Use of the glycemic index in nutrition education

Revista de Nutrição

Flávia Galvão Cândido¹  Elisângela Vitoriano Pereira¹  Rita De Cássia Gonçalves Alfenas¹ 

[1] ,Universidade Federal de Viçosa Departamento de Nutrição e Saúde Programa de Pós-Graduação em Ciência da NutriçãoViçosa MG ,Brasil

关键词: Chronic disease;    Food and nutrition education;    Blood glucose;    Glycemic index;    Doenças crônicas;    Educação alimentar e nutricional;    Glicemia;    Índice glicêmico;   

DOI  :  10.1590/S1415-52732013000100009

来源: SciELO

【 摘 要 】

Recently, the lack of studies providing practical guidance for the use of the glycemic index has been indicated as the cause of its little use in nutrition education. The aim of this study is to give instructions on the use of the glycemic index as a tool to be used in nutrition education to estimulate the consumption of low glycemic index foods. Studies published over the past 12 years, in addition to classic studies on this topic, found in the databases MedLine, ScienceDirect, SciELO and Lilacs exploring the importance of the glycemic index and the factors that affect the glycemic index were selected for this article. The preparation of lists grouping foods according to their glycemic index should be based on information found in tables and specific web sites. This is an interesting strategy that must be very carefully conducted, considering the eating habits of the assisted people. To reduce the postprandial blood glucose response, high glycemic index foods should be consumed in association with the following foods: high protein and low fat foods, good quality oils and unprocessed foods with high fiber content. Caffeine should also be avoided. The glycemic index should be considered as an additional carbohydrate-selection tool, which should be part of a nutritionally balanced diet capable of promoting and/or maintaining body weight and health.

【 授权许可】

CC BY   
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