Grains, Cereals, and Legumes: Implications in Glycemic Index and Perspectives.

ABSTRACT:

Background/objectives

The glycemic index (GI) is a critical factor in managing blood sugar levels and related diseases. Grains, as staple foods consumed worldwide, are primary sources of carbohydrates, starch, and dietary fiber (DF). The carbohydrate composition of grains can significantly influence postprandial blood glucose levels. Therefore, understanding how different carbohydrate components affect blood glucose is essential.

Methods

This study retrospectively examined the relationship between carbohydrate composition and GI in various grains, cereals, and legumes. Data on grain and cereal components were obtained from reputable public databases, including PubMed, the U.S. Department of Agriculture (USDA), FooDB, and published studies.

Results

Analysis of the GI a

SUBMITTER: Singh MK 

PROVIDER: S-EPMC12691718 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature