Results 121 to 130 of about 6,965 (142)

Glycemic index, glycemic load and risk of prostate cancer

International Journal of Cancer, 2004
AbstractDietary carbohydrates have different glycemic and insulinemic potentials depending on type (glycemic index, GI) and amount (glycemic load, GL) of carbohydrate consumed or both. Insulin in turn has been implicated as a risk factor for several cancers, including that of the prostate.
Carlo La Vecchia, Carlo La Vecchia, David J.A. Jenkins, Livia S. A. Augustin, Eva Negri, Maurizio Montella, Luigino Dal Maso, Claudio Pelucchi, Valerio Ramazzotti, Silvia Franceschi, Carlotta Galeone, Renato Talamini   +11 more
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The Glycemic Index: Physiological Significance [PDF]

Journal of the American College of Nutrition, 2009
The glycemic index (GI) is a physiological assessment of a food's carbohydrate content through its effect on postprandial blood glucose concentrations. Evidence from trials and observational studies suggests that this physiological classification may have relevance to those chronic Western diseases associated with overconsumption and inactivity leading
Arash Mirrahimi, David J.A. Jenkins, Amin Esfahani, Cyril W.C. Kendall, Julia M W Wong, Korbua Srichaikul   +5 more
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Glycemic Index and Colorectal Carcinogenesis

European Journal of Epidemiology, 2003
Misciagna et al. [1] report the results of an interesting study of fasting serum fructosamine, glucose, insulin, and triglycerides in relation to risk of colorectal adenoma in this issue of the journal. The results are suggestive of an elevated adenoma risk with higher fructosamine and triglyceride levels and with lower fasting insulin level.
Edward Giovannucci, Edward Giovannucci
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Glycemic Index and Endurance Performance

International Journal of Sport Nutrition and Exercise Metabolism, 2010
The aim of this review is to provide an up-to-date summary of the evidence surrounding glycemic index (GI) and endurance performance. Athletes are commonly instructed to consume low-GI (LGI) carbohydrate (CHO) before exercise, but this recommendation appears to be based on the results of only a few studies, whereas others have found that the GI of CHO ...
Carolyn M. Donaldson, Tracy L. Perry, Meredith C. Rose   +2 more
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Glycemic Index in Sport Nutrition

Journal of the American College of Nutrition, 2009
Carbohydrates (CHO) can be classified on the basis of their glycemic index (GI), and the use of this classification has been increasingly supported by science. Because of its impact on blood glucose and insulin responses following the ingestion of CHO foods, the GI has been studied in many fields of medicine, including sport nutrition. As a new tool in
E. Arcelli, Luca Mondazzi
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Glycemic Index and Glycemic Load

2016
The glycemic index (GI) ranks carbohydrates in food according to the extent to which they raise blood glucose levels after eating. The GI gives a rough estimation as to how quickly a 50-gram serving of a particular food converts to sugar and raises the blood glucose level above normal.
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The Glycemic Index1

2015
Different starchy foods produce different glycemic responses when fed individually, and there is evidence that this also applies in the context of the mixed meal. Methods of processing, and other factors unrelated to the nutrient composition of foods may also have major effects on the glycemic response.
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The metabolic syndrome in relation with the glycemic index and the glycemic load

Physiology & Behavior, 2008
The metabolic syndrome (MS) is a clustering of metabolic abnormalities that increases the risk to develop chronic diseases such as cardiovascular disease and type 2 diabetes mellitus. Although its precise aetiology is unknown, dietary habits play a major role.
L.E.C. van Meijl, Ruth Vrolix, Ronald P. Mensink   +2 more
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International tables of glycemic index

The American Journal of Clinical Nutrition, 1995
The glycemic index (GI) is a ranking of foods based on their glycemic effect compared with a standard food. It has been used to classify carbohydrate foods for various applications, including diabetes, sports, and appetite research. The purpose of these tables is to bring together all of the published data on the GIs of individual foods for the ...
Kaye Foster-Powell, Janette Brand Miller
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The Glycemic Index

2016
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 ...
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