glicemia

Glycemic index of foods: A review

  • Autores:
  • Pedro Henrique Silva de Rossi
  • Sandra Maria Barbalho
  • Marie Oshiiwa
  • Andressa Aparecida Jacinto Sampaio
  • Palavras-chave:
  • alimentos
  • glicemia
  • saúde
Resumo: One of the tools to help in the treatment of diseases is the index and glycemic load of food. The objective of the work is to carry out data survey in the literature about the influence of the glycemic indicator of foods. Databases such as MEDLINE / Pubmed, Scielo and Google Scholar were consulted. There is a trend of nutritional change due to urbanization and industrialization that lead to a more westernized diet, related to increased density, with greater consumption of meat, milk and fat-rich derivatives, and reduced consumption of fruits and vegetables. Foods with a high glycemic index induce an increase in glycemia of up to twice as much as foods with a low glycemic index, which may result in the appearance or worsening of several chronic diseases. Understanding the glycemic index of foods is essential for dietary planning and glycemic control. Keywords: glicemic, food, health. Expandir Resumo Acessar Texto Completo