Pregledni rad
Glycemic Index in Diabetes
Dario Rahelić
Alexandra Jenkins
Velimir Božikov
Eva Pavić
Klara Jurić
Christopher Fairgrieve
Dominik Romić
Slaven Kokić
Vladimir Vuksan
Sažetak
The Glycemic Index (GI) is a rating system that ranks carbohydrate-containing foods according to their postprandial
blood glucose response relative to the same quantity of available carbohydrate of a standard such as white bread or glucose.
The concept of GI was first introduced in the early 80’s by Jenkins and coworkers. Since then, numerous trials have
been undertaken, many indicating benefits of a low GI diet on glycemic control, as well as lipid profiles, insulin and
C-peptide levels, inflamatory and thrombolytic factors, endothelial function and regulation of body weight. As a result, a
low-GI diet may prevent or delay the vascular complications of diabetes. However, despite many studies supporting the
benefits of the Glycemic Index as part of the treatment of diabetes mellitus, several areas of controversy have been raised
in the literature and are addressed here. Clinicians treating diabetic patients should be aware of the potential benefits of
low-GI foods in the prevention and treatment of diabetes and its complications.
Ključne riječi
Glycemic Index; Diabetes; Low-GI diet; High-GI diet
Hrčak ID:
75695
URI
Datum izdavanja:
30.12.2011.
Posjeta: 2.610 *