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Glycaemic Index (glycaemic + index)
Selected AbstractsThe implementation of nutritional advice for people with diabetesDIABETIC MEDICINE, Issue 10 2003Nutrition Subcommittee of the Diabetes Care Advisory Committee of Diabetes UK Abstract 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 derived from carbohydrate provided that this is eaten in the context of a healthy diet and distributed throughout the day. 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. [source] The relevance of the glycaemic index to our understanding of dietary carbohydratesDIABETIC MEDICINE, Issue 5 2000G. Frost Summary Aims To review the evidence for the importance of glycaemic index of dietary carbohydrate in disease prevention and control Methods A critical appraisal of the literature published in English between and cited on Medline between January 1966 and October 1999. Results Using basic, intervention and epidemiological studies from experienced teams, evidence that the glycaemic index of diet may influence outcome in terms of cardiovascular risk, risk of metabolic syndrome diseases and pregnancy was found Conclusions Consideration of glycaemic indices in making dietary recommendations may be expected to produce additional health benefit. [source] Role of insulin, insulin-like growth factor-1, hyperglycaemic food and milk consumption in the pathogenesis of acne vulgarisEXPERIMENTAL DERMATOLOGY, Issue 10 2009Bodo C. Melnik Abstract:, It is the purpose of this viewpoint article to delineate the regulatory network of growth hormone (GH), insulin, and insulin-like growth factor-1 (IGF-1) signalling during puberty, associated hormonal changes in adrenal and gonadal androgen metabolism, and the impact of dietary factors and smoking involved in the pathogenesis of acne. The key regulator IGF-1 rises during puberty by the action of increased GH secretion and correlates well with the clinical course of acne. In acne patients, associations between serum levels of IGF-1, dehydroepiandrosterone sulphate, dihydrotestosterone, acne lesion counts and facial sebum secretion rate have been reported. IGF-1 stimulates 5,-reductase, adrenal and gonadal androgen synthesis, androgen receptor signal transduction, sebocyte proliferation and lipogenesis. Milk consumption results in a significant increase in insulin and IGF-1 serum levels comparable with high glycaemic food. Insulin induces hepatic IGF-1 secretion, and both hormones amplify the stimulatory effect of GH on sebocytes and augment mitogenic downstream signalling pathways of insulin receptors, IGF-1 receptor and fibroblast growth factor receptor-2b. Acne is proposed to be an IGF-1-mediated disease, modified by diets and smoking increasing insulin/IGF1-signalling. Metformin treatment, and diets low in milk protein content and glycaemic index reduce increased IGF-1 signalling. Persistent acne in adulthood with high IGF-1 levels may be considered as an indicator for increased risk of cancer, which may require appropriate dietary intervention as well as treatment with insulin-sensitizing agents. [source] Comparison of in vitro starch digestibility methods for predicting the glycaemic index of grain foodsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2008Kirsty A Germaine Abstract BACKGROUND:In vitro starch digestibility tests are useful for the prediction of glycaemic index (GI). However, there are no internationally recognised methods and no one method has been found to be suitable for all food types. This study compared six in vitro methods, using four grain foods, including those with a varied particle size and soluble fibre content. Method variations included using chewing or mincing, mincing with or without amylase and incubation in a restricted versus non-restricted system. Hydrolysis index (HI) values, calculated from the starch digestibility curves and GI prediction equations were used to compare the in vitro results to GI. RESULTS: HI values for five of the six methods ranked all foods in the same order as the GI values. Using a GI prediction equation (predicted GIHI) the mincing (without amylase) non-restricted method had the smallest standard error of prediction between the predicted GIHI and GI values. This method was then validated using 14 grain foods and demonstrated a significant correlation (r = 0.93, P < 0.01) between the in vitro starch digestibility and reported GI responses. CONCLUSIONS: The non-restricted mincing method showed good potential as a new in vitro starch digestibility method for predicting GI in grain foods. Copyright © 2007 Society of Chemical Industry [source] Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its glycaemic and insulinaemic responses when eaten as a breakfastJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2003Stuart K Johnson Abstract The aim of this study was to determine whether lupin kernel fibre (LKF) could lower the glycaemic and insulinaemic responses of bread without reducing palatability. Healthy adults (n = 21) consumed control (white) bread (2.7% total dietary fibre (TDF)) once and LKF bread (8.5% TDF) once, as 50 g available carbohydrate breakfasts, in random order on different occasions. Venous blood samples were taken fasting, then post-prandially over 2 h and analysed for plasma glucose and insulin. Incremental areas under curves (IAUC) for glucose and insulin, glycaemic index (GI) and insulinaemic index (II) were calculated. Sensory acceptability of a control (white) bread (3.5% TDF) and two LKF breads (6.6 and 8.3% TDF) was determined (n = 54). A reduction of 18.8% (P < 0.05) was seen in IAUC for insulin of LKF bread compared with the control (white) bread breakfast. No significant differences were seen in the other glucose or insulin measures. Mean sensory ratings for all breads were ,acceptable', with no significant differences between the ratings of the breads. In conclusion, LKF can be formulated into palatable bread and beneficially influenced the IAUC for insulin. Further studies are required to determine unequivocally whether LKF has beneficial effects on blood glucose and insulin measures. Copyright © 2003 Society of Chemical Industry [source] The role of the glycaemic index of foods in body weight regulation and obesity.OBESITY REVIEWS, Issue 4 2002Is more evidence needed? [source] The relevance of the glycaemic index to our understanding of dietary carbohydratesDIABETIC MEDICINE, Issue 5 2000G. Frost Summary Aims To review the evidence for the importance of glycaemic index of dietary carbohydrate in disease prevention and control Methods A critical appraisal of the literature published in English between and cited on Medline between January 1966 and October 1999. Results Using basic, intervention and epidemiological studies from experienced teams, evidence that the glycaemic index of diet may influence outcome in terms of cardiovascular risk, risk of metabolic syndrome diseases and pregnancy was found Conclusions Consideration of glycaemic indices in making dietary recommendations may be expected to produce additional health benefit. [source] | ||||||||||