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Importance of glycemic index in diabetes.

Abstract

To date there are 11 medium to long-term studies that have specifically used the glycemic index (GI) approach to determine the clinical gains in diabetes or lipid management. All but one study produced positive findings. On average, low-GI diets reduced glycosylated hemoglobin by 9%, fructosamine by 8%, urinary C-peptide by 20%, and day-long blood glucose by 16%. Cholesterol was reduced by an average of 6% and triglycerides by 9%. These are modest improvements but so too were the changes to the diet. Unlike high-fiber diets, low-GI diets are "user friendly." As part of studies on the GI of foods, we determined the glycemic and insulin responses to 44 foods containing simple sugars. Their mean (+/- SE) GI was 62 +/- 14, which compares favorably with bread (GI = 73, glucose = 100). There was often no difference in the GI between the sweetened and unsweetened product. The time has come to reassess the value of GI in planning meals for diabetics.

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  • Publisher Full Text
  • Authors+Show Affiliations

    Department of Biochemistry, University of Sydney, New South Wales, Australia.

    Source

    The American journal of clinical nutrition 59:3 Suppl 1994 03 pg 747S-752S

    MeSH

    Blood Glucose
    Diabetes Mellitus, Type 1
    Diabetes Mellitus, Type 2
    Dietary Carbohydrates
    Humans

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't
    Review

    Language

    eng

    PubMed ID

    8116560

    Citation

    Miller, J C.. "Importance of Glycemic Index in Diabetes." The American Journal of Clinical Nutrition, vol. 59, no. 3 Suppl, 1994, 747S-752S.
    Miller JC. Importance of glycemic index in diabetes. Am J Clin Nutr. 1994;59(3 Suppl):747S-752S.
    Miller, J. C. (1994). Importance of glycemic index in diabetes. The American Journal of Clinical Nutrition, 59(3 Suppl), 747S-752S. doi:10.1093/ajcn/59.3.747S.
    Miller JC. Importance of Glycemic Index in Diabetes. Am J Clin Nutr. 1994;59(3 Suppl):747S-752S. PubMed PMID: 8116560.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Importance of glycemic index in diabetes. A1 - Miller,J C, PY - 1994/3/1/pubmed PY - 1994/3/1/medline PY - 1994/3/1/entrez SP - 747S EP - 752S JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 59 IS - 3 Suppl N2 - To date there are 11 medium to long-term studies that have specifically used the glycemic index (GI) approach to determine the clinical gains in diabetes or lipid management. All but one study produced positive findings. On average, low-GI diets reduced glycosylated hemoglobin by 9%, fructosamine by 8%, urinary C-peptide by 20%, and day-long blood glucose by 16%. Cholesterol was reduced by an average of 6% and triglycerides by 9%. These are modest improvements but so too were the changes to the diet. Unlike high-fiber diets, low-GI diets are "user friendly." As part of studies on the GI of foods, we determined the glycemic and insulin responses to 44 foods containing simple sugars. Their mean (+/- SE) GI was 62 +/- 14, which compares favorably with bread (GI = 73, glucose = 100). There was often no difference in the GI between the sweetened and unsweetened product. The time has come to reassess the value of GI in planning meals for diabetics. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/8116560/full_citation L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/59.3.747S DB - PRIME DP - Unbound Medicine ER -