Glycemic Index News and Research RSS Feed - Glycemic Index News and Research

The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion, releasing glucose rapidly into the bloodstream, have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI.
NYU Stern innovation expert uncovers new link between diabetes and Alzheimer's disease

NYU Stern innovation expert uncovers new link between diabetes and Alzheimer's disease

In a new paper published by The Journal of Alzheimer's Disease, Professor Melissa Schilling, a strategy and innovation expert at the NYU Stern School of Business, uncovers a surprising new connection between diabetes and Alzheimer's disease: hyperinsulinemia, which is most often caused by prediabetes, early or undiagnosed diabetes, or obesity, is responsible for almost half of all cases of Alzheimer's disease. [More]
Cutting energy-dense carbohydrate-containing foods may help reduce cancer risk

Cutting energy-dense carbohydrate-containing foods may help reduce cancer risk

Recent years have brought more attention to the role of carbohydrates in our diets and the differences between healthy and unhealthy carbs, most often in the context of weight control. A new study highlights one more reason to avoid sugary beverages, processed foods and other energy-dense carbohydrate-containing foods—cutting them may help reduce your risk of cancer. [More]
Diets high in glycemic index linked to increased risk of lung cancer

Diets high in glycemic index linked to increased risk of lung cancer

Consuming a diet with a high glycemic index, a classification of how rapidly carbohydrates elevate blood sugar levels, was independently associated with an increased risk of developing lung cancer in non-Hispanic whites, according to a new epidemiologic study from The University of Texas MD Anderson Cancer Center. [More]
NUS scientists formulate recipe for making healthier bread

NUS scientists formulate recipe for making healthier bread

A team of food scientists from the National University of Singapore has successfully formulated a recipe for making healthier bread by adding a natural plant pigment, called anthocyanin, extracted from black rice. This new bread option gets digested at a slower rate - hence improving blood glucose control - and is high in antioxidants, among other health benefits. [More]
Fight cravings and maintain a healthy weight

Fight cravings and maintain a healthy weight

Many of us think that we are taking the right steps in being healthy, which means it can be frustrating when we are not feeling as energetic and happy as we would like. There are many factors that you may not even think about, such as stress, which can lead our bodies to release glucose to the blood stream quickly, which usually gets converted into energy and with many of us living inactive lifestyles the glucose turns to fat. [More]
Eating too many refined carbohydrates may increase depression risk

Eating too many refined carbohydrates may increase depression risk

A study published this week indicates that a diet high in refined carbohydrates may increase the risk of developing depression. [More]
Diet high in refined carbohydrates may lead to depression risk in postmenopausal women

Diet high in refined carbohydrates may lead to depression risk in postmenopausal women

A diet high in refined carbohydrates may lead to an increased risk for new-onset depression in postmenopausal women, according to a study published in The American Journal of Clinical Nutrition. [More]
Findings highlight benefit of vegan-eating plans for weight loss

Findings highlight benefit of vegan-eating plans for weight loss

People on a vegetarian diet, and especially those following a vegan one that includes no animal products, see better results than dieters on other weight-reducing plans. In fact, they can lose around two kilograms more on the short term, says Ru-Yi Huang of E-Da Hospital in Taiwan after reviewing the results of twelve diet trials. [More]
New research shows that low glycemic index diets reduce autism symptoms in mice

New research shows that low glycemic index diets reduce autism symptoms in mice

Bread, cereal and other sugary processed foods cause rapid spikes and subsequent crashes in blood sugar. In contrast, diets made up of vegetables, fruits and whole grains are healthier, in part because they take longer to digest and keep us more even-keeled. [More]
Functional foods help reduce obesity, control diabetes

Functional foods help reduce obesity, control diabetes

The so called functional foods such as cactus pads, chia and soybean, when included in a balanced diet, help reduce obesity and control diabetes, says Nimbe Torres y Torres, from the Institute of Biomedical Research at the National Autonomous University of Mexico. [More]
Majority of doctors welcome additional training in diet, nutrition to prevent CVD

Majority of doctors welcome additional training in diet, nutrition to prevent CVD

Most physicians are aware of the importance of lifestyle factors in preventing cardiovascular disease (CVD) -- and believe diet is as important as statin therapy and exercise, according to a new survey from NYU Langone Medical Center. [More]
EKF introduces new diabetic biomarker test – The Stanbio Chemistry GSP LiquiColor® Assay

EKF introduces new diabetic biomarker test – The Stanbio Chemistry GSP LiquiColor® Assay

Glycated Serum Protein bridges the gap in diabetes testing in cases where HbA1c cannot be reliably measured [More]
Scientists awarded Agri-Tech Catalyst funding to develop new varieties of pearl millet to tackle diabetes

Scientists awarded Agri-Tech Catalyst funding to develop new varieties of pearl millet to tackle diabetes

Scientists at Aberystwyth University's IBERS (Institute of Biological, Environmental and Rural Sciences) have been awarded £250,000 of Agri-Tech Catalyst funding for an 18 month project to develop new varieties of pearl millet. [More]
Study: Low glycemic diet does not improve insulin sensitivity or cardiovascular risk factors

Study: Low glycemic diet does not improve insulin sensitivity or cardiovascular risk factors

Nutrition experts are continually debating the nutritional value of carbohydrate-containing foods and whether some are healthier than others. High carbohydrate foods are classified by how much they increase blood sugar; known as glycemic index. In new findings led by researchers at Brigham and Women's Hospital in Boston and Johns Hopkins University in Baltimore, researchers looked at glycemic index' effect on cardiovascular disease (CVD) and diabetes and found that low glycemic diets did not improve insulin sensitivity or cardiovascular risk factors. [More]
Mexican students create zero calorie sweetener for people with diabetes, hypertension, obesity

Mexican students create zero calorie sweetener for people with diabetes, hypertension, obesity

Since Elsa Martinez was diagnosed with type II diabetes she made sure to be informed about those food products that wouldn't aggravate her health. [More]
Potatoes can be part of a weight loss program, shows new study

Potatoes can be part of a weight loss program, shows new study

The study, a collaborative effort between the University of California at Davis and the Illinois Institute of Technology, sought to gain a better understanding of the role of calorie reduction and the glycemic index in weight loss when potatoes are included in the diet. [More]
Study: Dietary polyunsaturated fatty acids may reduce coronary heart disease risk

Study: Dietary polyunsaturated fatty acids may reduce coronary heart disease risk

A recent study completed at the University of Eastern Finland shows that dietary polyunsaturated fatty acids may reduce the risk of coronary heart disease. The sources of polyunsaturated fatty acids include fish, vegetable oils, and nuts. [More]
Specific foods and dietary patterns help prevent, control diabetes

Specific foods and dietary patterns help prevent, control diabetes

In a comprehensive review of recent randomized clinical trials and observational studies of diabetes and nutrition, Joslin Diabetes Center and Harvard School of Public Health investigators have identified specific foods and dietary patterns that are beneficial in preventing and controlling diabetes. [More]
Almonds can help reduce inflammation in people with poorly controlled diabetes

Almonds can help reduce inflammation in people with poorly controlled diabetes

Evidence continues to mount supporting the role of almonds and other tree nuts as part of an overall dietary pattern that is beneficial for those with type 2 diabetes. Three new studies suggest a relationship between regular consumption of tree nuts, such as almonds, and improvement in various markers of health in type 2 diabetes. [More]
Eating beans, peas, chickpeas can increase fullness, may lead to better weight management

Eating beans, peas, chickpeas can increase fullness, may lead to better weight management

Eating about one serving a day of beans, peas, chickpeas or lentils can increase fullness, which may lead to better weight management and weight loss, a new study has found. [More]
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