oa South African Journal of Clinical Nutrition - The glycaemic index - scientific evidence on the practical use : editorial



The glycaemic index (GI) of a carbohydrate-containing food reflects its blood glucose raising potential, while the glycaemic load (GL) is defined as the mathematical product of the GI of a food and its carbohydrate content. Evidence from prospective studies shows that low-GI diets are associated with reduced risk of diabetes, cardiovascular disease, cancer and the metabolic syndrome.


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