The glycaemic index: a physiological classification of by T. M. S. Wolever

By T. M. S. Wolever

The glycaemic index (GI) is a degree of the power of a foodstuff to elevate blood sugar. Written by means of one of many co-inventors of the time period, this can be a transparent and balanced overview of present wisdom in this arguable inspiration. The ebook explores the entire key problems with the definition of the GI, easy methods to degree the GI of a nutrients, how you can follow GI details to food and diets, the explanations why meals have diversified GI values and the impression of changing a nutrition GI on overall healthiness and disorder. The booklet highlights the advantages and the issues surrounding the GI suggestion, when encouraging readers to imagine seriously in regards to the concerns concerned.

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Extra resources for The glycaemic index: a physiological classification of dietary carbohydrate

Example text

Dotted line ¼ line of identity; solid line ¼ regression line. Determining the GI of Foods Theoretical consideration of the effects of increased random variation of glycaemic responses on GI values also suggests that as the variation increases, the mean GI increases. The magnitude of the effect predicted by the model discussed above is shown in Fig. 14, which shows how the difference in GI (theoretical observed minus true) increases both as day-to-day variation of glycaemic responses increases and as the GI itself increases.

These data illustrate that the variation in FBG is less in most of the subjects with type 2 diabetes than the subject with type 1 diabetes, and that the slopes of the regression lines and degree of significance of the correlation coefficients are less in the subjects with type 2 than type 1 diabetes. Thus, part of the reason for the lack of correlation between FBG and AUC in type 2 diabetes is the smaller range of variation in FBG and AUC in type 2 subjects. However, this is not the whole story.

004). 8). 16 shows the correlations between FBG and AUC in the eight subjects with the largest number of white bread trials. All the subjects whose data are shown in Fig. 16 had type 2 diabetes, except subject #2, who had type 1 diabetes. These data illustrate that the variation in FBG is less in most of the subjects with type 2 diabetes than the subject with type 1 diabetes, and that the slopes of the regression lines and degree of significance of the correlation coefficients are less in the subjects with type 2 than type 1 diabetes.

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The glycaemic index: a physiological classification of by T. M. S. Wolever
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