There were some limitations of the present study.
All the test meals resulted in lower blood glucose
increments compared to the WWB reference meal. It
should, however, be noted that lactose was the carbohydrate
source in all the test meals, whereas the
reference WWB meal contained starch. In previous
studies, we have shown that lactose has a lower glycemic
index (GI 68) and insulinemic index (II 50)
than the starchy WWB (GI 100 and II 100) [2]. Consequently,
the comparatively low glycemic properties
seen with all the present test meals could partly be
explained by the lactose per se. The number of test
subject is slightly lower (n = 9) than recommended for
standardized glycemic index determinations (n = 10)
[36]. Also, although the test subjects were used to
regular Swedish food habits where milk consumption
is frequent, differences in lactase levels might affect
glycemia to milk