Glycaemic Responses and Toleration

Livesey, Geoffrey

doi:10.1002/9780470996003.ch1

Cited by 4 publications

(2 citation statements)

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“…Significant from a health perspective, the concept that all starches are safe while sucrose (table sugar) is not is no longer tenable. Instead, starchy foods with a low rate of digestion (low GI) are preferable to sucrose (moderate GI), while starchy foods with a high rate of digestion (high GI) can be less preferable to sucrose (Livesey, 2006). In keeping with the GI concept, hypothetically, the replacement of dietary sucrose with a low-GI sugar (e.g., isomaltulose; discussed further in this article) is thought to help with diabetes control, which is especially relevant in energy-demanding situations (e.g., sports).…”

Section: Classification Of Food Carbohydratesmentioning

confidence: 99%

Carbohydrate Digestion, Absorption, and Fiber

Livesey¹

2014

Reference Module in Biomedical Sciences

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Section: Classification Of Food Carbohydratesmentioning

confidence: 99%

Carbohydrate Digestion, Absorption, and Fiber

Livesey¹

2014

Reference Module in Biomedical Sciences

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“…It should be pointed out to patients that table sugar contains fruit sugar (fructose) as well as glucose, and fructose has health concerns all of its own when consumed in excess. 5,6,7 It is not the purpose here to discuss the relative merits of fructose versus glucose about which there is a long-standing unresolved controversy; 8,9,10,11,12 rather, our purpose is to emphasise that high glycaemic starchy foods also have significant health concerns, 13 possibly greater than for table sugar 14 or saturated fats. 15 In view of the confusion (described above) we encountered over the carbohydrate-related terms (GI and GL) that are used among health practitioners, we provide their derivation here.…”

Section: Introductionmentioning

confidence: 99%

It is the glycaemic response to, not the carbohydrate content of food that matters in diabetes and obesity: The glycaemic index revisited

Unwin

Haslam²,

Livesey

2016

JMH

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IntroductionThere is currently substantial debate about the merits of an imminent United Kingdom (UK) tax on sugar-sweetened beverages and snacks that are high in sugar. 1 The most recent Scientific Advisory Committee report 2 advises a reduction of dietary sugar consumption in the UK; however, because of the furore surrounding sugar, the role of starchy carbohydrates as a source of blood sugar (glucose) has become understated, and the important role of the glycaemic index (GI) has become somewhat eclipsed. This article explains the GI as a predictor of the effect of food choices on blood glucose. We question whether higher GI carbohydrates (refined or unrefined) should also be viewed with caution in the diet and ask, for the purpose of communication with patients: can starch be viewed as a concentrated sugar?While working in the area of dietary choices for patients with obesity and type 2 diabetes (T2D) in a primary care setting, 3 we observed that many health professionals and patients when considering dietary choices were confused by the relative merits of using carbohydrate content of food in grams versus the foods' GI. Among the professionals, many erroneously assumed table sugar to affect blood glucose far more than the carbohydrate in a baked potato, for example, and others wrongly assumed that carbohydrate in different foods had a similar effect on blood glucose.GI and glycaemic load (GL) values have been tabulated for the various carbohydrate foods. 4 The position of any food in a GI or GL league table is determined by the food's effect on post-prandial blood glucose. This is determined by both the type and the amount of carbohydrates in the food and also how quickly the food can be digested. For compliance with guidelines on healthy eating, separate league tables for each food group in the guidelines can be advised. The effect of foods on Background: The low-carbohydrate diet for diabetes and obesity is over 200 years old. A new lease of life comes with evidence for its beneficial effects supplied by research into the value of low-glycaemic index (GI) foods in diabetes control. While trialling this approach it became evident that professionals and patients had previously misunderstood the index leading to errors in food choices.

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