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International table of glycemic index and glycemic load values: 2002.
TLDR
This revised glycemic index table contains almost 3 times the number of foods listed in the original table and contains nearly 1300 data entries derived from published and unpublished verified sources, representing > 750 different types of foods tested with the use of standard methods.
A satiety index of common foods.
TLDR
The results show that isoenergetic servings of different foods differ greatly in their satiating capacities, relevant to the treatment and prevention of overweight and obesity.
Plant-animal subsistence ratios and macronutrient energy estimations in worldwide hunter-gatherer diets.
TLDR
This analysis showed that whenever and wherever it was ecologically possible, hunter-gatherers consumed high amounts (45-65% of energy) of animal food, which produces universally characteristic macronutrient consumption ratios in which protein is elevated at the expense of carbohydrates.
Glycemic index and obesity.
TLDR
The scientific rationale to justify randomized, controlled, multicenter intervention studies comparing the effects of conventional and low-GI diets on weight control is provided.
An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods.
TLDR
Comparing postprandial insulin responses to isoenergetic 1000-kJ (240-kcal) portions of several common foods found that protein-rich foods and bakery products elicited insulin responses that were disproportionately higher than their glycemic responses.
Cocoa powder increases postprandial insulinemia in lean young adults.
TLDR
The presence of cocoa powder in foods leads to greater postprandial insulin secretion than alternate flavorings, and specific insulinogenic amino acids or greater cephalic phase insulin release may explain the findings.
The effects of high-carbohydrate vs high-fat breakfasts on feelings of fullness and alertness, and subsequent food intake.
TLDR
The results confirm the relatively weak satiating power of fat-rich meals observed in controlled laboratory-based studies and indicate that a high-fibre, carbohydrate-rich breakfast may assist weight control efforts by maintaining fullness.
The Glycemic and Insulinemic Index of Plain Sweet Biscuits: Relationships to in Vitro Starch Digestibility
TLDR
The findings indicate that plain sweet biscuits have a low GI and a moderate II and that these characteristics are correlated to in vitro starch digestibility and are dependent on the type of processing.
Interrelationships among postprandial satiety, glucose and insulin responses and changes in subsequent food intake.
TLDR
Total carbohydrate content appears to have been a stronger determinant of short-term satiety, in conjunction with the foods structural characteristics, than the foods glycaemic impact, consistent with previous findings that carbohydrate-rich Foods are more satiating than fat-rich foods.
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