Glycemic carbohydrate: an international perspective.
Attention to the different types of carbohydrates and their role in health and disease is relatively recent. FAO and WHO jointly published a report on carbohydrates in human nutrition in 1998, with a number of recommendations about increasing carbohydrate intake as a sound approach to the prevention of obesity. The glycemic index (GI) was recommended as a means of classifying foods on the basis of their potential for raising blood glucose; this concept was based on the understanding that the state of hyperglycemia that is observed following the intake of certain high-GI carbohydrate foods could constitute a risk factor for diseases of lifestyle.
Nantel
Guy
G
Food and Nutrition Division, Food and Agriculture Organization of the United Nations (FAO), Viale delle Terme di Caracalla, 00100 Rome, Italy.
D001786:Blood Glucose / Q000032:analysis; D004040:Dietary Carbohydrates / Q000008:administration & dosage / Q000145:classification; D005502:Food / Q000145:classification; D038321:Glycemic Index; D006801:Humans; D007391:International Cooperation; D009765:Obesity / Q000517:prevention & control; D011634:Public Health
D001786:Blood Glucose; D004040:Dietary Carbohydrates