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The glycemic index: methodology and clinical implications Wolever TM; Jenkins DJ; Jenkins AL; Josse RGAm J Clin Nutr 1991[Nov]; 54 (5): 846-54There is controversy regarding the clinical utility of classifying foods according to their glycemic responses by using the glycemic index (GI). Part of the controversy is due to methodologic variables that can markedly affect the interpretation of glycemic responses and the GI values obtained. Recent studies support the clinical utility of the GI. Within limits determined by the expected GI difference and by the day-to-day variation of glycemic responses, the GI predicts the ranking of the glycemic potential of different meals in individual subjects. In long-term trials, low-GI diets result in modest improvements in overall blood glucose control in patients with insulin-dependent and non-insulin-dependent diabetes. Of perhaps greater therapeutic importance is the ability of low-GI diets to reduce insulin secretion and lower blood lipid concentrations in patients with hypertriglyceridemia.|Blood Glucose/*analysis[MESH]|Blood Specimen Collection/methods[MESH]|Diabetes Mellitus, Type 1/blood/diet therapy[MESH]|Diabetes Mellitus, Type 2/blood/diet therapy[MESH]|Dietary Fats/pharmacology[MESH]|Dietary Proteins/pharmacology[MESH]|Fasting[MESH]|Food/*classification[MESH]|Humans[MESH]|Methods[MESH]|Models, Biological[MESH]|Reference Standards[MESH]|Time Factors[MESH] |