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J. M. JONES, Family, Consumer, & Nutritional Sciences, College of St. Catherine, 4030 Valentine Ct., Arden Hills, MN 55112 The glycemic response and related terms such as the glycemic index and glycemic load (GI/GL) attempt to describe blood glucose response to carbohydrate foods. Popular books have made this complex concept a household word. Variability in its measurement, concerns about its complexity, arguments about its usefulness have become the subject of debate in national and international nutrition circles. Some consumers believe that GI is the magic bullet for successful weight loss and improved health. While some clinicians question whether the concept is useful far from its roots as a research tool and whether the measures are consistent enough to be a valuable aid in formulating diets for clinical conditions such as obesity and diabetes. Other concern stems from the misuse of the GI to construct diets that are nutritionally unbalanced and may be of limited help in weight loss. This paper will define the measures of glycemic response, will show the extent of their variability when part of food and diet, and will give an overview of potential uses of the glycemic response measures in health and disease. It also will highlight some of the different perceptions and used of this index in various parts of the world. Finally, it will deal with real issues faced by industry as they try to provide consumers with the low glycemic index products that they demand. Issues such as meaningful numbers for such things as available carbohydrate and other label claims will be addressed. Further, strategies such as the incorporation of more slowly released carbohydrate foods such as whole grains like oats and barley and resistant starch will be introduced as important approaches for health and directions for industry.
Session 62, The broad impact of the glycemic response of foods
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