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Glycemic-index-impact-factor.php | Open Access Journals
Journal of Diabetic Complications & Medicine

Journal of Diabetic Complications & Medicine

ISSN: 2475-3211

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Glycemic-index-impact-factor.php

The glycemic index is a value assigned to foods based on the speed or rapidity with which these foods cause an increase in blood sugar. Foods with a low glycemic index (GI) tend to release glucose slowly and regularly. Foods with a high glycemic index quickly release glucose. Foods with a low GI tend to promote weight loss, while foods with a high GI index help with energy recovery after exercise, or to compensate for hypoglycemia (or insufficient). Long-distance runners would tend to favor foods with a high glycemic index, while people with pre or complete diabetes should focus on foods with a low GI. Why? People with type 1 diabetes cannot produce enough insulin and those with type 2 diabetes are resistant to insulin. With both types of diabetes, faster release of glucose from high GI foods leads to blood sugar spikes. The slow and steady release of glucose from foods with a low glycemic index helps maintain good glycemic control.

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Citations: 102

Journal of Diabetic Complications & Medicine received 102 citations as per Google Scholar report

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