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Titolo:
GLYCEMIC INDEX CONCEPT AND METABOLIC DISEASES
Autore:
BORNET FRJ; BILLAUX MS; MESSING B;
Indirizzi:
ERIDANIA BEGHIN SAY,NUTR & HLTH SERV,HAVENSTR 84 B-1800 VILVOORDE BELGIUM HOP ST LAZARE,INSERM U290 F-75010 PARIS FRANCE
Titolo Testata:
International journal of biological macromolecules
fascicolo: 1-2, volume: 21, anno: 1997,
pagine: 207 - 219
SICI:
0141-8130(1997)21:1-2<207:GICAMD>2.0.ZU;2-X
Fonte:
ISI
Lingua:
ENG
Soggetto:
DEPENDENT DIABETIC-PATIENTS; BLOOD-GLUCOSE RESPONSE; GLYCEMIC-INDEX; INSULIN RESPONSES; PLASMA-GLUCOSE; POSTPRANDIAL GLUCOSE; HEALTHY HUMANS; COMPLEX CARBOHYDRATE; STARCHY FOODS; MIXED MEALS;
Keywords:
GLYCEMIC INDEX; INSULINEMIC INDEX; SUCROSE; STARCH; STARCH PROCESSING; DIABETICS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
57
Recensione:
Indirizzi per estratti:
Citazione:
F.R.J. Bornet et al., "GLYCEMIC INDEX CONCEPT AND METABOLIC DISEASES", International journal of biological macromolecules, 21(1-2), 1997, pp. 207-219

Abstract

Glycaemic response is not just a function of a compound belonging to the class of simple sugars or to the class of starches. or in other words, the size of the molecule. Glycaemic response to carbohydrates depends on several factors, particularly the chemical nature of the glucids, their origin, their mode of preparation, the physical form under which food is consumed, the presence of other nutrients (lipids, proteins) and fiber. Glycaemic and insulinemic indexes can be used to semi-quantitatively classify types of food as a function of their power to raise glucose and insulin levels. A recent mera-analysis of a dozen clinical trials has shown the utility of replacing high glycaemic index carbohydrates with low glycaemic index carbohydrates to improve different metabolic parameters in patient subgroups at risk (DDM, NIDDM, hightriglyceride levels, etc.). In addition, this knowledge can eliminatethe need to systematically forbid all sugars and sweet foods, and thus in an apparent paradox, to respect both food behavior and enjoyment alongside compliance with dietary advice. (C) 1997 Elsevier Science B.V.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 05:32:54