Starchy Foods and Glycemic Index
نویسندگان
چکیده
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 کاملThe use of different reference foods in determining the glycemic index of starchy and non-starchy test foods
BACKGROUND Glycemic index (GI) is intended to be a property of food but some reports are suggestive that GI is influenced by participant characteristics when glucose is used as a reference. OBJECTIVE To examine the influence of different reference foods on observed GI. DESIGN The GIs of five varieties of rice and a sugary beverage (LoGiCane™) were tested in 31 European and 32 Chinese partic...
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 کاملUK consumer perceptions of starchy foods.
To gain an understanding of UK consumer attitudes and beliefs regarding starchy foods and their dietary role, a questionnaire based on the theory of planned behaviour was developed and sent out to a UK consumer sample (n 800). The content focused on attitudes and beliefs towards starchy foods, perceived barriers towards increasing their intake (e.g. cost, habit, social influences), perceptions ...
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...
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ژورنال
عنوان ژورنال: Diabetes Care
سال: 1988
ISSN: 0149-5992,1935-5548
DOI: 10.2337/diacare.11.2.149