By T. M. S. Wolever
The glycaemic index (GI) is a degree of the facility of a nutrients to elevate blood sugar. Written through one of many co-inventors of the time period, it is a transparent and balanced assessment of present wisdom in this debatable proposal. The publication explores all of the key problems with the definition of the GI, find out how to degree the GI of a meals, how one can observe GI details to nutrition and diets, the explanations why meals have various GI values and the influence of changing a nutrition GI on well-being and illness. The e-book highlights the advantages and the issues surrounding the GI thought, while encouraging readers to imagine severely in regards to the matters concerned.
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Extra resources for The glycaemic index: a physiological classification of dietary carbohydrate
1998). , 2002) may also explain some of the discrepancies, because subcutaneous interstitial glucose in abdominal adipose tissue is usually compared with plasma glucose obtained from a forearm vein. 2 Handling of blood samples Red blood cells metabolize glucose, and continue to do so when blood is withdrawn from the body. Thus, if a whole blood sample is left in a tube on a bench at room temperature, the blood glucose concentration falls linearly with time. This is a potential source of measurement error, especially if tubes are left out for variable lengths of time.
This suggests that 20 g is the minimum amount of available carbohydrate which should be used for determining GI. 3 Method of blood sampling and glucose measurement Capillary blood sampling was used initially for convenience and to minimize expense. Subjects can either take their own capillary blood, or samples can be taken more quickly and less invasively compared to taking blood from a forearm vein either by needle or indwelling catheter. Initially, there were concerns that measuring glucose in capillary blood may not be as precise as measuring it in venous plasma, because of the variable need to ‘milk’ the finger which may dilute the blood with interstitial fluid.
8). 16 shows the correlations between FBG and AUC in the eight subjects with the largest number of white bread trials. All the subjects whose data are shown in Fig. 16 had type 2 diabetes, except subject #2, who had type 1 diabetes. These data illustrate that the variation in FBG is less in most of the subjects with type 2 diabetes than the subject with type 1 diabetes, and that the slopes of the regression lines and degree of significance of the correlation coefficients are less in the subjects with type 2 than type 1 diabetes.
The glycaemic index: a physiological classification of dietary carbohydrate by T. M. S. Wolever