Category Archives: Glycaemic Index

Fibre Does Not Delay Gastric Emptying

Posted on December 23, 2012 by Robert Barrington

Evidence suggests that high fibre diets can lower postprandial glycaemia. This effect is thought to come from a decrease in the rate of absorption of the digestible component of the carbohydrate, which flattens the blood glucose curve and decreases the … Continue reading →

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Fibre Affects Postprandial Glycaemia

Posted on December 14, 2012 by Robert Barrington

Reducing postprandial glycaemia has been reported to be beneficial to health because it may decrease the risk of cardiovascular disease, metabolic syndrome, diabetes, obesity, and all-cause mortality. Removing the fibre from carbohydrate foods increases the glycaemic index of the food, … Continue reading →

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Reducing Glycaemic Load

Posted on November 21, 2012 by Robert Barrington

Carbohydrates play a role in the development of obesity and diabetes. In particular, high intakes of refined carbohydrates, particularly disaccharides and monosaccharides, are associated with increased glycaemia, insulin release, and the development of blood sugar disorders than can contribute to … Continue reading →

Posted in Amylase, Beans, Carbohydrate, Diabetes, Fibre, Glycaemic Index, Glycaemic load, Insulin, Starch, Sucrose, Sugar | Comments Off on Reducing Glycaemic Load

The Glycaemic Index

Posted on November 17, 2012 by Robert Barrington

The effect that a particular carbohydrate food has on the postprandial plasma blood glucose concentration can be assessed and quantified using the glycaemic index (GI). Foods that elicit a low postprandial rise in blood sugar levels can be said to … Continue reading →

Posted in Cancer, Carbohydrate, Cardiovascular Disease, Diabetes, Gastric Inhibitory Peptide (GIP), Glucagon-like Peptide 1, Glucose, Glycaemic Index, Glycaemic load, Metabolic Syndrome | Comments Off on The Glycaemic Index

Is the Glycaemic Index Reliable for Combined Foods?

Posted on October 2, 2012 by Robert Barrington

The glycaemic index (GI) is a relative measure of the rise in blood glucose levels following ingestion of carbohydrate foods, compared to the same amount of a standard food. The standard food is usually white bread that is designated a … Continue reading →

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Low Glycaemic Index Foods Increase Satiety

Posted on September 30, 2012 by Robert Barrington

The glycaemic index is a measure of the blood sugar rise associated with a particular food following ingestion, compared to a standard food which is usually glucose. The glycaemic index is a useful maker of postprandial blood glucose rises, but … Continue reading →

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Insulin Load, Insulin Index and Pancreatic Cancer

Posted on September 26, 2012 by Robert Barrington

The insulin index is a measure of the plasma levels of insulin in response to a particular food. These values are created by comparison to the rise in plasma insulin in response to an equal quantity of standard food, which … Continue reading →

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Glycaemic Index and Diabetes

Posted on August 28, 2012 by Robert Barrington

The glycaemic index (GI) is a measure of the blood glucose response to carbohydrate food. High GI foods are associated with a rise in blood glucose and this is usually accompanied by a rise in plasma insulin. Continual consumption of … Continue reading →

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Low Glycaemic Index Carbohydrate, Fat Oxidation and Exercise

Posted on November 29, 2011 by Robert Barrington

The glycaemic index is a method for the classification of carbohydrate foods based on the rise in blood sugar they cause upon ingestion. Athletes understand the importance, prior to exercise, of the correct carbohydrate selection based on the glycaemic index. … Continue reading →

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