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Journal of Diabetic Complications & Medicine

Journal of Diabetic Complications & Medicine

ISSN: 2475-3211

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Glycemic-index-peerreview-journals.php

Chronic noncommunicable diseases (NCDs) are becoming more prevalent worldwide, causing premature death due to changes in diet and lifestyle. Thus, various prevention and control strategies have been developed in order to stop or delay the spread of these diseases.

Thirty years ago, the concept of a food glycemic index (GI) was discussed as a factor to control in preventing chronic disease. This concept was first proposed in 1981 by scientists led by Dr. David Jenkins, University of Toronto, Canada.

The GI of foods is a categorization based on the effect of the content and type of carbohydrates in a food on blood sugar.

A group of experts convened by the Food and Agriculture Organization of the United Nations / World Health Organization defined the GI as the area under the glucose response curve after ingestion of 50 g of carbohydrates. '' a test food, expressed as a percentage of response to the same amount of carbohydrates from a standard food, in the same individual. The standard food is glucose or white bread.

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Citations: 102

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

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