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International Journal of Applied Research
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

IMPACT FACTOR (RJIF): 8.4

Vol. 5, Issue 4, Part H (2019)

Glycemic index and glycemic response: modulating attribute of diabetes mellitus

Glycemic index and glycemic response: modulating attribute of diabetes mellitus

Author(s)
Disha Bindra and Dr. Manju Kumari
Abstract
When a meal containing carbohydrate is consumed, there is a characteristic rise and fall in the levels of blood glucose over a period of about 3 hours. This is known as glycemic response. The measurement of the post prandial blood glucose response has been placed on a firm quantitative footing, using the concept of GI.
The GI was proposed as a method of assessing and classifying the glycemic response to foods. GI is expressed as the rise in blood glucose relative to fasting levels produced by a given amount of available carbohydrate in a standard drink or meal in the form of glucose solution or white bread.
Pages: 534-536  |  438 Views  41 Downloads
How to cite this article:
Disha Bindra, Dr. Manju Kumari. Glycemic index and glycemic response: modulating attribute of diabetes mellitus. Int J Appl Res 2019;5(4):534-536.
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