Reference List for Online-Only Appendix Tables A1 and A2

  1. Brand-Miller J, Pang E, Broomhead L. The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars. Br J Nutr 1995; 73: 613-23.
  2. Trinidad TP, Valdez DH, Loyola AS, Mallillin AC, Askali FC, Castillo JC, Masa DB. Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects. Br J Nutr 2003; 90: 551-6.
  3. Yang YX, Wang HW, Cui HM, Wang Y, Y LD, Xiang SX, Zhou SY. Glycemic index of cereals and tubers produced in China. World J Gastroenterol 2006; 12(21): 3430-3.
  4. Quilez J, Bullo M, Salas-Salvado J. Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch. J Food Sci 2007, 72: S407-S411.
  5. Lako J, Sotheeswaran S, Aalbersberg W, Sreekumar KP. The glycemic index (GI) and glycemic load (GL) of five commonly consumed foods of the South Pacific. Pacific Health Dialog 2004, 11: 47 - 54.
  6. Blair RM, Henley EC, Tabor A. Soy foods have low glycemic and insulin response indices in normal weight subjects. Nutr J 2006; 5: 35.
  7. Liu S, Manson JE. Dietary carbohydrates, physical inactivity, obesity, and the 'metabolic syndrome' as predictors of coronary heart disease. Curr Opin Lipidol 2001; 12:395-404.
  8. Brand-Miller JC, Allwan C, Mehalski K, Brooks D. The glycaemic index of further Australian foods. Proc Nutr Soc Aust 1998; 22: 110 (abstr).
  9. Parcell AC, Drummond MJ, Christopherson ED, Hoyt GL, Cherry JA. Glycemic and insulinemic responses to protein supplements. J Am Diet Assoc 2004; 104: 1800-4.
  10. Rizkalla SW, Laromiguiere M, Champ M, Bruzzo F, Boillot J, Slama G. Effect of baking process on postprandial metabolic consequences: randomized trials in normal and type 2 diabetic subjects. Euro J Clin Nutr 2007; 61: 175 - 183.
  11. Liljeberg H, Granfeldt Y, Björk I. Metabolic responses to starch in bread containing intact kernels versus milled flour. Euro J Clin Nutr 1992; 46: 561-75.
  12. Brown D, Tomlinson D, Brand-Miller J. The development of low glycaemic index breads. Proc Nutr Soc Aust 1992; 17:62 (abstr).
  13. Brand Miller J, Bell L, Denning K, Browne D. In search of more low glycaemic index foods. Proc Nutr Soc Aust 1995; 19: 177 (abstr).
  14. Aston LM, Gambell JM, Lee DM, Bryant SP, Jebb SA. Determination of the glycaemic index of various staple carbohydrate-rich foods in the UK diet. Euro J Clin Nutr 2007 (in press).
  15. Liljeberg HG, Granfeldt YE, Björk IME. Products based on a high fiber barley genotype, but not on common barley or oats, lower postprandial glucose and insulin responses in healthy humans. J Nutr 1996; 126: 458-66.
  16. Cavallero A, Empilli S, Brighenti F, Stanca AM. High (1-3, 1-4)- ß-glucan barley fractions in bread making and their effects on human glycemic response. J Cereal Sci 2002; 36: 59-66.
  17. Åkerberg A, Liljeberg H, Björk I. Effects of amylose/amylopectin ratio and baking conditions on resistant starch formation and glycaemic indices. J Cereal Sci 1998; 28: 71-80.
  18. Liljeberg HGM, Lönner CH, Björk IME. Sourdough fermentation or addition or organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J Nutr 1995; 125:1503-11.
  19. Skrabanja V, Liljeberg-Elmståhl HGM, Kreft I, Björk IME. Nutritional properties of starch in buckwheat products: studies in vitro and in vivo. J Agric Food Chem 2001; 49: 490-6.
  20. Johnson SK, Thomas SJ, Hall RS. Palatability and glucose, insulin and satiety responses of chickpea flour and extruded chickpea flour bread eaten as part of a breakfast. Euro J Clin Nutr 2005; 59: 169-76.
  21. Dahl WJ, Lockert EA, Cammer AL, Whiting SJ. Effects of flax fiber on laxation and glycemic response in healthy volunteers. J Med Food 2005, 8: 208-11.
  22. Brand Miller JC, Wang B, McNeil Y, Swan V. The glycaemic index of more breads, breakfast cereals and snack products. Proc Nutr Soc Aust 1997; 21: 144 (abstr).
  23. Henry CJK, Lightowler HJ, Strik CM, Renton H, Hails S. Glycaemic index and glycaemic load values of commercially available products in the UK. Br J Nutr 2005; 94: 922-30.
  24. Granfeldt Y, Björk I, Drews A, Tovar J. An in vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. Euro J Clin Nutr 1992; 46: 649-60.
  25. Nehir El S. Determination of glycemic index for some breads. Food Chem 1999; 67: 67-9.
  26. Juntunen KS, Niskanen LK, Liukkonen KH, Poutanen KS, Holst JJ, Mykkanen HM. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects. Am J Clin Nutr 2002; 75: 254-62.
  27. Hätönen KA, Simila ME, Virtamo JR, Eriksson JG, Hannila M-L, Sinkko HK, Sundvall JE, Mykkanen HM, Valsta LM. Methodological considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato. Am J Clin Nutr 2006; 84: 1055-61.
  28. Brand JC, Foster KAF, Crossman S, Truswell AS. The glycaemic and insulin indices of realistic meals and rye breads tested in healthy subjects. Diab Nutr Metab 1990; 3: 137-42.
  29. Perry T, Mann J, Mehalski K, Gayya C, Wilson J, Thompson C. Glycaemic index of New Zealand foods. NZ Med J 2000; 3:137-42.
  30. Marques C, D'auria L, Cani PD, Baccelli C, Rozenberg R, Ruibal-Mendieta NL, Petitjean G, Delacroix DL, Quetin-Leclercq J, Habib-Jiwan J-L, Meurens M, Delzenne N. Comparison of glycemic index of spelt and wheat bread in human volunteers. Food Chem 2007; 100: 1265-71.
  31. Skrabanja V, Kova B, Golob T, Liljeberg Elmståhl HGM, Björk IME, Kreft I. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics. J Agric Food Chem 2001; 49: 497-500.
  32. Henry CJK, Lightowler HJ, Dodwell LM, Wynne M. Glycaemic index and glycaemic load values of cereal products and weight-management meals available in the UK. Br J Nutr 2007; 98: 147-53.
  33. Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Fielden H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DV. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 1981; 34: 362-6.
  34. Wolever TMS, Vorster HH, Björk I, Brand-Miller J, Brighenti F, Mann JI, Ramdath DD, Granfeldt Y, Holt S, Perry TL, Venter C, Wu X. Determination of the glycaemic index of foods: Interlaboratory study. Euro J Clin Nutr 2003; 57: 475-82.
  35. Vega-Lopez S, Ausmann LM, Griffith JL, Lichtenstein AH. Interindividual variability and intra-individual reproducibility of glycemic index values for commercial white bread. Diab Care 2007; 30: 1412-17.
  36. Walker ARP, Walker BF. Glycaemic index of South African foods determined in rural blacks - a population at low risk of diabetes. Hum Nutr Clin Nutr 1984; 38C: 215-22.
  37. De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. Br J Nutr 2007, 98: 1196-1205.
  38. Sugiyama M, Tang AC, Wakaki Y, Koyama W. Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. Euro J Clin Nutr 2003; 57: 743-52.
  39. Chlup R, Jelenova D, Kudlova P, Chlupova K, Bartek J, Zapletalova J, Langova K, Chlupova L. Continuous glucose monitoring - A novel approach to the determination of the glycaemic index of foods (DEGIF 1). Exp Clin Endocrinol Diabetes 2006; 114: 68-74.
  40. Burton P, Lightowler HJ. The impact of freezing and toasting on the glycaemic response of white bread. Euro J Clin Nutr 2007 (in press).
  41. Henry CJK, Lightowler HJ, Kendall FL, Storey M. The impact of the addition of toppings/fillings on the glycaemic response to commonly consumed carbohydrate foods. Eur J Clin Nutr 2006; 60: 763-9.
  42. Frati Munari AC, Benitez Pinto W, Ariza CR, Casarrubias M. Lowering glycemic index of food by acarbose and Plantago psyllium mucilage. Arch Med Res 1998; 29(2): 137-41.
  43. Johnson SK, McQuillan PL, Sin JH, Ball MJ. Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfast. J Sci Food Agric 2003; 83: 1366-72.
  44. Lu ZX, Walker KZ, Muir JG, Mascara T, O'Dea K. Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects. Am J Clin Nutr 2000; 71(5): 1123-8.
  45. Trinidad T, Perez E, Loyola A, Mallillin A, Encabo R, Yokawa T, Aoyama N, Juneja L. Glycemic index of Sunfibre (Cyamoposis teragonolobus) products in normal and diabetic subjects. Int J Food Sci Tech 2004; 39:1093-8.
  46. Hoebler C, Karinthi A, Chiron H, Champ M, Barry J-L. Bioavailability of starch in bread rich in amylose: metabolic responses in healthy subjects and starch structure. Euro J Clin Nutr 1999; 53: 360-6.
  1. Goñi I, Valdivieso L, Garcia-Alonso A. Nori seaweed consumption modifies glycemic response in healthy volunteers. Nutr Res 2000; 20(10): 1367-75.
  2. Liljeberg H, Björk I. Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar. Euro J Clin Nutr 1998; 52: 368-71.
  3. Ostman E, Granfeldt Y, Persson L, Björk I. Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. Euro J Clin Nutr 2005, 59: 983-8.
  4. Burton P, Lightowler HJ. Influence of bread volume on glycaemic response and satiety. Br J Nutr 2006; 96: 877-82.
  5. Fitz-Henry A. In vitro and in vivo rates of carbohydrates digestion in Aboriginal bushfoods and contemporary Western Foods. BSc thesis (Honours). Human Nutrition Unit, University of Sydney, Australia, 1982.
  6. Ross SW, Brand JC, Thorburn AW, Truswell AS. Glycemic index of processed wheat products. Am J Clin Nutr 1987; 46: 631-5.
  7. Bakhoj S, Flint A, Holst JJ, Tetens I. Lower glucose-dependent insulinotropic polypeptide (GIP) response but similar glucagon-like peptide 1 (GLP-1), glycaemic, and insulinaemic response to ancient wheat compared to modern wheat depends on processing. Euro J Clin Nutr 2003; 57: 1254-61.
  8. Holt S, Brand J, Soveny C, Hansky J. Relationship of satiety to postprandial glycaemic, insulin and cholecystokinin responses. Appetite 1992; 18: 129-41.
  9. Potter JG, Coffman KP, Reid RL, Krall JM, Albrink MJ. Effect of test meals of varying dietary fiber content on plasma insulin and glucose response. Am J Clin Nutr 1981; 34: 328-34.
  10. Schenk S, Davidson CJ, Zderic TW, Byerley LO, Coyle EF. Different glycemic indexes of breakfast cereals are not due to glucose entry into blood but to glucose removal by tissue. Am J Clin Nutr 2003, 78: 742-8.
  11. Granfeldt Y, Liljeberg H, Drews A, Newman R, Björk I. Glucose and insulin responses to barley products: influence of food structure and amylose-amylopectin ratio. Am J Clin Nutr 1994; 59(5): 1075-82.
  12. Granfeldt Y, Eliasson A, Björck I. An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. J Nutr 2000; 130: 2207-14.
  13. Englyst KN, Vinoy S, Englyst HN, Lang V. Glycaemic index of cereal products explained by their content of rapidly and slowly available glucose. Br J Nutr 2003; 89: 329-39.
  14. Brand JC, Nicholson PL, Thorburn AW, Truswell AS. Food processing and the glycemic index. Am J Clin Nutr 1985; 42: 1192-6.
  15. Mäkeläinen H, Anttila H, Sihvonen J, Hietanen R-M, Tahvonen R, Salminen E, Mikola M, Sontag-Strohm T. The effect of ß-glucanon the glycemic and insulin index. Euro J Clin Nutr 2007; 61(6): 779-85.
  16. Brand-Miller J, Pang E, Bramall L. Rice: a high or low glycemic index food ? Am J Clin Nutr 1992; 56: 1034-6.
  17. Granfeldt Y, Wu X, Björk I. Determination of glycaemic index; some methodological aspects related to the analysis of carbohydrate load and characteristics of the previous evening meal. Euro J Clin Nutr 2006; 60: 104-12.
  18. Shukla K, Narain JP, Puri P, Gupta A, Bijlani RL, Mahapatra SC, Karmarkar MG. Glycaemic response to maize, bajra and barley. Indian J Physiol Pharmacol 1991: 35: 249-54.
  19. Crapo PA, Reaven G, Olefsky J. Postprandial plasma-glucose and -insulin responses to different complex carbohydrates. Diabetes 1977; 26(12): 1178-83.
  20. Dilawari JB, Kamath PS, Batta RP, Mukewar S, Raghavan S. Reduction of postprandial plasma glucose by Bengal gram dhal (Cicer arietinum) and Rajmah (Phaseolus vulgaris). Am J Clin Nutr 1981; 34: 2450-3.
  21. Kanan W, Biljani RL, Sachdeva U, Mahapatra SC, Shah P, Karmarkar MG. Glycaemic and insulinaemic responses to natural foods, frozen foods and their laboratory equivalents. Indian J Physiol Pharmacol 1998; 42 (1): 81-9.
  22. Gatti E, Testolin G, Noè D, Brighenti F, Buzzetti GP, Porrino M, Sirtori CR. Plasma glucose and insulin responses to carbohydrate food (rice) with different thermal processing. Ann Nutr Metab 1987; 331: 296-303.
  23. Holt SHA, Brand-Miller J. Increased Insulin Responses to Ingested Foods are Associated with Lessened Satiety. Appetite 1995; 24: 43-54.
  24. Ito Y, Mizukuchi A, Kise M, Aoto H, Yamamoto S, Yoshihara R, Yokoyama J. Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. J Med Invest 2005; 52: 159-64.
  25. Matsuo T, Mizushima Y, Komuro M, Sugeta A, Suzuki M. Estimation of glycemic and insulinemic responses to short-grain rice (Japonica) and a short-grain rice- mixed meal in healthy young subjects. Asia Pacific J Clin Nutr 1999; 8(3): 190-4.
  26. Panlasigui LN, Thompson LU. Blood glucose lowering effects of brown rice in normal and diabetic subjects. Int J Food Sci Nutr 2006; 57: 151-8.
  27. Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Jenkins DJA, Yiu SH. Extruded rice noodles: starch digestibility and glycemic response of healthy and diabetic subjects with different habitual diets. Nutr Res 1992; 12: 1195-204.
  28. Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Yiu SH, Greenberg GR. Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans. Am J Clin Nutr 1991, 54: 871-7.
  29. Kurup PG, Krishnamurthy S. Glycemic Index of Selected Foodstuffs commonly used in South India. Int J Vit Nutr Res 1992; 62: 266-8.
  30. Bucalossi A, Conti A, Lombardo S, Marsilii A, Petruzzi E, Piazza E, Pulini M. Glycaemic and insulinaemic responses to different carbohydrates in Type II (NIDD) diabetic patients. Diab Nutr Metab 1990; 3: 143-51.
  31. Chan HMS, Brand-Miller JC, Holt SHA, Wilson D, Rozman M, Petocz P. The glycaemic index values of Vietnamese foods. Euro J Clin Nutr 2001; 55: 1076-83.
  32. Östman EM, Liljeberg Elmståhl HGM, Björk IME. Inconsistency between glycemic and insulinemic responses to regular and fermented milk products. Am J Clin Nutr 2001; 74: 96-100.
  33. Hoyt G, Hickey MS, Cordain L. Dissociation of the glycaemic and insulinaemic responses to whole and skimmed milk. Br J Nutr 2005; 93: 175-7.
  34. Nilsson M, Stenberg M, Frid AH, Holst JJ, Björk IME. Glycaemia and insulinaemia in healthy subjects after lactose-equivalent meals of milk and other food proteins: the role of plasma amino acids and incretins. Am J Clin Nutr 2004, 80: 1246-53.
  35. Bahado-Singh PS, Wheatley AO, Ahmad MH, Morrison EY, Asemota HN. Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. Br J Nutr 2006; 96: 476-81.
  36. Thorburn A. Digestion and absorption of carbohydrate in Australian Aboriginal, Pacific Island and Western Foods. PhD thesis. Human Nutrition Unit, University of Sydney, Australia, 1986.
  37. Miller CJ, Dunn EV, Hashim IB. Glycemic index of 3 varieties of dates. Saudi Med J 2002; 23: 536-8.
  38. Miller CJ, Dunn EV, Hashim IB. The glycaemic index of dates and date/yoghurt mixed meals. Are dates 'the candy that grows on trees'? Euro J Clin Nutr 2003; 57: 427-30.
  39. Nilsson M, Elmståhl H, Björk I. Glucose and insulin responses to porridge and gruel meals intended for infants. Euro J Clin Nutr 2005; 59: 646-50.
  40. Traianedes K, O'Dea K. Commercial canning increases the digestibility of beans in vitro and postprandial metabolic responses to them in vivo. Am J Clin Nutr 1986; 44: 390-7.
  41. Akanji AO, Charles-Davies MA, Ezenwaka C, Abbiyesuku FA, Osotimehin BO. Dietary salt and the glycaemic response to meals of different fibre content. Euro J Clin Nutr 1989; 43: 699-703.
  42. Panlasigui LN, Panlilio LM, Madrid JC. Glycaemic response in normal subjects to five different legumes commonly used in the Philippines. Int J Food Sci and Nutr 1995; 46: 155-60.
  43. Wolever TMS, Nuttall FQ, Lee R, Wong GS, Josse RG, Csima A, Jenkins DJA. Prediction of the relative blood glucose response of mixed meals using the white bead glycemic index. Diab Care 1985; 8(5): 418-28.
  44. Chew I, Brand JC, Thorburn AW, Truswell AS. Application of glycemic index to mixed meals. Am J Clin Nutr 1988; 47: 53-6.
  45. Jenkins DJA, Kendall CWC, Josse AR, Salvatore S, Brighenti F, Augustin LSA, Ellis PR, Vidgen E, Venket Rao A. Almonds decrease postprandial glycemia, insulinemia and oxidative damage in healthy individuals. J Nutr2006; 136(12): 2987-92.
  46. Araya H, Pak N, Vera G, Alviña M. Digestion rate of legume carbohydrates and glycemic index of legume-based meals. Int J Food Sci and Nutr 2003; 54: 119-26.
  47. Gatti E, Noè D, Pazzucconi F, Gianfranceschi G, Porrini M, Testolin G, Sirtori CR. Differential effect of unsaturated oils and butter on blood glucose and insulin response to carbohydrate in normal volunteers. Euro J Clin Nutr 1992; 46: 161-6.
  48. Edes TE, Shah JH. Glycemic index and insulin response to a liquid nutritional formula compared with a standard meal. Am J Coll Nutr 1998; 17(1): 30-5.
  49. Josse AR, Kendall CWC, Augustin LSA, Ellis PR, Jenkins DJA. Almonds and postprandial glycemia - a dose response study. Metabolism: Clinical and Experimental 2007; 56: 400-4.
  50. Hofman Z, van Drunen JDE, Kuipers H. The Glycemic Index of standard and diabetes-specific enteral formulas. Asia Pac J Clin Nutr 2006; 15(3): 412-7.
  51. Visek J, Zourek M, Lacigova S, Rusavy Z. Influence of fiber on glycemic index of enteral nutrition. J Parenter Enteral Nutr 2007, 31: 491-5.
  52. Foster KA. Glucose and insulin response to legumes, pastas and rye breads. BSc thesis (Honours). Human Nutrition Unit, Department of Biochemistry, University of Sydney, Australia, 1987.
  53. Packer SC, Dornhorstt A, Frost GS. The glycaemic index of a range of gluten-free foods. Diabet Med 2000; 17: 657-60.
  54. Granfeldt Y, Björk I, Hagander B. On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from 'pasta ingredients'. Euro J Clin Nutr 1991; 45: 489-99.
  55. Goñi I, Valentín-Gamazo C. Chickpea flour ingredient slows glycemic response to pasta in healthy volunteers. Food Chem 2003; 81: 511-5.
  56. Mourot J, Thouvenot P, Antoine JM, Debry G. Glycaemic and insulinaemic indices of four starchy foods. In: Leff S, ed. Advances in diet and nutrition. 2nd ed. London: John Libbey & Co, 1988.
  57. Bornet FRJ, Cloarec D, Barry JL, Colonna P, Gouilloud S, Laval JD, Galmiche JP. Pasta cooking time: influence on starch digestion and plasma glucose and insulin responses in healthy subjects. Am J Clin Nutr 1990; 51: 421-7.
  58. Pelletier X, Hanesse B, Bornet F, Debry G. Glycaemic and insulinaemic responses in healthy volunteers upon ingestion of maltitol and hydrogenated glucose syrups. Diabete & Metabolisme (Paris) 1994; 20: 291-6.
  59. Riestra A, Cubas G, Amado JA. Effect of the Ingestion of nougat on glycemia and insulinemia in healthy volunteers. Nutr Hosp 1995; 6: 354-7.
  60. Wolever TMS, Vuksan V, Palmason C. Less variation of postprandial blood glucose after starchy test meals than oral glucose. Nutr Res 1996; 16(6): 899 - 905.
  61. Miller CK, Gabbay RA, Dillon J, Apgar J, Miller D. The effect of three snack bars on glycemic response in healthy adults. J Am Diet Assoc 2006; 106: 745-8.
  62. Hertzler S. Glycemic index of "energy" snack bars in normal volunteers. J Am Diet Assoc 2000; 100: 97-100.
  63. Lee BM, Wolever TMS. Effect of glucose, sucrose and fructose on plasma glucose and insulin responses in normal humans: comparison with white bread. Euro J Clin Nutr 1998; 52: 924-8.
  64. Vuksan V, Sievenpiper JL, Koo VYY, et al. American ginseng (Panax quinqefoliusL.) reduces postprandial glycemia in nondiabetic subjects and subjects with type 2 diabetes. Arch Intern Med 2000; 160: 1009-13.
  65. Braaten JT, Wood PJ, Scott FW, Riedel KD, Poste LM, Collins MW. Oat gum lowers glucose and insulin after an oral glucose load. Am J Clin Nutr 1991; 53: 1425-30.
  66. Sharma RD. Hypoglycemic effect of gum acacia in healthy human subjects. Nutr Res 1985; 5: 1437-41.
  67. Ischayek JI, Kern M. US honeys varying in glucose and fructose content elicit similar glycemic indexes. J Am Diet Assoc 2006; 106: 1260-2.
  68. Matsuo T. Estimation of glycemic response to maltitol and mixture of maltitol and sucrose in healthy young subjects. Tech Bull Fac Agr Kagawa Univ 2003; 55: 57-61.
  69. Ramdath DD, Isaacs RLC, Teelucksingh S, Wolever TMS. Glycaemic index of selected staples commonly eaten in the Caribbean and the effects of boiling v. crushing. Br J Nutr 2004; 91: 971-7.
  70. Soh NL, Brand-Miller J. The glycaemic index of potatoes: the effect of variety, cooking method and maturity. Euro J Clin Nutr 1999, 53: 249-54.
  71. Leeman M, Ostman E, Björk I. Glycaemic and satiating properties of potato products. Euro J Clin Nutr 2007 (in press).
  72. Henry CJK, Lightowler HJ, Strik CM, Storey M. Glycaemic index values for commercially available potatoes in Great Britain. Br J Nutr 2005; 94: 917-21.
  73. Leeman M, Östman E, Björk I. Vinegar dressing and cold storage of potatoes lowers postprandial glycaemic and insulinaemic responses in health subjects.