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Diabet Med. 2000 Sep;17(9):657-60.

The glycaemic index of a range of gluten-free foods.

Author information

1
Department of Nutrition & Dietetics, Hammersmith Hospital, London, UK.

Abstract

AIMS:

The number of people with both diabetes and coeliac disease is increasing. This study examined the effect of gluten-free, as opposed to gluten-replete carbohydrate containing foods, on post-prandial blood glucose concentrations.

METHODS:

The glycaemic index of six commonly used gluten-free carbohydrates are reported and compared with published figures for similar non-gluten-free products.

RESULTS:

The results indicate that the glycaemic index of gluten-free and gluten containing foods are similar.

CONCLUSIONS:

The inclusion of gluten-free foods in the diet of diabetic individuals with coeliac disease should not compromise glycaemic control.

PMID:
11051285
[Indexed for MEDLINE]
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