News Release 

How to choose low glycaemic index (GI) foods? A GI 'glossary' of Asian foods released

Singapore research team's comprehensive study provides the glycaemic index values for a variety of foods that are consumed in non-Western countries, such as Singapore, Malaysia, Thailand, India, China, Japan, South Korea, Middle East and more

Agency for Science, Technology and Research (A*STAR), Singapore

Research News

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IMAGE: Figure shows how combination of food ingredients and foods may be used to reduce the glycaemic response of rice-based staples. view more 

Credit: Agency for Science, Technology and Research (A*STAR), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Clinical Nutrition Research Centre (CNRC)

Professor Christiani Jeyakumar Henry, Senior Advisor of Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR) and his team have developed a Glycaemic Index (GI) glossary of non-Western foods. The research paper was published in Nutrition & Diabetes on 6 Jan 2021: https://doi.org/10.1038/s41387-020-00145-w.

Observational studies have shown that the consumption of low glycaemic index (GI) foods is associated with a lower risk of type 2 diabetes mellitus (T2DM), significantly less insulin resistance and a lower prevalence of the metabolic syndrome. However, most published GI values focus on Western foods with minimal inclusion of other foods from non-Western countries, hence their application is of limited global use.

The team's comprehensive study provides the GI values for a variety of foods that are consumed in non-Western countries, such as Singapore, Malaysia, Thailand, India, China, Japan, South Korea, Middle East and more. The review extends and expands on the current GI tables to widen its application globally. The GI data compiled consists of both single and mixed meals. This is a major advance to many GI tables that have focused on single foods. Mixed meals in Asia are complex in relation to ingredients used and taste. Given the complexity, the inclusion of the GI of mixed meals is a major advantage. It is hoped that this compendium will highlight ways to reduce the GI of carbohydrate-rich staples and enhance the use of GI tables for a worldwide audience.

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About the Agency for Science, Technology and Research (A*STAR)

The Agency for Science, Technology and Research (A*STAR) is Singapore's lead public sector agency that spearheads economic oriented research to advance scientific discovery and develop innovative technology. Through open innovation, we collaborate with our partners in both the public and private sectors to benefit society

As a Science and Technology Organisation, A*STAR bridges the gap between academia and industry. Our research creates economic growth and jobs for Singapore, and enhances lives by contributing to societal benefits such as improving outcomes in healthcare, urban living, and sustainability.

We play a key role in nurturing and developing a diversity of talent and leaders in our Agency and research entities, the wider research community and industry. A*STAR's R&D activities span biomedical sciences and physical sciences and engineering, with research entities primarily located in Biopolis and Fusionopolis.

For ongoing news, visit http://www.a-star.edu.sg.

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