Glycemic index is as reliable as macronutrients on food labels
نویسندگان
چکیده
منابع مشابه
Macronutrients as sources of food energy.
This background paper considers the extent to which the development of new recommendations for dietary energy requirements needs to account for the macronutrient (fat, carbohydrate, protein and alcohol) profiles of different diets. The issues are discussed from the dual perspectives of avoiding under-nutrition and obesity. It is shown that, in practice, human metabolic processes can adapt to a ...
متن کاملHealth Canada's evaluation of the use of glycemic index claims on food labels.
The glycemic index (GI) is a system that ranks foods according to the blood glucose-increasing potential of servings of foods that provide the same amount of available carbohydrate. The GI was originally developed as a tool for carbohydrate exchange in the dietary management of glycemia in persons with diabetes, and studies have generally supported modest benefits of low-GI diets in this popula...
متن کاملAre Food Labels Effective as a Means of Health Prevention?
Chronic diseases related to unbalanced and unhealthy eating habits have definitely become one of the major issues of modern age, not only in western countries but also in those ones where rapid economic growth has increased global prosperity levels. In order to avoid medical systems to collapse under excessive costs, International and Public Organizations strongly support health policies that a...
متن کاملPotato consumption as high glycemic index food, blood pressure, and body mass index among Iranian adolescent girls
BACKGROUND Potato as a high glycemic index food has different effects on healthy nutritional status. In the current study, we investigated the association between potato consumption and obesity and blood pressure among adolescent girls. METHODS This cross-sectional survey was conducted on 205 girls (11-13 years old) in 2013 who were selected by systematic cluster random sampling from schools ...
متن کاملGlycated calmodulin from platelets as an index of glycemic control.
In an effort to test whether a significant fraction of calmodulin would become glycated within the life span of the platelet (10-14 days), we monitored the kinetics of calmodulin glycation in vitro. Under the conditions we used, the fraction of glycated calmodulin reached a maximum (approximately 21%) within 10 days. We then extended the studies to human subjects. The intraplatelet concentratio...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: The American Journal of Clinical Nutrition
سال: 2017
ISSN: 0002-9165,1938-3207
DOI: 10.3945/ajcn.116.146092