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Low-glycemic-index starchy foods in the diabetic diet.
Am J Clin Nutr 1988; 48(2):248-54AJ

Abstract

Eight patients with noninsulin-dependent diabetes underwent two 2-wk study periods in random order during which they were provided with carbohydrate foods with either a high or low glycemic index (GI). Over both high-GI and low-GI periods there were significant reductions in body weight, serum fructosamine, and cholesterol. Reductions in fasting blood glucose, HbA1c, and urinary c-peptide-to-creatinine ratio were significant only over the low-GI period despite a smaller mean weight loss. Reductions in triglyceride were significant only over the high-GI diet. Inclusion of low-GI foods into diets of patients with diabetes may be an additional measure that favorably influences carbohydrate metabolism without increasing insulin demand.

Authors+Show Affiliations

Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Canada.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

3407604

Citation

Jenkins, D J., et al. "Low-glycemic-index Starchy Foods in the Diabetic Diet." The American Journal of Clinical Nutrition, vol. 48, no. 2, 1988, pp. 248-54.
Jenkins DJ, Wolever TM, Buckley G, et al. Low-glycemic-index starchy foods in the diabetic diet. Am J Clin Nutr. 1988;48(2):248-54.
Jenkins, D. J., Wolever, T. M., Buckley, G., Lam, K. Y., Giudici, S., Kalmusky, J., ... Wong, G. S. (1988). Low-glycemic-index starchy foods in the diabetic diet. The American Journal of Clinical Nutrition, 48(2), pp. 248-54.
Jenkins DJ, et al. Low-glycemic-index Starchy Foods in the Diabetic Diet. Am J Clin Nutr. 1988;48(2):248-54. PubMed PMID: 3407604.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Low-glycemic-index starchy foods in the diabetic diet. A1 - Jenkins,D J, AU - Wolever,T M, AU - Buckley,G, AU - Lam,K Y, AU - Giudici,S, AU - Kalmusky,J, AU - Jenkins,A L, AU - Patten,R L, AU - Bird,J, AU - Wong,G S, PY - 1988/8/1/pubmed PY - 1988/8/1/medline PY - 1988/8/1/entrez SP - 248 EP - 54 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 48 IS - 2 N2 - Eight patients with noninsulin-dependent diabetes underwent two 2-wk study periods in random order during which they were provided with carbohydrate foods with either a high or low glycemic index (GI). Over both high-GI and low-GI periods there were significant reductions in body weight, serum fructosamine, and cholesterol. Reductions in fasting blood glucose, HbA1c, and urinary c-peptide-to-creatinine ratio were significant only over the low-GI period despite a smaller mean weight loss. Reductions in triglyceride were significant only over the high-GI diet. Inclusion of low-GI foods into diets of patients with diabetes may be an additional measure that favorably influences carbohydrate metabolism without increasing insulin demand. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/3407604/Low_glycemic_index_starchy_foods_in_the_diabetic_diet_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/48.2.248 DB - PRIME DP - Unbound Medicine ER -