scholarly journals Glycemic Index, Glycemic Load, and Glycemic Response Are Not the Same

Diabetes Care ◽  
2005 ◽  
Vol 28 (7) ◽  
pp. 1839-1840 ◽  
Author(s):  
A. W. Barclay ◽  
J. C. Brand-Miller ◽  
T. M.S. Wolever
Keyword(s):  
Glycemic Index ◽  
Glycemic Load ◽  
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 Total Phenolic Content, Antioxidant Activity and Glycemic Values of Non-Meat Burger Patties

2020 ◽  
pp. 1-9
Author(s):  
Dzul Fadly ◽  
Sulvi Purwayantie ◽  
Andi Imam Arundhana
Keyword(s):  
Antioxidant Activity ◽  
Glycemic Index ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Communicable Disease ◽  
Glycemic Load ◽  
Meat Products ◽  
Total Phenolic ◽  
Glycemic Response ◽  
Dpph Method

Food choices with high antioxidant and low glycemic values may benefit the body's health. High total phenolic content will influence the antioxidant activity that works as a body shield from free radicals. On the other hand, higher glycemic values will increase the risk of non-communicable disease, specifically diabetes mellitus. It will be thoughtful to know the antioxidant activity and glycemic values of the food that consumed. Such in the case of non-meat products, including patty burger, which intended for meat patty burger substitution. This study aims to analyze the values of total phenolic content, antioxidant activity, glycemic response, glycemic index, and glycemic load of the non-meat burger patty. This is an experimental study with a completely randomized design. The total phenolic content was determined by Folin-ciocalteu method. Antioxidant activity was determined by DPPH method. The glycemic values were determined by an incremental area under the curve (iAUC) method. The values of total phenolic content and antioxidant activity of non-meat patty burger was in line. More phenolic content results in a higher antioxidant activity.  Non-meat patty burger has a lower glycemic response compared to a reference food. Its glycemic index is high. However, it has a low glycemic load. Non-meat burger patty has phenolic substances result in antioxidant activity, while its consumption with the right serving size may contribute a low glycemic effect and protect blood glucose stability.

scholarly journals Glycemic index values of traditional Kenyan foods: the missing link in the effectiveness of dietary approach in the prevention and management of diabetes mellitus in Kenya

2021 ◽  
Vol 21 (2) ◽  
pp. 710-718
Author(s):  
Rebecca Ebere ◽  
Jasper Imungi ◽  
Violet Kimani
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Literature Search ◽  
Diabetes Management ◽  
Glycemic Load ◽  
Food Choices ◽  
Dietary Management ◽  
Glycemic Response ◽  
Healthy Individuals ◽  
Inclusion Criteria

Background: Glycemic index (GI) measures postprandial blood sugar after consumption of carbohydrate-rich foodstuff. Kenya is yet to fully embrace this concept in prevention and management of diabetes mellitus. Objective: To review and tabulate GIs of locally consumed foods in order to improve dietary management of diabetes mellitus. Methodology: A literature search was conducted using Google scholar and PubMed databases which identified 7 articles on glycemic index values of Kenyan foods published between 2002 and 2020. Two articles failed to meet the inclusion criteria and five proceeded for review. Key search words used included GI, glycemic load and glycemic response combined with Kenya. The data was reported depending on whether the testing involved healthy individuals or patients suffering from diabetes mellitus. Results: Nine individual foods and 7 mixed meals were identified. Low GI foods included beans and whole maize ugali consumed alongside cowpea leaves. High GI foods included whole maize ugali eaten with beef, boiled rice, boiled cassava and cassava-sorghum ugali eaten with silver fish. Conclusion: Proper meal mixing is important in diabetes management. Cowpea leaves and beans possess GI lowering po- tential. This information can be used to improve guidance on food choices for diabetes patients. Keywords: Glycemic index; glycemic load and glycemic response; Kenya.

scholarly journals The Role of Glycemic Index and Glycemic Load in the Development of Real-Time Postprandial Glycemic Response Prediction Models for Patients with Gestational Diabetes

Nutrients ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 302 ◽  
Author(s):  
Evgenii Pustozerov ◽  
Aleksandra Tkachuk ◽  
Elena Vasukova ◽  
Aleksandra Dronova ◽  
Ekaterina Shilova ◽  
...  
Keyword(s):  
Linear Regression ◽  
Gestational Diabetes ◽  
Pregnant Women ◽  
Glycemic Index ◽  
Prediction Models ◽  
Pearson Correlation ◽  
Glycemic Load ◽  
Response Prediction ◽  
Mobile App ◽  
Glycemic Response

The incorporation of glycemic index (GI) and glycemic load (GL) is a promising way to improve the accuracy of postprandial glycemic response (PPGR) prediction for personalized treatment of gestational diabetes (GDM). Our aim was to assess the prediction accuracy for PPGR prediction models with and without GI data in women with GDM and healthy pregnant women. The GI values were sourced from University of Sydney’s database and assigned to a food database used in the mobile app DiaCompanion. Weekly continuous glucose monitoring (CGM) data for 124 pregnant women (90 GDM and 34 control) were analyzed together with records of 1489 food intakes. Pearson correlation (R) was used to quantify the accuracy of predicted PPGRs from the model relative to those obtained from CGM. The final model for incremental area under glucose curve (iAUC120) prediction chosen by stepwise multiple linear regression had an R of 0.705 when GI/GL was included among input variables and an R of 0.700 when GI/GL was not included. In linear regression with coefficients acquired using regularization methods, which was tested on the data of new patients, R was 0.584 for both models (with and without inclusion of GI/GL). In conclusion, the incorporation of GI and GL only slightly improved the accuracy of PPGR prediction models when used in remote monitoring.

scholarly journals Glycemic Index (GI) and Glycemic Load (GL) Values for Dried Bisr and Tamr Dates

2019 ◽  
pp. 88 ◽  
Author(s):  
Amjad H. Jarrar ◽  
Afaf Kamal-Eldin ◽  
Mo'ath Bataineh ◽  
Ayesha S. Al Dhaheri
Keyword(s):  
Glycemic Index ◽  
Glycemic Load ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Maturity Stage ◽  
Glycemic Response ◽  
Glucose Response ◽  
Food Records ◽  
Healthy Female ◽  
Date Fruits

Date fruits can be consumed at different stages of maturity and thus might vary in glycemic response. Therefore, this study aims to evaluate the nutritional composition, glycemic index (GI) and glycemic load (GL) values of dried Bisr (mature unripe) and Tamr (mature ripe) dates. Fifteen healthy female participants (18 and 25 years), were recruited to assess the GI and GL values of dried Bisr and dried Tamr dates. Each participant was tested in three different times. Trials were separated by 1 week and proceeded in a randomized counterbalanced manner. Anthropometrics and food records were obtained for all participants. Proximate analysis revealed significant differences between Bisr and Tamr dates in moisture, ash, fat, protein, and fiber content (P<0.05), whereas, carbohydrate and energy contents were comparable (P>0.05). The incremental area under the blood glucose response curve was higher (164.5 ± 47.8) for the standard food in comparison with dried Bisr (88.5 ± 24.1, P < 0.0001) or dried Tamr dates (88.2 ± 27.9, P<0.0001), whereas, no significant differences were detected between the test foods (P>0.05). Both GI (Bisr: 54.6 ± 15.2 vs. Tamr: 54.3 ± 14.3) and GL (Bisr: 13.65 vs. Tamr: 13.58) were not significantly different between the test food items (P>0.05). Dried date fruits induce similar glycemic responses regardless of their maturity stage.

Glycemic index, glycemic load, and glycemic response to pomelo in patients with type 2 diabetes

2017 ◽  
Vol 37 (5) ◽  
pp. 711-718 ◽  
Author(s):  
Shi-ying Shao ◽  
Wei-jie Xu ◽  
Jing Tao ◽  
Jian-hua Zhang ◽  
Xin-rong Zhou ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Glycemic Index ◽  
Glycemic Load ◽  
Glycemic Response

scholarly journals Development of a Prediction Model to Estimate the Glycemic Load of Ready-to-Eat Meals

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2626
Author(s):  
Hosun Lee ◽  
Mihyang Um ◽  
Kisun Nam ◽  
Sang-Jin Chung ◽  
Yookyoung Park
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Level ◽  
Prediction Model ◽  
Glycemic Index ◽  
Clinical Relevance ◽  
Area Under Curve ◽  
Food Item ◽  
Glycemic Load ◽  
Glycemic Response ◽  
Prediction Formula

The glycemic index (GI) and glycemic load (GL) of a single food item has been used to monitor blood glucose level. However, concerns regarding the clinical relevance of the GI or GL have been raised on their applicability to a combination of several foods consumed as meal. This study aimed to investigate the glycemic response after consuming commercially purchased ready-to-eat meal and to develop the GL prediction formula using the composition of nutrients in each meal. Glycemic responses were measured in healthy adults with various mixed meals comprising approximately 25 g, 50 g, and 75 g of carbohydrates. After fasting, participants consumed test meals, and the glycemic response was measured for a subsequent 120 min. The GI and GL values for mixed meals were calculated as area under curve for each participant. For the prediction formula, 70 mixed meals were analyzed, of which the GI and GL values of 64 participants were used. The prediction formula produced was as follows: GL = 19.27 + (0.39 × available carbohydrate) – (0.21 × fat) – (0.01 × protein2) – (0.01 × fiber2). We hope that this prediction formula can be used as a useful tool to estimate the GL after consuming ready-to-eat meals.

Glycemic Index and Glycemic Load of the Diet in a Sample of Pregnant Women with Type 2 Diabetes Mellitus in Northwest Brazil

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 54-LB
Author(s):  
CRISTINA FACANHA ◽  
TATIANA U. PASSOS ◽  
LIVIANE C. MARANHÃO ◽  
FRANCIELLE C. COPPOLA ◽  
JULIANA D. MARTINS ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Type 2 Diabetes ◽  
Type 2 Diabetes Mellitus ◽  
Pregnant Women ◽  
Glycemic Index ◽  
Glycemic Load
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