The Glycaemic Index
Carbohydrate containing foods are all digested by the body and release sugar into the bloodstream at different rates. This is due to many different things (e.g. the amount of carbohydrate in the food, its fat, fibre and protein content, how it is cooked, portion size). Carbohydrate foods that are digested slowly and release glucose into the blood gradually are described as Low Glycaemic Index foods. Carbohydrate foods that are digested rapidly and release glucose quickly into the blood are described as High Glycaemic Index foods. Studies in adults have shown that diets based on low glycaemic foods can improve blood glucose control. How do I include low Glycaemic Index foods? Cereals Choose oat based breakfast cereals (e.g. porridge, Ready Brek, Oat Bran Flakes, Special K. Choose bran cereal (e.g. Bran Flakes, All Bran). Choose oatmeal biscuits (e.g. Hobnobs, Oat Cakes, Flapjacks). Bread Choose granary or mixed grain bread in preference to white, brown or wholemeal bread. Pulses Include beans, peas, lentils ad barley into your diet (e.g. butter beans, kidney beans, baked beans, haricot beans, chick peas, soya beans).
Pasta Use pasta to replace potatoes more often at meal times - dried or fresh.
Fruit
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Disclaimer
This website is designed for use by the Leeds Paediatric Diabetes Team and children and parents referred to their service. Every effort has been made to make sure there are no errors on the website. If you think there are any inaccuracies could you please e-mail us so that we can check. kate.barker@leedsth.nhs.uk