Glycemic index, glycemic load and glycemic response: An International Scientific Consensus Summit from the International Carbohydrate Quality Consortium (ICQC)

Abstract Background and aims The positive and negative health effects of dietary carbohydrates are of interest to both researchers and consumers. Methods International experts on carbohydrate research held a scientific summit in Stresa, Italy, in June 2013 to discuss controversies surrounding the utility of the glycemic index (GI), glycemic load (GL) and glycemic response (GR). Results The outcome was a scientific consensus statement which recognized the importance of postprandial glycemia in overall health, and the GI as a valid and reproducible method of classifying carbohydrate foods for this purpose. There was consensus that diets low in GI and GL were relevant to the prevention and management of diabetes and coronary heart disease, and probably obesity. Moderate to weak associations were observed for selected cancers. The group affirmed that diets low in GI and GL should always be considered in the context of diets otherwise understood as healthy, complementing additional ways of characterizing carbohydrate foods, such as fiber and whole grain content. Diets of low GI and GL were considered particularly important in individuals with insulin resistance. Conclusions Given the high prevalence of diabetes and pre-diabetes worldwide and the consistency of the scientific evidence reviewed, the expert panel confirmed an urgent need to communicate information on GI and GL to the general public and health professionals, through channels such as national dietary guidelines, food composition tables and food labels

Dietary amylose-amylopectin starch content affects glucose and lipid metabolism in adipocytes of normal and diabetic rats

International audienc

Effects of long-term low-glycaemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats

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Impact of texture modification and dietary fibre content on the glycemic index and the acceptability of French bread

International audienceThe texture is an essential element of the acceptability of bread by consumers and also has a major impact on the glycemic index. Increasing the density of bread resulted in a reduction of the glycemic index. Among these breads with increased density, those who have increased content in dietary fibre are generally not well accepted by the consumers. However, traditional bread making process allowed obtaining a baguette corresponding to nutritional expectations, with increased dietary fibre content and a reduced glycemic index, which was also well appreciated when tasted by the consumers

Pouvoir sucrant du fructose compare a celui du saccharose chez le sujet normal et chez les sujets diabetiques de type 1 et 2

National audienc

Pouvoir sucrant du fructose compare a celui du saccharose chez le sujet normal et chez les sujets diabetiques de type 1 et 2

National audienc

Chronic consumption of short-chain fructooligosaccharides by healthy subjects decreased basal hepatic glucose production but had no effect on insulin-stimulated glucose metabolism

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Comparaison de la digestibilite in vitro et in vivo et des effets metaboliques du pain de mie, de la biscotte traditionnelle et enrichie en son

26 ref.International audienc