NUTR 125 Lecture Notes - Lecture 12: Fatty Acid Metabolism, Nutrient, Beta Cell
Document Summary
Ratio of blood glucose response to a given food compared to a standard such as glucose. This is based on 50g weight of food. Glycemic index is influenced by starch structure, fiver content, food processing, and other macronutrient in the food such as fat: high glycemic index food- backed potatoes, reference food glucose- 10. Grams of carbohydrate in a food multiplied by the glycemic index of that food. Example: gl for vanilla wafers=77, gl for vanilla wafers=77 gi x 15g/100=12. Why low glycemic index or low glycemic load foods: leads to a small rise in blood glucose levels after a meal. Contribute to weight loss: keep you feeling full for longer, management of diabetes, improve body"s sensitivity to insulin. Large release of insulin: increase blood triglycerides lvel, increase low density lipoprotein, increase fat deposits, increase fat synthesis, rapid return of hunger. Insulin resistance develops, which can lead to type 2 diabetes. 1998: over 135 million people suffered from diabetes.
