Glycemic Index
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Glycemic Index

From Research to Nutrition Recommendations?

Epidemiological and intervention studies have increased both public and expert awareness of the possible importance of blood sugar regulation and the varying glycemic index of foods in the etiology and treatment of chronic diseases. Generally a low glycemic index diet is considered beneficial due to less incremental increase in blood levels of glucose than with a high glycemic index diet. Nordic dietary habits include a large number of carbohydrate rich food items, many of which are likely to fall into the category of high glycemic index. Evaluation of the evidence and the practical implications of these studies on nutrition recommendations have to be clarified. The report sheds a light to the strengths and weaknesses of the glycemic index.

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Methodology You do not have access to this content

English
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Author(s):
Nordic Council of Ministers

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Following a meal, blood glucose concentration rises, stimulating insulin secretion. The insulin induces rapid entry of glucose into cells and cessation of glucose output by the liver, resulting in reduced concentration of glucose in the blood. This removes the stimulus for insulin secretion that then returns to its previous level, i.e., acting as a negative feedback control.