The Glycemic Index was proposed by David. J.A. Jenkins in 1981 and suggested that carbohydrate exchange may not reflect the true physiological effect of foods on postprandial serum glucose rise. He proposed that different factors such as dietary fiber and the nature of the carbohydrate have been shown to have an effect on postprandial serum glucose, and that the carbohydrate exchange list may not be the gold standard for diabetics.
In the study performed by Jenkins et. al., healthy fasting volunteers were fed 62 commonly eaten foods and sugars, and serum glucose levels were measured over a 2 hour period by finger prick at intervals of 0, 15, 30, 45, 60, 90, and 120 minutes. The glycemic index for these foods was determined as a mean percentage of the glucose tolerance test value. The results of this research was that great differences were seen in the rising of serum glucose from different carbohydrate sources, and the indication that the carbohydrate exchange does not produce such a physiological response. No significant relationship was seen between dietary fiber and glycemic index, or sugar content and serum glucose response.
At the time of this article’s publication, there were very few studies performed comparing the effects of different foods on serum glucose. This research was one of two studies using a sufficient number of foods to allow for comparison, and Jenkins et. al. states that the results correlated significantly with the 10 foods used in both studies. This study was one of the earliest demonstrating that 50g of carbohydrate portions is the appropriate amount for the applicable research of glycemic response. When greater than 50g of carbohydrates was consumed, the increase in glycemic index was smaller than expecte...
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...to determine GI without estimation. For example, over 30 pounds of broccoli would need to be consumed to ingest the minimum 50g. As previously mentioned, the GI can vary depending on cooking time, cooking method, storage, and ripeness.
Since the publishing of the 1981 Jenkins article, research on the GI has grown exponentially, and it has become recognized as a commercial weight loss diet. The GI is not yet recognized by the American Diabetes Association (ADA) as an acceptable alternative to carbohydrate counting for diabetics. Currently, the ADA states that carbohydrate counting is the first tool for managing blood glucose, but using the GI may be helpful for achieving blood glucose goals when combined with carbohydrate counting (Association). More research is also needed to continue to assess the relationship of GI to diabetes, CHD, cancer, and weight management.
This happens either through the removal of carbohydrates or by substituting low glycemic index carbohydrates for higher ones. In doing this the higher level of insulin will be reduced, for example high blood cholesterol levels will go down. To test the insulin and glycemic levels the energy bars contain the study had 20 healthy adult participants. They were split into groups receiving 1 of 5 test meals; 1 being low carbohydrates, 2) moderate carbohydrates, 3) high carbohydrates, 4) white bread, and 5) chicken breast. Chicken breast was the negative control since it contains no carbohydrates, whereas white bread was the positive control.
...es. Foods with a high glycemic index are associated with greater increases in blood sugar than are foods with a low glycemic index.
Today many people are substituting normal meals with energy bars in hopes of losing weight. These energy bars seem to be an easy way to diet without having to hunt down the proper nutritional meals; the meal is already prepared for you in the bar. There are a few questions being raised about this method of dieting however. The issue addressed in this paper is the use of energy bars that either have low carbohydrate levels or that use lower glycemic index carbohydrates. The idea behind using an energy bar of this type for dieting is to lower the levels of insulin in the blood, reduce cholesterol levels, and prevent the drop in blood glucose that is thought to be associated with feeling hungry.
In 2009 the International Expert Committee, which consisted of experts from the American Diabetes Association (ADA), the European Association for the Study of Diabetes, and the International Diabetes Federation, released a report that recommended the use of Hemoglobin A1c (HbA1c) to diagnose diabetes (American Diabetes Association [ADA], 2013; International Expert Committee, 2009). HbA1c is a widely used marker of chronic glycemia, because it reflects an individual’s average blood glucose levels over a 2-3 month time period (ADA, 2013). Also, HbA1c is largely used as the standard biomarker for the adequacy of individuals’ glycemic management (ADA, 2013; Bao et al., 2010).
The less severe disadvantages surrounding the diet consist of physical weakness, low energy level, slower reaction times, headaches, and dehydration. These less dangerous, yet clearly relevant reactions are due to the elimination of carbohydrates from the diet. Blood sugar levels become very low when carbohydrates are not ingested, causing physical pain and weakness as well as a slower reaction time. Headaches also occur as a natural response mechanism that act as signals for the body that carbohydrates are needed in order to prevent further problems. Moreover, when the body breaks down stored fats t...
According to the Center for Disease Control and Prevention (CDC) (2012), the diabetes rate has more than tripled since 1980 from about 5.6 million people affected, to nearly 21 million people. And, of the 2.9 million Native Americans, approximately 16% have been afflicted with type-2 diabetes (U.S. Census Bureau, 2010). These rates were more than twice the rates for the white population and strongly correlated with income level. One factor that is believed to have contributed to the high rates of non-insulin-dependent diabetes is dietary changes from traditional foods to processed foods (Reinhard et al., 2012).
World Health Organization. (1965). Diabetes Mellitus: Report of a WHO Expert Committee (Technical Report 310). Retrieved from : http://whqlibdoc.who.int/trs/WHO_TRS_310.pdf
The girl once in high school struggling with her weight has now learned the value of a low carb diet and what it can do for her body and her health. “The low carb diet was most beneficial for lowering triglycerides, which are the main fat- carrying particle in the bloodstream” (The Nutrition Source). Therefore, targeting the fats in one’s body is one of the most important aspects of the low carb diet. If one can lower the triglycerides in their system this will guarantee that the diet has more of a chance of working correctly ensuring weight loss. When trying to accomplish this task The Nutrition Source suggests that it is good to try to include some fruits, vegetables, and whole grains essential vitamins, minerals, and phytonutrients. Although some might be quick to analyze the access of ease to this diet, it is easily attainable if one has a plan set up to how they will go about starting a low carb
In order to understand the dangers of sugary drinks and foods, an explanation of their contents is necessary. These drinks and foods are composed of high carbohydrate-content, which is responsible for energy pr...
My former clinical instructor has DM1, and she taught us about carbohydrate counting, the importance of exercise, and what keeping up with insulin does. We did a carbohydrate counting project that we presented to the nurses and then to the patients. We made sure to an...
8. The Expert Committee on the Diagnosis and Classification of Diabetes Mellitus. 1997. Diabetes Care, Volume 20. No. 7: p.1183-1197.
It was expected that the participants who ingested glucose and rested, to have their blood sugars elevate and slowly return to the normal range. Blood sugars will rise because the glucose isn’t being used, the glucose stays stored and makes blood glucose levels elevate.
In the last couple of decades, dieting trends have astronomically increased. The average dieter has trained his or her ears and eyes to react to the word ‘fat’. Low fat, reduced fat, fat free- these are all words that until recently have set alarms off ringing in the typical dieter’s head. Recently, new vocabulary, such as ketogenic, ketosis, and low carbohydrate have stepped into the dieter’s world and questioned, or rather challenged, the ‘fat’ free method of dieting. So, after you have devoured the entire box of ‘fat’ free cookies perhaps you will ask yourself....WHAT ABOUT THE CARBOHYDRATES???
Diabetes mellitus is a group of metabolic disorders which is characterized by hyperglycemia due to insulin deficiency or resistance or both reasons. (1) According to that diabetes mellitus can be divided as type I and type II. This is common and its incidence is rising, 171 million people had diabetes in 2000 it is expected this condition to be doubled in 2030. It is spread in all the countries and therefore has become a major burden upon healthcare facilities. (2)
Food has been known as an unavoidable component of life which makes it a basic necessity. There are two main types of foods:healthy food and fast food. Although they have some similarities ,there are a lot of differences between them. Healthy foods provoke energy and decrease the risk of so many diseases. On the contrary, fast foods are high in sugar and fat, which may lead to many health issues like heart and liver diseases. They both can be tasty and have several varieties to choose . On the other hand,there are two main differences between the two types. The first one is related to health . The second one is related to cost.