THE GLYCEMIC INDEX - METHODOLOGY AND CLINICAL IMPLICATIONS
THE GLYCEMIC INDEX - METHODOLOGY AND CLINICAL IMPLICATIONS
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DOI：
10.1093/ajcn/54.5.846
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发表时间：
1991-11-01
影响因子：
7.1
通讯作者：
JOSSE, RG
中科院分区：
文献类型：
--
作者：
WOLEVER, TMS;JENKINS, DJA;JOSSE, RG
使用血糖指数（GI）对食物进行血糖反应分类的临床应用存在争议。部分争议是由于方法学变量可以显著影响血糖反应的解释和所获得的GI值。最近的研究支持GI的临床应用。在预期的GI差异和血糖反应的日常变化所确定的范围内，GI预测了个体受试者不同膳食的血糖潜力排名。在长期试验中，低gi饮食对胰岛素依赖型和非胰岛素依赖型糖尿病患者的总体血糖控制有一定的改善。低gi饮食在高甘油三酯血症患者中减少胰岛素分泌和降低血脂浓度的能力可能具有更大的治疗意义。
There is controversy regarding the clinical utility of classifying foods according to their glycemic responses by using the glycemic index (GI). Part of the controversy is due to methodologic variables that can markedly affect the interpretation of glycemic responses and the GI values obtained. Recent studies support the clinical utility of the GI. Within limits determined by the expected GI difference and by the day-to-day variation of glycemic responses, the GI predicts the ranking of the glycemic potential of different meals in individual subjects. In long-term trials, low-GI diets result in modest improvements in overall blood glucose control in patients with insulin-dependent and non-insulin-dependent diabetes. Of perhaps greater therapeutic importance is the ability of low-GI diets to reduce insulin secretion and lower blood lipid concentrations in patients with hypertriglyceridemia.