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Artykuły w czasopismach na temat "Glycemic index"
Yari, Zahra, Vahideh Behrouz, Hamid Zand i Katayoun Pourvali. "New Insight into Diabetes Management: From Glycemic Index to Dietary Insulin Index". Current Diabetes Reviews 16, nr 4 (28.04.2020): 293–300. http://dx.doi.org/10.2174/1573399815666190614122626.
Pełny tekst źródłaDickinson, Scott, i Jennie Brand-Miller. "Glycemic index, postprandial glycemia and cardiovascular disease". Current Opinion in Lipidology 16, nr 1 (luty 2005): 69–75. http://dx.doi.org/10.1097/00041433-200502000-00012.
Pełny tekst źródłaWong, Stephen H., i John O'Reilly. "GLYCEMIC INDEX AND GLYCEMIC LOAD". ACSM's Health & Fitness Journal 14, nr 6 (listopad 2010): 18–23. http://dx.doi.org/10.1249/fit.0b013e3181f87400.
Pełny tekst źródłaRizkalla, Salwa W. "Glycemic index". Current Opinion in Clinical Nutrition and Metabolic Care 17, nr 4 (lipiec 2014): 373–78. http://dx.doi.org/10.1097/mco.0000000000000070.
Pełny tekst źródłaReimers, Kristin J. "Glycemic Index". Strength and Conditioning Journal 23, nr 5 (październik 2001): 69. http://dx.doi.org/10.1519/00126548-200110000-00019.
Pełny tekst źródłaJones, Julie Miller. "Glycemic Index". Nutrition Today 47, nr 5 (2012): 207–13. http://dx.doi.org/10.1097/nt.0b013e31826c4fc4.
Pełny tekst źródłaWolever, Thomas M. S. "Glycemic Index". Nutrition Today 47, nr 5 (2012): 214–21. http://dx.doi.org/10.1097/nt.0b013e31826de5ec.
Pełny tekst źródłaJones, Julie M. "Glycemic Index". Nutrition Today 48, nr 2 (2013): 61–67. http://dx.doi.org/10.1097/nt.0b013e31827d841b.
Pełny tekst źródłaJones, Julie M. "Glycemic Index". Nutrition Today 48, nr 1 (2013): 7–16. http://dx.doi.org/10.1097/nt.0b013e31827d8515.
Pełny tekst źródłaJones, Julie M. "Glycemic Index". Nutrition Today 48, nr 3 (2013): 101–7. http://dx.doi.org/10.1097/nt.0b013e31827d8571.
Pełny tekst źródłaRozprawy doktorskie na temat "Glycemic index"
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.
Pełny tekst źródłaVogel, Etresia. "The effect of the glycemic index on endurance performance". Pretoria : [S.n.], 2007. http://upetd.up.ac.za/thesis/available/etd-01032007-130823/.
Pełny tekst źródłaJuanola, 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.
Pełny tekst źródłaLa 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.
Flores, Barrantes Paloma, González Natalie Gallegos i –. 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.
Pełny tekst źródłaObjective: 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.
Tesis
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.
Pełny tekst źródłaMehling, 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.
Pełny tekst źródłaFujiwara, 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.
Pełny tekst źródłaRogers, Catherine. "Development of a glycemic index checklist for individuals with type 2 diabetes". Connect to resource, 2009. http://hdl.handle.net/1811/37245.
Pełny tekst źródłaHeacock, 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.
Pełny tekst źródłaTitle 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).
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.
Pełny tekst źródłaFood 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.
Książki na temat "Glycemic index"
Smith, LeeAnn. The everything® glycemic index cookbook. Avon, Mass: Adams Media, 2010.
Znajdź pełny tekst źródłaRaffetto, Meri. The glycemic index diet for dummies. Hoboken, N.J: Wiley, 2010.
Znajdź pełny tekst źródłaThompson, Rob. The Glycemic-Load Diet. New York: McGraw-Hill, 2006.
Znajdź pełny tekst źródłaLucy, Beale. The complete idiot's guide glycemic index cookbook. New York: Alpha, 2009.
Znajdź pełny tekst źródłaBeale, Lucy. The complete idiot's guide glycemic index cookbook. New York: Alpha, 2009.
Znajdź pełny tekst źródłaGallop, Rick. The G.I. [glycemic index] diet clinic: A 13-week plan for permanent and healthy weight loss. New York: Workman Pub., 2008.
Znajdź pełny tekst źródłaPodell, Richard N. The G-index diet: The missing link that makes permanent weight loss possible. New York: Warner Books, 1993.
Znajdź pełny tekst źródłaBryan, Kim G. The smart GI diet: Ordinary food for everyday people. Studio City, Calif: Empire Pub. Service, 2006.
Znajdź pełny tekst źródłaGallop, Rick. The G.I. diet. Wyd. 2. New York: Workman Pub., 2009.
Znajdź pełny tekst źródłaLucy, Beale. The complete idiot's guide to glycemic index snacks. New York: Alpha, 2011.
Znajdź pełny tekst źródłaCzęści książek na temat "Glycemic index"
Galik, Elizabeth, Shin Fukudo, Yukari Tanaka, Yori Gidron, Tavis S. Campbell, Jillian A. Johnson, Kristin A. Zernicke i in. "Glycemic Index". W Encyclopedia of Behavioral Medicine, 874. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4419-1005-9_100707.
Pełny tekst źródłaWagner, Peter, Frank C. Mooren, Hidde J. Haisma, Stephen H. Day, Alun G. Williams, Julius Bogomolovas, Henk Granzier i in. "Glycemic Index". W 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.
Pełny tekst źródłaMathias, Dietger. "Glycemic index and glycemic load". W 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.
Pełny tekst źródłaMathias, Dietger. "Glycemic Index and Glycemic Load". W 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.
Pełny tekst źródłaMalik, Jamil A., Theresa A. Morgan, Falk Kiefer, Mustafa Al’Absi, Anna C. Phillips, Patricia Cristine Heyn, Katherine S. Hall i in. "Low Glycemic Index". W Encyclopedia of Behavioral Medicine, 1180. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4419-1005-9_759.
Pełny tekst źródłaRarback, Sheah. "Low Glycemic Index". W Encyclopedia of Behavioral Medicine, 1312–13. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-39903-0_759.
Pełny tekst źródłaKendall, Cyril W. C., Livia S. A. Augustin, Azadeh Emam, Andrea R. Josse, Nishta Saxena i David J. A. Jenkins. "The Glycemic Index: Methodology and Use". W Nestlé Nutrition Workshop Series: Clinical & Performance Program, 43–56. Basel: KARGER, 2006. http://dx.doi.org/10.1159/000094405.
Pełny tekst źródłaWong, Julia M. W., Andrea R. Josse, Livia Augustin, Amin Esfahani, Monica S. Banach, Cyril W. C. Kendall i David J. A. Jenkins. "Glycemic Index and Glycemic Load: Effects on Glucose, Insulin, and Lipid Regulation". W Nutraceuticals, Glycemic Health and Type 2 Diabetes, 49–64. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804149.ch4.
Pełny tekst źródłaCostantini, Alice, Olga Nikoloudaki i Raffaella Di Cagno. "In Vitro Determination of the Glycemic Index". W 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.
Pełny tekst źródłaJenkins, David J. A., Thomas M. S. Wolever, Alexandra L. Jenkins, Lilian U. Thompson, A. Venketeshwer Rao i Thomas Francis. "The Glycemic Index: Blood Glucose Response to Foods". W Dietary Fiber, 167–79. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4613-2111-8_12.
Pełny tekst źródłaStreszczenia konferencji na temat "Glycemic index"
Nimptsch, Katharina, Stacey A. Kenfield, Meir J. Stampfer, Mary Franz, Laura Sampson, Jennie C. Brand-Miller, Walter C. Willett i Edward Giovannucci. "Abstract 2823: Dietary glycemic index, glycemic load and insulin index, in relation to risk of prostate cancer". W 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.
Pełny tekst źródłaWilliams, Christina D., Brian Whitley, Cathrine Hoyo, Delores Grant, Jared Iraggi, Kathryn Newman, Leah Gerber, Loretta Taylor i Stephen Freedland. "Abstract 2826: Carbohydrate intake, glycemic load, and glycemic index and prostate cancer risk". W 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.
Pełny tekst źródłaHidayah, Nurul, David Arohman, Istnaini ‘Ainur Rohmah, Damas Reza Pramuditya, Desi Nasriyanti i Dhina Fitriastuti. "Reducer of glycemic index in rice (ROGER): A novel device to reduce the glycemic index in rice for diabetic patient". W 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5065066.
Pełny tekst źródłaGopinath, Suraj, Udith S, Sri Naga Jathin P, Prashanth V. J i Suja Palaniswamy. "Glycemic Index Based Food Recommendation System Using Deep Learning". W 2024 1st International Conference on Communications and Computer Science (InCCCS). IEEE, 2024. http://dx.doi.org/10.1109/incccs60947.2024.10593438.
Pełny tekst źródłaDebras, Charlotte, Eloi Chazelas, Bernard Srour, Chantal Julia, Emmanuelle Kesse-Guyot, Laurent Zelek, Cédric Agaësse i in. "Abstract GS2-07: Glycemic index, glycemic load and breast cancer risk: Results from the prospective NutriNet-Santé cohort". W 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.
Pełny tekst źródłaPapakonstantinou, Emilia, Vasilis Alsab, Foteini Lympaki, Sofia Chanioti, Marianna Giannoglou i George Katsaros. "Short-Term Effects of Crackers on Glycemic Index and Glycemic Responses: A Randomized Clinical Trial in Healthy Adults". W European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091303.
Pełny tekst źródłaVidal, Adriana C., Christina C. Williams, Emma H. Allott, Lauren E. Howard, Delores J. Grant, Megan McPhail, Katharine N. Sourbeer, Paolo Boffetta, Cathrine Hoyo i Stephen J. Freedland. "Abstract 1265: Carbohydrate intake, glycemic index and prostate cancer risk". W 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.
Pełny tekst źródłaRakhmawati, Yunita, Sri Rahayu Lestari, Luthfi Syarifa Rasyidatu Hasnanda i Yunita Rosiana Delvi Solikhah. "The carbohydrate compound and glycemic index of agung banana flour". W THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0111473.
Pełny tekst źródłaWidanti, Yannie, Eko Putro i Puspa Ayuningtyas. "Glycemic Index and Glycemic Load of Gluten-free Brownies Made from Combination of Mocaf and Black Glutinous Rice Flour". W SEAFAST International Seminar. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009979501390145.
Pełny tekst źródłaVogtmann, Emily, Hong Lan Li, Xiao Ou Shu, Wong Ho Chow, Bu Tian Ji, Hui Cai, Jing Gao i in. "Abstract 626: Dietary glycemic load, glycemic index and risk of primary liver cancer: Results from the Shanghai women's and men's health studies". W 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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