ArticleFoods (Basel, Switzerland)2021
Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Fresh-Cooked but Not Cold-Stored Millet Exhibited Remarkable Second Meal Effect Independent of Resistant Starch: A Randomized Crossover Trial.Nutrients · 2024Trial
- Improvement of glycemic indices by a hypocaloric legume-based DASH diet in adults with type 2 diabetes: a randomized controlled trial.European journal of nutrition · 2022Trial
- Effects of single-frequency ultrasonic modification on starch structure and digestive properties: A comprehensive meta-analysis and acoustic simulation.Food chemistry: X · 2025Article
- Antioxidant Activity, Total Polyphenol Content, and Cytotoxicity of Various Types of Starch with the Addition of Different Polyphenols.Molecules (Basel, Switzerland) · 2025Article
- Development of a Simple Protocol to Assess Glucose Release After In Vitro Digestion, Allowing Comparison of Starchy Foods.Food science & nutrition · 2025Article
- Effects of the Molecular Structure of Starch in Foods on Human Health.Foods (Basel, Switzerland) · 2023Review
- Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity.Foods (Basel, Switzerland) · 2023Article
- Effects of Extraction and Evaporation Methods on Physico-Chemical, Functional, and Nutritional Properties of Syrups from Barhi Dates (Foods (Basel, Switzerland) · 2023Article
- Glycaemic Index of Gluten-Free Biscuits with Resistant Starch and Sucrose Replacers: An In Vivo and In Vitro Comparative Study.Foods (Basel, Switzerland) · 2022Article
- A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report.Nutrients · 2022Article
- Evaluation ofFrontiers in nutrition · 2022Article
- Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result.Frontiers in nutrition · 2022Article
- Functional components profile and glycemic index of kidney beans.Frontiers in nutrition · 2022Article
- Multiple Metrics of Carbohydrate Quality Place Starchy Vegetables Alongside Non-starchy Vegetables, Legumes, and Whole Fruit.Frontiers in nutrition · 2022Article
- Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing.Foods (Basel, Switzerland) · 2021Review
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): -2.52, 95% confidence interval (95%CI): -3.29 to -1.75,
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