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Glycemic Index in Diabetes

Dario Rahelić
Alexandra Jenkins
Velimir Božikov
Eva Pavić
Klara Jurić
Christopher Fairgrieve
Dominik Romić
Slaven Kokić
Vladimir Vuksan

Puni tekst: engleski, pdf (72 KB) str. 1363-1368 preuzimanja: 1.129* citiraj
APA 6th Edition
Rahelić, D., Jenkins, A., Božikov, V., Pavić, E., Jurić, K., Fairgrieve, C., ... Vuksan, V. (2011). Glycemic Index in Diabetes. Collegium antropologicum, 35 (4), 1363-1368. Preuzeto s https://hrcak.srce.hr/75695
MLA 8th Edition
Rahelić, Dario, et al. "Glycemic Index in Diabetes." Collegium antropologicum, vol. 35, br. 4, 2011, str. 1363-1368. https://hrcak.srce.hr/75695. Citirano 20.11.2019.
Chicago 17th Edition
Rahelić, Dario, Alexandra Jenkins, Velimir Božikov, Eva Pavić, Klara Jurić, Christopher Fairgrieve, Dominik Romić, Slaven Kokić i Vladimir Vuksan. "Glycemic Index in Diabetes." Collegium antropologicum 35, br. 4 (2011): 1363-1368. https://hrcak.srce.hr/75695
Harvard
Rahelić, D., et al. (2011). 'Glycemic Index in Diabetes', Collegium antropologicum, 35(4), str. 1363-1368. Preuzeto s: https://hrcak.srce.hr/75695 (Datum pristupa: 20.11.2019.)
Vancouver
Rahelić D, Jenkins A, Božikov V, Pavić E, Jurić K, Fairgrieve C i sur. Glycemic Index in Diabetes. Collegium antropologicum [Internet]. 2011 [pristupljeno 20.11.2019.];35(4):1363-1368. Dostupno na: https://hrcak.srce.hr/75695
IEEE
D. Rahelić, et al., "Glycemic Index in Diabetes", Collegium antropologicum, vol.35, br. 4, str. 1363-1368, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/75695. [Citirano: 20.11.2019.]

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
https://hrcak.srce.hr/75695

Posjeta: 1.366 *