The clinical utility of the glycemic index and its application to mixed meals

1991 ◽  
Vol 69 (1) ◽  
pp. 100-107 ◽  
Author(s):  
Clarie B. Hollenbeck ◽  
Ann M. Coulston
Keyword(s):  
Glycemic Index ◽  
Clinical Utility ◽  
Postprandial Glucose ◽  
Dependent Diabetes Mellitus ◽  
Glycemic Response ◽  
Glucose Response ◽  
Number Of Factors ◽  
Carbohydrate Intolerance ◽  
Low Glycemic Index

A classification of carbohydrate-containing foods based on their glycemic response to 50-g carbohydrate portions has recently been developed. The relative glycemic potency of many of these carbohydrate-containing foods have been compared, and these data have been published in the form of a glycemic index. It has been suggested that meals containing low glycemic index foods will result in a lower postprandial glucose response than meals with a higher glycemic index. However, whether or not these data will lead to a clinically useful reduction in postprandial hyperglycemia in individuals with carbohydrate intolerance remains controversial. In this review, we will try to delineate why we believe that the glycemic index, as currently developed, may be a specious issue. In addition, we will briefly discuss a number of factors that may explain the apparent discrepancy in viewpoints on this issue.Key words: glycemic index, noninsulin-dependent diabetes mellitus, glycemic response, dietary carbohydrate.

Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response

1988 ◽  
Vol 48 (4) ◽  
pp. 1041-1047 ◽  
Author(s):  
T M Wolever ◽  
D J Jenkins ◽  
A M Ocana ◽  
V A Rao ◽  
G R Collier
Keyword(s):  
Glycemic Index ◽  
Glycemic Response ◽  
Meal Effect ◽  
Low Glycemic Index

scholarly journals Nutrient Extraction Lowers Postprandial Glucose Response of Fruit in Adults with Obesity as well as Healthy Weight Adults

Nutrients ◽  
2020 ◽  
Vol 12 (3) ◽  
pp. 766
Author(s):  
Rabab Alkutbe ◽  
Kathy Redfern ◽  
Michael Jarvis ◽  
Gail Rees
Keyword(s):  
Fruit Juice ◽  
Disease Risk ◽  
Risk Group ◽  
Postprandial Glucose ◽  
Glycemic Response ◽  
Healthy Weight ◽  
Glucose Response ◽  
Eating Fruit ◽  
Nutrient Extraction

Fruit consumption is recommended as part of a healthy diet. However, consumption of fruit in the form of juice is positively associated with type 2 diabetes risk, possibly due to resulting hyperglycemia. In a recent study, fruit juice prepared by nutrient extraction, a process that retains the fiber component, was shown to elicit a favorable glycemic index (GI), compared to eating the fruit whole, in healthy weight adults. The current study expanded on this to include individuals with obesity, and assessed whether the nutrient extraction of seeded fruits reduced GI in a higher disease risk group. Nutrient extraction was shown to significantly lower GI, compared to eating fruit whole, in subjects with obesity (raspberry/mango: 25.43 ± 18.20 vs. 44.85 ± 20.18, p = 0.034 and passion fruit/mango (26.30 ± 25.72 vs. 42.56 ± 20.64, p = 0.044). Similar results were found in those of a healthy weight. In summary, the current study indicates that the nutrient-extraction of raspberries and passionfruit mixed with mango lowers the GI, not only in healthy weight individuals, but also in those with obesity, and supports further investigation into the potential for nutrient extraction to enable increased fruit intake without causing a high glycemic response.

scholarly journals Value added Indian flat breads with Ashwagandha and its glycemic response among normal healthy subjects

2018 ◽  
Author(s):  
Neelam Chaturvedi, Nishtha Raj and Ayush Borah
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Functional Foods ◽  
Glycemic Load ◽  
Value Added ◽  
Glycemic Response ◽  
Carbohydrate Quality ◽  
Improve Glucose Tolerance ◽  
Low Glycemic Index

The glycemic index (GI) provides an indication of carbohydrate quality whereas glycemic load (GL) provides carbohydrates quantity in a food and the insulin demand. Diet with low glycemic index and glycemic load have been shown to improve glucose tolerance on normal healthy subjects so there is a need for a more diversified range of foods with a low glycemic response. The objective of present work was to formulate ashwagandha based food products by utilizing their root powder as an ingredient and their glycemic responses on normal healthy subjects. The products (Chappati, Naan and Thepla) were developed by incorporation of 2%, 4%, 6% and 8% aswagandha root. The result showed that the products with 2% root powder were most acceptable by semi trained panels. Further, study was conducted on randomly selected 30 healthy subjects were fed most acceptable test recipe i.e. thepla and their glycemic response was anticipated. GI and GL values were 37.30 and 11.36 found to be lower 2% root incorporated in thepla while comparing with standard thepla. The data demonstrated that the test thepla belongs to low glycemic index and medium glycemic load. Thus, the inclusion of ashwagandha powder as a constituent can be used to achieve a wider range of low glycemic functional foods possessing sensory attributes that could be valuable for managing the diabetes mellitus.

scholarly journals Glycemic Index Values of Pasta Products: An Overview

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2541
Author(s):  
Giuseppe Di Pede ◽  
Rossella Dodi ◽  
Cecilia Scarpa ◽  
Furio Brighenti ◽  
Margherita Dall’Asta ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Glycemic Index ◽  
Nutritional Value ◽  
High Variability ◽  
Glycemic Response ◽  
Gluten Free ◽  
Processing Technologies ◽  
Whole Wheat ◽  
Low Glycemic Index

Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.

scholarly journals Metabolic and Hormonal Alterations with Diacylglycerol and Low Glycemic Index Starch during Canine Weight Loss

2012 ◽  
Vol 2012 ◽  
pp. 1-8 ◽  
Author(s):  
Yuka Mitsuhashi ◽  
Daisuke Nagaoka ◽  
Karen E. Bigley ◽  
Tomoshige Umeda ◽  
Kazuya Otsuji ◽  
...  
Keyword(s):  
Weight Loss ◽  
Glycemic Index ◽  
Plasma Insulin ◽  
Nonesterified Fatty Acid ◽  
Incretin Hormones ◽  
Glucose Response ◽  
Fasting Plasma Insulin ◽  
Glucagon Like Peptide 1 ◽  
Postprandial Insulin ◽  
Low Glycemic Index

Obesity increases insulin resistance and disregulation of glucose homeostasis. This study investigated low glycemic index starch (LGIS)/diacylglycerol (DAG) diet on plasma insulin and circulating incretin hormones during canine weight loss. Obese Beagle dogs were fed one of four starch/oil combination diets (LGIS/DAG; LGIS/triacylglycerol (TAG); high glycemic index starch (HGIS)/DAG; and HGIS/TAG) for 9 weeks during the weight loss period. At weeks 1 and 8, fasting plasma insulin, glucose, nonesterified fatty acid (NEFA), glucose-dependent insulinotropic polypeptide (GIP), and glucagon-like peptide-1 (GLP-1) were determined. Weight loss did not affect fasting insulin, glucose, and NEFA, but fasting GIP increased and GLP-1 decreased. LGIS affected postprandial insulin at both times and glucose was similar to insulin, except 60 min postprandially with DAG at week 8. NEFA lowering was less with the LGIS diets initially but not thereafter. At 60 min postprandially on week 8, GIP was significantly elevated by DAG, while GLP-1 was increased only with the HD diet. LGIS suppressed insulin and glucose responses up to 180 min postprandially at both sample times. DAG increased incretin hormones as did the DAG/HGIS combination but only at week 8. This latter finding appeared to be related to the glucose response but not to insulin at 60 min.

scholarly journals Short-term effects of a low glycemic index carob-containing snack on energy intake, satiety, and glycemic response in normal-weight, healthy adults: Results from two randomized trials

Nutrition ◽  
2017 ◽  
Vol 42 ◽  
pp. 12-19 ◽  
Author(s):  
Emilia Papakonstantinou ◽  
Nickolaos Orfanakos ◽  
Paul Farajian ◽  
Anastasia E. Kapetanakou ◽  
Ifigenia P. Makariti ◽  
...  
Keyword(s):  
Energy Intake ◽  
Glycemic Index ◽  
Randomized Trials ◽  
Normal Weight ◽  
Healthy Adults ◽  
Glycemic Response ◽  
Short Term ◽  
Low Glycemic Index ◽  
Short Term Effects

scholarly journals Glycemic Index of (Zummita) A Commonly Barley Based Consumed Traditional Libyan Food

2015 ◽  
Vol 3 (6) ◽  
pp. 346
Author(s):  
Mohamed Ahmida ◽  
Akram Elshebli ◽  
Ahmed Elzigl ◽  
Elmutazbellah Siddek
Keyword(s):  
Blood Glucose ◽  
Glycemic Index ◽  
Traditional Food ◽  
Glycemic Response ◽  
Glucose Response ◽  
Barley Flour ◽  
Lack Of Information ◽  
Blood Glucose Concentrations ◽  
Prevention Of Diabetes

In Libya especially in Benghazi, Zummita is a traditional Libyan food consisting of 85% whole barley flour and is commonly consumed as a breakfast meal, and. Due to an increase in Type 2 diabetes and a lack of information on the effects of Zummita consumption on glycemic response, this study was performed to determine the glycemic index (GI) of Zummita. Fasted healthy subjects (6 males and 6 females) volunteered to consume either glucose or Zummita. The blood glucose concentrations were analyzed using capillary blood samples immediately before, 30, 60, 90 and 120 min after glucose or Zummita consumption. The GI value of Zummita was calculated by expressing the incremental area under the blood glucose response curve (IAUC) value for Zummita as a percentage of each subject’s average IAUC value for the glucose. The GI value of Zummita was found as 46.90 ± 7.56. This result indicates that Zummita should be classified as low GI food. More importantly, our result provides the GI value of a Libyan traditional food which was not determined previously. This valuable information will be significant for management and the prevention of diabetes mellitus in Libya and other countries having similar food tradition.

scholarly journals Black Bean Pasta Meals Significantly Reduce Glycemic Response More Than Control in Young Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 790-790
Author(s):  
Donna Winham ◽  
Mariel Camacho-Arriola ◽  
Karen Cichy ◽  
Sharon Hooper
Keyword(s):  
Venous Blood ◽  
Area Under The Curve ◽  
Postprandial Glucose ◽  
White Bread ◽  
Glycemic Response ◽  
Glucose Response ◽  
Black Beans ◽  
Black Bean ◽  
Funding Sources ◽  
Sonic Wave

Abstract Objectives Determine the effect of three 100% black bean pastas made with standard (Knife Mill) and novel flour milling techniques (sonic wave) on postprandial glycemic response in healthy normoglycemic adults in comparison to whole black beans and a white bread control. Methods Heat treated black beans (Zenith) were milled into flour using a commercial knife mill or a sonic wave mill. The latter generated bean flours with low (cyclone), and medium (combined) protein concentrations from which pastas of 100% black beans were made commercially. Fifteen adults (6 men, 9 women, mean age 23.4 ±2.7 y; nonsmokers; BMI <30) were recruited for a randomized 5 × 5 cross-over trial. The test meals were white bread control (no sauce), whole black beans and 3 black bean pastas served with a standard amount of spaghetti sauce to net 50 grams of available carbohydrate (CHO). The test meals were similar in macronutrient content except for protein and fiber (knife mill protein 19.5, fat 6.3, fiber 22; combined 20.5, 7.5, 22.4; cyclone 13.7, 6.1, 19.5; whole beans 20.9; 5.4, 28.2). Fasted participants consumed a test meal within 7–10 minutes. Venous blood draws were taken at 30, 60, 90, 150, and 180 minutes post meal start. Glucose was analyzed by a professional laboratory (Quest Diagnostics, Chicago, IL). Results Net glucose response based on the incremental area under the curve (iAUC) for 0–180 minutes was significantly different by treatment for all four test meals in comparison to the white bread control (P = 0.002). For the 0–60 iAUC increment, participants showed a lower response to whole black beans than white bread (P = .000), knife mill (P = .024), combination (P = .024), or cyclone (P = .014) pastas. The 0–120 iAUC period showed significantly higher net glucose for the white bread than the 4 bean treatments. Black beans were significantly different from the knife mill (P = .033) and cyclone pasta formulations (P = .049). Conclusions Black bean pastas improve glycemic response regardless of milling type in relation to a control food providing evidence that has promising implications for dietary guidance to reduce postprandial glucose and related health risks through processed food consumption. Funding Sources Research was supported by the USDA Pulse Crop Health Initiative.

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