This paper outlines the methodology to add glycaemic index (GI) and glycaemic load (GL) functionality to food DietPLUS, a Microsoft Excel-based Malaysian food composition database and diet intake calculator. Locally determined GI values and published international GI databases were used as the source of GI values. Previously published methodology for GI value assignment was modified to add GI a...

The glycaemic index (GI) is the blood glucose response to carbohydrate in a food as a percentage of the response to an equal weight of glucose. Because GI is a percentage, it is not related quantitatively to food intakes, and because it is based on equi-carbohydrate comparisons, GI-based exchanges for control of glycaemia should be restricted to foods providing equal carbohydrate doses. To over...

Hypogammaglobulinemia, a form of primary immunodeficiency, is an uncommon condition. Gastrointestinal (GI) symptoms may be the only presentation. A series of 22 patients who presented with GI symptoms and were diagnosed with hypogammaglobulinemia is presented. Chronic diarrhea was the presentation in majority (90.9 %) of patients. Malabsorption was identified in 87.5 % of patients followed by w...

BACKGROUND Low-dose aspirin has proven effectiveness in secondary and primary prevention of cardiovascular events, but is also associated with an increased risk of major bleeding events. For primary prevention, this absolute risk must be carefully weighed against the benefits of aspirin; such assessments are currently limited by a lack of data from general populations. METHODS Systematic sear...

Since its first description by Jenkins et al. in the 1980s, the glycaemic index (GI) has been used as a dietary tool to enhance the glycaemic control of people living with diabetes. The management of glycaemia is relevant today more than ever, with an estimated 2·9 million people currently affected by type 2 diabetes in the UK. However, the GI as a concept has dipped in and out of scientific fa...

Carbohydrate-restricted diets (CRD) and diets comprised of foods with a low glycemic index (low-GI) are postulated to improve insulin resistance and metabolic syndrome, potentially preventing the development of type 2 diabetes mellitus (T2DM). In this article, recent findings concerning the effects of CRD and low-GI diets on measures associated with the metabolic syndrome and T2DM are discussed...

Sugar-free (SF), sugar-reduced (SR), or low-glycemic-index (low GI) cereal products could be helpful for the dietary treatment of disorders related to glucose homeostasis. However, access and economic aspects are barriers that could hamper their consumption. Thus, the availability and price of such cereal products were evaluated in Northwestern México. The products were categorized in 10 groups...

BACKGROUND The association between socioeconomic status (SES) and health is well-documented; however limited evidence on the relationship between SES and gastrointestinal (GI) infections exists, with published studies producing conflicting results. This systematic review aimed to assess the association between SES and GI infection risk, and explore possible sources of heterogeneity in effect es...

AIM There is insufficient evidence for the efficacy of a low-glycemic index (GI) diet in the management of diabetes. The goal of this study was to measure the effect of a low GI versus a standard diabetic diet in adults with diabetes type 2. METHODS This was an open label, randomized, crossover study. Twenty persons with type 2 diabetes were randomized to two groups. Each group followed a sta...