Theory vs. fact: Glycemic response to foods
1984
Crapo, P.A.
Nine factors affect the glycemic response to specific foods with respect to carbohydrate digestion, absorption and metabolism. 1) Dietary fiber appears to be 1 of a number of factors which affect blood glucose control. 2) Food form can affect insulin secretion and glucose response. 3) Digestibility rate and the amount of digestable matter can affect the degree to which foods raise blood glucose levels in vivo. 4) Cooking can alter glycemic response especially when starches are involved. 5) Anti-nutrient constituents of food may affect physiologic response to food. 6) Interprandial differences on subsequent carbohyyrate meals may precipitate physiological effects. 7) Glucose tolerance effect may be different in non-diabetics than in diabetics. 8) Eating habits may have a role in the control of subequent metabolic responses. 9) Other factors which can affect glycemic responses are postulated. A glycemic index for individual foods in diabetic patients is presented in a chart. The glycemic index characterizes the blood glucose response to food. (kbc)
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