title: [Glycaemic index].
abstract: Glycaemic index is a measure of blood glucose increase two hours after intake of food containing 50 g of carbohydrate. The reference is measurements after intake of 50 g glucose or white bread containing 50 g carbohydrate, which is set to the value of 100. The glycaemic index was developed to help persons with diabetes improve their blood glucose control in order to avoid long-term complications. Apple can have an index of approximately 40, while a baguette has 95 and pumpernickel bread 41. Some observational studies suggest that a carbohydrate diet with low glycaemic index may reduce the risk of overweight, diabetes type 2 and colon cancer. There are at present few published controlled clinical trials supporting this conclusion. The food industry and some people working with weight reduction have shown interest in using the glycaemic index. The system may easily cause confusion and leave the impression that important and nutritious carbohydrate-containing foods should be avoided. The glycaemic index could be a tool for dieticians and physicians counselling persons with metabolic syndrome, overweight, diabetes type 1 or 2.
authors.affiliation: Institutt for ernaeringsforskning, Universitetet i Oslo, Postboks 1046 Blindern, 0316 Oslo. s.o.kolset@basalmed.uio.no
authors.forename: Svein Olav
authors.initials: SO
authors.lastname: Kolset
mesh_terms: D003920:Diabetes Mellitus / Q000097:blood / Q000178:diet therapy / Q000517:prevention & control; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D038321:Glycemic Index; D006801:Humans; D024821:Metabolic Syndrome / Q000097:blood / Q000178:diet therapy / Q000517:prevention & control; D009765:Obesity / Q000097:blood / Q000178:diet therapy / Q000517:prevention & control
chemical_list: D004040:Dietary Carbohydrates