The DOI matches its Crossref record; 12 of the 12 references it cites were found in a registry or an index.
Health benefits of low glycaemic index foods, such as pulses, in diabetic patients and healthy individuals
Open accessAbstract
The present paper covers the health benefits of low glycaemic index foods, such as pulses. Nutritional factors potentially play a crucial role in health and disease. A low-fat, high-carbohydrate diet is often recommended as a part of a healthy life-style. Historical works have shown that carbohydrate foods differ in their ability to affect post-ingestive glycaemia. The glycaemic index concept allows a ranking of carbohydrate-rich foods in terms of their blood glucose raising potential. Pulses are foods with very low glycaemic index values. Numerous studies have documented the health benefits that can be obtained by selecting foods of low glycaemic index. These benefits are of crucial importance in the dietary treatment of diabetes mellitus: glycaemic control is improved as well as several metabolic parameters, such as blood lipids. The results of human studies have been confirmed by animal experiments in the field of diabetes. Diets with low glycaemic index value improve the prevention of coronary heart disease in diabetic and healthy subjects. In obese or overweight individuals, low-glycaemic index meals increase satiety and facilitate the control of food intake. Selecting low glycaemic index foods has also demonstrated benefits for healthy persons in terms of post-prandial glucose and lipid metabolism. Several public health organizations have recently integrated consideration of the glycaemic index in their nutritional recommendations for patients with metabolic diseases and for the general population.
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Citations
Cites
Dietary Fiber, Glycemic Load, and Risk of NIDDM in Men
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The glycemic index: methodology and clinical implications
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“CHD was better predicted by the GI than by the typical measures of total, simple or complex CHO in the diet (Liu et al. 2000).”
BackgroundHigh glycemic index foods, overeating, and obesity
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“Furthermore, Jarvi et al. (1999) showed a net decrease in glucose and insulin responses throughout the day, and an improvement of lipid profile and fibrinolytic capacity, following a strictly controlled low-GI diet when compared to a high-GI diet.”
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“Pulses are foods with interestingly low GI, since the lowest glycaemic responses for starchy foods have been reported after consumption of dried legumes (Jenkins et al. 1981b, 1983; Bornet et al. 1997).”
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Meal-Generated Oxidative Stress in Type 2 Diabetic Patients
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“1999) and the generation of oxidative stress (Ceriello et al. 1998) in NIDDM.”
BackgroundBeneficial Effect of a Low Glycaemic Index Diet in Type 2 Diabetes
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Cited by
A plant-based diet for the prevention and treatment of type 2 diabetes.
(2017) · Europe PMC (PubMed Central) · doi:10.11909/j.issn.1671-5411.2017.05.009 · Cited by 320
Hermsdorff, H. H. M., Zulet, M. Á., Abete, I., & Martínez, J. A. (2011) · European Journal of Nutrition · doi:10.1007/s00394-010-0115-x · Cited by 223
Meta-analysis of the health effects of using the glycaemic index in meal-planning
Opperman, A. M., Venter, C. S., Oosthuizen, W., Thompson, R. L., & Vorster, H. H. (2004) · British Journal of Nutrition · doi:10.1079/bjn20041203 · Cited by 192
Ferreira, H., Vasconcelos, M., Gil, A. M., & Pinto, E. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1716680 · Cited by 175
Low glycaemic index diets for coronary heart disease
Kelly, S. A., Frost, G., Whittaker, V., & Summerbell, C. D. (2004) · Cochrane Database of Systematic Reviews · doi:10.1002/14651858.cd004467.pub2 · Cited by 122
Metadata
- Authors
- Rizkalla, S. W., Bellisle, F., & Slama, G.
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2002-12
- Volume
- 88
- Issue
- S3
- Pages
- 255-262
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W2031693160
- Cited by
- 275
- References
- 12
- FWCI
- 4.56
- Type
- journal article
- Language
- en
- Open access
- bronze
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