Relevant bibliographies by topics / Glycemic index

Academic literature on the topic 'Glycemic index'

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Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Glycemic index"

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Yari, Zahra, Vahideh Behrouz, Hamid Zand, and Katayoun Pourvali. "New Insight into Diabetes Management: From Glycemic Index to Dietary Insulin Index." Current Diabetes Reviews 16, no. 4 (April 28, 2020): 293–300. http://dx.doi.org/10.2174/1573399815666190614122626.

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Background: Despite efforts to control hyperglycemia, diabetes management is still challenging. This may be due to focusing on reducing hyperglycemia and neglecting the importance of hyperinsulinemia; while insulin resistance and resultant hyperinsulinemia preceded diabetes onset and may contribute to disease pathogenesis. Objective: The present narrative review attempts to provide a new insight into the management of diabetes by exploring different aspects of glycemic index and dietary insulin index. Results: The current data available on this topic is limited and heterogeneous. Conventional diet therapy for diabetes management is based on reducing postprandial glycemia through carbohydrate counting, choosing foods with low-glycemic index and low-glycemic load. Since these indicators are only reliant on the carbohydrate content of foods and do not consider the effects of protein and fat on the stimulation of insulin secretion, they cannot provide a comprehensive approach to determine the insulin requirements. Conclusion: Selecting foods based on carbohydrate counting, glycemic index or glycemic load are common guides to control glycemia in diabetic patients, but neglect the insulin response, thus leading to failure in diabetes management. Therefore, paying attention to insulinemic response along with glycemic response seems to be more effective in managing diabetes.
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Dickinson, Scott, and Jennie Brand-Miller. "Glycemic index, postprandial glycemia and cardiovascular disease." Current Opinion in Lipidology 16, no. 1 (February 2005): 69–75. http://dx.doi.org/10.1097/00041433-200502000-00012.

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Wong, Stephen H., and John O'Reilly. "GLYCEMIC INDEX AND GLYCEMIC LOAD." ACSM's Health & Fitness Journal 14, no. 6 (November 2010): 18–23. http://dx.doi.org/10.1249/fit.0b013e3181f87400.

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Rizkalla, Salwa W. "Glycemic index." Current Opinion in Clinical Nutrition and Metabolic Care 17, no. 4 (July 2014): 373–78. http://dx.doi.org/10.1097/mco.0000000000000070.

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Reimers, Kristin J. "Glycemic Index." Strength and Conditioning Journal 23, no. 5 (October 2001): 69. http://dx.doi.org/10.1519/00126548-200110000-00019.

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Jones, Julie Miller. "Glycemic Index." Nutrition Today 47, no. 5 (2012): 207–13. http://dx.doi.org/10.1097/nt.0b013e31826c4fc4.

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Wolever, Thomas M. S. "Glycemic Index." Nutrition Today 47, no. 5 (2012): 214–21. http://dx.doi.org/10.1097/nt.0b013e31826de5ec.

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Jones, Julie M. "Glycemic Index." Nutrition Today 48, no. 2 (2013): 61–67. http://dx.doi.org/10.1097/nt.0b013e31827d841b.

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Jones, Julie M. "Glycemic Index." Nutrition Today 48, no. 1 (2013): 7–16. http://dx.doi.org/10.1097/nt.0b013e31827d8515.

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Jones, Julie M. "Glycemic Index." Nutrition Today 48, no. 3 (2013): 101–7. http://dx.doi.org/10.1097/nt.0b013e31827d8571.

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Dissertations / Theses on the topic "Glycemic index"

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Jackson, Adam C. "Glycemic Response to Fast and Slow Digestible Carbohydrate in High and Low Aerobic Fitness Men." Ohio University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1194542916.

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Vogel, Etresia. "The effect of the glycemic index on endurance performance." Pretoria : [S.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-01032007-130823/.

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Juanola, Falgarona Martí. "Glycemic index in the management of Obesity and Metabolic syndrome." Doctoral thesis, Universitat Rovira i Virgili, 2014. http://hdl.handle.net/10803/319948.

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La obesitat y la síndrome metabòlica (SMet) són una de les principals causes de mortalitat arreu del món. L’índex glucémic (IG) i la càrrega glucémica (CG) han estat associades a un augment del risc de desenvolupar obesitat, diabetis tipus 2, SMet i malalties cardiovasculars. Actualment la evidència científica suggereix possibles beneficis de l’IG/CG per a la prevenció i tractament de la obesitat i la SMet. El nostre objectiu va ser analitzar la associació entre IG/CG de la dieta i el risc de desenvolupar SMet i els seus components, a més a més de analitzar la relació entre l’IG/CG i marcadors d’inflamació perifèrics. Per altra banda, vam analitzar la efectivitat d’una dieta de alt IG/CG contra una dieta baixa amb IG/CG i una dieta baixa en greix sobre la pèrdua de pes i la millora del perfil metabòlic, a través de la modulació d’uns mecanismes relacionats amb la sacietat, la inflamació i altres marcadors metabòlics. Aquesta tesi ha estat realitzada en el marc de l’estudi PREDIMED, un assaig clínic nutricional, multicèntric i aleatoritzat; i de l’estudi GLYNDIET, un assaig clínic en paral•lel, aleatoritzat i controlat de 6 mesos de duració. Els resultats obtinguts mostren com les dietes amb alt IG/CG podrien jugar un paper important en el desenvolupament de la SMet i alguns dels seus components. A més, el consum d’aquestes dietes també podria modular alguns marcadors cardiometabolics que contribuirien al guany de pes i al desenvolupament de malalties cardiovasculars. Finalment, vam observar com el consum d’una dieta amb baix IG i un moderat contingut de carbohidrats era més efectiva per la pèrdua de pes i la millora de la sensibilitat i resistència a la insulina que una dieta de alt IG i un moderat contingut de carbohidrats o una dieta baix en greix.
La obesidad y el síndrome metabólico (SMet) son una de las principales causas de la mortalidad a nivel mundial. El índice glucémico (IG) i la carga glucémica (CG) han estado asociados a un mayor riesgo de obesidad, diabetes tipo 2, SMet y enfermedades cardiovasculares. Actualmente la evidencia científica sugiere posibles beneficios del IG/CG para la prevención y tratamiento de la obesidad y SMet. Nuestro objetivo fue analizar la asociación entre el IG/CG de la dieta y el riesgo de desarrollar SMet i sus componentes, además de analizar la relación del IG/CG y marcadores de inflamación periféricos. Por otro lado, analizamos la efectividad de una dieta de alto IG/CG contra una dieta baja en IG/CG y una dieta baja en grasa sobre la pérdida de peso i la mejora del perfil metabólico, a través de la modulación de mecanismos relacionados con la saciedad, la inflamación y otros marcadores metabólicos. Esta tesis se ha realizado dentro del marco del estudio PREDIMED, una ensayo clínico nutricional, multicéntrico i aleatorizado; y el estudio GLYNDIET, un ensayo clínico en paralelo, aleatorizado y controlado de 6 meses de duración. Los resultados obtenidos muestran como las dietas de alto IG/CG podrían jugar un papel importante en el desarrollo del SMet y alguno de sus componentes. Además, el consumo de estas dietas también podría modular algunos marcadores cardiometabólicos que contribuyen a la ganancia de peso y al desarrollo de enfermedades cardiovasculares. Finalmente, observamos como el consumo de una dieta de bajo IG y una moderada cantidad de carbohidratos era más efectiva para la pérdida de peso y la mejora de la sensibilidad y la resistencia a la insulina que una dieta de alto IG y una moderada cantidad de carbohidratos o una dieta baja en grasa.
Obesity and Metabolic Syndrome (MetS) are one of the main causes of disability and death worldwide. It has been proposed that high glycemic index (GI) and high glycemic load (GL) diets are associated with increased risks of obesity, type 2 diabetes mellitus, MetS and cardiovascular disease. To date, evidence suggests possible benefits of the GI/GL for the prevention and management of obesity and MetS. We aimed to analyze the association between dietary GI and GL and the risk of to develop MetS and its features, as well as, the relationship between dietary GI and GL, peripheral adipokines and inflammatory markers. Also, we aimed to analyze the effectiveness of a high GI/GL diet versus a low-GI/GL and a low-fat diet in body weight loss and the improvement of metabolic profile, through the modulation of some mechanisms related to satiety, inflammation and other metabolic risk markers. This thesis has been conducted in the framework of the PREDIMED Study, multicenter randomized nutrition trial, and the GLYNDIET study, a 6-month randomized, parallel, controlled clinical trial. Our results suggest that high dietary GI and GL have a potential role in the development of MetS and some of its components. The consumption of diets with high-GI foods or high dietary GL may also modulate some cardiometabolic markers thus contributing to weight gain and cardiovascular disease. Finally, we found that a moderate-CH low-GI diet may be more effective for weight loss than a moderate-CH high-GI diet or a conventional low-fat diet. The metabolic benefits observed for insulin resistance and sensitivity in those subjects following a low-GI diet, and the tendency to improve other inflammatory and associated metabolic risk markers, also indicate that low-GI diets are better tools for managing obesity and its associated comorbidities.
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Flores, Barrantes Paloma, González Natalie Gallegos, and –. Daly Gamboa María Alejandra Gonzales. "Comparación del índice glicémico de tres variedades de Chenopodium Quinoa Wildenow (quinua): Salcedo INIA, INIA 420 Negra Collana e INIA 415 Roja Pasankalla." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2016. http://hdl.handle.net/10757/620862.

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Objetivo: Comparar el Índice Glicémico (IG) de tres variedades de Chenopodium Quinoa Wildenow (CQW) provenientes de Perú. Materiales y métodos: Se llevó a cabo un estudio cuasi-experimental de acuerdo a la norma ISO 26642:2010(E), en 26 adultos voluntarios aparentemente sanos residentes en Lima, Perú. Las variables de exposición fueron tres variedades de quinua: CQW Blanca Salcedo (CQW–B), CQW Negra Collana (CQW–N) y CQW Roja Pasankalla (CQW–R). Se tomaron muestras de sangre capilar en siete momentos durante un periodo de dos horas y se analizaron mediante el método de glucosa oxidasa. La estimación del IG se basó en las áreas bajo la curva obtenidas mediante el método trapezoidal. La comparación de los valores de IG se realizó mediante el múltiple análisis de varianza para muestras dependientes (MANOVA). Resultados: El IG de CQW - B y CQW – N, fueron clasificadas como de IG medio, con valores de 63,1 ± 22,3 y 62,3 ± 22,5 respectivamente, y la CQW - R fue clasificada como de IG alto, con un valor de 74,8 ± 29,7. No se encontraron diferencias estadísticamente significativas tanto para los valores crudos (p= 0,33), como ajustados por edad y sexo (p= 0,27) entre los IG de las tres variadades de quinua. Conclusiones: El IG de las variedades de quinua estudiadas no es bajo y podría ser incorporado en la dietoterapia de pacientes que requieran del control glicémico, mediante un control adecuado de porciones asesorado por un profesional de la salud capacitado.
Objective: To compare the glycemic index (GI) of three varieties of Chenopodium Quinoa Wildenow (CQW) from Peru. Materials and methods: - 26 participants apparently healthy volunteers living in Lima: a quasi-experimental study according to the ISO 26642 standard was conducted. Exposure variables were three varieties of quinoa: Blanca CQW Salcedo (CQW - B), CQW Black Collana (CQW - N) and CQW Red Pasankalla (CQW - R). Capillary blood samples were taken seven times over a period of two hours and analyzed by the glucose oxidase method. IG estimation was based on the areas under the curve obtained by the trapezoidal method. The comparison of GI values was performed by multiple analysis of variance for dependent samples (MANOVA). Results: The GI of CQW - B and CQW - N were classified as medium-GI, with values of 63.1 ± 22.3 and 62.3 ± 22.5 respectively, and CQW - R was classified as high-GI with a value of 74.8 ± 29.7. No statistically significant both crude level (p = 0.33) differences were found, as adjusted by age and sex (p = 0.27). Conclusion: IG quinoa varieties studied is not low and therefore should be incorporated in the diet therapy of patients requiring glycemic control through proper portion control advice from a dietitian nutritionist.
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De, Castro Palomino Siller Angelina. "In vitro starch digestibility and estimated glycemic index of sorghum products." Thesis, Texas A&M University, 2003. http://hdl.handle.net/1969.1/5791.

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Fractions from white and tannin sorghums were processed into extrudates, thick porridges, and breads. The effects of sorghum type and fraction on the in vitro starch availability of the products were evaluated, and the estimated glycemic indexes (EGI) of the products were obtained. Sorghum extrudates were significantly more slowly digested than corn meal extrudates for all preparation methods (whole, cracked and decorticated kernels). Furthermore, tannin extrudates were less digestible than white sorghum extrudates. The soft endosperm nature of the tannin sorghum limited friction formation inside the extruder, reducing starch gelatinization. On the other hand, condensed tannins also interfered with the starch availability for digestion. White sorghum was more 'suitable' for extrusion, giving extrudates with higher starch degradation and expansion than the tannin sorghums. However, tannin sorghums also gave acceptable products offering the benefit of lower EGI values. Sorghum porridges were more slowly digested than a corn flour porridge when using whole and decorticated flours. In addition, tannin sorghum porridges had a lower starch digestibility compared to all the samples. Tannin sorghum flours produced soft porridges with enhanced initial starch digestibility. However, condensed tannins seemed to offset the starch digestion by limiting starch availability. All sorghum porridges had significantly lower EGI values than the corn porridge. Extrudates and porridges had reduced starch digestibilities and EGI values when using whole grains compared to using the decorticated fractions. This was observed in both the white and the tannin sorghum. Therefore, whole-grain products from sorghum have health benefits attributed to whole grain foods and slower digesting starches; for instance, prevention and treatment of diseases such as diabetes, insulin resistance, obesity, cardiovascular disease, and some types of cancer. When 12% of tannin bran was added to a wheat bread formulation, a slower rate of starch digestion was observed compared to a wheat bread. The high concentration of non-starch components of the bran (i.e. dietary fiber, condensed tannins) affected starch digestion. The addition of tannin sorghum bran significantly reduced the EGI value of wheat bread, besides being a natural source of brown color, and an excellent source of antioxidants and dietary fiber.
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Mehling, Christine. "Comparison of low glycemic index high carbohydrate, high glycemic index high carbohydrate and monounsaturated fat-enriched diets on insulin sensitivity in the treatment of impaired glucose tolerance." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0017/MQ54157.pdf.

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Fujiwara, Natsuki. "Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate." Thesis, North Dakota State University, 2014. https://hdl.handle.net/10365/27439.

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More than 25 and 79 million individuals in the U.S. have diabetes and pre-diabetes, respectively. Many individuals are required to monitor blood glucose levels. Glycemic index (GI), a measurement of how a food affects the blood glucose level, is a method for selecting foods by diabetic populations. The effect of soy protein isolate (SPI) on the glycemic response of bread was determined, including the quality characteristics of bread made with various SPI percentages. Lower loaf volumes, firmer texture and open grain structure were observed in breads as the level of SPI increased. Estimated GI (eGI) significantly decreased (p<0.05) with increased SPI levels and also a significant correlation (p<0.05) was found between these indices and SPI concentrations. This indicates that fortification of SPI in the bread can reduce eGI and possibly provide a health benefit to the diabetic population. This experiment provided useful insights into SPI effect on eGI and bread quality characteristics.
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Rogers, Catherine. "Development of a glycemic index checklist for individuals with type 2 diabetes." Connect to resource, 2009. http://hdl.handle.net/1811/37245.

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Heacock, Patricia Marie. "Multi-Faceted Dietary Approaches for Lowering Postprandial Glycemia: Applications to Medical Foods." Columbus, OH : Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1048786865.

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Thesis (Ph. D.)--Ohio State University, 2003.
Title from first page of PDF file. Document formatted into pages; contains xi, 137 p.: ill. Includes abstract and vita. Advisor: M. Rosita Schiller, Dept. of Human Nutrition and Food Management. Includes bibliographical references (p. 126-137).
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Pruett, Ashley. "A comparison of the glycemic index of sorghum and other commonly consumed grains." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13810.

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Master of Science
Food Science
Fadi Aramouni
Little in vivo research on glycemic index (GI) values or the digestive impact of sorghum based food products currently exists. Because sorghum is a gluten-free grain, its utilization in the United States is growing, especially in baking applications. Information on how sorghum affects blood sugar levels would be beneficial as new products emerge because glycemic effect has an impact on human health and in controlling diabetes. The objective of this study was to determine the GI of a sorghum muffin, and compare this value to the GI of muffins made from commonly consumed grains in the United States. The effects of particle size and damaged starch on GI were also studied. GI values were determined for muffins made from white sorghum, corn, brown rice, whole wheat, and all-purpose flours. All muffin formulations were composed of flour, water, baking powder and salt. To determine the GI, weighed portions of muffin containing 20g of available carbohydrates were eaten on separate occasions by eight healthy volunteers (ages 18-40) after an overnight fast (10 hours). Each muffin was administered twice. Two capillary blood samples were taken at 0 (fasting), 30, 45, 60, 90 and 120 minutes after consumption and averaged. Blood glucose curves were constructed from mean blood glucose values. The GI was calculated by dividing the incremental area under the curve for the test food (muffin) by that for the standard (20g dextrose drink) and multiplying by 100. The GI for the muffins was calculated as the mean from the respective average GIs of the 8 volunteers. The data indicated that sorghum flour milled at particle size < 400 um resulted in the lowest GI of 32 ± 16.8. These findings should assist in development of lower GI sorghum foods.
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Books on the topic "Glycemic index"

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Smith, LeeAnn. The everything® glycemic index cookbook. Avon, Mass: Adams Media, 2010.

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Raffetto, Meri. The glycemic index diet for dummies. Hoboken, N.J: Wiley, 2010.

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Thompson, Rob. The Glycemic-Load Diet. New York: McGraw-Hill, 2006.

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Lucy, Beale. The complete idiot's guide glycemic index cookbook. New York: Alpha, 2009.

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Beale, Lucy. The complete idiot's guide glycemic index cookbook. New York: Alpha, 2009.

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Gallop, Rick. The G.I. [glycemic index] diet clinic: A 13-week plan for permanent and healthy weight loss. New York: Workman Pub., 2008.

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Podell, Richard N. The G-index diet: The missing link that makes permanent weight loss possible. New York: Warner Books, 1993.

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Bryan, Kim G. The smart GI diet: Ordinary food for everyday people. Studio City, Calif: Empire Pub. Service, 2006.

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Gallop, Rick. The G.I. diet. 2nd ed. New York: Workman Pub., 2009.

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Lucy, Beale. The complete idiot's guide to glycemic index snacks. New York: Alpha, 2011.

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Book chapters on the topic "Glycemic index"

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Galik, Elizabeth, Shin Fukudo, Yukari Tanaka, Yori Gidron, Tavis S. Campbell, Jillian A. Johnson, Kristin A. Zernicke, et al. "Glycemic Index." In Encyclopedia of Behavioral Medicine, 874. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4419-1005-9_100707.

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Wagner, Peter, Frank C. Mooren, Hidde J. Haisma, Stephen H. Day, Alun G. Williams, Julius Bogomolovas, Henk Granzier, et al. "Glycemic Index." In Encyclopedia of Exercise Medicine in Health and Disease, 374. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-540-29807-6_2446.

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Mathias, Dietger. "Glycemic index and glycemic load." In Staying Healthy From 1 to 100, 47–48. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-49195-9_41.

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Mathias, Dietger. "Glycemic Index and Glycemic Load." In Fit and Healthy from 1 to 100 with Nutrition and Exercise, 101–2. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-65961-8_47.

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Malik, Jamil A., Theresa A. Morgan, Falk Kiefer, Mustafa Al’Absi, Anna C. Phillips, Patricia Cristine Heyn, Katherine S. Hall, et al. "Low Glycemic Index." In Encyclopedia of Behavioral Medicine, 1180. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4419-1005-9_759.

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Rarback, Sheah. "Low Glycemic Index." In Encyclopedia of Behavioral Medicine, 1312–13. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39903-0_759.

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Kendall, Cyril W. C., Livia S. A. Augustin, Azadeh Emam, Andrea R. Josse, Nishta Saxena, and David J. A. Jenkins. "The Glycemic Index: Methodology and Use." In Nestlé Nutrition Workshop Series: Clinical & Performance Program, 43–56. Basel: KARGER, 2006. http://dx.doi.org/10.1159/000094405.

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Wong, Julia M. W., Andrea R. Josse, Livia Augustin, Amin Esfahani, Monica S. Banach, Cyril W. C. Kendall, and David J. A. Jenkins. "Glycemic Index and Glycemic Load: Effects on Glucose, Insulin, and Lipid Regulation." In Nutraceuticals, Glycemic Health and Type 2 Diabetes, 49–64. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804149.ch4.

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Costantini, Alice, Olga Nikoloudaki, and Raffaella Di Cagno. "In Vitro Determination of the Glycemic Index." In Basic Methods and Protocols on Sourdough, 145–54. New York, NY: Springer US, 2024. http://dx.doi.org/10.1007/978-1-0716-3706-7_15.

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Jenkins, David J. A., Thomas M. S. Wolever, Alexandra L. Jenkins, Lilian U. Thompson, A. Venketeshwer Rao, and Thomas Francis. "The Glycemic Index: Blood Glucose Response to Foods." In Dietary Fiber, 167–79. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4613-2111-8_12.

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Conference papers on the topic "Glycemic index"

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Nimptsch, Katharina, Stacey A. Kenfield, Meir J. Stampfer, Mary Franz, Laura Sampson, Jennie C. Brand-Miller, Walter C. Willett, and Edward Giovannucci. "Abstract 2823: Dietary glycemic index, glycemic load and insulin index, in relation to risk of prostate cancer." In Proceedings: AACR 101st Annual Meeting 2010‐‐ Apr 17‐21, 2010; Washington, DC. American Association for Cancer Research, 2010. http://dx.doi.org/10.1158/1538-7445.am10-2823.

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Williams, Christina D., Brian Whitley, Cathrine Hoyo, Delores Grant, Jared Iraggi, Kathryn Newman, Leah Gerber, Loretta Taylor, and Stephen Freedland. "Abstract 2826: Carbohydrate intake, glycemic load, and glycemic index and prostate cancer risk." In Proceedings: AACR 101st Annual Meeting 2010‐‐ Apr 17‐21, 2010; Washington, DC. American Association for Cancer Research, 2010. http://dx.doi.org/10.1158/1538-7445.am10-2826.

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Hidayah, Nurul, David Arohman, Istnaini ‘Ainur Rohmah, Damas Reza Pramuditya, Desi Nasriyanti, and Dhina Fitriastuti. "Reducer of glycemic index in rice (ROGER): A novel device to reduce the glycemic index in rice for diabetic patient." In 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5065066.

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Gopinath, Suraj, Udith S, Sri Naga Jathin P, Prashanth V. J, and Suja Palaniswamy. "Glycemic Index Based Food Recommendation System Using Deep Learning." In 2024 1st International Conference on Communications and Computer Science (InCCCS). IEEE, 2024. http://dx.doi.org/10.1109/incccs60947.2024.10593438.

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Debras, Charlotte, Eloi Chazelas, Bernard Srour, Chantal Julia, Emmanuelle Kesse-Guyot, Laurent Zelek, Cédric Agaësse, et al. "Abstract GS2-07: Glycemic index, glycemic load and breast cancer risk: Results from the prospective NutriNet-Santé cohort." In Abstracts: 2020 San Antonio Breast Cancer Virtual Symposium; December 8-11, 2020; San Antonio, Texas. American Association for Cancer Research, 2021. http://dx.doi.org/10.1158/1538-7445.sabcs20-gs2-07.

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Papakonstantinou, Emilia, Vasilis Alsab, Foteini Lympaki, Sofia Chanioti, Marianna Giannoglou, and George Katsaros. "Short-Term Effects of Crackers on Glycemic Index and Glycemic Responses: A Randomized Clinical Trial in Healthy Adults." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091303.

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Vidal, Adriana C., Christina C. Williams, Emma H. Allott, Lauren E. Howard, Delores J. Grant, Megan McPhail, Katharine N. Sourbeer, Paolo Boffetta, Cathrine Hoyo, and Stephen J. Freedland. "Abstract 1265: Carbohydrate intake, glycemic index and prostate cancer risk." In Proceedings: AACR Annual Meeting 2014; April 5-9, 2014; San Diego, CA. American Association for Cancer Research, 2014. http://dx.doi.org/10.1158/1538-7445.am2014-1265.

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Rakhmawati, Yunita, Sri Rahayu Lestari, Luthfi Syarifa Rasyidatu Hasnanda, and Yunita Rosiana Delvi Solikhah. "The carbohydrate compound and glycemic index of agung banana flour." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0111473.

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Widanti, Yannie, Eko Putro, and Puspa Ayuningtyas. "Glycemic Index and Glycemic Load of Gluten-free Brownies Made from Combination of Mocaf and Black Glutinous Rice Flour." In SEAFAST International Seminar. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009979501390145.

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Vogtmann, Emily, Hong Lan Li, Xiao Ou Shu, Wong Ho Chow, Bu Tian Ji, Hui Cai, Jing Gao, et al. "Abstract 626: Dietary glycemic load, glycemic index and risk of primary liver cancer: Results from the Shanghai women's and men's health studies." In Proceedings: AACR 103rd Annual Meeting 2012‐‐ Mar 31‐Apr 4, 2012; Chicago, IL. American Association for Cancer Research, 2012. http://dx.doi.org/10.1158/1538-7445.am2012-626.

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