The Glycemic Index Applications in Practice 1st Edition by Elena Philippou 9781498703666 1498703666
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ISBN 10: 1498703666
ISBN 13: 9781498703666
Author: Elena Philippou
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.
Table of contents:
Chapter 1 Introduction to Dietary Carbohydrates and the Glycemic Index
Chapter 2 Common Criticisms of the Glycemic Index
Chapter 3 Measuring the Glycemic Index of Foods
Chapter 4 Glycemic Index and Diabetes Mellitus: Evidence on Prevention and Management and Implications on Insulin Resistance
Chapter 5 Glycemic Index and Cardiovascular Disease Risk Prevention and Management
Chapter 6 Glycemic Index in Preventing and Managing Obesity: Implications for Appetite and Body Weight Regulation
Chapter 7 Glycemic Index, Glycemic Load, and Cancer Prevention
Chapter 8 Manipulating Dietary Glycemic Index as a Means of Improving Exercise and Sports Performance
Chapter 9 Dietary Glycemic Index Manipulation to Improve Cognitive Functioning: Is It Possible?
Chapter 10 GIycemic Index and Women’s Health: Dietary GI in Management of Polycystic Ovary Syndrome and during Pregnancy
Chapter 11 Glycemic Index and Eye Health: Dietary Hyperglycemia and Metabolic Retinal Diseases
Chapter 12 Glycemic Index Use on Food Labels: Informed Food Choice or Misuse?
Chapter 13 Creating Food Products with a Lower Glycemic Index
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