The Glycemic Index Is Easy and Works in Practice

J, Brand Miller; Colagiuri, S; Foster‐Powell, Kaye

doi:10.2337/diacare.20.10.1628

Cited by 17 publications

(3 citation statements)

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“…To complicate matters further, the GI of an individual food or a mixed meal may be influenced by what was eaten at the preceding meal [60,63] and foods with similar GIs may have different insulinaemic indices [63]. Despite these various problems, there is evidence that diets based on foods with a low GI can improve glycaemic control, insulin resistance, lipid profiles and fibrinolysis [58,62], though the evidence has been disputed [64] and the debate continues [65,66]. The ADA currently advises that there is insufficient evidence of long‐term benefit to recommend the use of low GI diets as a primary strategy in meal planning [3].…”

Section: Carbohydrate Managementmentioning

confidence: 99%

The implementation of nutritional advice for people with diabetes

2003

Diabetic Medicine

139

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These consensus-based recommendations emphasize the practical implementation of nutritional advice for people with diabetes, and describe the provision of services required to provide the information. Important changes from previous recommendations include greater flexibility in the proportions of energy derived from carbohydrate and monounsaturated fat, further liberalization in the consumption of sucrose, more active promotion of foods with a low glycaemic index, and greater emphasis on the provision of nutritional advice in the context of wider lifestyle changes, particularly physical activity. Monounsaturated fats are now promoted as the main source of dietary fat because of their lower susceptibility to lipid peroxidation and consequent lower atherogenic potential. Consumption of sucrose for patients who are not overweight can be increased up to 10% of daily energy provided that this is eaten in the context of a healthy diet and distributed throughout the day [corrected]. Evidence is presented for the effectiveness of advice provided by trained dieticians. The increasing evidence for the importance of good metabolic control and the growing requirement for measures to prevent Type 2 diabetes in an increasingly obese population will require major expansion of dietetic services if the standards in National Service Frameworks are to be successfully implemented.

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Section: Carbohydrate Managementmentioning

confidence: 99%

The implementation of nutritional advice for people with diabetes

2003

Diabetic Medicine

139

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“…Para se obter uma dieta de baixo IG não é necessário restringir somente a alimentos desta classificação. A substituição da metade dos alimentos ricos em carboidratos de alto IG por alimentos de baixo IG já é capaz de reduzir o IG total da dieta 19 .…”

Section: íNdice Glicêmico De Uma Dieta Ou Refeiçãounclassified

Determinação do índice glicêmico da polpa de açaí

2019

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Objetivo: Determinar o índice glicêmico (IG) da polpa de açaí. Materiais e Métodos: Estudo experimental, realizado com 10 adultos saudáveis e eutróficos, de idade entre 20 e 50 anos, de ambos os sexos. Realizou-se dois testes de resposta glicêmica à polpa de açaí e um teste de resposta glicêmica à solução de glicose, em cada participante. Em cada dia de teste os participantes estavam em jejum, foi aferida a glicemia capilar e fornecido o alimento teste ou a solução de glicose. A glicemia capilar foi avaliada aos 30, 60, 90 e 120 minutos pós-prandial. O IG da polpa do açaí foi determinado pela razão entre a área abaixo da curva de resposta glicêmica da polpa do açaí e a área abaixo da curva de resposta glicêmica do alimento padrão (solução de glicose). O valor obtido foi multiplicado por 100 para expressar o IG em porcentagem. A área abaixo da curva de resposta glicêmica foi calculada pela regra trapezoidal. Foi calculada a média do IG de cada participante para determinar o IG da polpa do açaí. Resultados: A polpa de açaí pode ser classificada como um alimento de alto IG (86,07±11,83%) e carga glicêmica intermediária (16,34 g). Conclusão: A polpa de açaí é classificada como um alimento de alto IG e média CG. Sendo assim, a melhor opção de consumo deste alimento, pode ser no contexto de uma refeição, resultando em uma menor resposta glicêmica pós-prandial.

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“…, 1999). Despite these various problems there is evidence that diets based on foods with a low GI can improve glycaemic control, insulin resistance, lipid profiles and fibrinolysis (Wolever, 1997; Frost & Dornhorst, 2000) although the evidence has been disputed (Coulston & Reaven, 1997) and the debate continues (Miller et al. , 1997; Reaven & Coulston, 1997).…”

Section: Type Of Carbohydratementioning

confidence: 99%

The dietitians challenge: the implementation of nutritional advice for people with diabetes*

Connor¹

2003

J Human Nutrition Diet

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The evidence base for current nutritional recommendations has been extensively reviewed on behalf of the European Association for the Study of Diabetes (EASD) 1998 and the American Diabetes Association (ADA) 2002. The nutrition Sub-Committee of Diabetes UK is in general agreement with those recommendations. This paper provides consensus-based recommendations that emphasize the practical implementation of nutritional advice for people with diabetes, and describe the provision of dietetic services required to provide the information. Important changes from previous Diabetes UK (previously British Diabetic Association Diabet. Med. 9, 189) recommendations include greater flexibility in the proportions of energy derived from carbohydrate and monounsaturated fat, further liberalization in the consumption of sucrose, more active promotion of foods with a low glycaemic index, and greater emphasis on the provision of nutritional advice in the context of wider lifestyle changes, particularly physical activity. Monounsaturated fats are now promoted as the main source of dietary fat because of their lower susceptibility to lipid peroxidation--and consequent lower atherogenic potential. Consumption of sucrose for patients who are not overweight can be increased up to 10% of daily energy derived from carbohydrate provided that this is eaten in the context of a healthy diet and distributed throughout the day. The role of the dietitian is outlined in facilitating lifestyle changes and evidence is presented for the effectiveness of advice provided by trained dietitians. The increasing evidence for the importance of good metabolic control and the growing requirement for measures to prevent Type 2 diabetes in an increasingly obese population will require major expansion of dietetic services if the standards in National Service Frameworks are to be successfully implemented at local level.

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The Glycemic Index Is Easy and Works in Practice

Cited by 17 publications

References 0 publications

The implementation of nutritional advice for people with diabetes

The implementation of nutritional advice for people with diabetes

Determinação do índice glicêmico da polpa de açaí

The dietitians challenge: the implementation of nutritional advice for people with diabetes*

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