Some factors affecting the digestion of glycaemic carbohydrates and the blood glucose response
نویسنده
چکیده
Die voedselindustrie sal baat by groter begrip van die faktore verantwoordelik vir die metaboliese kenmerke van koolhidraatryke voedsel, daar dit oordeelkundige seleksie van bestanddeelopsies sal bevorder. Hierdie faktore sluit onder meer in die botaniese oorsprong van die koolhidraat, die hoofklasse en subklasse van die koolhidraat, die chemiese en fisiese struktuur van die koolhidraat, kalsium, gaarmaak, sure en byvoegings tot geformuleerde voedsel. Die afgelope dekade is groot vordering gemaak wat betref die verstaan van die faktore wat ‘n invloed uitoefen op die snelheid van vertering van koolhidraatvoedsels. Hierdie oorsig poog om die onderwerp holisties te benader. Op dié wyse behoort dit begrip in die hand te werk van hoe die bloedglukoserespons tot voedsel, vanweë verskillende faktore op molekulêre, maar ook op voedingstofsamestellingsvlak, en in voedselformules, beïnvloed kan word met die oog op aanpassings aan die glukemiese indeks en gepaardgaande toepassings. Daarbenewens kan hierdie faktore ook ‘n rol speel in die metodologie wat toegepas word om glukemiese respons te bepaal. In die verlede is kritiese kommentaar gelewer op fisiologiese en op tegniese/statistiese vlak, maar kommentaar wat die navorser maan tot versigtigheid wat betref die impak van voedselreaksies op die metodologie is nie genoegsaam in die literatuur aangespreek nie. Derhalwe word ‘n paar kritiese punte in hierdie opsig ook geopper
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Factors Affecting Glycaemic Index of Feds for Horses
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