The Glycemic Index Applications in Practice
In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption. Although GI was first used in diet therapy for diabetes, research evidence has accumulated since then to thousands of publications from all over the world with applications for prevention and/or management of many diseases, as well as effects on physiological states and exercise.
The Glycemic Index: Applications in Practice has gathered together, in an unbiased and critical way, all the evidence and research on GI, including diabetes, cardiovascular disease, cancer, obesity, polycystic ovary syndrome, pregnancy outcomes, sports performance, eye health, and cognitive functioning. It provides a detailed explanation on how to correctly measure a food’s GI, how the GI of food products can be altered, as well as the use and misuse of GI labelling around the globe.
The contributors are either pioneers or experts in the area of GI from all around the globe, including Australia, Canada, Europe, and the United States. The book is a valuable source of information for healthcare professionals of various disciplines, nutritionists, dietitians, food scientists, medical doctors, sports scientists, psychologists, public health (nutrition) policy makers, and students in these fields, as well as an important addition to university libraries.
Introduction to Dietary Carbohydrates and the Glycemic Index
Elena Philippou and Ayesha Salem Al Dhaheri
Common Criticisms of the Glycemic Index
Effie Viguiliouk, Viranda H. Jayalath, Vanessa Ha, and Thomas M.S. Wolever
Measuring the Glycemic Index of Foods
Fiona S. Atkinson, Kai Lin Ek, and Jennie C. Brand-Miller
Glycemic Index and Diabetes Mellitus: Evidence on Prevention and Management and Implications on Insulin Resistance
Laura Chiavaroli, Livia S.A. Augustin, Cyril W.C. Kendall, and David J.A. Jenkins
Glycemic Index and Cardiovascular Disease Risk Prevention and Management
Vanessa Ha, Effie Viguiliouk, Arash Mirrahimi, John L. Sievenpiper, Russell J. de Souza, Cyril W.C. Kendall, David J.A. Jenkins, and Thomas M.S. Wolever
Glycemic Index in Preventing and Managing Obesity: Implications for Appetite and Body Weight Regulation
Anne Raben, Signe Nyby, and Martí Juanola-Falgarona
Glycemic Index, Glycemic Load, and Cancer Prevention
Livia S.A. Augustin, Laura Chiavaroli, Stephanie Nishi, Arash Mirrahimi, Cyril W.C. Kendall, and David J.A. Jenkins
Manipulating Dietary Glycemic Index as a Means of Improving Exercise and Sports Performance
Lars McNaughton, David Bentley, and S. Andy Sparks
Dietary Glycemic Index Manipulation to Improve Cognitive Functioning: Is It Possible?
Elena Philippou and Marios Constantinou
GIycemic Index and Women’s Health: Dietary GI in Management of Polycystic Ovary Syndrome and during Pregnancy
Glycemic Index and Eye Health: Dietary Hyperglycemia and Metabolic Retinal Diseases
Chung-Jung Chiu, Min-Lee Chang, and Allen Taylor
Glycemic Index Use on Food Labels: Informed Food Choice or Misuse?
Alan W. Barclay
Creating Food Products with a Lower Glycemic Index
Sophie Vinoy, Aurélie Lesdéma, Gautier Cesbron-Lavau, Aurélie Goux, and Alexandra Meynier