The effect of fiber on the glycemic index.
The effect of fiber on the GI value of a food depends on the type of fiber and its viscosity. Finely ground wheat fiber, such as in whole wheat bread , has no blood - glucose response . similarly, any product made with whole - wheat flour will have a GI value similar to that of its white counterpart. Breakfast cereals made with whole - wheat flours will also tend to have high GI values, unless there are other confounding factors. Puffed wheat (GI value of 80) , which is made from well - cooked whole- wheat grains, has a high GI value, despite its high fiber content. If the fiber is still intact it can act as a physical barrier to digestion, and then the GI value will be lower. This is one of the reasons why.
All – bran has a low GI value. It is also one of the reasons why whole (intact) grains usually have low GI values
Viscous fiber thickens the mixture of food entering the digestive tract. This slows the passage of food and restricts the movement of enzymes, thereby slowing digestion . the end result is a lower blood - glucose response. Legumes contain high levels of viscous fiber , as do oats and psyllium ( found in some breakfast cereals and dietary- fiber supplements such as Metamucil®). These foods all have low GI values.
The effect of fiber on the GI value of a food depends on the type of fiber and its viscosity. Finely ground wheat fiber, such as in whole wheat bread , has no blood - glucose response . similarly, any product made with whole - wheat flour will have a GI value similar to that of its white counterpart. Breakfast cereals made with whole - wheat flours will also tend to have high GI values, unless there are other confounding factors. Puffed wheat (GI value of 80) , which is made from well - cooked whole- wheat grains, has a high GI value, despite its high fiber content. If the fiber is still intact it can act as a physical barrier to digestion, and then the GI value will be lower. This is one of the reasons why.
All – bran has a low GI value. It is also one of the reasons why whole (intact) grains usually have low GI values
Refrences / web links:
Insoluble fiber, the type found in wheat, has little effect on glycemic index, so whole wheat bread has a glycemic index similar to that of white bread. ...
www.diabetesselfmanagement.com/nutrition-exercise/nutrition/glycemic-index-update/
The effect of dietary fibre on reducing the glycaemic index of bread.
https://www.ncbi.nlm.nih.gov/pubmed/23414580
Fiber and the Glycemic Index - dummies
www.dummies.com/food-drink/.../glycemic-index-diet/fiber-and-the-glycemic-index/
The Factors that Modify Glycemic Indexes | Official web site of the ...
www.montignac.com › Home › Glycemic Indexes
Dietary Fiber Intake and Glycemic Index and Incidence of Diabetes in ...
care.diabetesjournals.org/content/25/10/1715
14 ways to reduce the glycemic impact of your meal | Best Health ...
www.besthealthmag.ca › Best Eats › Healthy Eating
Dietary fiber and the glycemic index: a background paper for the ...
www.foodandnutritionresearch.net
How does soluble fiber affect the glycemic index to help with diabetes ...
https://www.sharecare.com › Topics › Diabetes
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