Use of the glycemic index in nutrition education

Abstract

A B S T R A C TRecently, the lack of studies providing practical guidance for the use of the glycemic index has been indicated as the cause of its little use in nutrition education. The aim of this study is to give instructions on the use of the glycemic index as a tool to be used in nutrition education to estimulate the consumption of low glycemic index foods. Studies published over the past 12 years, in addition to classic studies on this topic, found in the databases MedLine, ScienceDirect, SciELO and Lilacs exploring the importance of the glycemic index and the factors that affect the glycemic index were selected for this article. The preparation of lists grouping foods according to their glycemic index should be based on information found in tables and specific web sites. This is an interesting strategy that must be very carefully conducted, considering the eating habits of the assisted people. To reduce the postprandial blood glucose response, high glycemic index foods should be consumed in association with the following foods: high protein and low fat foods, good quality oils and unprocessed foods with high fiber content. Caffeine should also be avoided. The glycemic index should be considered as an additional carbohydrate-selection tool, which should be part of a nutritionally balanced diet capable of promoting and/or maintaining body weight and health.Indexing terms: Chronic disease. Food and nutrition education. Blood glucose. Glycemic index. R E S U M O

Glycaemic Index and Load Values Tested in Normoglycemic Adults for Five Staple Foodstuffs: Pounded Yam, Pounded Cassava-Plantain, Placali, Attieke and Maize Meal Stiff Porridge

“…Starch granules take up water and swell, which irreversibly disrupts the crystalline structure of the starch, making it able to be readily hydrolysed by amylase. These gelatinized starch molecules are more easily digested because of particle disintegration [ 32 , 33 ]. With respect to attieke, its relatively low GI could be due to the mechanical squeeze (in order to remove as much as water possible), granulation and sun-drying process.…”

Evaluation of Nutritional Effects and Digestive Balance of Three Cassava-Dishes Commonly Consumed in Côte d'IVOIRE at Wistar Rats

“…Under action of high temperature (during cooking) and high water content, the physical and granular structure of the starch is modified. These two factors irreversibly disrupt the crystalline structure of starch, making it readily hydrolyzable by amylases (Kouassi et al, 2009;Cândido et al, 2013).…”

Therapeutic aspects of dietary fibre and glycemic index: a brief review

“…The relationship between the test food/incremental meal's area under the Blood Glucose Response Curve (IAUC) and the reference food's IAUC determines GI (glucose). After consuming a portion of the test or reference food, which typically contains 25 or 50 g of accessible carbohydrate, blood glucose levels are measured [27]. GI: Carbohydrate (g) = Total carbohydrate (g) -Dietary fibers (g) Relative GI of food = available CHO (g) X GI of the food/available CHO of the meal (g).…”

“…Both the quantity and quality (i.e. nature or source) of carbohydrate influence the glycaemic response, the higher the GL, the bigger the predicted rise in blood glucose [26][27][28][29][30]. Hence, high fibre and low glycemic index carbohydrate intake is the key to human health and wellbeing [31,32].…”