Relevant bibliographies by topics / Glycaemic index

Academic literature on the topic 'Glycaemic index'

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Published: 4 June 2021
Last updated: 10 March 2023

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Journal articles on the topic "Glycaemic index"

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Brouns, F., I. Bjorck, K. N. Frayn, A. L. Gibbs, V. Lang, G. Slama, and T. M. S. Wolever. "Glycaemic index methodology." Nutrition Research Reviews 18, no. 1 (June 2005): 145–71. http://dx.doi.org/10.1079/nrr2005100.

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AbstractThe glycaemic index (GI) concept was originally introduced to classify different sources of carbohydrate (CHO)-rich foods, usually having an energy content of >80 % from CHO, to their effect on post-meal glycaemia. It was assumed to apply to foods that primarily deliver available CHO, causing hyperglycaemia. Low-GI foods were classified as being digested and absorbed slowly and high-GI foods as being rapidly digested and absorbed, resulting in different glycaemic responses. Low-GI foods were found to induce benefits on certain risk factors for CVD and diabetes. Accordingly it has been proposed that GI classification of foods and drinks could be useful to help consumers make ‘healthy food choices’ within specific food groups. Classification of foods according to their impact on blood glucose responses requires a standardised way of measuring such responses. The present review discusses the most relevant methodological considerations and highlights specific recommendations regarding number of subjects, sex, subject status, inclusion and exclusion criteria, pre-test conditions, CHO test dose, blood sampling procedures, sampling times, test randomisation and calculation of glycaemic response area under the curve. All together, these technical recommendations will help to implement or reinforce measurement of GI in laboratories and help to ensure quality of results. Since there is current international interest in alternative ways of expressing glycaemic responses to foods, some of these methods are discussed.
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Rizkalla, S. W., F. Bellisle, and G. Slama. "Health benefits of low glycaemic index foods, such as pulses, in diabetic patients and healthy individuals." British Journal of Nutrition 88, S3 (December 2002): 255–62. http://dx.doi.org/10.1079/bjn2002715.

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The present paper covers the health benefits of low glycaemic index foods, such as pulses. Nutritional factors potentially play a crucial role in health and disease. A low-fat, high-carbohydrate diet is often recommended as a part of a healthy life-style. Historical works have shown that carbohydrate foods differ in their ability to affect post-ingestive glycaemia. The glycaemic index concept allows a ranking of carbohydrate-rich foods in terms of their blood glucose raising potential. Pulses are foods with very low glycaemic index values. Numerous studies have documented the health benefits that can be obtained by selecting foods of low glycaemic index. These benefits are of crucial importance in the dietary treatment of diabetes mellitus: glycaemic control is improved as well as several metabolic parameters, such as blood lipids. The results of human studies have been confirmed by animal experiments in the field of diabetes. Diets with low glycaemic index value improve the prevention of coronary heart disease in diabetic and healthy subjects. In obese or overweight individuals, low-glycaemic index meals increase satiety and facilitate the control of food intake. Selecting low glycaemic index foods has also demonstrated benefits for healthy persons in terms of post-prandial glucose and lipid metabolism. Several public health organizations have recently integrated consideration of the glycaemic index in their nutritional recommendations for patients with metabolic diseases and for the general population.
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Arvidsson-Lenner, Ragnhild, Nils-Georg Asp, Mette Axelsen, Susanne Bryngelsson, Eliina Haapa, Anette Järvi, Brita Karlström, et al. "Glycaemic Index." Scandinavian Journal of Nutrition 48, no. 2 (January 2004): 84–94. http://dx.doi.org/10.1080/11026480410033999.

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Emerson, Sam R., Mark D. Haub, Colby S. Teeman, Stephanie P. Kurti, and Sara K. Rosenkranz. "Summation of blood glucose and TAG to characterise the ‘metabolic load index’." British Journal of Nutrition 116, no. 9 (October 24, 2016): 1553–63. http://dx.doi.org/10.1017/s0007114516003585.

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AbstractResearch points to postprandial glucose and TAG measures as preferable assessments of cardiovascular risk as compared with fasting values. Although elevated postprandial glycaemic and lipaemic responses are thought to substantially increase chronic disease risk, postprandial glycaemia and lipaemia have historically only been considered separately. However, carbohydrates and fats can generally ‘compete’ for clearance from the stomach, small intestine, bloodstream and within the peripheral cell. Further, there are previous data demonstrating that the addition of carbohydrate to a high-fat meal blunts the postprandial lipaemic response, and the addition of fat to a high-carbohydrate meal blunts the postprandial glycaemic response. Thus, postprandial glycaemia and lipaemia are interrelated. The purpose of this brief review is 2-fold: first, to review the current evidence implicating postprandial glycaemia and lipaemia in chronic disease risk, and, second, to examine the possible utility of a single postprandial glycaemic and lipaemic summative value, which will be referred to as the metabolic load index. The potential benefits of the metabolic load index extend to the clinician, patient and researcher.
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DU, Huaidong, Daphne L. VAN DER A, and Edith J. M. FESKENS. "Dietary Glycaemic Index." Acta Cardiologica 61, no. 4 (August 1, 2006): 383–97. http://dx.doi.org/10.2143/ac.61.4.2017298.

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OʼReilly, John, Stephen H. S. Wong, and Yajun Chen. "Glycaemic Index, Glycaemic Load and Exercise Performance." Sports Medicine 40, no. 1 (January 2010): 27–39. http://dx.doi.org/10.2165/11319660-000000000-00000.

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Venn, B. J., S. M. Williams, T. Perry, S. Richardson, A. Cannon, and J. I. Mann. "Age-related differences in postprandial glycaemia and glycaemic index." Age and Ageing 40, no. 6 (July 27, 2011): 755–58. http://dx.doi.org/10.1093/ageing/afr096.

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Jones, M. E., J. Louie, A. Barclay, and J. Brand-Miller. "Dietary glycaemic index and glycaemic load among Australians." Journal of Nutrition & Intermediary Metabolism 4 (June 2016): 9. http://dx.doi.org/10.1016/j.jnim.2015.12.180.

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Prasad, Madhrapakkam Pagadala Rajendra, Benhur Dayakar Rao, Kommi Kalpana, Mendu Vishuvardhana Rao, and Jagannath Vishnu Patil. "Glycaemic index and glycaemic load of sorghum products." Journal of the Science of Food and Agriculture 95, no. 8 (September 1, 2014): 1626–30. http://dx.doi.org/10.1002/jsfa.6861.

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Stevenson, Emma J., and Dean M. Allerton. "The role of whey protein in postprandial glycaemic control." Proceedings of the Nutrition Society 77, no. 1 (September 25, 2017): 42–51. http://dx.doi.org/10.1017/s0029665117002002.

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Epidemiological studies demonstrate that poor glycaemic control is an independent risk factor for CVD. Postprandial glycaemia has been demonstrated as a better predictor of glycated Hb, the gold standard of glycaemic control, when compared with fasting blood glucose. There is a need for more refined strategies to tightly control postprandial glycaemia, particularly in those with type 2 diabetes, and nutritional strategies around meal consumption may be effective in enhancing subsequent glycaemic control. Whey protein administration around meal times has been demonstrated to reduce postprandial glycaemia, mediated through various mechanisms including an enhancement of insulin secretion. Whey protein ingestion has also been shown to elicit an incretin effect, enhancing the secretion of glucose-dependent insulinotropic peptide and glucagon-like peptide-1, which may also influence appetite regulation. Acute intervention studies have shown some promising results however many have used large dosages (50–55 g) of whey protein alongside high-glycaemic index test meals, such as instant powdered potato mixed with glucose, which does not reflect realistic dietary strategies. Long-term intervention studies using realistic strategies around timing, format and amount of whey protein in relevant population groups are required.
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Dissertations / Theses on the topic "Glycaemic index"

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Mulholland, H. G. "Dietary glycaemic index, glycaemic load and carbohydrate intake and cancer risk." Thesis, Queen's University Belfast, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.517080.

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Seyoum, Teodros Alfred. "The role of micronutrients on glycaemic response, glycaemic index and energy metabolism." Thesis, Oxford Brookes University, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.495950.

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This study investigated the effects of potassium gluconate (K), calcium carbonate (Ca) and zinc gluconate (Zn) on glycaemic response (GR), energy expenditure (EE) and glycaemic index (GI). At the current time, gastric emptying rate is attributed to GI value alterations - the faster the gastric release compared to the reference food, the higher the blood glucose concentration and therefore the higher the GI of the food. The purpose of this study was to investigate whether faster blood glucose removal from the systemic circulation influences the GR or the GI.
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Haji, Faraji Majid. "Dietary glycaemic index and urinary chromium excretion." Thesis, King's College London (University of London), 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.419894.

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George, Ramlah. "Dietary glycaemic index, glycaemic load and insulin resistance (HOMAIR) of healthy South Asians in Glasgow, UK." Thesis, University of Glasgow, 2015. http://theses.gla.ac.uk/6600/.

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High habitual dietary glycaemic index (GI) and glycaemic load (GL) may relate to elevated insulin resistance and therefore may be more important and relevant in South Asian populations known for high prevalence of insulin resistance. The main objective of this research was to investigate the dietary GI, GL and insulin resistance of a sample of healthy South Asians in Glasgow, UK (a total of 111 healthy individuals: 60 males, 30 South Asians and 30 Europeans; 51 females, 22 South Asians and 29 Europeans). Estimation of dietary GI and GL (from weighed food intake records) considered the GI values of single foods and mixed-meals from relevant publications and from laboratory food/mixed-meal GI measurements (Chapter 3). The GI of key staple South Asian foods alone (chapatti, rice, pilau rice) and as mixed meals with curried chicken was measured using standard methods on 13 healthy subjects. The key staples had medium GI (chapatti, 68; rice, 66 and pilau rice, 60) and glycaemic responses to the mixed-meal of staples with curried chicken were found to be lower than the staples eaten alone. GI of the mixed-meals fell in the low GI category (chapatti with curried chicken, 45 and pilau rice with curried chicken, 41). Weighed food intake records (WFR) (recorded for 3-7 days) and self-administered previously validated food frequency questionnaires (FFQ) (applied to habitual food intakes in the past 6 months) was assessed for agreement through correlation analyses, cross-classification analysis, weighted Kappa statistics and Bland and Altman statistics. The two methods mostly agreed in carbohydrate (CHO) food intakes implying that the WFR reflected habitual intakes (Chapter 4). In consideration of potential confounding effect of physical activity on the relationship between dietary variables and HOMAIR, physical activity level (PAL) and Metabolic equivalent score (METS) of main daily activities of study subjects were derived from self-reported physical activity records (Chapter 5). Mean PAL were similar between South Asian and European males (median PAL of 1.61 and 1.60, respectively) but South Asian females tended to be less physically active than European females (mean PAL of 1.57 and 1.66, respectively). South Asians were less physically active in structured exercise and sports activities, particularly South Asian females and South Asians (males and females combined) with reported family history of diabetes showed inverse relationship between daily energy expenditure and HOMAIR. South Asians were found to be more insulin resistant than Europeans (HOMAIR median (IQR) of 1.06 (0.58) and 0.91 (0.47), p-value= 0.024 respectively in males; mean (SD) of 1.57 (0.80) and 1.16 (0.58), p-value= 0.037, respectively in females) despite similarities in habitual diet including dietary GI and GL. The mean habitual dietary GI of South Asians was within the medium GI category and did not differ significantly from Europeans. South Asian and European males’ dietary GI (mean, SD) was: 56.20, 2.78 and 54.77, 3.53 respectively; p-value=0.086. South Asian and European females also did not differ in their dietary GI (median, IQR) was: 54, 4.25 and 54, 5.00; p-value=0.071). Top three staples ranked from highest to lowest intakes in the South Asian diet were: unleavened breads (chapatti, Naan/Pitta, Paratha), rice, bread (white, wholemeal, brown), and potatoes. After statistically controlling for energy intake, body mass index, age, physical activity level and socio-demographic status, an inverse relationship (Spearman partial correlation analyses) between dietary GI and HOMAIR was observed (r, -0.435; p-value, 0.030) in South Asian males. This may be explained by the observation that the lower the dietary GI, the lower also, the total carbohydrates and fibre intakes and the higher the fat intake. In South Asian females, dietary GI and GL respectively, did not relate to HOMAIR but sugars intake related positively with HOMAIR (r, 0.486; p-value, 0.048). South Asian females, compared to European females, reported higher intakes of dietary fat (38.5% and 34.2% energy from fat, respectively; p-value=0.035). Saturated fatty acid (SFA) intakes did not differ between ethnic groups but SFA intakes were above the recommended level of 10% of total dietary energy for the UK in all groups, the highest being in SA females. In conclusion, Ethnicity (South Asian), having family history of diabetes, the wider diet profile rather than habitual dietary glycaemic index and glycaemic load alone (low GI, low fibre and high fat diets in males for instance; and high fat, high sugar diets in females) as well as low physical activity particularly in structured exercise and sports may contribute to insulin resistance in South Asians. These observations should be confirmed in larger future studies.
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Aston, L. M. "Impact of dietary glycaemic index on metabolic disease risk." Thesis, University of Cambridge, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.596202.

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An initial study determined the GI values of a number of key ‘staple’ carbohydrate-rich foods (chapter 2). This allowed consideration of some of the factors which influence the GI of foods, and also identified low and high FI versions of these staple foods for use in a controlled dietary intervention study. This intervention study investigated the effects of ad libitum low and high GI diets in overweight, hyperinsulinaemic female subjects (chapter 4). It also explored some of the potential mechanism for any effects on metabolic disease risk. The study employed a novel method for the assessment of insulin sensitivity, and the acceptability and suitability of this for use in intervention studies was examined (chapter 3). Data from the cohort of subjects reported here indicate beneficial effects of a reduction in dietary GI by 8 units on insulin sensitivity and secretion. An improvement was also seen in circulating IL-6 levels, as a marker of inflammatory status, and it is possible that this could, at least in part, have mediated the effect on insulin sensitivity. There was no improvement in a range of other markers of cardiovascular disease risk, no effects on appetite or energy intake, either in the short or long-term, and no effects on body weight. Neither was any difference seen in 24-hour glucose profiles between the diets. This calls into question these putative mechanisms for beneficial effects of low GI diets. In conclusion, the work described here is largely consistent with the wider literature in suggesting a beneficial effect of low GI diets on metabolic disease risk, although effects appear to be subtle, which may explain the inconsistencies in the literature. Longer, better-controlled studies with precise outcome measures are still needed.
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Gibson, Nicolette. "Development of a rapid assessment method for the glycaemic index." Diss., University of Pretoria, 2010. http://hdl.handle.net/2263/25797.

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The glycaemic index (GI) is a measurement used to classify foods according to their potential for raising blood glucose levels. The GI of a foodstuff is generally measured by determining the increment in blood glucose concentration after the consumption of a test meal over a set period of time and comparing it with an isoglucosidic control meal (normally white bread or glucose) and expressed as a percentage within a group of individuals (in vivo). Rapid analysis methods (in vitro) are being developed and evaluated worldwide, and in many cases the values obtained have correlated well with the GI values determined by in vivo methods. The criticism against rapid analysis methods is that the methods do not provide numerical GI values. Proposed labelling legislation in South Africa recommends that suppliers should only indicate if the product has a high, intermediate or low GI. The purpose of this study was to investigate existing rapid assessment methods for the prediction of GI, and develop such a method for South Africa to be used by food producers as a screening tool during product development in line with the newly proposed national labelling requirements. The preliminary studies on the developed rapid assessment method indicated good repeatability (CV 0.78%), reproducibility and precision (CV 3.5%). Further comparative trials indicated that the in vitro method accurately predicts the GI category of Almera potatoes (Solanum Tuberosum L. cultivar Almera) and Gero fat free litchi and raspberry flavoured yoghurt, in line with results found from in vivo analysis. Significant inter-laboratory variability of in vivo analysis of GI values obtained for the Almera potato cultivar was found, and the need for future alignment of methodology and sample preparation is recommended./p>
Dissertation (MSc)--University of Pretoria, 2011.
Food Science
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Al, Hamli Sarah. "Prediction of the glycaemic index of simple and composite dishes." Thesis, University of Leeds, 2013. http://etheses.whiterose.ac.uk/6392/.

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Dietary carbohydrates play a crucial role in human nutrition. They are considered one of the major sources of energy and provide between 55-75 % energy of the human diet (FAO/WHO, 1998). In 1980, the glycaemic index (GI) concept was developed as a tool to compare foods for their ability to provide glucose to the blood circulation after ingestion and absorption in individuals. Epidemiological studies have shown a relationship between GI and non-communicable diseases such as type 2 diabetes using published GI values (Barclay et al., 2008b). However, measuring GI in vivo for every food used in the epidemiological field, for example, is time-consuming, expensive and requires the participation of human volunteers (Jenkins, 2007). The aim of the study is to develop methodology to estimate GI from the macronutrient composition of mixed foods, and the hypothesis is that GI can be predicted from composition data without the need for human volunteers. Available carbohydrate (av.CHO) analysis of 16 foods from the cereal and legume groups were undertaken and values were used to generate the prediction models. The relationship between GI and macronutrient composition was investigated in the 16 foods using multiple regression analysis methods. The results indicate that starch and fat are the only macronutrients that correlate significantly with published GI values. Three foods were used to validate the prediction models using in vitro and in vivo measurements and these correlated significantly with the statistically predicted GI values. In conclusion, statistically predicted GI might be a useful approach to eliminate the need for human subject or blood analysis to measure GI in multi-component foods.
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Robertson, C. E. "The role of carbohydrate and the glycaemic index concept in cardiovascular risk." Thesis, Queen's University Belfast, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391106.

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Oladele, Ebun-Oluwa Peace. "Resistant starch in plantain (Musa AAB) and implications for the glycaemic index." Thesis, University of Leeds, 2013. http://etheses.whiterose.ac.uk/5239/.

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Consumption of foods rich in resistant starch and slowly digestible starches has been associated with lower postprandial glycaemic responses. The need to identify and quantify resistant starch in potential resistant starch sources and optimise processing conditions to maximise their benefit is vital in the quest for more healthy diets required for the control and management of diabetes and related conditions. Significant quantities of three types of resistant starch were identified in plantains: these are physically entrapped starch (RS1), native resistant starch (RS2) and retrograded starch (RS3). However, the relative quantities of each type vary with the conditions/state of processing/storage conditions applied to the food before consumption. The high correlation (r2 = 0.8) obtained between increased total resistant starch content of plantain products and reduced glycaemic index suggests that factors which promote the formation of enzyme resistant starch in plantain can also influence the glycaemic response to the available carbohydrates. Apart from native resistant starch which has been commonly reported for the Musa ssp, our data suggest that some alcohol extractable components of plantain may act as enzyme inhibitors. The presence of these components resulted in an increase in the value of RS2 in flours when compared to the starch isolates. It may be necessary therefore to distinguish between resistant starch type 2 (RS2), which is due to the inherent nature of starch and resistant starch produced from the interference from other food components such as enzyme inhibitors. This type of resistant starch may not be present in all foods and its properties need to be further investigated.
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DI, CAIRANO MARIA. "Formulation of gluten free biscuits with underexploited flours: focus on glycaemic index." Doctoral thesis, Università degli studi della Basilicata, 2021. http://hdl.handle.net/11563/149623.

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In recent years, many progresses have been made in the production of gluten free baked goods. In the past, the main and only goal of gluten free producers was to ensure the safety of consumption to celiac consumers without any attention to nutritional and sensory quality. Albeit to date, more attention is paid to them, the quality of gluten free products is in the spotlight. Efforts from research and industries are required to offer gluten free products with improved nutritional and sensory properties. It has indeed been seen that gluten free diet often presents nutritional deficiencies and high intake of some nutrients; in addition, the products often have impaired sensory properties compared to their gluten containing counterparts. Currently glycaemic index of food products is a topic of rising interest in food technology and nutrition science. It has been reported that a high glycaemic diet increases metabolic risk factors. This topic is awfully relevant also for consumers constrained to follow a gluten free diet. Food specifically formulated for celiacs generally have a higher glycaemic index, due to their richness in rapidly digestible starch. In addition, an association between celiac disease and type I diabetes has been recognised. Hence, it is important for celiacs to maintain the glycaemic control whilst following a gluten free diet. Biscuits represent one of the favourite carbohydrate source for celiacs. Flour, sugar and fat are the main ingredients constituting biscuits. Rice and maize flour and their starches are widely employed in gluten free biscuits. Hence, due to their starch rich composition and the presence of sugars, gluten free biscuits are generally medium or high glycaemic index foods. The employ of flours with a higher amount of slowly digestible starch, resistant starch, phenolic compounds together with sugar replacers and fibres could contribute to the reduction of the glycaemic index of gluten free biscuits. Taking into consideration the production activities carried out by the industrial partner, biscuit factory Di Leo Pietro spa, and the aforementioned premises, the general objective of the following doctoral thesis is the development of low glycemic index gluten free biscuits through the employ of flours that are little exploited in commercial biscuits.
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Books on the topic "Glycaemic index"

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The glycaemic index: A physiological classification of dietary carbohydrate. Wallingford, Oxfordshire, UK: CABI Pub., 2006.

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Wolever, T. M. S., ed. The Glycaemic Index: a physiological classification of dietary carbohydrate. Wallingford: CABI, 2006. http://dx.doi.org/10.1079/9781845930516.0000.

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Easy GI diet: Use the glycaemic index to lose weight and gain energy. London: Hamlyn, 2008.

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Gallop, Rick. The GI Guide: Understanding the glycaemic index, healthy eating, lifestyle & shopping. London: Virgin Books, 2005.

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Kaye, Foster-Powell, ed. The low GI shopper's guide to Gi values: The glycaemic index solution for optimum health. London: Hodder Mobius, 2006.

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The GI diet plan: Use the glycaemic index to lose weight and gain energy. London: Bounty Books, 2005.

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Sawyer, Lynn. Low vs high glycaemic index bedtime snacks for patients with type 1 diabetes, which should we be encouraging?: A randomised controlled cross-over trial. Roehampton: University of Surrey Roehampton, 2004.

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The G.I. Factor: The Glycaemic Index Solution. Hodder & Stoughton General Division, 1998.

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Glycaemic Index: A Physiological Classification of Dietary Carbohydrate. CABI, 2010.

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Denby, Nigel, Tina Michelucci, and Deborah Pyner. 7-Day GL Diet: Glycaemic Loading for Easy Weight Loss. HarperCollins Publishers Limited, 2010.

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Book chapters on the topic "Glycaemic index"

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Henry, C. Jeya, and P. Sangeetha Thondre. "Glycaemic index and glycaemic load in diabetes." In Advanced Nutrition and Dietetics in Diabetes, 41–49. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781119121725.ch6.

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Pfeifer, Heidi H. "The Low Glycaemic Index Treatment." In Dietary Treatment of Epilepsy: Practical Implementation of Ketogenic Therapy, 100–108. West Sussex, UK: John Wiley & Sons, Ltd,., 2013. http://dx.doi.org/10.1002/9781118702772.ch11.

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Usman, Muhammad, Prasanna J. Patil, Devashree N. Patil, Arshad Mehmood, Haroon Shah, Syeda Mahvish Zahra, Zeshan Ali, and Sehrish Nasreen. "Low Glycaemic Index Cereal Grain Functional Foods." In Functional Cereals and Cereal Foods, 335–77. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-05611-6_12.

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Hossain, Firoz, Sujay Rakshit, Bhupender Kumar, John J. Amalraj, Vignesh Muthusamy, Bhukya Prakash, Rajkumar U. Zunjare, et al. "Molecular breeding for increasing nutrition quality in maize: recent progress." In Molecular breeding in wheat, maize and sorghum: strategies for improving abiotic stress tolerance and yield, 360–79. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789245431.0021.

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Abstract This chapter presents the status of molecular breeding, especially marker-assisted backcross breeding (MABB), followed in each of the nutritional traits of maize. It focuses on breeding and improvement of protein quality, lysine and tryptophan, provitamin A, vitamin E, phytate, glycaemic index, amylose, and biofortification of maize for human and animal use.
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Shyam, Sangeetha, and Amutha Ramadas. "Treatments with Low Glycaemic Index Diets in Gestational Diabetes." In Nutrition and Diet in Maternal Diabetes, 237–51. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56440-1_19.

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Calderón de la Barca, A. M., A. R. Islas-Rubio, N. G. Heredia, and F. Cabrera-Chávez. "Enzymatic Modification of Proteins and Starches for Gluten-Free and Low-Glycaemic-Index Foods for Special Dietary Uses." In Advances in Food Biotechnology, 133–44. Chichester, UK: John Wiley & Sons Ltd, 2015. http://dx.doi.org/10.1002/9781118864463.ch08.

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Frost, G. "GLUCOSE | Glucose Tolerance and the Glycemic (Glycaemic) Index." In Encyclopedia of Food Sciences and Nutrition, 2916–22. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00560-5.

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Blanche, Etoundi Omgba Cunégonde, Mbock Émilie Danielle, Djopnang Djimbie Justin, Moussambe Abanga Agathe, and Ngom Ngom Trésor. "Evaluating the Glycaemic Index and Macronutrients Content of Three Traditional Cameroonian Meals." In Current Research in Agricultural and Food Science Vol. 4, 68–76. Book Publisher International (a part of SCIENCEDOMAIN International), 2021. http://dx.doi.org/10.9734/bpi/crafs/v4/6188d.

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Lim, Siew, Aya Mousa, Soulmaz Shorakae, and Lisa Moran. "Exogenous Factors and Female Reproductive Health." In Oxford Textbook of Endocrinology and Diabetes 3e, edited by John A. H. Wass, Wiebke Arlt, and Robert K. Semple, 1401–9. Oxford University Press, 2021. http://dx.doi.org/10.1093/med/9780198870197.003.0168.

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Undernutrition adversely affects fertility. A low body weight is associated with delayed conception. When conception does occur, undernutrition could also adversely affect pregnancy outcomes. Low prepregnancy BMI (<18.5 kg/m2) is associated with increased risk of early miscarriage, preterm labour, anaemia, insufficient weight gain, and impaired intrauterine fetal growth. On the other hand, overweight and obesity are associated with increased risk of gestational diabetes, pre-eclampsia, and other complications during pregnancy and delivery. Weight loss through energy restriction, with or without exercise, improves reproductive function in overweight or obese women. Aside from body weight and energy status, maternal macronutrient, and micronutrient intakes before and during pregnancy would also influence pregnancy outcomes. Studies in mostly nutritionally at-risk women reported that balanced energy/protein supplementation (<25% energy from protein) is associated with higher birth weights but high protein supplementation (> 25% energy from protein) may increase the risk of small-for-gestational-age (SGA) infants. Reducing glycaemic index or glycaemic load of maternal diet may reduce the risk of large-for-gestational-age (LGA) births or gestational diabetes. In terms of micronutrients, current evidence supports folic acid supplementation (at least 400 µg/day) to reduce the risk of fetal abnormalities, iodine supplementation for women at risk of iodine deficiency to prevent complications in fetal physical and mental development, and iron supplementation to reduce the risk of maternal anaemia where required.
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"Research methodologies in the evaluation of intestinal glucose absorption and the concept of glycaemic index." In Part 1, 205–18. De Gruyter, 1994. http://dx.doi.org/10.1515/9783110878080-017.

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Conference papers on the topic "Glycaemic index"

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"Effect of microwave-vacuum drying of germinated lentils on antioxidant activity and potential glycaemic index." In 2015 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2015. http://dx.doi.org/10.13031/aim.20152179900.

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Li, Jingyuan, and Ognjen Arandjelovic. "Glycaemic index prediction: A pilot study of data linkage challenges and the application of machine learning." In 2017 IEEE EMBS International Conference on Biomedical & Health Informatics (BHI). IEEE, 2017. http://dx.doi.org/10.1109/bhi.2017.7897279.

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Inskip, H., H. Okubo, S. Crozier, C. Cooper, K. Godfrey, S. Robinson, and J. Baird. "OP42 Glycaemic load and index in pregnancy are associated with postnatal, but not pre-pregnancy, depressive symptoms; longitudinal data from the southampton women’s survey." In Society for Social Medicine, 61st Annual Scientific Meeting, University of Manchester, 5–8 September 2017. BMJ Publishing Group Ltd, 2017. http://dx.doi.org/10.1136/jech-2017-ssmabstracts.42.

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Lim, J. J., P. Malipeddi, Y. Y. E. Lim, J. Y. Ng, W. Y. Teo, A. Q. Y. Wong, Y. R. Wong, et al. "Association between Diet Quality and Frequency based on Dietary Fats and Glycaemic Index Scores with the presentation of Asthma in Young Chinese Adults in Singapore and Malaysia." In ERS International Congress 2022 abstracts. European Respiratory Society, 2022. http://dx.doi.org/10.1183/13993003.congress-2022.2456.

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