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This study was conducted in order to develop a breakfast food with a low glycemic index from a formulation based on the pre-treated foxtail millet and soybean. The pre-treatment applied to raw materials (germination of millet, pre-cooking or roasting soybeans) have helped to improve the functional properties of blends. Flours made from germinated millet have a low estimated glycemic index, or 35.39 and 34.49 respectively for GMRS and GMPCS. During storage periods, the four blends pH decreased significantly difference (p

In the present study, we evaluated whether a low glycemic index (GI) breakfast with lactic acid bread had an effect on glucose tolerance and insulinemia at a subsequent high GI lunch meal. A barley bread containing lactic acid and a reference barley bread were consumed in the morning after an overnight fast in random order by 10 healthy men and women. Four hours after the breakfasts, the subjects ate a standardized high GI lunch, and the blood glucose and insulin responses were measured for the next 3 h. Significant lowerings of the incremental glycemic area (-23%, P = 0.033) and of the glucose response at 95 min were found after the lunch meal when the barley bread with lactic acid was given as a breakfast. At 45 min after the lunch meal, the insulin level was significantly lower (-21%, P = 0.045) after the lactic acid bread breakfast, compared with the barley bread breakfast without lactic acid. We concluded that barley bread containing lactic acid eaten at breakfast has the potential to improve second-meal glucose tolerance at a high GI lunch meal 4 h later.

OBJETIVO: Avaliar a influência do índice glicêmico (IG) na resposta glicêmica antes e durante o exercício físico decorrente a diferentes sessões experimentais pré-exercício. MÉTODOS: Doze homens adultos realizaram três sessões experimentais pré-exercício: de alto índice glicêmico (AIG); de baixo índice glicêmico (BIG); e em estado de jejum, sendo nesta última oferecida duas formas diferenciadas de hidratação durante o exercício: água e bebida carboidratada. RESULTADOS: Durante o período de repouso, o tipo de refeição, de AIG ou de BIG, interferiu no comportamento da glicemia, ambas tendendo ao "efeito rebote". Durante o exercício, não foi observada diferença na resposta glicêmica entre as quatro ações testadas; contudo, a intervenção com bebida carboidratada manteve constante a glicemia ao longo dos 60 min do exercício. CONCLUSÃO: O IG é determinante na resposta glicêmica ao longo de uma hora antes do exercício, porém não interfere na resposta glicêmica durante a atividade. OBJECTIVE: Evaluate the influence of glycemic index (GI) on the glycemic response before and during the physical exercise after to different experimental sessions pre-exercise. METHODS: Twelve adult males performed three experimental sessions pre-exercise: of high glycemic index (HGI); of low glycemic index (LGI); In condition of fast, although this one take two different ways of hydration while the exercise: water and carbohydrate drink. RESULTS: During the repose period, the type of meal, even the HGI and also the LGI, interfered on glycemic's behavior, both tendency to the "Rebound Effect". During the exercise, it was not observed differences in glycemic answers between the four tested actions, although the intervention with CHO drink maintained constant blood along all 60 min of exercise. CONCLUSION: The GI is determinant in the glycemic response over an hour before exercise, but does not interfere in the glycemic response during the activity.

This study reports the glycemic as well as insulinemic response of seven types of Indian vegetarian mixed meals (MMs). Each of the seven MMs was given at weekly intervals to both normal and type 2 diabetic subjects on the same day to reduce variations in food preparations. In this Indian study, each MM consisted of five to six food items with a low glycemic index (GI) ranging from 28.98 to 46.12%, glycemic load ranging from 15.58 to 23.8 g and energy value (calculated) from each test meal ranging from 403 to 502 kcal. All the seven meals were found to have postprandial glycemic control in normal subjects which ranged from 86 to 102.4 mg%, and a good postprandial glycemic control in type 2 diabetic subjects which ranged from 132.8 to 148.4 mg%, and hence appropriate for routine consumption by diabetic subjects. The glycemic and insulinemic pattern of all these MMs was similar in normal and diabetic subjects. Sustained intake of such low GI MMs by diabetic can result in good glycemic control.

Compared to the classical ketogenic diet (KD), the modified Atkins diet (MAD) and the low glycemic index treatment (LGIT) are more liberal and less restrictive diet therapies for the treatment of medication-resistant epilepsy. The MAD was first reported by Kossoff et al. in 2003, and gained global popularity with sufficient evidence in its efficacy reported recently in a controlled study. The LGIT was first reported by Pfeifer et al. in 2005, and its use has also become widespread. We reviewed the efficacy of both diet therapies in the treatment of medication-resistant epilepsy based on the evidence from previous literatures and our own clinical experience. From our experience, the LGIT was more liberal, tolerable, and dietetically balanced than the MAD. To find out which of these diets is most appropriate in different epilepsies and different patients, future controlled comparative studies on the efficacy, tolerability, and dietetic advantages between the MAD and the LGIT are necessary.

Aims. To evaluate 3 strategies to reduce weight in obese families.Research design and methods. 142 obese parents and 119 obese children kept a fat-calorie restriction diet. On top of this diet, the families were randomized in a three-factorial design to one or more of three weight-loss strategies: (1) an additional diet preferring carbohydrates having a low glycemic index (dual diet), (2) financial incentive, and (3) telemonitoring of weight and physical activity.Results. All children improved their BMI-SDS by0.18±0.25(P<.001) independently of the weight-loss strategy. In parents, relative losses of weight (kg) were−6.4% versus−4.0% for dual diet versus calorie restriction (P=.029),−6.9% versus−3.4% for with or without financial incentive (P=.002), and−8.0% versus−4.8% for with or without telemonitoring (P=.033). The weight loss after financial incentive plus dual diet plus telemonitoring was−14.4%.Conclusions. All strategies were effective in adults, in particular when combined. Children improved their BMI-SDS regardless of the strategy.

The metabolic syndrome has attracted interest because of its relevance to major contemporary chronic diseases associated with inactive lifestyles and the abundance of food, both of which have resulted in a way of life which challenges our genetic makeup. Changing the fuel mix by the introduction of more monounsaturated and polyunsaturated fatty acids, a reduction in saturated fatty acids, an increase in fiber, and the use of low glycemic index slow-release carbohydrate foods may make a difference, as will increasing the amount of vegetable protein and plant foods such as nuts, rich in monounsaturated fatty acids and antioxidant systems. Nevertheless, these supportive measures will be overwhelmed in the absence of calorie restriction combined with adequate energy expenditure. This situation appears to be one where the subsidiary solutions are complex and the central issue is simple.

As dietas de baixo índice glicêmico e baixa carga glicêmica têm sido associadas à redução do risco de doenças crônicas. Por esse motivo há um interesse crescente na sua aplicação para avaliação e orientação nutricional. No entanto, existem limitações quanto ao uso de dados publicados de índice glicêmico e carga glicêmica, pela variedade e formas de processamento dos alimentos vegetais existentes. Devido à dificuldade de realização de ensaios in vivo, uma vez que são custosos, trabalhosos, invasivos e necessitam de período considerável de experimentação, foram desenvolvidas metodologias in vitro que, a partir da velocidade de digestão dos carboidratos, permitem estimar o índice glicêmico dos alimentos de forma prática, simples e econômica. O presente trabalho apresenta o uso de um marcador in vitro, o índice de hidrólise, na estimativa do índice glicêmico e da carga glicêmica, o método mais empregado por pesquisadores brasileiros, visando à sua aplicação por profissionais da área de Nutrição. Os cálculos e as interpretações para estimativa do Índice glicêmico e da carga glicêmica são apresentados por meio de um exemplo prático com alguns alimentos brasileiros e com o grão de amaranto submetido a diferentes processamentos. Na ausência de dados referentes à resposta glicêmica do alimento de interesse, os valores do marcador in vitro podem ser utilizados para estimar o índice glicêmico e a carga glicêmica dos alimentos. Porém, este marcador não deve ser utilizado indiscriminadamente, uma vez que leva em consideração apenas os fatores intrínsecos aos alimentos que influenciam o aproveitamento dos carboidratos disponíveis. Low glycemic index and low glycemic load diets have been associated with a reduced risk of certain chronic diseases. For this reason, there has been a growing interest in using these concepts' for nutritional assessment and diet prescription. However, the usage of published glycemic index and glycemic load data is limited, because of the variety of types and preparations of plant-source foods. Since in vivo trials are difficult because of their cost labor-intense and time-consuming procedures, in vitro methods have been developed. These methods are based on the speed of digestion of the different carbohydrates, which allows the glycemic index of foods to be estimated in a practical, simple and cheap manner. This paper presents the use of an in vitro indicator, the hydrolysis index, to estimate the glycemic index and glycemic load. This method is the most commonly used glycemic load and index estimation method in Brazil and this paper aims to promote its use among dieticians. The calculations and interpretations to estimate glycemic load and index are presented by means of a practical example using some Brazilian staple foods and the amaranth grain processed in different ways. In the absence of data on the glycemic response of a particular food, the hydrolysis index can be used to estimate its glycemic index and load. However, the in vitro predictor cannot be used indiscriminately in substitution to glycemic index, since it takes into account only the intrinsic factors of foods that affect the glycemic response.

A classification of carbohydrate-containing foods based on their glycemic response to 50-g carbohydrate portions has recently been developed. The relative glycemic potency of many of these carbohydrate-containing foods have been compared, and these data have been published in the form of a glycemic index. It has been suggested that meals containing low glycemic index foods will result in a lower postprandial glucose response than meals with a higher glycemic index. However, whether or not these data will lead to a clinically useful reduction in postprandial hyperglycemia in individuals with carbohydrate intolerance remains controversial. In this review, we will try to delineate why we believe that the glycemic index, as currently developed, may be a specious issue. In addition, we will briefly discuss a number of factors that may explain the apparent discrepancy in viewpoints on this issue.Key words: glycemic index, noninsulin-dependent diabetes mellitus, glycemic response, dietary carbohydrate.

Large interest has recently risen in the development of “functional” foods, products that may provide a health benefit beyond the traditional nutrients. Foods rich in antioxidants and, simultaneously, characterized by a low glycemic index (GI), can reduce, through a double mechanism, the risk of increased postprandial oxidative stress, which is one of the constituent of the onset of several chronic diseases. Nutritionally enhanced tortillas were therefore developed by incorporating ingredients with well-documented nutritional functionality (carrots, soy, and wholemeal kamut) in a standard wheat tortillas formulation, in an attempt to create low GI and antioxidant-rich products while preserving sensory acceptability and physico-chemical properties. Five tortilla prototypes were developed and characterized for sensory acceptability, textural attributes, color, total antioxidant capacity, and in vivo GI. The simultaneous combination of carrot juice, soy, and wholemeal kamut resulted in a very interesting product that was not only the most acceptable by the consumers (although slightly harder than the standard control) but also showed the lowest GI and was relatively high in total antioxidant capacity.

Background Despite interest in the glycemic index diets as an approach to weight control, few long-term evaluations are available. Objective The objective was to investigate the long-term effect of a low-glycemic-index (LGI) diet compared with that of a high-glycemic-index (HGI) diet; all other dietary components were equal. Design After a 6-wk run-in, we randomly assigned 203 healthy women [body mass index (in kg/m2): 23-30] aged 25-45 y to an LGI or an HGI diet with a small energy restriction. The primary outcome measure was weight change at 18 mo. Secondary outcomes included hunger and fasting insulin and lipids. Results Despite requiring a run-in and the use of multiple incentives, only 60% of the subjects completed the study. The difference in glycemic index between the diets was approximately 35-40 units (40 compared with 79) during all 18 mo of follow-up, and the carbohydrate intake from energy remained at approximately 60% in both groups. The LGI group had a slightly greater weight loss in the first 2 mo of follow-up (-0.72 compared with -0.31 kg), but after 12 mo of follow-up both groups began to regain weight. After 18 mo, the weight change was not significantly different (P = 0.93) between groups (LGI: -0.41 kg; HGI: -0.26 kg). A greater reduction was observed in the LGI diet group for triacylglycerol (difference = -16.4 mg/dL; P = 0.11) and VLDL cholesterol (difference = -3.7 mg/dL; P = 0.03). Conclusions Long-term weight changes were not significantly different between the HGI and LGI diet groups; therefore, this study does not support a benefit of an LGI diet for weight control. Favorable changes in lipids confirmed previous results.

Background: Correcting postprandial hyperglycemia forms an important part of the prevention and management of type 2 diabetes. Methods: A low-glycemic-index liquid formula designated as Inslow was p

Are red wine and chocolate really good for you? Do pregnant teenagers need specific nutrition advice? Should we be recommending low glycaemic index diets? © 2004 Elsevier Ltd. All rights reserved.

The so-called Mediterranean diet is claimed to be preventive with respect to diet-related degenerative diseases. It is suggested that the preventive effect especially with respect to diabetes might be the low glycemic index of this kind of diet. However, nutrients with a high GI are more frequently consumed in the Mediterranean diet than in other European countries. The major difference seems to be the higher amount of fiber and a higher intake of unsaturated fat together with a higher intake of fruits and vegetables. Based on recent studies from the nurses health and physicians health study, a diet which is similar to the Mediterranean diet, physical exercise and a BMI < 25 protects from the development of diabetes type 2.

Objectives To determine whether low-glycemic index (GI) diets have clinical utility in overweight patients with non-insulin-dependent diabetes mellitus (NIDDM). Research Design and Methods Six patients with NIDDM were studied on both high- and low-GI diets of 6-wk duration with metabolic diets with a randomized crossover design. Both diets were of similar composition (57% carbohydrate, 23% fat, and 34 g/day dietary fiber), but the low-GI diet had a GI of 58 compared with 86 for the high-GI diet. Results Small and similar amounts of weight were lost on both diets: 2.5 kg on high-GI diet and 1.8 kg on low-GI diet. On the low-GI diet, the mean level of serum fructosamine, as an index of overall blood glucose control, was lower than on the high-GI diet by 8% (P Conclusions In overweight patients with NIDDM, reducing diet GI improves overall blood glucose and lipid control.

The purpose of this study was to examine the effect of high and low glycemic index (GI) carbohydrate (CHO) pre-exercise meals on endurance running capacity.Eight active subjects (five male and three female) ran on a treadmill at approximately 70% VO2max to exhaustion on two occasions separated by 7 d. Three hours before the run after an overnight fast, each subject was given in a single-blind, random order, isoenergetic meal of 850+/-21 kcal (mean+/-SEM; 67% carbohydrate, 30% protein, and 3% fat) containing either high (HGI) or low (LGI) GI carbohydrate foods providing 2.0 g CHO.kg(-1) body weight.Ingestion of the HGI meal resulted in a 580% and 330% greater incremental area under the 3-h blood glucose and serum insulin response curves, respectively. Performance times were not different between the HGI and LGI trials (113+/-4 min and 111+/-5 min, respectively). During the first 80 min of exercise in the LGI trial, CHO oxidation was 12% lower and fat oxidation was 118% higher than in the HGI trial. Although serum insulin concentrations did not differ between trials, blood glucose at 20 min into exercise in the HGI trial was lower than that during the LGI trial at the same time (3.6+/-0.3 mmol.L(-1) vs 4.3+/-0.3 mmol.L(-1); P0.05). During exercise, plasma glycerol and serum free fatty acid concentrations were lower in the HGI trial than in the LGI trial.This results demonstrate that although there is a relative shift in substrate utilization from CHO to fat when a low GI meal is ingested before exercise compared with that for a high GI meal, there is no difference in endurance running capacity.

Gilbertson HR, Brand-Miller JC, Thorburn AW, Evans S, Chondros P, Werther GA. The effect of flexible low glycemic index dietary advice versus measured carbohydrate exchange diets on …

In the editorial by Franz (1) on the value of low–glycemic index diets, the results of our meta-analysis, which were published in the same issue of Diabetes Care (2), have been misinterpreted and therefore misrepresented. Specifically, the author contrasts the overall decrease in HbA1c of ∼1–2% seen with various nutrition interventions with a reduction of 0.43% from low–glycemic index diets. The 0.43% reduction, however, is not the overall effect of a low–glycemic index diet, but the incremental effect of a low–glycemic index diet over and above that seen with an equally intensive nutrition intervention. Thus if …

Mann (1) and Brand-Miller et al. (2) state in this issue of Diabetes Care that study subjects have been on previous nutrition therapies before the implementation of low–versus high–glycemic index diets. Although this may be the case, in reviewing the studies included in the meta-analysis, only two studies state this clearly. The first is the study by Fontvieille et al. (3), in which the low–compared with high–glycemic index diet did not improve HbA1c levels over 5 weeks but did result in a decrease in fructosamine ( P < 0.05). The second is the study by Heilbronn et al. (4), wherein subjects participated in 12 weeks of energy restriction. After 4 weeks on a weight loss diet similar in composition to the average Australian diet, the subjects were randomized to a low–versus high–glycemic index diet for 8 weeks. At …

Objective To compare high- and low-glycemic index (GI) diets in the treatment of non-insulin-dependent diabetes mellitus (NIDDM). Research Design and Methods Sixteen subjects with well-controlled NIDDM and normal lipid profile, 10 of whom continued oral hypoglycemic medication, participated in the study. A diet that emphasized low-GI foods (e.g., porridge, pasta) was compared with a high-GI diet (e.g., processed cereals, potatoes). The GI of the low-GI diet was 15% lower than the high-GI diet (77 ± 3 vs. 91 ± 1) but otherwise similar in macronutrient composition and fiber, as determined by a 4-day weighed record. The diets were instituted under instruction from a dietitian who visited subjects at home on a weekly basis. Body weight was maintained within 1–2 kg. Results Glycemic control was improved on the low-GI diet compared with the high-GI diet (statistically significant findings, P < 0.05). Mean glycosylated hemoglobin at the end of the low-GI diet was 11% lower (7.0 ± 0.3%) than at the end of the high-GI diet (7.9 ± 0.5%), and the 8-h plasma glucose profile was lower (area under the curve above fasting 128 ± 23 vs. 148 ± 22 mmol.h-1.L-1, respectively). Mean fasting plasma glucose, total cholesterol triglycerides, and lipoproteins did not show important differences. Conclusions A low-GI diet gives a modest improvement in long-term glycemic control but not plasma lipids in normolipidemic well-controlled subjects with NIDDM.

In response to the article by Christine Beebe, this article presents ways of overcoming the perceived barriers to using the glycemic index. Education tailored to meet the individual needs of the person with diabetes is emphasized.

In her editorial (1) accompanying the meta-analysis carried out by Brand-Miller et al. (2), Dr. Franz describes the glycemic index as “not the most effective nutrition therapy intervention.” Her conclusion appears principally based on the fact that the reduction in HbA1c by 0.4–0.6% units (a 7.4% …

Source Citation Brand JC, Colagiuri S, Crossman S, et al. Low-glycemic index foods improve long-term glycemic control in NIDDM. Diabetes Care. 1991 Feb;14:95-101. 2060429

The effects of the glycemic index (GI) of carbohydrate eaten the previous night on the glycemic response to a standard test meal eaten subsequently in the morning (breakfast) was studied. On separate evenings normal subjects ate low- or high-GI test meals of the same nutrient composition. The dinners consisted of single foods in two experiments and mixed meals containing several foods in the third. The differences between the observed glycemic responses to low- and high-GI dinners were predicted by their GIs. The glycemic responses to breakfast were significantly lower on mornings after low-GI dinners than after high-GI dinners. Eating, at dinner, foods with different fiber contents but the same GI had no effect on postbreakfast glycemia. We conclude that the GI predicts the difference between glycemic responses of mixed dinner meals; breakfast carbohydrate tolerance is improved when low-GI foods are eaten the previous evening.