The glycaemic index : a physiological classification of dietary carbohydrate / / Thomas M.S. Wolever

• Autore: Wolever Thomas M. S
• Pubblicazione: Wallingford, UK ; ; Cambridge, MA, : CABI, c2006
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (237 p.)
• Disciplina: 613.2/83
• Soggetto topico: Carbohydrates in human nutrition; Carbohydrates - Metabolism; Glycemic index
• Note generali: Bibliographic Level Mode of Issuance: Monograph
• Nota di bibliografia: Includes bibliographical references (p. 184-222) and index.
• Nota di contenuto: Historical introduction -- Determining the GI of food: methodological considerations -- The insulin response to carbohydrate foods: critical evaluation of the insulinaemic index -- Mechanisms by which different carbohydrates elicit different glycaemic -- Glycaemic index: application to mixed meals -- Measuring diet GI -- Glycaemic index and health -- Glycaemic index and disease -- Glycaemic index versus glycaemic load.
• Sommario/riassunto: The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease.
• Titolo autorizzato: The glycaemic index
• ISBN: 1-280-73591-0; 9786610735914; 1-84593-052-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910446335503321
• Lo trovi qui: Univ. Federico II