glycemic index
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Introduction
A measure of the propensity of a food substance to increase blood glucose. The glycemic index for glucose is 1.0.[1][2]
* also see low glycemic index diet &/or glycemic control
Clinical significance
- poor-quality carbohydrates are associated with:
- diabetes mellitus type 2
- cardiovascular disease
- all-cause mortality[3]
Additional terms
References
- ↑ 1.0 1.1 Wolever TM, Jenkins DJ, Jenkins AL, Josse RG. The glycemic index: methodology and clinical implications. Am J Clin Nutr. 1991;54(5):846-854. PMID: https://www.ncbi.nlm.nih.gov/pubmed/1951155
- ↑ 2.0 2.1 Atkinson FS, Foster-Powell K, Brand-Miller JC. International tables of glycemic index and glycemic load values: 2008. Diabetes Care. 2008;31(12):2281-2283. PMID: https://www.ncbi.nlm.nih.gov/pubmed/18835944
- ↑ 3.0 3.1 Jenkins DJA et al. Glycemic index, glycemic load, and cardiovascular disease and mortality. N Engl J Med 2021 Apr 8; 384:1312. PMID: https://www.ncbi.nlm.nih.gov/pubmed/33626252 https://www.nejm.org/doi/10.1056/NEJMoa2007123