There is growing evidence that the type of carbohydrate consumed is important in relation to metabolic disease risk, and there is currently particular interest in the role of low-glycaemic-index (GI) foods. Observational studies have associated low-GI diets with decreased risk of type 2 diabetes and CHD, and improvements in various metabolic risk factors have been seen in some intervention stud...

Glycaemic index (GI) is an extension of the fibre hypothesis [1] and a ranking of carbohydrates based on their postprandial blood glucose response [2]. The basic concept is that a higher rate of carbohydrate absorption leads to higher blood glucose and insulin rise, and hence a higher GI index. GI has been linked to non-insulin-dependent diabetes mellitus [3, 4], coronary heart disease, and als...

Glycaemic index (GI) is a method used to classify the type of carbohydrate-rich foods according their effect on postprandial glycaemic responses. While GI concept provides measure carbohydrate quality, load (GL) quantifies overall effects by considering both quality and quantity foods. The higher GL foods, greater elevation blood glucose insulin demand. Reduction in dietary are associated with ...

The persistence of an epidemic of obesity and type 2 diabetes suggests that new nutritional strategies are needed if the epidemic is to be overcome. A promising nutritional approach suggested by this thematic review is metabolic effect of low glycaemic-index diet. The currently available scientific literature shows that low glycaemic-index diets acutely induce a number of favorable effects, suc...

The glycaemic index (GI) and the triacylglycerol response were measured in thirty non-insulin-dependent diabetes mellitus patients given 50 g portions of five different conventional Indian meals containing semolina (Triticum aestivum) cooked by two different methods, or combinations of semolina and pulse (black gram dhal (Phaseolus mungo), green gram dhal (Phaseolus aureus) or Bengal gram dhal ...

Dietary carbohydrates result in different postprandial blood glucose and insulin responses, depending on the rate of digestion. The glycaemic index (GI) classification allows for ranking foods according to their effect on the glycaemic response: a high glucose response (high GI) or low glucose response (low GI). There has been great interest in recent years in whether low-GI foods are more sati...