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Weight Concerns
Published in Carolyn Torkelson, Catherine Marienau, Beyond Menopause, 2023
Carolyn Torkelson, Catherine Marienau
One limitation of the glycemic index is that it doesn’t reflect how much of a food you eat. To address this problem, the concept of glycemic load was developed. Glycemic load indicates the change in blood glucose levels when you eat a typical serving of the food. A low glycemic load is 1–10, medium is 11–19, and high is 20 and up. A few examples: a large carrot has a glycemic load of 2, a medium apple of 6, a large banana of 14, and a small box of raisins scores 20.
Macronutrientst, Micronutrients, and Metabolism
Published in Emily Crews Splane, Neil E. Rowland, Anaya Mitra, Psychology of Eating, 2019
Emily Crews Splane, Neil E. Rowland, Anaya Mitra
The size of the spike (more technically, the integrated area under the curve of blood glucose vs time) in blood sugar per standard or unit weight of a food eaten is known as its glycemic index (Figure 2.4). By convention, the glycemic index of pure glucose is set at 100. High-carbohydrate foods such as rice or potatoes have glycemic indices of 70 or more, while beans and fruits are typically 55 or lower (Foster-Powell, Holt & Brand-Miller, 2002), meaning that the spike in blood glucose is substantially smaller. Foods with a high glycemic index exacerbate diabetes, so patients with this metabolic disease are often advised to eat foods with a relatively low glycemic index. The glycemic load of a food takes into account the actual weight of carbohydrate per serving and may be a more practical number to track in relation to a particular dietary regimen (Figure 2.4).
Impact of Lifestyle Medicine on Dysglycemia-Based Chronic Disease
Published in James M. Rippe, Lifestyle Medicine, 2019
A. Michael, Jeffrey I. Mechanick
The total amount of carbohydrate consumed during a meal may be considered the glycemic load.21 In individuals with insulin resistance, the consumption of high glycemic load meals produces hyperglycemia, increased oxidative free radicals, and increased production of advanced glycosylated end products. Reduction of carbohydrate intake represents the cornerstone of dietary intervention that mitigates the detrimental effects of DBCD.
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).
Food and beverages promoting elderly health: six food-based dietary guidelines to plan good mixed meals for elderly South Africans
Published in South African Journal of Clinical Nutrition, 2021
Sanjoy Saha, Upasana Mukherjee, Makenzie Miller, Li-Ling Peng, Carin Napier, Heleen Grobbelaar, Wilna Oldewage-Theron
Most legumes have a low glycaemic index, and the consumption of legumes reduces food glycaemic load and thereby aids in maintaining normoglycaemia, and benefits in both the prevention and treatment of diabetes mellitus. Clinical studies have shown that legume consumption as part of the daily diet, or as a meal, improves glycaemic control, and long-term biomarkers of diabetes risk, for example haemoglobin A1c (HbA1c), are also lowered.89,90 Soluble fibres and slow-release carbohydrates in legumes have been shown to lower insulin resistance in both healthy and insulin-resistant individuals in several studies in a number of countries.91 Subjects with a higher consumption of chickpeas, lentils and legumes have been shown to have a lower post-prandial blood glucose response compared with subjects with a lower legume consumption.89,91 In addition, the fibre and magnesium content in the legumes also has a beneficial effect on inflammatory response and in addition improves glucose tolerance.75
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).