منابع مشابه
Low glycaemic-index foods.
Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the sho...
متن کاملFood related factors that affect the glycaemic response and glycaemic index of foods
Common modifiable risk factors such as unhealthy diet, physical inactivity and tobacco use associated with urbanization and lifestyle changes and an aging population, give rise to the intermediate risk factors such as overweight/obesity, hyperglycaemia, hypertension and hyperlipidaemia the stepping stones to the main chronic non communicable diseases (NCDs) such as heart disease, stroke, cancer...
متن کاملGlycaemic index and glycaemic load of selected popular foods consumed in Southeast Asia.
The objective of the present study was to determine the glycaemic index (GI) and glycaemic load (GL) values of standard portion sizes of Southeast Asian traditional foods. A total of fifteen popular Southeast Asian foods were evaluated. Of these foods, three were soft drinks, while the other twelve were solid foods commonly consumed in this region. In total, forty-seven healthy participants (ei...
متن کاملGlycaemic glucose equivalent: combining carbohydrate content, quantity and glycaemic index of foods for precision in glycaemia management.
The glycaemic index (GI) is the blood glucose response to carbohydrate in a food as a percentage of the response to an equal weight of glucose. Because GI is a percentage, it is not related quantitatively to food intakes, and because it is based on equi-carbohydrate comparisons, GI-based exchanges for control of glycaemia should be restricted to foods providing equal carbohydrate doses. To over...
متن کاملDetermination of the glycaemic index of selected foods (white bread and cereal bars) in healthy persons.
UNLABELLED The glycaemic index (GI) is a measure of the food power to raise blood glucose (B-glucose) concentration after a meal. For healthy eating, foods with low GI are recommended. However, for many foods in the European Union the GI has not been defined yet. The aims of this prospective open-label study were: (1) to determine the GI of white bread and juicy cereal bars FIT (Usovsko, Czech ...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2005
ISSN: 0029-6651,1475-2719
DOI: 10.1079/pns2004401