The glycaemic index: a physiological classification of by T. M. S. Wolever
By T. M. S. Wolever
The glycaemic index (GI) is a degree of the power of a foodstuff to elevate blood sugar. Written via one of many co-inventors of the time period, it is a transparent and balanced evaluate of present wisdom in this arguable idea. The publication explores the entire key problems with the definition of the GI, tips on how to degree the GI of a nutrients, find out how to practice GI info to nutrients and diets, the explanations why meals have diverse GI values and the influence of changing a nutrition GI on health and wellbeing and illness. The booklet highlights the advantages and the issues surrounding the GI idea, when encouraging readers to imagine significantly in regards to the concerns concerned.
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Extra info for The glycaemic index: a physiological classification of dietary carbohydrate
GI values for foods based on bread as a reference (GIwb) are higher than those based on glucose (GI). Therefore, when reading the literature on GI it is important to know what the reference food is. I showed in my PhD thesis that the GIwb values could be converted to GI values by simply dividing the GIwb values by 100/x where x is the mean GI value of white bread. 333. 65. The linear regression of the adjusted GIwb values on GI values produced a regression line which was virtually superimposed on the line of identity across the entire range of GI values (Fig.
Thus, IAUC cannot have a value < 0. It was initially used because it indicates the amount to which the food raises blood glucose above the fasting concentration. , 1989) includes all area below the curve, including area below the fasting concentration. Since it is calculated by applying the trapezoid rule to both positive and negative blood glucose increments, the effect is to subtract area below the fasting level from that above. IAUC Total AUC AUCcut netAUC AUCmin Fig. 4. Area subtended by different methods used to calculate area under the curve.
There is no ‘right’ or ‘wrong’ way of calculating AUC; indeed, different methods may be most appropriate depending on the purpose of the analysis. Unfortunately, in some of the literature, the method of calculating AUC is not indicated, and it can, therefore, be difficult to know if the magnitudes of the relative effects of different test meals found in one study are comparable to those found in another. For the GI to be a valid and useful property of foods, and for valid comparisons of experimental results with published GI values, a standardized method of calculating AUC must be used.