Glycaemic index methodology
نویسندگان
چکیده
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 کاملMethodology for adding and amending glycaemic index values to a nutrition analysis package.
Since its introduction in 1981, the glycaemic index (GI) has been a useful tool for classifying the glycaemic effects of carbohydrate foods. Consumption of a low-GI diet has been associated with a reduced risk of developing CVD, diabetes mellitus and certain cancers. WISP (Tinuviel Software, Llanfechell, Anglesey, UK) is a nutrition software package used for the analysis of food intake records ...
متن کاملThe use of glycaemic index tables to predict glycaemic index of composite breakfast meals.
The applicability of the glycaemic index (GI) in the context of mixed meals and diets is still debatable. The objective of the present study was to investigate the predictability of measured GI in composite breakfast meals when calculated from table values, and to develop prediction equations using meal components. Furthermore, we aimed to study the relationship between GI and insulinaemic inde...
متن کاملThe use of glycaemic index tables to predict glycaemic index of breakfast meals
Since its inception in 1981, some members of the nutrition community have misunderstood the application of the glycaemic index (GI). It is disappointing that the study by Flint et al. (2004) in a recent issue of this journal adds further confusion. As originally conceived, Jenkins and colleagues saw the value of introducing a mechanism of comparing the glycaemic potential of carbohydrate exchan...
متن کاملThe use of glycaemic index tables to predict glycaemic index of breakfast meals
Brand-Miller and Wolever seem to have forgotten what they promised millions of readers in their popular books, The G.I. Factor and The Glucose Revolution (1st and 2nd editions), namely that: ‘Normally real meals consist of a variety of foods. We can still apply the G.I. factor to these real meals even though the G.I. values are originally derived from testing single foods in isolation.’ They ha...
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ژورنال
عنوان ژورنال: Nutrition Research Reviews
سال: 2005
ISSN: 0954-4224,1475-2700
DOI: 10.1079/nrr2005100