The contribution of dietary glycemic index and glycemic load to the development of microvascular complications of diabetes

Penlioglou, Theano; Lambadiari, Vaia; Παπάνας, Νικόλαος

doi:10.1016/j.nut.2021.111234

Cited by 7 publications

(2 citation statements)

References 51 publications

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“…30 The GI value measures the rate and ability of food to raise blood glucose levels, making it crucial for diabetic patients to consume low GI foods. 170 Liu et al 171 used in vitro digestion experiments to determine the GI values of bread made by adding different proportions of CC powder. After substituting 15 g of flour with CC powder in a 100-g portion, the resulting bread exhibited a significantly lower GI value of 68.50 ± 0.29 compared to plain bread flour (GI value of 82.80 ± 0.68).…”

Section: Antidiabetic Effectmentioning

confidence: 99%

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

Chen,

2024

Food Funct.

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Section: Antidiabetic Effectmentioning

confidence: 99%

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

Chen,

2024

Food Funct.

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“…[ 19 ] Glycemic load is a more accurate term to predict the impact on blood glucose of different types and amounts of carbohydrate food, which is obtained by multiplying its GI by the carbohydrate content in the food and then divided by 100. [ 20 ]…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

Zhang

Bao

2021

Starch Stärke

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Resistant starch (RS) is a non‐digestible carbohydrate that has numerous biological benefits. However, the amounts of RS are limited in most native cereal starches, thus developing RS‐fortified starch sources and food products is necessary. This review summarizes the effectiveness of RS improvement by chemical, enzymatic, and physical modification approaches in starches from various origins. The functions of RS in regulating the metabolisms and the influences of RS on the nutritional and textural properties of various foods are also elucidated. After modification, the molecular structures are altered and the starch granules became more resistant to enzymatic digestion. However, the comparison of the RS contents between raw and cooked starch is absent in many studies. In addition, RS plays an essential role in attenuating postprandial glycemia, inhibiting glucose and lipid synthesis and promoting glucose tolerance, insulin sensitivity, and lipid degradation, which are controlled by the enriched diversity and abundance of the beneficial microbiota in the colon, together with more short‐chain fatty acids. The incorporation of RS in food products significantly increases nutritional value without unacceptable quality loss, which provides a new direction for manufacturing functional foods.

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A novel DAG network based on multi-feature fusion of fundus images for multi-classification of diabetic retinopathy

Fang

Qiao

2023

Multimed Tools Appl

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The contribution of dietary glycemic index and glycemic load to the development of microvascular complications of diabetes

Cited by 7 publications

References 51 publications

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

Insights into chemical components, health-promoting effects, and processing impact of golden chanterelle mushroom Cantharellus cibarius

Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch

A novel DAG network based on multi-feature fusion of fundus images for multi-classification of diabetic retinopathy

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