2022
DOI: 10.3389/fnut.2022.896333
|View full text |Cite
|
Sign up to set email alerts
|

Perspective: The Glycemic Index Falls Short as a Carbohydrate Food Quality Indicator to Improve Diet Quality

Abstract: This perspective examines the utility of the glycemic index (GI) as a carbohydrate quality indicator to improve Dietary Guidelines for Americans (DGA) adherence and diet quality. Achieving affordable, high-quality dietary patterns can address multiple nutrition and health priorities. Carbohydrate-containing foods make important energy, macronutrient, micronutrient, phytochemical, and bioactive contributions to dietary patterns, thus improving carbohydrate food quality may improve diet quality. Following DGA gu… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2

Citation Types

0
2
0

Year Published

2023
2023
2024
2024

Publication Types

Select...
5
1

Relationship

0
6

Authors

Journals

citations
Cited by 7 publications
(2 citation statements)
references
References 63 publications
0
2
0
Order By: Relevance
“…However, one-dimension indicators may not fully grasp the complex and multiple effects of carbohydrate quality on health [24]. A more comprehensive approach, which combines different aspects of carbohydrate quality, might be more suitable for assessing this relationship.…”
Section: Introductionmentioning
confidence: 99%
“…However, one-dimension indicators may not fully grasp the complex and multiple effects of carbohydrate quality on health [24]. A more comprehensive approach, which combines different aspects of carbohydrate quality, might be more suitable for assessing this relationship.…”
Section: Introductionmentioning
confidence: 99%
“…The technologies of frozen dessert products allow adding additives that play the role of functional and technological components to their composition. This makes it possible to expand the range of targeted products for various types of food, taking into account age, individual needs, national and social requests [1].…”
Section: Introductionmentioning
confidence: 99%