Previous studies have shown that GI is a reproducible measure of day-long postprandial glycemia. Over 2480 GI values of individual food items were listed in the recent edition of international tables of GI and GL. The relationship between food GI and human health has been largely investigated and is still one of the research hotspots in this research field. During recent years, the GI values of some local foods have been measured in different Asian countries because most of the published GI data are based on analysis carried out in western countries. Chinese traditional foods, although some styles are very popular and well-known worldwide, are very different from western foods with recipes followed strictly as laboratory instructions. Therefore, it was worthwhile determining the GI and GL values of Chinese traditional foods so as to advise local individuals on their daily diets and provide tools to undertake related studies in this area.
A research article to be published on March 28, 2010 in the World Journal of Gastroenterology addresses this question. This research, conducted by Professor Wong Heung-sang Stephen and his colleagues in the Chinese University of Hong Kong, has investigated the GI and GL values of some popular Chinese traditional foods which had not been determined before. The findings of this research will provide valuable information to both researchers and common individuals on their food preference.
Professor Wong Heung-sang Stephen and his research group have focused their studies on sports nutrition, with a particular emphasis on the application of the GI in exercise performance during the past few years. A series of research articles about the GI, immunity, metabolism and exercise performance have been published. This research was a further development of previous research and the results of this study are also preliminary references on the setup of a GI and GL database for Chinese traditional foods later.
Reference: Chen YJ, Sun FH, Wong SH, Huang YJ. Glycemic index and glycemic load of selected Chinese traditional foods. World J Gastroenterol 2010; 16(12): 1512-1517 http://www.wjgnet.com/1007-9327/full/v16/i12/1512.htm
Correspondence to: Stephen Heung-sang Wong, Professor, Department of Sports Science and Physical Education, The Chinese University of Hong Kong, Shatin, Hong Kong, China. firstname.lastname@example.org Telephone: +852-26096095 Fax: +852-26035781
About World Journal of Gastroenterology
World Journal of Gastroenterology (WJG), a leading international journal in gastroenterology and hepatology, has established a reputation for publishing first class research on esophageal cancer, gastric cancer, liver cancer, viral hepatitis, colorectal cancer, and H pylori infection and provides a forum for both clinicians and scientists. WJG has been indexed and abstracted in Current Contents/Clinical Medicine, Science Citation Index Expanded (also known as SciSearch) and Journal Citation Reports/Science Edition, Index Medicus, MEDLINE and PubMed, Chemical Abstracts, EMBASE/Excerpta Medica, Abstracts Journals, Nature Clinical Practice Gastroenterology and Hepatology, CAB Abstracts and Global Health. ISI JCR 2008 IF: 2.081. WJG is a weekly journal published by WJG Press. The publication dates are the 7th, 14th, 21st, and 28th day of every month. WJG is supported by The National Natural Science Foundation of China, No. 30224801 and No. 30424812, and was founded with the name of China National Journal of New Gastroenterology on October 1, 1995, and renamed WJG on January 25, 1998.
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