The amount of food
consumed is a major determinant of postprandial hyperglycemia, and the conceptof Glycemic Load (GL) takes account of the Glycemic Index (GI) of a food and
the amount eaten (Venn and Green, 2007).
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| Sprague Dawley Rat |
GI
was originally designed for people with diabetes as a guide to food selection,
advice being given to select foods with a low GI. Lower GI foods were
considered to confer benefit as a result of the relatively low glycemic
response following ingestion compared with high GI foods. GI is defined as the
blood glucose response measured as Area Under the Curve (AUC) in response to a
test food consumed by an individual under standard conditions expressed as a
percentage of the AUC following consumption of a reference food consumed by the
same person on a different day. GI cannot be predicted from the fiber content
of a carbohydrate containing food or from the terms whole meal and wholegrain
for which there are no universally accepted definitions. Read more>>>>>>
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