The concept of low glycemic index and glycemic load foods as panacea for type 2 diabetes mellitus; prospects, challenges and solutions

Background: This article examines the concepts of low glycemic indices (GIs) and glycemic load (GL) foods as key drivers in the dietary management of type 2 diabetes as well as their shortcomings. The controversies arising from the analysis of glycemic index (GI) and GL of foods such as their reprod...

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Vydáno v:African health sciences Ročník 16; číslo 2; s. 468 - 479
Hlavní autor: Eleazu, Chinedum Ogbonnaya
Médium: Journal Article
Jazyk:angličtina
Vydáno: Uganda Makerere University Medical School 01.06.2016
Makerere Medical School
Témata:
Aged
Carbohydrates
Controversy
Developing Countries
Diabetes
Diabetes Mellitus, Type 2 - blood
Diabetes Mellitus, Type 2 - diet therapy
Diabetes Mellitus, Type 2 - physiopathology
Diet
Diet, Carbohydrate-Restricted
Female
Food
foods
Glycemic Index
Glycemic Load
Humans
Male
Middle Aged
Nigeria
Nutrition
Prognosis
Reproducibility of Results
Research methodology
Risk Assessment
Severity of Illness Index
Treatment Outcome
type 2 diabetes
carbohydrates
nutrition
Glycemic index
type 2 diabetes
foods
ISSN:1680-6905, 1729-0503, 1680-6905, 1729-0503
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Shrnutí:Background: This article examines the concepts of low glycemic indices (GIs) and glycemic load (GL) foods as key drivers in the dietary management of type 2 diabetes as well as their shortcomings. The controversies arising from the analysis of glycemic index (GI) and GL of foods such as their reproducibility as well as their relevance to the dietary management of type 2 diabetes are also discussed. Methods: Search was conducted in relevant electronic databases such as: Pubmed, Google Scholar, HINARI, the Cochrane library, Popline, LILACS, CINAHL, EMBASE, etc to identify the current status of knowledge regarding the controversies surrounding management of diabetes with low GI and GL foods. Conclusion: This article suggests that in view of discrepancies that surround the results of GI versus GL of foods, any assay on the GI and GL of a food with the aim of recommending the food for the dietary management of type 2 diabetes, could be balanced with glycated hemoglobin assays before they are adopted as useful antidiabetic foods.
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ISSN:1680-6905
1729-0503
1680-6905
1729-0503
DOI:10.4314/ahs.v16i2.15