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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Svazek periodika

9

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

223-227

Kód UT WoS článku

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EID výsledku v databázi Scopus

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