Low glycaemic-index foods.

@article{Bjrck2000LowGF,
  title={Low glycaemic-index foods.},
  author={I. Bj{\"o}rck and H. Liljeberg and E. Ostman},
  journal={The British journal of nutrition},
  year={2000},
  volume={83 Suppl 1},
  pages={
          S149-55
        }
}
  • I. Björck, H. Liljeberg, E. Ostman
  • Published 2000
  • Biology, Medicine
  • The British journal of nutrition
  • 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… CONTINUE READING

    Citations

    Publications citing this paper.
    SHOWING 1-10 OF 214 CITATIONS

    The glycaemic index: importance of dietary fibre and other food properties.

    VIEW 1 EXCERPT
    CITES BACKGROUND

    Glycaemic index and metabolic disease risk.

    • L. Aston
    • Medicine
    • The Proceedings of the Nutrition Society
    • 2006
    VIEW 4 EXCERPTS
    CITES BACKGROUND
    HIGHLY INFLUENCED

    Low-glycaemic diets and health: implications for obesity.

    • G. Livesey
    • Biology, Medicine
    • The Proceedings of the Nutrition Society
    • 2005
    VIEW 2 EXCERPTS
    CITES BACKGROUND

    Glycaemic index methodology.

    VIEW 1 EXCERPT
    CITES BACKGROUND
    HIGHLY INFLUENCED

    FILTER CITATIONS BY YEAR

    2001
    2020

    CITATION STATISTICS

    • 13 Highly Influenced Citations

    • Averaged 7 Citations per year from 2018 through 2020

    References

    Publications referenced by this paper.
    SHOWING 1-10 OF 46 REFERENCES

    Beneficial effect of a low glycaemic index diet in type 2 diabetes.

    Metabolic effects of a low-glycemic-index diet.

    The glycemic index.

    • T. M. Wolever
    • Medicine, Chemistry
    • World review of nutrition and dietetics
    • 1990