Informing food choices and health outcomes by use of the dietary glycemic index.
Informing food choices and health outcomes by use of the dietary glycemic index.
复制标题
DOI：
10.1111/j.1753-4887.2011.00382.x
复制
发表时间：
2011-04
影响因子：
6.1
通讯作者：
Taylor A
中科院分区：
文献类型：
--
作者：
Chiu CJ;Liu S;Willett WC;Wolever TM;Brand-Miller JC;Barclay AW;Taylor A
相当多的流行病学证据将低血糖指数（GI）饮食与良好的健康联系起来，特别是在衰老时。GI是一种动力学参数，其反映了所消耗食物中所含的碳水化合物（CHO）在体内升高血糖的能力。较新的营养、临床和实验数据将低GI食物的摄入与慢性病的有利结果联系起来，并迫使进一步检查记录。根据新的信息，有两个具体的问题：1）GI概念是否应该作为延长健康的一种方式来推广，2）食品标签是否应该包含GI信息？此外，为了利用低GI饮食的益处，需要解决的方法学问题和流行病学数据与临床试验的一致性方面的剩余问题是什么？这些问题在本次审查中得到解决。
Considerable epidemiologic evidence links consuming lower glycemic index (GI) diets with good health, particularly upon aging. The GI is a kinetic parameter which reflects the ability of carbohydrate (CHO)-contained in consumed foods to raise blood glucose in vivo. Newer nutritional, clinical, and experimental data link intake of lower dietary GI foods to favorable outcomes of chronic diseases, and compel further examination of the record. Based upon the new information there are 2 specific questions: 1) should the GI concept be promoted as a way to prolong health, and 2) should food labels contain GI information? Further, what are the remaining concerns about methodological issues and consistency of epidemiological data and clinical trials that need to be resolved in order to exploit the benefits of consuming lower GI diets? These issues are addressed in this review.