The glycemic index: methodology and clinical implications

There is controversy regarding the clinical utility of classifying foods according to their glycemic responses by using the glycemic index (GI). Part of the controversy is due to methodologic variables that can markedly affect the interpretation of glycemic responses and the GI values obtained. Rece...

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Published in	The American journal of clinical nutrition Vol. 54; no. 5; pp. 846 - 854
Main Authors	Wolever, TM, Jenkins, DJ, Jenkins, AL, Josse, RG
Format	Journal Article
Language	English
Published	Bethesda, MD Elsevier Inc 01.11.1991 American Society for Clinical Nutrition
Subjects	ALIMENTOS analysis ANALYTICAL METHODS Biological and medical sciences blood blood glucose Blood Glucose - analysis Blood Specimen Collection Blood Specimen Collection - methods BLOOD SUGAR carbohydrate classification CORPS GRAS DIABETE DIABETES Diabetes Mellitus, Type 1 Diabetes Mellitus, Type 1 - blood Diabetes Mellitus, Type 1 - diet therapy Diabetes Mellitus, Type 2 Diabetes Mellitus, Type 2 - blood Diabetes Mellitus, Type 2 - diet therapy Diabetes. Impaired glucose tolerance DIET diet therapy DIETA dietary fat Dietary Fats Dietary Fats - pharmacology dietary protein Dietary Proteins Dietary Proteins - pharmacology ECHANTILLONNAGE Endocrine pancreas. Apud cells (diseases) Endocrinopathies Fasting FATS Food Food - classification FOOD ANALYSIS FOODS GLICEMIA GLYCAEMIA glycemic index GLYCEMIE GRASAS Humans LITERATURE REVIEWS Management. Various non-drug treatments. Langerhans islet grafts MEALS Medical sciences Methods Models, Biological MUESTREO pharmacology PORTION SIZE PRODUIT ALIMENTAIRE PROTEINAS PROTEINE PROTEINS Reference Standards REGIME ALIMENTAIRE RESPONSES SAMPLING TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS Time Factors glycemic index Diabetes diet carbohydrate Endocrinopathy Human Diet therapy Diet Postprandial Classification Insulin dependent diabetes Carbohydrate Non insulin dependent diabetes Glycemia Food
Online Access	Get full text
ISSN	0002-9165 1938-3207
DOI	10.1093/ajcn/54.5.846

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Abstract	There is controversy regarding the clinical utility of classifying foods according to their glycemic responses by using the glycemic index (GI). Part of the controversy is due to methodologic variables that can markedly affect the interpretation of glycemic responses and the GI values obtained. Recent studies support the clinical utility of the GI. Within limits determined by the expected GI difference and by the day-to-day variation of glycemic responses, the GI predicts the ranking of the glycemic potential of different meals in individual subjects. In long-term trials, low-GI diets result in modest improvements in overall blood glucose control in patients with insulin-dependent and non-insulin-dependent diabetes. Of perhaps greater therapeutic importance is the ability of low-GI diets to reduce insulin secretion and lower blood lipid concentrations in patients with hypertriglyceridemia.
AbstractList	There is controversy regarding the clinical utility of classifying foods according to their glycemic responses by using the glycemic index (GI). Part of the controversy is due to methodologic variables that can markedly affect the interpretation of glycemic responses and the GI values obtained. Recent studies support the clinical utility of the GI. Within limits determined by the expected GI difference and by the day-to-day variation of glycemic responses, the GI predicts the ranking of the glycemic potential of different meals in individual subjects. In long-term trials, low-GI diets result in modest improvements in overall blood glucose control in patients with insulin-dependent and non-insulin-dependent diabetes. Of perhaps greater therapeutic importance is the ability of low-GI diets to reduce insulin secretion and lower blood lipid concentrations in patients with hypertriglyceridemia. There is controversy regarding the clinical utility of classifying foods according to their glycemic responses by using the glycemic index (GI). Part of the controversy is due to methodologic variables that can markedly affect the interpretation of glycemic responses and the GI values obtained. Recent studies support the clinical utility of the GI. Within limits determined by the expected GI difference and by the day-to-day variation of glycemic responses, the GI predicts the ranking of the glycemic potential of different meals in individual subjects. In long-term trials, low-GI diets result in modest improvements in overall blood glucose control in patients with insulin-dependent and non-insulin-dependent diabetes. Of perhaps greater therapeutic importance is the ability of low-GI diets to reduce insulin secretion and lower blood lipid concentrations in patients with hypertriglyceridemia.There is controversy regarding the clinical utility of classifying foods according to their glycemic responses by using the glycemic index (GI). Part of the controversy is due to methodologic variables that can markedly affect the interpretation of glycemic responses and the GI values obtained. Recent studies support the clinical utility of the GI. Within limits determined by the expected GI difference and by the day-to-day variation of glycemic responses, the GI predicts the ranking of the glycemic potential of different meals in individual subjects. In long-term trials, low-GI diets result in modest improvements in overall blood glucose control in patients with insulin-dependent and non-insulin-dependent diabetes. Of perhaps greater therapeutic importance is the ability of low-GI diets to reduce insulin secretion and lower blood lipid concentrations in patients with hypertriglyceridemia.
Author	Josse, RG Jenkins, AL Wolever, TM Jenkins, DJ
Author_xml	– sequence: 1 givenname: TM surname: Wolever fullname: Wolever, TM organization: From the Department of Nutritional Sciences, Faculty of Medicine, and the Clinical Nutrition and Risk Factor Modification Centre, St Michael's Hospital, University of Toronto – sequence: 2 givenname: DJ surname: Jenkins fullname: Jenkins, DJ organization: From the Department of Nutritional Sciences, Faculty of Medicine, and the Clinical Nutrition and Risk Factor Modification Centre, St Michael's Hospital, University of Toronto – sequence: 3 givenname: AL surname: Jenkins fullname: Jenkins, AL organization: From the Department of Nutritional Sciences, Faculty of Medicine, and the Clinical Nutrition and Risk Factor Modification Centre, St Michael's Hospital, University of Toronto – sequence: 4 givenname: RG surname: Josse fullname: Josse, RG organization: From the Department of Nutritional Sciences, Faculty of Medicine, and the Clinical Nutrition and Risk Factor Modification Centre, St Michael's Hospital, University of Toronto
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SubjectTerms	ALIMENTOS analysis ANALYTICAL METHODS Biological and medical sciences blood blood glucose Blood Glucose - analysis Blood Specimen Collection Blood Specimen Collection - methods BLOOD SUGAR carbohydrate classification CORPS GRAS DIABETE DIABETES Diabetes Mellitus, Type 1 Diabetes Mellitus, Type 1 - blood Diabetes Mellitus, Type 1 - diet therapy Diabetes Mellitus, Type 2 Diabetes Mellitus, Type 2 - blood Diabetes Mellitus, Type 2 - diet therapy Diabetes. Impaired glucose tolerance DIET diet therapy DIETA dietary fat Dietary Fats Dietary Fats - pharmacology dietary protein Dietary Proteins Dietary Proteins - pharmacology ECHANTILLONNAGE Endocrine pancreas. Apud cells (diseases) Endocrinopathies Fasting FATS Food Food - classification FOOD ANALYSIS FOODS GLICEMIA GLYCAEMIA glycemic index GLYCEMIE GRASAS Humans LITERATURE REVIEWS Management. Various non-drug treatments. Langerhans islet grafts MEALS Medical sciences Methods Models, Biological MUESTREO pharmacology PORTION SIZE PRODUIT ALIMENTAIRE PROTEINAS PROTEINE PROTEINS Reference Standards REGIME ALIMENTAIRE RESPONSES SAMPLING TECHNIQUE ANALYTIQUE TECNICAS ANALITICAS Time Factors
Title	The glycemic index: methodology and clinical implications
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