Whole-Soy Powder Cake Delivers Low GI

NAGASAKI, Japan—Cake made from whole-soy powder (SBC) had a low glycemic index (GI) and insulinemic index (II), but the postprandial insulin secretion response to cooked paddy-rice was not suppressed, according to researchers at Graduate School of Human Health Science, Siebold University of Nagasaki (Int J Food Sci Nutr. 2009) (DOI:10.1080/09637480902873781). A total of 21 subjects were given 114 g of SBC, 144 g of cooked paddy-rice and 60 g of SBC with 144 g of cooked paddy-rice in random order using a within-subject, repeated-measures design. Blood and end-expiratory gas were collected at the indicated periods after ingestion. The GI and the II of SBC were 22 ± 6 and 48 ± 29, respectively. The elevation of blood glucose by cooked paddy-rice was significantly suppressed by the addition of 60 g of SBC, although the insulin secretion did not decrease. Breath hydrogen excretion by the addition of SBC to 144 g of cooked paddy-rice was not significantly increased in comparison with cooked paddy-rice alone.