Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

The glycemic index.

T M Wolever1

  • 1Department of Nutritional Sciences, St. Michael's Hospital, Faculty of Medicine, University of Toronto, Ontario, Canada.

World Review of Nutrition and Dietetics
|January 1, 1990
PubMed
Summary
This summary is machine-generated.

The glycemic index (GI) classifies starchy foods by their blood sugar impact. Lower GI foods like legumes and whole grains may offer health benefits, but overall diet composition is key for therapeutic use.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Utility of non-high-density lipoprotein cholesterol in assessing incident type 2 diabetes risk.

Diabetes, obesity & metabolism·2012
Same author

Dietary protein, carbohydrate, and fat enhance memory performance in the healthy elderly.

The American journal of clinical nutrition·2001
Same author

Cross-sectional and prospective associations between proinsulin and cardiovascular disease risk factors in a population experiencing rapid cultural transition.

Diabetes care·2001
Same author

Glycemic response to a food starch esterified by 1-octenyl succinic anhydride in humans.

Journal of agricultural and food chemistry·2001
Same author

Cognitive performance is associated with glucose regulation in healthy elderly persons and can be enhanced with glucose and dietary carbohydrates.

The American journal of clinical nutrition·2000
Same author

Mechanisms linking diet and colorectal cancer: the possible role of insulin resistance.

Nutrition and cancer·2000
Same journal

Prelims.

World review of nutrition and dietetics·2026
Same journal

Preface.

World review of nutrition and dietetics·2026
Same journal

Stunting in Developing Countries.

World review of nutrition and dietetics·2026
Same journal

Nutrition and Growth in Preterm and Term Infants.

World review of nutrition and dietetics·2026
Same journal

Pregnancy: The Impact of Maternal Nutrition on Intrauterine Fetal Growth.

World review of nutrition and dietetics·2026
Same journal

Early Nutrition and Its Effect on Growth, Body Composition, and Later Obesity.

World review of nutrition and dietetics·2026
See all related articles

Area of Science:

  • Nutrition Science
  • Metabolic Studies
  • Dietary Research

Background:

  • Starchy foods elicit varying glycemic responses, influenced by processing and digestion rates.
  • The glycemic index (GI) quantifies food glycemic response against a standard, enabling data pooling.
  • GI values are affected by food processing, preparation, and study methodologies.

Purpose of the Study:

  • To explore the factors influencing glycemic responses to starchy foods.
  • To evaluate the utility and application of the glycemic index (GI) in dietary contexts.
  • To identify starchy foods with potentially beneficial low glycemic responses.

Main Methods:

  • Review of evidence on factors affecting glycemic response to mixed meals.
  • Analysis of the glycemic index (GI) system, including calculation and variability.

Related Experiment Videos

  • Identification of low-GI foods and their associated metabolic effects.

    • Main Results:

    • Glycemic response is influenced by digestion rate, processing methods, and non-food factors.
    • Low-GI foods like legumes, barley, and whole grains are associated with reduced blood glucose, insulin, and lipid levels.
    • Low-GI foods impact colonic fermentation, affecting nutrient metabolism and short-chain fatty acid production.

    Conclusions:

    • The GI is a valuable tool for ranking the glycemic impact of starchy foods.
    • Low-GI foods may offer metabolic advantages, but their inclusion in therapeutic diets requires consideration of overall nutritional value.
    • Dietary recommendations should prioritize nutrient-dense, low-GI options, considering fat and sugar content.