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    Four factors that increase glycemic index


    Posted by .(JavaScript must be enabled to view this email address)
    Sunday, September 14, 2003 10:58 am Email this article
    Glycemic index, that is how much does a given amount of food raise blood sugar, is affected by several factors according to Roberts (2000).

    Factors that increase glycemic index include when a food contains:

    (1) a higher refined carbohydrate content,

    (2) a high glucose and/or starch content relative to lactose, sucrose and fructose, or

    (3) a low soluble fibre content, and

    (4) when their texture is soft, overcooked, highly processed or over-ripened.

    REFERENCE

    Roberts S. High-glycemic index foods, hunger, and obesity: is there a connection? Nutr Rev. 2000 Jun, 58(6):163-69.

    Contact information:

    SB Roberts
    Jean Mayer USDA Human Nutrition Research Center on Aging
    Tufts University
    Boston, Massachusetts 02111
    USA
    .(JavaScript must be enabled to view this email address)

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