Clinical applications of GI

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Clinical applications of GI

The numerical classification of carbohydrate foods on consumption has extremely useful for people with impaired glucose tolerance. Blood sugar management is important for many reasons.  For instance, a blood sugar crash makes one feel lethargic and hungry, which promotes increased eating, leading to obesity. An individual who experience regular blood sugar spikes and crashes are at a higher risk of chronic inflammation and metabolic illness (e.g., type 2 diabetes).

Athletes benefit from eating low-GI meals before an event because it promotes a slower increase in insulin and glucose levels. This could help maintain carbohydrate availability during the last stages of exercise/game, which in turn improves exercise performance.

There are many short- and long-term benefits to maintaining a low GI diet. For instance, a study concerning younger adults observed that adherence to a low GI food for two weeks improved the overall glucose levels and reduced low-density lipid (LDL)-cholesterol and triacylglycerol concentrations. However, an increase in glucose concentration at 45 and 60 minutes has been attributed to the lower C-peptide response due to modified gut adaptive responses that led to a reduced incretin secretion.

When middle-aged individuals, particularly insulin-resistant women who experienced myocardial infarction, were subjected to low GI food, an overall improvement in insulin sensitivity was observed. These improvements were associated with higher synthesis of glycated proteins and reduced levels of plasminogen activator inhibitor 1.

Recent research highlighted the importance of GI in ทางเข้า ufabet https://ufabet999.app preventing cancer onset. Insulin-like growth factors and insulin resistance are associated with diet-related cancers. Consumption of high GI meals is directly correlated with colon and breast cancer risks. Furthermore, ovarian and prostate cancers are influenced by dietary GI.

The postprandial rise in glucose has also associate with a decrease in antioxidant levels, particularly vitamin E and lycopene.

Therefore, food rich in antioxidant vitamin E could improve glycemic control. A low GI diet reduces oxidative damage.

At present, researchers focus on understanding the precise relationship between GI and chronic diseases. This understanding will aid in developing dietary interventions and other therapeutics to prevent or alleviate many chronic diseases, such as diabetes and cancer.