Pathophysiology of Diabetes
Jahangir Moini, Matthew Adams, Anthony LoGalbo in Complications of Diabetes Mellitus, 2022
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.
Obesity Is a Major Health Problem: Causes and Natural History
Susan L. McElroy, David B. Allison, George A. Bray in Obesity and Mental Disorders, 2006
A second relationship between obesity and carbohydrate intake may be through the glycemic index. The glycemic index is a way of describing the ease with which starches are digested in the intestine with the release of glucose, which can be readily absorbed. A high glycemic index food is one that is readily digested and produces a large and rapid rise in plasma glucose. A low glycemic index food, on the other hand, is more slowly digested and associated with a slower and lower rise in glucose. Comparative studies show that feeding high glycemic index food suppresses food intake less than low glycemic index foods. The low glycemic index foods are the fruits and vegetables that tend to have fiber. Potatoes, white rice, and white bread are high glycemic index foods. Legumes and whole wheat are low glycemic index foods.
Macronutrientst, Micronutrients, and Metabolism
Emily Crews Splane, Neil E. Rowland, Anaya Mitra in Psychology of Eating, 2019
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).
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).
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).
Related Knowledge Centers
- Glycemic Index
- Glycemic Load
- Resistant Starch
- Blood Sugar Level