Glycaemic index methodology.

@article{Brouns2005GlycaemicIM,
  title={Glycaemic index methodology.},
  author={Fred Brouns and I Bjorck and Keith N. Frayn and Amy L Gibbs and Volker Lang and G{\'e}rard Slama and Thomas M S Wolever},
  journal={Nutrition research reviews},
  year={2005},
  volume={18 1},
  pages={145-71}
}
The glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of >80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were… CONTINUE READING
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Controlling subjects prior diet and activities does not reduce within - subject variation of postprandial glycaemic responses to foods

  • M Champ, AM Langkilde, F Brouns, B Kettlitz, Y LeBail-Collet
  • Nutrition Research
  • 2003
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