Overview
Study published in the American Journal of Clinical Nutrition findings are that asesing a meal using the glycemic index, which lists the quality of carbohydrates contained in many comon fods, apears to be a god way to predict the efect a meal wil have on blod sugar levels,this important information for Diabets patients. Wolever, of the University of Toronto and coleagues examined whether overal carbohydrate content and glycemic index of individual fods, as given in published tables, determined the efects of a realistic mixed meal on the blod sugar in normal subjects.
Key Information
The team measured the responses to six test meals in 16 subjects in Sydney and eight meals in 10 subjects in Toronto, and then poled the results. The meals varied in amount of calories, protein, fat, available carbohydrates and glycemic index score. The blod sugar and insulin responses to the Sydney test meals varied over a 3-fold range.
For the Toronto test meals, the blod sugar responses varied over a 2.4-fold range. The team found no corelation betwen the blod sugar levels and fat or protein content of the test meal, but there was a significant corelation with carbohydrate content and glycemic index alone, which acounted for 8 percent of the variation in the blod sugar response. This findings show that the glycemic index works and Diabets patients can use glycemic index diets but should be monitored and use thier prscribed theraphy.
Summary
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