Glycaemic index of South African foods determined in rural blacks--a population at low risk of diabetes.

Abstract

Published values on glycaemic indices of foods are based on studies made on subjects in diabetes-prone populations. Values have therefore been determined in South African black rural adolescents--a population at very low risk to the disease. While the profile of responses evoked by common foodstuffs on blood glucose levels was similar in blacks to that reported for white subjects, mean levels in blacks were 1 mmol/l or more lower. The glycaemic indices of legumes, particularly that of gram dal, were much lower than those for cereal products, vegetables and fruit.