Traditional commonly used foods of Xinjiang Uygur minority and the determination of their glycemic index

Objective To definite the kinds of Uygur traditional foods, and their glycemic index value were studyed. Methods The kinds of Uygur traditional foods were definited by the way of food frequency questionnaire(FFQ)investigation; the quantities of the foods which contain 50 grams carbohydrates were computed according to food carbohydrate contents, 50 grams glucose were control. The subjects who were all the Uygur were altogether divided 4 groups, each group contains 10 people. Their fasting blood glucose were determined. After they ate the experimental food the blood sugar level in the different point of 2 hours were determined. The GI value were computed according to Wolver method. Results Fifteen kinds of traditional foods of Xinjiang Uygur people and their GI value were determined. Conclusions The GI data suggested the diet factors may be the cause of increasing of diabetes mellitus incidence of Xinjiang Uygur minority.