منابع مشابه
Glycemic index, glycemic load and cancer risk.
BACKGROUND Dietary glycemic index (GI) and glycemic load (GL) have been related to the risk of selected cancers, but the issue remains open. PATIENTS AND METHODS Mailed questionnaires were completed between 1994 and 1997 in eight Canadian provinces for incident, histologically confirmed cases of the stomach (n=1182), colon (n=1727), rectum (n=1447), liver (n=309), pancreas (n=628), lung (n=33...
متن کاملDetermining the Glycemic Index, Glycemic Load, and Satiety Index of Bread with Different Combinations of Wheat and Barley Flour
Introduction: Glycemic index (GI), glycemic load (GL), and satiety index (SI) are important factors in metabolic diseases, particularly diabetes and obesity. This study aimed to investigate the effects of barley flour on the GI, GL, and SI of white bread. Materials and Methods: To determine GI, ten healthy individuals were examined on four different days within one-week intervals. The blood sug...
متن کاملThe Glycemic Index
I t is essential that clinicians be aware of expected outcomes from possible nutrition therapy interventions so that they can assist people with diabetes using the best approaches to achieve metabolic goals. Outcomes can be predicted from evidence-based technical reviews or from meta-analyses. Both are now available: the American Diabetes Association (ADA) 2002, Evidence-Based Nutrition Princip...
متن کاملGlycemic Index: Physiological Significance
The glycemic index (GI) is a physiological assessment of a food’s carbohydrate content through its effect on postprandial blood glucose concentrations. Evidence from trials and observational studies suggests that this physiological classification may have relevance to those chronic Western diseases associated with overconsumption and inactivity leading to central obesity and insulin resistance....
متن کاملGlycemic index in diabetes.
The Glycemic Index (GI) is a rating system that ranks carbohydrate-containing foods according to their postprandial blood glucose response relative to the same quantity of available carbohydrate of a standard such as white bread or glucose. The concept of GI was first introduced in the early 80's by Jenkins and coworkers. Since then, numerous trials have been undertaken, many indicating benefit...
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ژورنال
عنوان ژورنال: Journal of Ginseng Research
سال: 2010
ISSN: 1226-8453
DOI: 10.5142/jgr.2010.34.2.089