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.
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