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 28.01.2020.
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: 28.01.2020.)
Vancouver Rahelić D, Jenkins A, Božikov V, Pavić E, Jurić K, Fairgrieve C i sur. Glycemic Index in Diabetes. Collegium antropologicum [Internet]. 2011 [pristupljeno 28.01.2020.];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: 28.01.2020.]
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.