MEASUREMENT OF RAPIDLY AVAILABLE GLUCOSE (RAG) IN PLANT FOODS - A POTENTIAL IN-VITRO PREDICTOR OF THE GLYCEMIC RESPONSE

The glycaemic index (GI) is an in vivo measurement based on the glycae mic response to carbohydrate-containing foods, and allows foods to be ranked on the basis of the rate of digestion and absorption of the car bohydrates that they contain, GI values are normalized to a reference amount of available carbohydrate and do not reflect the amounts of car bohydrate normally present in foods; for example, a food with a low co ntent of carbohydrates will have a high GI value if that carbohydrate is digested and absorbed rapidly in the human small intestine, This is potentially confusing for a person wishing to control his or her bloo d glucose levels by the choice of foods, The rate and extent of starch digestion in vitro has been measured using a technique that classifie s starch into three major fractions: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS), In addition, this technique gives a value for rapidly available glucose (RAG), whi ch includes RDS, free glucose and the glucose moiety of sucrose, When the values for thirty-nine foods were expressed on the basis of the av ailable carbohydrate content of these foods, highly significant (P < 0 .001) positive correlations were observed between GI and both RDS and RAG, The measurement of RAG in vitro provides values for direct calcul ation of the amount of glucose Likely to be rapidly absorbed in the hu man small intestine and, thus, to influence blood glucose and insulin levels, These values can be used to compare foods, as eaten, on an equ al-weight basis, Food-table RAG values would allow simple calculation of the total amount of RAG provided by single foods, by whole meals an d by whole diets. Studies are planned in which RAG and the glycaemic r esponse in man will be measured for identical food products.