Glycemic index: overview of implications in health and disease.

By D. Jenkins, C. Kendall, L. Augustin, Silvia Franceschi, M. Hamidi, A. Marchie, A. Jenkins, M. Axelsen. American Journal of Clinical Nutrition, 2002

970 citations recorded by the source corpus.

The glycemic index concept is an extension of the fiber hypothesis, suggesting that fiber consumption reduces the rate of nutrient influx from the gut. The glycemic index has particular relevance to those chronic Western diseases associated with central obesity and insulin resistance. Early studies showed that starchy carbohydrate foods have very different effects on postprandial blood glucose and insulin responses in healthy and diabetic subjects, depending on the rate of digestion. A range of factors associated with food consumption was later shown to alter the rate of glucose absorption and subsequent glycemia and insulinemia. At this stage, systematic documentation of the differences that exist among carbohydrate foods was considered essential. The resulting glycemic index classification of foods provided a numeric physiologic classification of relevant carbohydrate foods in the prevention and treatment of diseases such as diabetes. Since then, low-glycemic-index diets have been shown to lower urinary C-peptide excretion in healthy subjects, improve glycemic control in diabetic subjects, and reduce serum lipids in hyperlipidemic subjects. Furthermore, consumption of low-glycemicindex diets has been associated with higher HDL-cholesterol concentrations and, in large cohort studies, with decreased risk of developing diabetes and cardiovascular disease. Case-control studies have also shown positive associations between dietary glycemic index and the risk of colon and breast cancers. Despite inconsistencies in the data, sufficient, positive findings have emerged to suggest that the dietary glycemic index is of potential importance in the treatment and prevention of chronic diseases.

Subfields: Endocrinology, Diabetes and Metabolism, Nutrition and Dietetics, Physiology

View Paper: https://www.semanticscholar.org/paper/f486310ea36bbd466bc447870668e8cf48e97d54

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Endocrinology, Diabetes and Metabolism

1. Antonio Ceriello
2. R. Eckel
3. W. Willett
4. F. B. Hu
5. Vasanti S. Malik

In Nutrition and Dietetics

1. B. Mckevith
2. J. Brand-Miller
3. Antonio Ceriello
4. W. Willett
5. F. B. Hu

In Physiology

1. J. Brand-Miller
2. Antonio Ceriello
3. R. Eckel
4. W. Willett
5. F. B. Hu

Citations in the corpus

• Hypertriglyceridemia: its etiology, effects and treatment (2007, background): “, foods with a high glycemic index).(33) Alcohol consumption should be reduced or eliminated.”
• Nutritional aspects of cereals (2004, background): “In contrast, The Iowa Women’s Health Study, while demonstrating a negative association between cereal fibre intake and risk of diabetes, found no significant association between GI or GL and diabetes incidence (Jenkins et al. 2002).”
• Honey for Nutrition and Health: A Review (2008, background): “Therefore, food with a low GI should provide benefits with respect to diabetes and to the reduction of coronary heart disease [43].”
• Composition and properties of Apis mellifera honey: A review (2018, background): “Arcot and Brand-Miller (2005) observed a negative correlation between honey glycemic index and fructose concentration, so that honeys rich in fructose could be beneficial in respect of some diseases (Jenkins et al., 2002).”
• The metabolic syndrome. (2008, background): “perglycemia (508), whereas a higher glycemic index has been”
• Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC). (2015, positive): “Consumption of low GL foods is expected to result in a reduced postprandial rise of insulin [75], thus altering availability of metabolic fuels after a meal [3,76,128].”