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Weight Concerns
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
The glycemic index of a food indicates how much that food increases blood glucose levels. A low glycemic index is 1–55, medium is 56–69, and high is 70 and up. Lower values are a guide to helping you make healthier food choices. For example, the glycemic index of an English muffin made with white flour is 77, whereas that of a whole-wheat English muffin is 45. In general, foods with a low glycemic index are digested and absorbed relatively slowly, and those with high values are absorbed quickly.
Impact of Lifestyle on Cardiometabolic Syndrome and Type 2 Diabetes
Published in Gia Merlo, Kathy Berra, Lifestyle Nursing, 2023
Cindy Lamendola, Jane Nelson Worel
A reduction in overall carbohydrate intake has the most impact on hyperglycemia in those with diabetes (Evert et al., 2019). A low or very low carbohydrate diet may be recommended for those not meeting glycemic targets or who wish to reduce their glucose lowering medications. Low carbohydrate diets do provide challenges in terms of sustainability and medical safety and are best done under the supervision of a health care team who can provide close monitoring. The DPP dietary intervention included a reduction in fat and calorie consumption to promote and maintain a weight loss goal of 7% of their body weight (CDC, 2021).
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The glycemic index is a value attributed to food that measures the food’s effect on the variation of blood glucose level. Values range from 1 (the slowest increase) to 100 (the fastest increase, equivalent to pure glucose) (1, 6, 14).
Dietary Carbohydrate Intake Glycemic Index and Glycemic Load and the Risk of Prostate Cancer among Iranian Men: A Case-Control Study
Published in Nutrition and Cancer, 2022
Zeinab Alboghobeish, Farinaz Hosseini Balam, Faezeh Askari, Bahram Rashidkhani
Recognized risk factors for PC consist of age, race/ethnicity, and family history (4). In addition, several factors, such as obesity, metabolic syndrome (5), alcohol consumption (4), and dietary factors including refined carbohydrates, processed meat, milk and dairy products, and some micronutrients may have a role in the pathology of PC (6, 7). Glycemic index (GI) as an indicator of carbohydrate quality, measures postprandial glycemic compared to standard carbohydrates (glucose with a glycemic index of 100) (8, 9). The glycemic load includes the amount of carbohydrates intake and the GI, thus reflecting both the quantity and quality of carbohydrates (8, 9). Postprandial blood glucose, which is directly related to the quantity and quality of carbohydrate intake, leads to increased insulin secretion (10). High insulin concentration has been found to suppress apoptosis and stimulate cell growth and subsequently exert prostate cancer-inducing effects (11, 12). Moreover, insulin may lead to tumor progression by affecting insulin-like growth factor (IGF), synthesis of sex hormone-binding globulin (SHBG), and circulating estrogen levels (13–15).
Ketogenic diet: overview, types, and possible anti-seizure mechanisms
Published in Nutritional Neuroscience, 2021
Mohammad Barzegar, Mohammadreza Afghan, Vahid Tarmahi, Meysam Behtari, Soroor Rahimi Khamaneh, Sina Raeisi
The LGIT, introduced in 2005, as another effective alternative dietary approach for DRE management [30]. In this dietary treatment, the extreme carbohydrate restriction of the other KDs is liberalized. The high carbohydrate-containing foods such as rice, bread potatoes, watermelon, and bagels are restricted to the low glycemic index foods which produce relatively small changes in blood glucose. A measure of a food’s tendency to cause a glucose elevation in serum is considered as the glycemic index [13,31]. The glycemic index of a specific food can be evaluated by calculating the incremental area the blood glucose response curve after administering the specified amount of that food in comparison to a same amount of the reference glucose [13]. The glycemic index of reference glucose is considered as 100 therefore, a particular food with a 50 glycemic index produces 50% of the area under the curve [31]. The diets with glycemic index less than 50 (such as meat, dairy, and some fruits and whole grain breads as well) are allowed in LGIT. This dietary treatment has nearly similar efficacy compared to the classic KD, however it is more palatable and easy to implementation [13]. The efficacy of LGIT is comparable with classic KD. Muzykewicz et al. evaluated the efficacy of LGIT in 76 DRE patients. A greater than 50% reduction in seizure frequency was recognized in 42%, 50%, 54%, 64%, and 66% of the patients after 1, 3, 6, 9, and 12 months, respectively.
Carbohydrate Intake, Glycemic Index, and Glycemic Load and the Risk of Breast Cancer among Iranian Women
Published in Nutrition and Cancer, 2021
Zeinab Alboghobeish, Azita Hekmatdoost, Saba Jalali, Maryam Ahmadi, Bahram Rashidkhani
Various factors including genetic and environmental conditions (5) especially nutritional factors such as alcohol consumption, high carbohydrate intake, diet rich in simple sugars and low intake of fruits and vegetables are involved in the pathology of BC (6–9). High intake of carbohydrate increases insulin levels and subsequently stimulates cell proliferation and inhibition of apoptosis in normal and breast cancer cells by stimulating insulin receptors in the breast tissue or indirectly by increasing IGF-I (10–12). Physiological responses to the carbohydrate content of the foods are measured by glycemic index (GI) and glycemic load (GL)(13). GI shows the blood glucose response 2 h, after consuming 50 grams of available carbohydrates from a foodstuff compared to the equivalent of a standard food such as glucose or white bread(14). GL calculated by GI food items and carbohydrates consumed in one serving(15). Thus, GI shows the average quality of carbohydrate consumption while GL diet represents the average quantity and quality of dietary carbohydrates(16).