File Name: international tables of glycemic index and glycemic load values 2008 .zip
A measure devised around to indicate how fast an ingested carbohydrate becomes glucose in the human bloodstream. Symbol, GI. Persons with diabetes use the glycemic index in regulating their diet. Generally speaking, the more processed a food, the higher its glycemic index, although there are many exceptions. Tests on human volunteers are used to establish the glycemic index for a foodstuff. Their blood sugar levels are then measured every 15 to 30 minutes for 2 hours. Graphing the average of these readings against time yields a rising and falling curve.
Reliable tables of glycemic index GI compiled from the scientific literature are instrumental in improving the quality of research examining the relation between GI, glycemic load, and health. The GI has proven to be a more useful nutritional concept than is the chemical classification of carbohydrate as simple or complex, as sugars or starches, or as available or unavailable , permitting new insights into the relation between the physiologic effects of carbohydrate-rich foods and health. The revised table also lists the glycemic load associated with the consumption of specified serving sizes of different foods. Twenty years have passed since the first index of the relative glycemic effects of carbohydrate exchanges from 51 foods was published by Jenkins et al 1 in this Journal. Per gram of carbohydrate, foods with a high glycemic index GI produce a higher peak in postprandial blood glucose and a greater overall blood glucose response during the first 2 h after consumption than do foods with a low GI. Despite controversial beginnings, the GI is now widely recognized as a reliable, physiologically based classification of foods according to their postprandial glycemic effect.
METHODS : Fifteen healthy subjects 8 males and 7 females volunteered to consume either glucose or one of 23 test foods after h overnight fast. The blood glucose concentrations were analyzed immediately before, 15, 30, 45, 60, 90 and min after food consumption using capillary blood samples. The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size, divided by The glycemic index GI was firstly introduced by Jenkins et al [ 1 ]. It was defined as the incremental area under the blood glucose response curve IAUC after a portion of food containing 50 g available carbohydrate expressed as a percentage of that after the same amount of carbohydrate from a reference food, usually glucose or white bread, taken by the same subject. The glycemic load GL was more recently introduced to reflect overall glucose response [ 2 , 3 ] , and it was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size, divided by
The glycemic index is a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels. Foods low on the glycemic index GI scale tend to release glucose slowly and steadily. Foods high on the glycemic index release glucose rapidly. Low GI foods tend to foster weight loss, while foods high on the GI scale help with energy recovery after exercise, or to offset hypo- or insufficient glycemia. Long-distance runners would tend to favor foods high on the glycemic index, while people with pre- or full-blown diabetes would need to concentrate on low GI foods.
The edition of tables of GI and GL has doubled the amount of data available for research and other applications. Most varieties of legumes, pasta, fruits, and.
In instances where Glycemic Index GI values. Link to this page:. To avoid confusion, the could be verified. The data were separated into two lists: the first representing more precise data glucose scale is recommended for final re- derived from testing healthy subjects and the second primarily from individuals with impaired glucose metabolism.
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