein and other legume
product
Possible effects

Estrogen inhibition may produce this action :

 Inhibit cell replication in GI tract

 Reduce risk of breast, colon, ovarian,

prostate and other estrogen-sensitive

cancers
 Reduce cancer cell survival

Estrogen mimicking may reduce risk of

osteoporosis
Saturated Fatty Acids (SFA)
 1% reduction SFA = 2% reduction of
cholesterol
 SFAs 12:0 – 16:0 hypercholesterolemic
 Most potent 14:0 (myristic acid)

Kris-Etherton PM & Yu S, ‘Individual fatty acids effects on plasma lipids

and lipoproteins: human studies’, Am J Clin Nutr 1997;65
(suppl):1628S–44S
 Foods That Contain Saturated Fats:

 Meat and meat fats (bacon, lard)

 Dairy products (whole milk,
butter, cheese, cream, ice-cream)
 Palm and coconut oil
 Baked goods made from
these fats
 Monounsaturated (MUFA)

 Oleic acids (18:1) : hypocholesterolemic ,

lowers LDL-C
 Effects are less than linoleic acids
 HDL raises
Foods That Contain MUFA :
 Olive oil, canola oil,
avocado and nuts
 Polyunsaturates (PUFA)

 18:2n-6 (linolenic acid) decreases TC & LDL-C

 HDL effect: not significant
 Supplied primarily by plant oils
 N-3 PUFA found in fatty fish, soybean & canola
Trans Fatty Acids
 Formed in the hydrogenation process, when
liquid oil is made more solid
 Mostly elaidic acid(trans 18:1n-9)
 Elevates LDL-C and reduces HDL-C
 Foods That Contain Trans Fats:
 Found in many types of stick
margarine, fast foods, and baked
goods like cookies, crackers, snack
foods, pastries and croissants
Cholesterol
 Less potent regulator of plasma lipoprotein
than fatty acids
 Wider variation in response to dietary
cholesterol

Schaefer EJ, ‘lipoproteins, nutrition, and heart disease’, am J Clin

nutr2002;75:191-212
Foods That Contain Cholesterol:
 All animal foods
 Organ meats like liver
 Egg yolks