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- Arvidsson-Lenner, R, et al.
(författare)
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Glycaemic index
- 2004
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Ingår i: Scandinavian Journal of Food and Nutrition. - : Informa UK Limited. - 1748-2976. ; 48:2, s. 84-94
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Tidskriftsartikel (refereegranskat)abstract
- The glycaemic index (GI) concept is based on the difference in blood glucose response after ingestion of the same amount of carbohydrates from different foods, and possible implications of these differences for health, performance and well-being. GI is defined as the incremental blood glucose area (0-2 h) following ingestion of 50 g of available carbohydrates in the test product as a percentage of the corresponding area following an equivalent amount of carbohydrate from a reference product. A high GI is generally accompanied by a high insulin response. The glycaemic load (GL) is the GI×the amount (g) of carbohydrate in the food/100. Many factors affect the GI of foods, and GI values in published tables are indicative only, and cannot be applied directly to individual foods. Properly determined GI values for individual foods have been used successfully to predict the glycaemic response of a meal, while table values have not. An internationally recognised method for GI determination is available, and work is in progress to improve inter- and intra-laboratory performance. Some epidemiological studies and intervention studies indicate that low GI diets may favourably influence the risk of chronic diseases such as diabetes and coronary heart disease, although further well-controlled studies are needed for more definite conclusions. Low GI diets have been demonstrated to improve the blood glucose control, LDL-cholesterol and a risk factor for thrombosis in intervention studies with diabetes patients, but the effect in free-living conditions remains to be shown. The impact of GI in weight reduction and maintenance as well as exercise performance also needs further investigation. The GI concept should be applied only to foods providing at least 15 g and preferably 20 g of available carbohydrates per normal serving, and comparisons should be kept within the same food group. For healthy people, the significance of GI is still unclear and general labelling is therefore not recommended. If introduced, labelling should be product-specific and considered on a case-by-case basis.
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- Gustafsson, I.-B., et al.
(författare)
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Moderate amounts of n-3 fatty acid enriched seafood products are effective in lowering serum triglycerides and blood pressure in healthy subjects
- 1996
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Ingår i: Journal of human nutrition and dietetics (Print). - 0952-3871 .- 1365-277X. ; 9:2, s. 135-145
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Tidskriftsartikel (refereegranskat)abstract
- A double-blind cross-over study was conducted during two 3-week periods. Two series of seafood products were prepared, one containing n-3 fatty acids derived from fish oil triglyceride concentrate and one containing n-6 rich sunflower oil in identical amounts. These products were added to the subjects' ordinary diet. After a wash-out period of at least 4 weeks they switched over to the other diet. Twenty-three subjects with borderline high blood lipids participated, five women and 19 men, with a mean age of 48 ± 9 years. The inclusion of the n-3 enriched seafood products in the diet caused significant reductions of serum triglycerides (25%) and of the systolic blood pressure of 3.7%. An increase in the proportion of long-chain fatty acids in the serum phospholipids after the fish oil period was pronounced. Positive effects were seen on insulin and free fatty acid concentrations with a reduction of 37% of free fatty acids on the fish oil period and of 18.6% of serum insulin concentration. An increase of malondialdehyde concentration in plasma by 21% was seen during the fish oil period. The positive effects on the serum triglyceride and blood pressure are interesting from the viewpoint of public health with regard to the risk of the cardiovascular disease.
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