The Concept of Glycemic Index (GI) and its Clinical Application
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Accession number;04A0049339
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| Title;The Concept of Glycemic Index (GI) and its Clinical Application |
| Author;
TANAKA SHOJI
(Seitoku Univ., JPN)
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Journal Title;Journal for the Integrated Study of Dietary Habits
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Journal Code:L3330A
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ISSN:1346-9770
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VOL.14;NO.3;PAGE.156-163(2003)
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| Figure&Table&Reference;FIG.2, TBL.4, REF.16 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The word "Glysemic Index(GI)" was first introduced in 1981. The area below the blood sugar fluctuation curve for 2 hours after taking 50g glucose is designated as 100, and the GI of each food is given by the percentage of the area. A low GI means that the blood sugar increase is gradual and controlled. The insulin is emitted into the blood from the .BETA.-cell of the pancreas according to the fluctuation of blood sugar level, and this might cause bad influence on hyperinsulinemia patients. This paper first describes the abnormality of glucose tolerance in liver diseases, control of blood sugar level in diabetic mellitus, how GI was introduced, International GI chart for various foods, and GI chart for meals with rice as staple food. Secondly, clinical effects in using GI for obese, diabetic, and cardiovascular disease patients, how to calculate GI, and glysemic load and meal GI are explained. |
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