The glycemic index.

摘要: Different starchy foods produce different glycemic responses when fed individually, and there is evidence that this also applies in the context of mixed meal. Methods processing, other factors unrelated to nutrient composition may have major effects on response. The reason for differences response appears relate rate at which are digested many influencing this. index (GI) a system classification indexed against standard (white bread). This allows results investigators be pooled. GI values depend upon number nonfood-related variables. method calculation area most important, but blood sampling length time studies effects. Variability arises from day-to-day variation same subject between subjects. There less variability subjects than within day day. Therefore, mean independent glucose tolerance status being tested. Potentially clinically useful producing relatively flat been identified, including legumes, pasta, barley, bulgur, parboiled rice whole grain breads such as pumpernickel. Specific incorporation these into diets associated with reduced glucose, insulin, lipid levels. Low-GI influence amino acid metabolism although implications unknown. In addition, low increase colonic fermentation. physiologic metabolic increased bacterial urea utilization, production absorption short chain fatty acids colon. application therapeutic should overall diet. High-fat or high-sugar GI, it not prudent recommend solely basis GI. It therefore suggested appropriate use rank would already chosen possible inclusion diet their nutritional attributes, i.e. low-fat, unrefined carbohydrate.