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    Lecture Slides Week3 3-7 GlycemicIndex

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    ralucastanescu
    The document discusses glycemic index (GI) and glycemic load (GL), which are measures used to compare the effects of foods on blood glucose levels. GI is measured on a scale of 0-100 based on how a food raises blood glucose compared to eating pure glucose. High GI foods raise glucose levels more than low GI foods. GL takes into account the typical portion size of a food and amount of carbohydrates, since GI is based on a standard 30g of carbs which may not reflect real portions. Comparing common foods, white rice has a higher GI and GL than an apple or lentils. While low GI/GL diets may provide health benefits, the long term impact is still unclear from

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    Lecture Slides Week3 3-7 GlycemicIndex

    Uploaded by

    ralucastanescu
    30 views10 pages
    The document discusses glycemic index (GI) and glycemic load (GL), which are measures used to compare the effects of foods on blood glucose levels. GI is measured on a scale of 0-100 based on how a food raises blood glucose compared to eating pure glucose. High GI foods raise glucose levels more than low GI foods. GL takes into account the typical portion size of a food and amount of carbohydrates, since GI is based on a standard 30g of carbs which may not reflect real portions. Comparing common foods, white rice has a higher GI and GL than an apple or lentils. While low GI/GL diets may provide health benefits, the long term impact is still unclear from

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    Health Promotion Notes

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    The document discusses glycemic index (GI) and glycemic load (GL), which are measures used to compare the effects of foods on blood glucose levels. GI is measured on a scale of 0-100 based on how a food raises blood glucose compared to eating pure glucose. High GI foods raise glucose levels more than low GI foods. GL takes into account the typical portion size of a food and amount of carbohydrates, since GI is based on a standard 30g of carbs which may not reflect real portions. Comparing common foods, white rice has a higher GI and GL than an apple or lentils. While low GI/GL diets may provide health benefits, the long term impact is still unclear from

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views10 pages

    Lecture Slides Week3 3-7 GlycemicIndex

    Uploaded by

    ralucastanescu
    The document discusses glycemic index (GI) and glycemic load (GL), which are measures used to compare the effects of foods on blood glucose levels. GI is measured on a scale of 0-100 based on how a food raises blood glucose compared to eating pure glucose. High GI foods raise glucose levels more than low GI foods. GL takes into account the typical portion size of a food and amount of carbohydrates, since GI is based on a standard 30g of carbs which may not reflect real portions. Comparing common foods, white rice has a higher GI and GL than an apple or lentils. While low GI/GL diets may provide health benefits, the long term impact is still unclear from

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    Glycemic Index and Glycemic Load

    Gl ycemic Index (GI)


    o 8aung sysLem based on a scale of 0-100
    o useful Lo compare glycemlc responses of
    foods
    o 30 grams pure glucose = hlghesL Cl value 100

    Gl ycemic Index (GI)
    o Cl of food ls deLermlned experlmenLally
    o Consume amounL of food wlLh 30 g carb
    o 8lood glucose response ls measured
    Gl ycemic Index (GI)
    o Plgh-Cl foods: Lhose wlLh glycemlc responses
    slmllar Lo LhaL of pure glucose (Cl > 70)
    o Low-Cl foods: Lhose LhaL cause lower or more
    gradual rlse ln glucose (Cl < 33)
    Gl ycemic Response
    I Am coll Nott. 2009 Aoq,28 5oppl.4465-4495
    lmoqe. wlklmeJlo commoos
    Limitations
    o AmounL of carbohydraLe ln a typlcol
    setvloq of a food ls noL Laken lnLo
    accounL
    o lnsLead, Cl values are based on a
    sLandard omooot of carbohydraLe (30
    g)
    o Lxample: 30 g carbohydraLe from
    carroLs = 1 pound, noL a reallsuc
    poruon slze!
    lboto. lols 1omoyo/lllckt
    Gl ycemic Load (GL)
    o 1o counLer Lhls problem, separaLe sysLem -
    glycemlc load (CL) - someumes used
    o CL of food ls dlerenL Lhan Cl
    o CL Lakes lnLo accounL Lyplcal poruon of food
    consumed
    Gl ycemic Load (GL)
    o 1o calculaLe CL: dlvlde Cl of a food by 100 and
    Lhen muluply by grams of carb ln 1 servlng
    o CarroLs example:
    Cl of carroLs ls 16
    ApproxlmaLely 8 g carb per servlng
    CL = 16 - 100 8 = 1.3
    Comparing GI and GL of Foods
    !""# %&'()*+, &*-'.
    /012'3*2 4+#'5
    %/4.
    67(8 9'( &'()*+,
    %,.
    /012'3*2 :"7#
    %/:.
    WhlLe rlce (130 g) 36 42 24
    Apple (22 g) 38 22 8
    Corn (80 g) 83 30 23
    Lenuls (30 g) 30 30 12
    Research: Gl ycemic Response
    o lmpacL of glycemlc response on long-Lerm healLh
    unknown, conLroverslal
    o Some sLudles have demonsLraLed healLh beneLs
    from low-CL dleLs, oLher unclear
    o ;')*'< "= > ;6?@ ,""# &A('+,AB #7A7 A" ('9"(A +"
    &*,+*C27+A #*D'('+2'& *+ '+'(,1 *+A7E' "( 8"#1
    <'*,BA 7F'( AB' 2"+&G39H"+ "= 7 0"<I/4 #*'A
    AcoJemy of Nottluoo ooJ uleteucs, vlJeoce Aoolysls llbtoty, low Clycemlc loJex ulet, 2005.

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