Table 2 Mean (95% CI) Glycemic Index (GI) values determined using different reference foods in European (n = 31) and Chinese (n = 32) groups
Food | GI(glucose reference) | GI(jasmine reference) | ||||
|---|---|---|---|---|---|---|
European | Chinese | P | European | Chinese | P | |
Jasmine | 68 (61, 76) | 80 (72, 90) | 0.03 | NA | NA | NA |
Basmati | 57 (49, 67) | 67 (58, 77) | 0.17 | 84 (72, 99) | 83 (72, 95) | 0.88 |
Brown | 65 (57, 74) | 78 (68, 89) | 0.05 | 95 (84, 108) | 97 (85, 110) | 0.85 |
Doongara | 55 (48, 63) | 67 (58, 76) | 0.04 | 81 (71, 92) | 83 (73, 94) | 0.79 |
Parboiled | 57 (50, 64) | 72 (63, 82) | 0.01 | 83 (73, 94) | 89 (78, 102) | 0.42 |
Sucrose | 60 (54, 67) | 62 (55, 70) | 0.69 | 88 (77, 101) | 78 (68, 89) | 0.19 |