Description
Book SynopsisThe glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. The GI has been hitting the headlines recently. While some of what is written is balanced and accurate, there is also much misunderstanding and misinformation promulgated about the GI in both the scientific and popular press. This book aims to provide a credible, complete and accurate source of information about all aspects of the GI. The book's chapters cover the definition of the GI, how to measure the GI, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease. This book will be of significant interest to researchers in nutrition, medicine and food science, and to health agencies and the food industry.
Table of Contents1: Historical Introduction 2: Determining the GI of Foods - Methodological Considerations 3: The Insulin Response to Carbohydrate Foods: Critical Evaluation of the Insulinaemic Index 4: Mechanisms by which Different Carbohydrates Elicit Different Glycaemic 5: Glycaemic Index: Application to Mixed Meals 6: Measuring Diet GI 7: Glycaemic Index and Health 8: Glycaemic Index and Disease 9: Glycaemic Index versus Glycaemic Load
