Low glycaemic-index foods

@article{Bjrck2000LowGF,
  title={Low glycaemic-index foods},
  author={Inger Bj{\"o}rck and Helena G. M. Liljeberg and Elin M Ostman},
  journal={British Journal of Nutrition},
  year={2000},
  volume={83},
  pages={S149 - S155}
}
Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals… 
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  • 2006
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  • 2005
TLDR
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References

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TLDR
A low-GI diet gives a modest improvement in long-term glycemic control but not plasma lipids in normolipidemic well-controlled subjects with NIDDM.
Beneficial Effect of a Low Glycaemic Index Diet in Type 2 Diabetes
TLDR
It is suggested that low glycaemic index starchy foods may be beneficial in the treatment of Type 2 diabetes.
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TLDR
Low-GI diets may be of use in the management of lipid abnormalities associated with hypertriglyceridemia, and only in the group (24 patients) with raised triglyceride levels (types IIb, III, and IV) were significant lipid reductions seen.
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TLDR
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TLDR
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TLDR
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TLDR
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TLDR
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  • Chemistry, Medicine
    World review of nutrition and dietetics
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TLDR
It is suggested that the most appropriate use of the GI is to rank the glycemic effects of starchy foods which would already have been chosen for possible inclusion in the diet on the basis of their nutritional attributes, i.e. low-fat, unrefined carbohydrate.
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