Glycaemic glucose equivalent: combining carbohydrate content, quantity and glycaemic index of foods for precision in glycaemia management

Volume: 11, Issue: 3, Pages: 217 - 225
Published: Sep 1, 2002
Abstract
The glycaemic index (GI) is the blood glucose response to carbohydrate in a food as a percentage of the response to an equal weight of glucose. Because GI is a percentage, it is not related quantitatively to food intakes, and because it is based on equi-carbohydrate comparisons, GI-based exchanges for control of glycaemia should be restricted to foods providing equal carbohydrate doses. To overcome these limitations of GI, the glycaemic glucose...
Paper Details
Title
Glycaemic glucose equivalent: combining carbohydrate content, quantity and glycaemic index of foods for precision in glycaemia management
Published Date
Sep 1, 2002
Volume
11
Issue
3
Pages
217 - 225
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