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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 Dietary and Exercise Interventions on Brain Insulin Action and Brain Function
Published in André Kleinridders, Physiological Consequences of Brain Insulin Action, 2023
Obesity itself shares some of these nutritional risk factors, but primarily results from an imbalance between energy intake and energy expenditure, almost irrespective of the consumed nutrients. However, high GI foods are more likely to be overconsumed as they provide only short-term satiety, as the massive postprandial insulinemia is followed by a reflectory hypoglycemia, which induces hunger and food craving despite recent food intake. Protein-rich meals lack such an effect, as “ad libitum open-buffet” experiments with different dietary compositions demonstrated. Risk genes for obesity rarely show a nutrigenetic association; such effects are – for example – described for TCF7L2, FTO, or DRD2 (33–38).
Pathophysiology of Diabetes
Published in Jahangir Moini, Matthew Adams, Anthony LoGalbo, Complications of Diabetes Mellitus, 2022
Jahangir Moini, Matthew Adams, Anthony LoGalbo
The glycemic index is a value that is assigned to foods, based on the speed in which they cause increases in blood glucose levels. Foods that are low on the glycemic index (GI) scale usually release glucose slowly and steadily, while foods high on the glycemic index release glucose quickly. The lower GI foods aid in weight loss, but those high on the scale aid in energy recovery after exercise, or to prevent hypoglycemia. Therefore, people with diabetes or prediabetes should consume more of the lower GI foods. This is because faster release of glucose from the higher GI foods results in spikes in blood sugar levels. Good glucose control is maintained by the slow and steady release of glucose from the lower GI foods. Table 1.1 summarizes examples of the lower and higher GI foods.
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.
Adherence to Mediterranean dietary pattern is inversely associated with depression, anxiety and psychological distress
Published in Nutritional Neuroscience, 2021
Omid Sadeghi, Ammar Hassanzadeh Keshteli, Hamid Afshar, Ahmad Esmaillzadeh, Peyman Adibi
Although the exact mechanisms are unknown, the protective links of Mediterranean-style diet with psychological disorders might be attributed to its nutrient content. This diet is rich in fibre, MUFA and omega 3 fatty acids, magnesium and vitamins B including vitamins B1, B2, B6, B12 and folate; beneficial effects of these nutrients on mental health have earlier been shown [12,25–27]. In addition, low glycemic index of the whole Mediterranean dietary pattern might also be a reason [24]. Consumption of low dietary glycemic index is associated with decreased risk of insulin resistance [59]. Insulin resistance is in turn associated with neuro-cognitive deficits that happen in patients with mental disorders [60]. Furthermore, consumption of Mediterranean diet has been associated with lower levels of circulating inflammation, which is strongly linked with psychological disorders [61,62].
Effect of Tart Cherry Concentrate on Endurance Exercise Performance: A Meta-analysis
Published in Journal of the American College of Nutrition, 2020
Ruirui Gao, Philip D. Chilibeck
Theoretically, tart cherry concentrate may enhance endurance exercise performance via its low glycemic index, anti-inflammatory and anti-oxidative capacity, and blood flow enhancing effects. Tart cherry juice has a low glycemic index (GI = 45) (6). Low glycemic index foods induce slower and smaller increase in postprandial blood glucose and insulin levels (25). Low glycemic index foods consumed before exercise may improve endurance performance by maintaining carbohydrate availability during exercise (25). The sustained release of glucose into blood after slow digestion of low glycemic index foods provides sustained energy during exercise, which is important in the later stages of prolonged exercise. Also, insulin inhibits fat oxidation and promotes glucose utilization (26–28); therefore, the attenuation of post-prandial insulinemia may facilitate fat oxidation and reduce the depletion of muscle glycogen (29). This altered fuel utilization may contribute to enhanced endurance performance.