Low glycaemic-index foods

  title={Low glycaemic-index foods},
  author={Inger Bj{\"o}rck and Helena G. M. Liljeberg and Elin M Ostman},
  journal={British Journal of Nutrition},
  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… 
The glycaemic index: importance of dietary fibre and other food properties
A reduction in dietary GI improved glucose and lipid metabolism and normalized fibrinolytic activity in type 2 diabetics, while maintaining a similar amount and composition of dietary fibre, and it is concluded that low-GI cereal foods developed should preferably be rich in dietary fibre.
Glycaemic index and metabolic disease risk
  • L. Aston
  • Medicine
    Proceedings of the Nutrition Society
  • 2006
There is growing evidence that the type of carbohydrate consumed is important in relation to metabolic disease risk, and there is currently particular interest in the role of low-glycaemic-index (GI)
Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets
Low-glycaemic diets and health: implications for obesity
  • G. Livesey
  • Medicine, Biology
    The Proceedings of the Nutrition Society
  • 2005
Among the studies reviewed, GL offers a better or stronger explanation than GI in various observations including body weight, T2DM in nurses, CHD, plasma triacylglycerols, HDL-cholesterol, high-sensitivity C-reactive protein and protein glycation.
Glycaemic index: Relevance for health, dietary recommendations and food labelling
The glycaemic index (GI) concept is based on the difference in blood glucose response after ingestion of the same amount of carbohydrates from different foods, and possible implications of these
Atypically high insulin responses to some foods relate to sugars and satiety
Differences between the observed II and GI-based estimates of the II were found to correlate negatively with satiety index ratings and positively with contents of total sugars.
Relevance for health, dietary recommendations and food labelling a
The glycaemic index (GI) concept has been demonstrated to improve the blood glucose control, LDL-cholesterol and a risk factor for thrombosis in intervention studies with diabetes patients, but the effect in free-living conditions remains to be shown.
Glycaemic index methodology
The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve.
Dietary GIycaemic Index, Glycaemic Load and insulin resistance (HOMAIR) of healthy South Asians in Glasgow, UK
South Asians were less physically active in structured exercise and sports activities, particularly South Asian females and South Asians (males and females combined) with reported family history of diabetes showed inverse relationship between daily energy expenditure and HOMAIR.


Low-Glycemic Index Foods Improve Long-Term Glycemic Control in NIDDM
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
It is suggested that low glycaemic index starchy foods may be beneficial in the treatment of Type 2 diabetes.
Low-glycemic index diet in hyperlipidemia: use of traditional starchy foods.
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.
Effect of the glycemic index and content of indigestible carbohydrates of cereal-based breakfast meals on glucose tolerance at lunch in healthy subjects.
Slow absorption and digestion of starch from the breakfast meal, but not the content of indigestible carbohydrates in the breakfast Meal, improved glucose tolerance at the second meal (lunch).
Glycemic index of foods: a physiological basis for carbohydrate exchange.
The effect of different foods on the blood glucose levels was fed individually to groups of 5 to 10 healthy fasting volunteers, and a significant negative relationship was seen between fat and protein and postprandial glucose rise but not with fiber or sugar content.
The glycaemic index of foods containing sugars: comparison of foods with naturally-occurring v. added sugars
It is concluded that most foods containing sugars do not have a high GI, and there is often no difference in responses between foods containing added sugars and those containing naturally-occurring sugars.
Low glycemic index carbohydrate foods in the management of hyperlipidemia.
Reduction in the mean glycemic index (GI) of diets of 12 hyperlipidemic patients from 82 +/- 1 to 69 +/- 2 units (p less than 0.001) for a 1 mo period resulted in a significant reduction in total and
Metabolic effects of a low-glycemic-index diet.
Six healthy male volunteers underwent 2-wk metabolically controlled high-glycemic-index (GI) and low-GI diets in random order and results are of interest with respect to the effect that prolonged postprandial reductions in nutrient fluxes and insulin secretion may have on carbohydrate and lipid metabolism and renal function.
Improved glycemic control and lipid profile and normalized fibrinolytic activity on a low-glycemic index diet in type 2 diabetic patients.
A diet characterized by low-GI starchy foods lowers the glucose and insulin responses throughout the day and improves the lipid profile and capacity for fibrinolysis, suggesting a therapeutic potential in diabetes.
The glycemic index.
  • T. Wolever
  • Chemistry, Medicine
    World review of nutrition and dietetics
  • 1990
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.