منابع مشابه
Starchy foods and glycemic index.
Different starchy foods produce different glycemic responses when fed individually, and there is some evidence that this also applies in the context of the mixed meal. A major reason appears to relate to the rate at which the foods are digested and the factors influencing this. A similar ranking in terms of glycemic response to specific foods is seen independent of the carbohydrate tolerance st...
متن کاملA Review of the Relationship between Dietary Glycemic Index and Glycemic Load and Type 2 Diabetes
Background: In recent decades, studies on type 2 diabetes (T2D), have adopted a new approach to the field of a more complete collection of variables related to the lifestyles and diet of people. Diet is an important factor in increasing the rate of T2D among individuals. Considering the consumption of a high-carbohydrate diet, little attention has been paid to the type of carbohydrates consumed...
متن کاملHigh glycemic index foods, overeating, and obesity.
OBJECTIVE The prevalence of obesity has increased dramatically in recent years. However, the role of dietary composition in body weight regulation remains unclear. The purpose of this work was to investigate the acute effects of dietary glycemic index (GI) on energy metabolism and voluntary food intake in obese subjects. METHODS Twelve obese teenage boys were evaluated on three separate occas...
متن کاملGlycemic index of foods: a physiological basis for carbohydrate exchange.
The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (7...
متن کاملREVIEW Glycemic index in chronic disease: a review
Servizio di Epidemiologia, Centro di Riferimento Oncologico, Istituto Nazionale Tumori, Aviano, Italy; Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Canada; Clinical Nutrition and Risk Factor Modification Center, St Michael’s Hospital, Toronto, Canada; Field and Intervention Studies Unit, International Agency for Research on Cancer, Lyon, France; Istituto di Ri...
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ژورنال
عنوان ژورنال: Pubsaúde
سال: 2020
ISSN: 2595-1637
DOI: 10.31533/pubsaude4.a072