The effect of food with different glycaemic index on the blood glucose level

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F15%3A68425" target="_blank" >RIV/60460709:41210/15:68425 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/458" target="_blank" >http://dx.doi.org/10.5219/458</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/458" target="_blank" >10.5219/458</a>

Result language
angličtina
Original language name
The effect of food with different glycaemic index on the blood glucose level
Original language description
Blood glucose levels are affected by many factors including the type of foods consumed, processing technology and cooking method. Sugars are transferred into the blood at different speeds according to the type of food. Therefore the aim of this study wasto confirm experimentally the effect of food on blood glucose levels in men and women of different ages. Two types of low, medium and high-glycaemic index (GI) foods were given to 4 men and 4 women of different age (from 35 to 65 years). The volunteerscame to the GI determination fasted in the morning. Their rise in blood glucose level was monitored by glucometer before the meal and after 1 and 2 hours of the consumption of baked potatoes (GI 85), white bread bun (GI 70), boiled potatoes (GI 64), ryebread (GI 62), potato dumplings (GI 52) and white cooked spaghetti (GI 41). Fasting blood sugar levels of volunteers highly depended on their age (p < 0.0001) and gender (p < 0.0001). The blood glucose values increased with age and were h
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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