升糖指数
食品科学
医学
血糖指数
血糖
血糖性
索引(排版)
内分泌学
内科学
糖尿病
化学
计算机科学
万维网
作者
Thomas M. S. Wolever,David Jenkins
标识
DOI:10.1093/ajcn/43.1.167
摘要
There has been much interest in the use of the glycemic index (GI). A recent study reporting plasma glucose responses to mixed meals containing fat and protein concluded that the results were totally disparate from what would have been expected from published GI values of the foods fed. However, this conclusion was based upon an inappropriate assessment of the data using absolute rather than incremental blood glucose response areas. The present report demonstrates how data may be analyzed to make use of the GI values of individual foods to predict the GI of mixed meals (r = 0.987; p < 0.02). It is concluded that the GI concept applies well to mixed meals containing fat and protein.
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