1887

Glycemic Index

From Research to Nutrition Recommendations?

image of Glycemic Index

Epidemiological and intervention studies have increased both public and expert awareness of the possible importance of blood sugar regulation and the varying glycemic index of foods in the etiology and treatment of chronic diseases. Generally a low glycemic index diet is considered beneficial due to less incremental increase in blood levels of glucose than with a high glycemic index diet. Nordic dietary habits include a large number of carbohydrate rich food items, many of which are likely to fall into the category of high glycemic index. Evaluation of the evidence and the practical implications of these studies on nutrition recommendations have to be clarified. The report sheds a light to the strengths and weaknesses of the glycemic index.

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Preface

The concept of glycemic index (GI) has been widely studied and debated in the scientific literature since its appearance in 1981 (Jenkins et al., 1981). Epidemiological and intervention studies have increased both public and expert awareness of the possible importance of blood sugar regulation and the varying glycemic effect of foods in the etiology and treatment of chronic diseases and obesity. However, the practical implications of these studies on nutrition recommendations for the prevention or treatment of diseases still have to be clarified. Great public attention has been given to these studies, and popular weight reduction schemes have been tailored accordingly using the GI concept.

English

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