Advice to eat less simple and more complex carbohydrates (i.e., polysaccharides) was based on the assumption that consuming starchy foods would lead to smaller increases in blood glucose than sugary foods (1). Carbohydrates composed of one or two simple sugars like fructose or sucrose (table sugar a disaccharide composed of one molecule of glucose and one molecule of fructose) were labeled simple, while starchy foods were labeled complex because starch is composed of long chains of the simple sugar, glucose. In the past, carbohydrates were classified as simple or complex based on the number of simple sugars in the molecule. Glycemic Index Glycemic index of individual foods Lowering dietary GL can be achieved by increasing the consumption of whole grains, nuts, legumes, fruit, and non-starchy vegetables, and decreasing intakes of moderate- and high-GI foods like potatoes, white rice, white bread, and sugary foods. Both types of diets resulted in beneficial effects on metabolic markers associated with the risk of type 2 diabetes mellitus and cardiovascular disease. Several dietary intervention studies found that low-GI/GL diets were as effective as conventional, low-fat diets in reducing body weight. This approach is not currently included in the overall strategy of diabetes management in the US. Lowering the GL of the diet may be an effective method to improve glycemic control in individuals with type 2 diabetes mellitus. Meta-analyses of observational studies have found little-to-no evidence of an association between high dietary GI and GL and risk of cancer.Prospective cohort studies found high-GI or -GL diets to be associated with a higher risk of adverse health outcomes, including type 2 diabetes mellitus and cardiovascular disease.The glycemic load (GL) is obtained by multiplying the quality of carbohydrate in a given food (GI) by the amount of carbohydrate in a serving of that food. (More information)Ĭonsumption of high-GI foods causes a sharp increase in postprandial blood glucose concentration that declines rapidly, whereas consumption of low-GI foods results in a lower blood glucose concentration that declines gradually. Carbohydrate-containing foods can be classified as high- (≥70), moderate- (56-69), or low-GI (≤55) relative to pure glucose (GI=100). The glycemic index (GI) is a measure of the blood glucose-raising potential of the carbohydrate content of a food compared to a reference food (generally pure glucose).
STATE PROPERTY 2002 BEANS PROFESSIONAL
Healthcare Professional Continuing Education.
0 kommentar(er)
