Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)

Augustin, Livia S. A.; Kendall, Cyril W.C.; Jenkins, David; Willett, Walter C.; Astrup, Arne; Barclay, Alan W.; Björck, Inger; Brand-Miller, Jennie; Brighenti, Furio; Buyken, A. E.; Ceriello, Antonio; Vecchia, Carlo La; Livesey, Geoffrey; Liu, Simin; Riccardi, Gabriele; Rizkalla, Salwa W.; Sievenpiper, John L.; Trichopoulou, Antonia; Wolever, Thomas M. S.; Baer-Sinnott, Sara; Poli, Andrea

doi:10.1016/j.numecd.2015.05.005

Cited by 571 publications

(504 citation statements)

References 189 publications

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“…Finally, a recent consensus summit and review indicated that lower GI, GL and glycaemic response might also reduce the risk of acquiring several different cancers. 13,44 Consuming too many higher or high-GI starchy staples does not appear to be good for people in the general population, particularly so for obese, T2D and pre-diabetes patients. We consider this is linked to higher or rapid rates of glucose absorption and the consequential higher blood glucose levels after digestion.…”

Section: Discussionmentioning

confidence: 99%

“…of baked potato is shown to be equivalent to 22 g of pure glucose, which is important information, especially for someone with diabetes. The epidemiological work on incident T2D initiated by Salmeron et al 19,20 has now been expanded to 24 studies worldwide, for which meta-analyses reveal a strong dose-response T2D-GL relation, 21 implying with support of interventional studies 13 that diets lower in GL can be preventative of T2D. The GL per standard serving of food item also varies ( Figure 2).…”

Section: Glycaemic Loadmentioning

confidence: 99%

“…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%

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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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Section: Discussionmentioning

confidence: 99%

Section: Glycaemic Loadmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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“…Selama ini untuk pengendalian kadar glukosa darah pasien DM menggunakan pendekatan farmakologi, namun beberapa uji klinik menunjukkan bahwa kontrol diabetes dapat dilakukan dengan diet indeks glikemik rendah dari pada indeks glikemik tinggi (Augustin et al, 2015)Makanan dengan nilai IG tinggi menyebabkan respons glukosa darah dan insulin lebih tinggi dibandingkan dengan makanan yg nilai IG nya rendah. Konsumsi pangan IG tinggi lebih cepat diserap di dalam usus halus dan berpotensi terjadi peningkatan glukosa darah.…”

Section: Metode Penelitianunclassified

Pangan Indeks Glikemik Tinggi Dan Glukosa Darah Pasien Diabetes Mellitus Tipe Ii

Astuti¹,

Maulani²

2017

Endurance

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“…En este sentido, uno de los indicadores que permite clasificar a los alimentos según la calidad de los carbohidratos (CHO) midiendo su velocidad de absorción es el índice glicémico (IG); mientras que la carga glicé-mica (CG) es un término más reciente que relaciona la calidad y la cantidad de CHO por gramos de porción habitual de consumo. Ambos permiten reducir el impacto glucémico postprandial sin la restricción total de los carbohidratos en la dieta (10).…”

Section: Introductionunclassified

Rol De La Stevia Y L-Carnitina Sobre El Impacto Glicémico De Un Suplemento Nutricional en Adultos

et al. 2017

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Rol de la estevia y L-carnitina sobre el impacto glicémico de un suplemento nutricional en adultos Role of the stevia and L-carnitine of a nutritional supplement on glycemic impact in adults ResumenActualmente la industria alimentaria ha generado interés en edulcorantes no nutritivos, por ejemplo la estevia y en componentes especiales como la L-carnitina, utilizados en formulaciones de suplementos nutricionales para el control glicémico específicos para diabéticos. El presente estudio evaluó el efecto de la estevia y la L-carnitina sobre el índice glicémico (IG) y la carga glicémica (CG) de un suplemento nutricional en 19 sujetos sanos (9 hombres y 10 mujeres), quienes completaron aleatoriamente 3 pruebas de consumo, 1 para el suplemento y 1 para cada producto de referencia: solución glucosada (SG) y pan blanco (PB), obteniendo muestras de sangre a los tiempos 0, 15, 30, 45, 60, 90 y 120 min; para medición de glicemias, e insulina basal y postprandial. El área de incremento bajo la curva de glucosa (IAUC) fue menor para el suplemento 11.778,73 que para los productos de referencia (SG) 13.724,06; (PB) 13.153,56 α = p 0,005. El IG = (62) y la CG = (16) resultaron intermedios y más bajos que el del pan blanco IG = (69) y la CG = (18), sin diferencias en la insulina postprandial. Esto demuestra que este suplemento nutricional formulado con estevia y L-carnitina es capaz de prolongar la respuesta glicémica sin aumentar los requerimientos insulínicos en sujetos sanos. Se requieren estudios específicos en diabéticos para validar si el impacto glicémico es menor que el producto patrón. La presencia de otros nutrientes en la fórmula, influyentes en estos indicadores, no permite inferir que los resultados se deban únicamente al tipo de endulzante utilizado y a la L-carnitina. Key words:Supplement. Stevia. L-carnitine. Glycemia. AbstractCurrently the food industry has generated interest in non-nutritive sweeteners, for example Stevia and in special components such as L-carnitine, used in formulations of nutritional supplements for glycemic control specific for diabetics. The present study evaluated the effect of stevia and L-carnitine on the glycemic index (GI) and glycemic load (CG) of a nutritional supplement in 19 healthy subjects (9 men and 10 women), who randomly completed 3 consumption tests, 1 for the supplement and 1 for each reference product: Glucose solution (SG) and white bread (PB), obtaining blood samples at the 0, 15, 30, 45, 60, 90 and 120 min times; for measurement of blood glucose, basal and postprandial insulin. The increase area under the glucose curve (IAUC) was lower for supplement 11,778.73 than for reference products (SG) 13,724.06; (PB) 13,153.56 α = p 0.005. IG = (62) and CG = (16) were intermediate and lower than white bread IG = (69) and CG = (18), with no difference in postprandial insulin. This demonstrates that this nutritional supplement formulated with stevia and L-carnitine is able to prolong the glycemic response without increasing the insulin requirements in healthy subjects. Specific s...

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Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)

Cited by 571 publications

References 189 publications

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

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

Pangan Indeks Glikemik Tinggi Dan Glukosa Darah Pasien Diabetes Mellitus Tipe Ii

Rol De La Stevia Y L-Carnitina Sobre El Impacto Glicémico De Un Suplemento Nutricional en Adultos

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